Have you bought the right stainless steel tableware? How to choose stainless steel tableware? Stainless steel tableware reveals the secret

Speaking of stainless steel tableware, it may be more reminiscent of western tableware such as knives, forks and spoons, so it is quite "foreign style". However, stainless steel tableware is of course more than that. There are also many products for eating, serving dishes, soup, and various sauces. They have the advantages of beautiful appearance and more corrosion resistance and durability than other metals, and are very popular among consumers. So have you bought the right stainless steel tableware? Today, maigoo Xiaobian will talk to you about how to buy stainless steel tableware, reveal the secrets of stainless steel tableware purchasing skills for you, and provide you with some references for buying stainless steel tableware.

Stainless steel tableware material

• 430 stainless steel

The chromium that iron+12% is above, can prevent the oxidation that natural factor causes, be referred to as stainless steel, be No. 430 at the code name of jis, therefore be called 430 stainless steels again. However, 430 stainless steel cannot resist the oxidation caused by chemicals in the air, and it will still rust due to unnatural factors.

• 18-8 stainless steel

Its alias 304 stainless steel name or better, iron + 18% chromium + 8% nickel, can resist chemical oxidation, this stainless steel is No. 304 in the jis code, so it is also called 304 stainless steel. High temperature resistance of 800 degrees, with good processing performance and high toughness.

• 18-10 stainless steel

Environmental pollution leads to more and more chemical components in the air. In some places with serious pollution, even 304 will rust; so some high-end products will be made with 10% nickel to make them more durable and corrosion-resistant , This stainless steel is called 18-10 stainless steel.

How to choose stainless steel tableware

The three codes "13-0", "18-0" and "18-8" printed on the tableware are tableware made of stainless steel. The number in front of the code indicates the chromium content, and the number behind the code indicates the nickel content. It is a material that makes the product not rust, and nickel is a corrosion-resistant material. For example, "13-0" contains 13% chromium and does not contain nickel. When purchasing, pay special attention to the following:

• Check the package

The maigoo editor suggests that when purchasing stainless steel products, you should carefully check whether the material and steel grade used are marked on the outer packaging; whether the manufacturer's name, address, telephone number, and sanitary standards for the container are indicated.

• Magnet inspection

Can be judged by a magnet. Regular manufacturers generally use 304 (ie 18-8) and 430 (ie 18-0) stainless steel for forks and spoons, 420 (ie 13-0) for knives, 430 and 420 are magnetic, and 304 is micromagnetic.

• Weight comparison

For stainless steel tableware of the same thickness and shape, high-end tableware will be heavier than low-grade tableware. But the difference in density is very small, 304 stainless steel is 7.93, and the density of 430 and 420 is 7.85, which cannot be judged intuitively.

• CrNi content

Stainless steel tableware generally contains chromium and nickel. Chromium prevents the product from rusting, while nickel is a corrosion-resistant material. The use of inferior stainless steel tableware is likely to cause heavy metals to harm human health. maigoo Xiaobian recommends that you should pay attention to the parameters marked above when purchasing.

• Stainless steel body

Stainless steel tableware mainly includes "austenitic" stainless steel and "martensitic" stainless steel. Bowls, plates, etc. are generally made of non-magnetic "austenitic" stainless steel; knives, forks, etc. are generally made of magnetic "martensitic" stainless steel.

• Reject small vendors

It is best not to buy stainless steel products from small vendors. They lure consumers to buy at extremely low prices. In fact, most of the things on the stalls are fake. The real stainless steel products are not so cheap, and they will be harmful to health.

Precautions for the use of stainless steel tableware

• NO.1

Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, otherwise stainless steel will also chemically react with the electrolytes in these foods, dissolving toxic metal elements.

• NO.2

Do not use stainless steel pots to cook traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, which will undergo chemical reactions under heating conditions and cause harm.

• NO.3

Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite, etc. These substances are strong electrolytes that react electrochemically with stainless steel.

• NO.4

It cannot be burned empty. Compared with iron products and aluminum products, stainless steel cookware has lower thermal conductivity and slower heat transfer time. Empty firing will cause the aging and peeling of the chrome plating on the surface of the cookware.

• NO.5

The maigoo editor reminds you to keep the cooking utensils clean and scrub them frequently, especially after storing vinegar, soy sauce and other condiments, you should wash them in time to keep the cooking utensils dry.