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Stainless Steel With Corrosion Resistance
Jun 30, 2017


Stainless steel cutlery, because of its good metal properties, corrosion resistance than other metals, and made the tableware beautiful and durable, so many people like to use stainless steel cutlery. 

Stainless steel tableware purchase criteria

Stainless steel tableware classification

Household stainless steel tableware can be divided into 201,430,304 (18-8), 18-10 three grades.

430 stainless steel:

Iron + 12% or more of chromium, can prevent the natural factors caused by oxidation, called stainless steel, in the jis code 430, so also known as 430 stainless steel. But 430 stainless steel can not resist the oxidation of chemicals in the air, 430 stainless steel is not often used for some time, Stainless Steel Cutlery will still be due to non-natural factors and oxidation (rust) situation.

18-8 stainless steel:

Iron + 18% chromium + 8% nickel, can be resistant to chemical oxidation, this stainless steel in the jis code for the 304, Stainless Steel Cutlery it is also known as 304 stainless steel.

18-10 stainless steel:

But the chemical composition of the air more and more, some of the more serious pollution even 304 will be rusty; so some high-level supplies will be made with 10% nickel to make it more durable and more resistant to this Stainless steel is called 18-10 stainless steel. In some tableware description on a similar "18-10 with the most advanced medical stainless steel" argument.

Stainless steel according to the metallographic organization can be divided into three categories: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel are iron, chromium, nickel alloy, in addition to manganese, titanium, cobalt, molybdenum and cadmium and other trace elements, which makes stainless steel stable performance, with stainless steel and corrosion resistance. Austenitic stainless steel due to the special nature of the internal molecular structure, Stainless Steel Cutlery making it difficult to be magnetized.

Stainless steel tableware purchase standard

Tablet printed with "13-0", "18-0", "18-8" three kinds of code is made of stainless steel tableware, code in front of the number that chromium content, followed by the number of nickel content, chromium Is to make the product does not rust the material, Stainless Steel Cutlery and nickel is corrosion-resistant material. Such as "13-0" that is chromium 13%, without nickel.

Precautions for the use of stainless steel cutlery

1, not a long time in full bloom salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolyte, if the long time in full bloom, then the same stainless steel will be like other metals, and these electrolytes from the chemical reaction, so toxic Of the metal elements are dissolved out.

2, should not use stainless steel pot pot Chinese medicine, because the traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially in the heating conditions, it is difficult to avoid the occurrence of chemical reactions, leaving the drug failure, Stainless Steel Cutlery and even generate some more toxic Large complexes.

3, do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite and other washing. Because these substances are strong electrolyte, the same will be electrified with stainless steel.

4, can not be empty. Stainless steel cookware than iron products, aluminum products, low thermal conductivity, heat transfer time is slow, empty burning will cause the surface of the chrome chrome layer of aging, off.

5, to keep the cooking utensils clean, often scrub, especially the storage of vinegar, soy sauce and other condiments to be washed in time to keep the cooker dry.

6, it is said that the composition of stainless steel and the impact of stainless steel tableware generally contain chromium and nickel, chromium is the product does not rust products, and nickel is corrosion-resistant materials. If you use low-grade stainless steel cutlery or improper way to use stainless steel cutlery, it may cause heavy metals on human health hazards, the purchase should pay attention to look at the parameters marked above.