The extensive use of stainless steel products is a revolution in the kitchen. They are beautiful, durable, and easy to clean. They directly change the color and touch of the kitchen. As a result, the visual environment of the kitchen has been greatly improved.
However, there are many kinds of stainless steel, and the difference between them is not small. Sometimes safety questions may be heard, and it is a problem to choose them.
Especially when it comes to pots, tableware and other utensils that directly carry food, the materials become more sensitive. How to distinguish them? Sanjiangfood (ID: sanjiangfood) believes that everyone should use everything in the kitchen clearly.
What is stainless steel?
The special feature of stainless steel is determined by two elements, which are chromium and nickel. Without chromium, there is no stainless steel, and the amount of nickel determines the value of stainless steel.
Stainless steel can maintain its luster in the air and does not rust because it contains a certain amount of chromium alloy elements (not less than 10.5%), which can form a solid oxide film on the surface of the steel that is insoluble in certain media.
After nickel is added, the performance of stainless steel is further improved. It has good chemical stability in air, water, and steam, and it has sufficient stability in many kinds of acid, alkali, and salt aqueous solutions, even at high temperatures or In a low temperature environment, it can still maintain its advantages of corrosion resistance.
According to the microstructure, stainless steel is divided into martensitic, austenitic, ferritic and duplex stainless steels. Austenite has good plasticity, low strength, certain toughness, easy processing and forming, and does not have ferromagnetism.
Austenitic stainless steel came out in Germany in 1913 and has always played the most important role in stainless steel. Its production and usage account for about 70% of the total production and consumption of stainless steel. There are also the most steel grades, so most of the stainless steels you see daily are austenitic stainless steels.
The well-known 304 steel is austenitic stainless steel. The previous Chinese national standard was 0Cr19Ni9 (0Cr18Ni9), which means that it contains 19% Cr (chromium) and 9% Ni (nickel). 0 means carbon content <=0.07%.
The advantage of the Chinese national standard is that the elements contained in stainless steel are clear at a glance. As for 304, 301, 202 and so on, that is the name of the United States and Japan, but now everyone is accustomed to this name.
Post time: Aug-24-2021