Three types of commonly available food-grade stainless steel on the market
The common food-grade stainless steel pipes are mainly composed of iron, chromium and carbon and other elements. Household stainless steel can be divided into three grades: 304 (18-8), 316 (18-10) and 430.
18-8 Stainless Steel: Iron + 18% Chromium + 8% Nickel. It can resist chemical oxidation. This type of stainless steel is designated as 304 in the JIS (Japanese Standard) code, and is thus also known as 304 stainless steel.
18-10 Stainless Steel: However, as the chemical components in the air increase, in some areas with more pollution, even 304 can get rusty; therefore, some high-quality products use 10% nickel to make them more durable and resistant to corrosion. This type of stainless steel is called 18-10 stainless steel. In some dishware instructions, there is a statement like "using the most advanced medical stainless steel material of 18-10". (It can also be said to be 316 food-grade stainless steel.)
430 Stainless Steel: Iron with more than 12% chromium. It can prevent oxidation caused by natural factors and is called stainless steel. Its JIS code is 430, so it is also known as 430 stainless steel. However, 430 stainless steel cannot resist oxidation caused by chemical substances in the air. After a period of time, 430 stainless steel may still oxidize (rust) due to non-natural factors.
The simplest way to distinguish these three types of stainless steel is as follows: Use a magnet to attract the bottom. The one that can be attracted is 430, while the ones that cannot be attracted are 304 and 18-10. However, the edges of 304 pots or the front and rear ends of spoons sometimes can be attracted because of the magnetism produced by polishing. Therefore, the most accurate method is to attract the bottom.
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