Many probably know that stainless steel is one of the best materials for making cutlery and tableware. Indeed, this material is very reliable, practical and durable. But apart from stainless steel, we often hear definitions such as "medical" steel, "surgical" or even "space". Agree, such phrases very much attract our attention, and this is used by manufacturers of kitchen utensils who like to operate with loud names. But what kind of miracle alloy do the sellers offer us? Is it really used to make scalpels and other surgical instruments? And what is he like? An ordinary customer is unlikely to be able to answer these questions, which is why now we will try to find answers together.
This type of chromium-nickel alloy is produced under the marking 18/10, in fact it is a normal stainless steel alloy with a high content of chromium and nickel. The numbers that we see in the marking just indicate the percentage of these metals in steel, respectively 18% chromium, 10% nickel, plus some additives, for example, 0.12% carbon. The difference between this alloy and the traditional steel alloy is the increased content of the already mentioned chromium and nickel, however, in the usual alloy, these metals are also present only in smaller quantities.
Steel alloy 18/10 is actually used in the manufacture of surgical instruments, although this is not the only area of its use. It is a very popular alloy from which watches, scissors, stationery and much more are often made, so it would be wrong to call it purely medical or surgical. Another distinguishing feature of 18/10 steel is its high density, approximately 7.8 g / cc. cm. Thanks to this, the surface of a metal product practically does not contain micropores, which means that dirt and microbes simply have nowhere to accumulate. In addition, such steel is very hard and resistant to mechanical damage: no scratches, chips and other defects, no corrosion, rust and oxidative reactions.
Acids, alkalis, and even more so detergents do not act on steel 18/10. From the point of view of environmental friendliness, this inert metal deserves every praise. It can even store food and wash it with detergents (except abrasives). Pots made of such steel are safe and do not change the taste of food, while aluminum cookware forms compounds that are harmful to health on their surface when in contact with food.
This alloy is also used for the manufacture of knives, however, although such knives do not rust, they do not differ in high quality. This is due to the fact that they quickly grind down and their service life is not long at all, although the price for them is not very high. There are other analogs of alloys, from which cutlery is also made, including knives, but each of them has its own pros and cons. Knives are made of spring steel, it cuts very well, but immediately rusts; from mild steel 40 X 12: this alloy is the absolute favorite for the production of cheap Russian knives; from alloy 95 X 18, which shows good results in sharpening; made of steel 50 X 14 MF, which is used mainly for the manufacture of super-strong and reliable knives and blades. As you can see, each material has its own drawbacks, so knives made of 18/10 steel also have a place to be and are a perfectly acceptable option.
It is now clear why cookware manufacturers have turned to this alloy. But, despite all the advantages, it is still incorrect to present this alloy as a miracle metal. Skillful PR helped the dishware companies advertise it, thanks to which they now sell their products at fabulous, but often unjustified and inflated prices. In fact, although this metal is not bad, it has more affordable analogues. For example, in Russia these are dishes made of classic stainless steel, which are marked 04X18H10. Of course, it is somewhat inferior in quality to our alloy, but it also costs less.
If we talk about imported analogues, the leadership is held by the "Chinese" 420 steel (AISI 420), products from it literally flooded the Russian market. It is quite easy to recognize “Chinese” steel: as a rule, “Inox”, “Stainless” or “Stainless Steel” are written on the metal surface. There is also 440 steel, which is harder and more reliable, but this alloy is not very resistant to corrosion. But another option - steel alloy AUS10, perhaps, is the most optimal metal for the production of knives - it almost does not rust and is hard enough to withstand the load.
As you can see, steel 18/10 really has a number of advantages, but its properties may not always be useful to us in everyday life, therefore, it is not worth overpaying once again, proceed from your needs.
What is the difference between the different grades of stainless steel (304, 430, 220, etc.)? What do the different marking numbers mean (18/8, 18/10, 18/0, etc.)? We are often asked about this, so we decided to write a short article on food grade stainless steel.
The "grade" of stainless steel determines its quality, durability and heat resistance. Marking 18/8, 18/10, etc. denotes the composition of stainless steel, namely the ratio of chromium to nickel in it.
Food grade stainless steel marking
18/8 and 18/10 are the two most common stainless steels used for:
These varieties are also known as 304 ( AISI 304) and are part of the 300 series of grades. The first number, 18, denotes the proportion of chromium and the second, nickel. For example, 18/8 stainless steel contains 18% chromium and 8% nickel.
304 stainless steel also contains no more than 0.8% carbon and no less than 50% iron. Chromium binds oxygen on the surface of the product, forming a film that protects the iron from oxidation (rust). Nickel also enhances the corrosion resistance of stainless steel. Therefore, the higher the nickel content, the more corrosion resistant the stainless steel is. Steel grade AISI 304 Is an austenitic steel (steel alloyed with chromium, nickel and manganese, retaining the structure of a solid molten solution - austenite upon cooling to room temperature and below) with a low carbon content. Steel of this grade is the most widely used of all grades of steel, and its characteristics make it versatile in use. This steel and its analogue - steel grade 08X18H10 used for the manufacture of equipment for chemical and food enterprises and public catering enterprises, equipment for the production, storage and transportation of milk, beer, wine and other beverages, as well as chemical reagents, kitchen and tableware.
Steel 18/0 contains a negligible amount of nickel (0.75%) and, therefore, has a lower corrosion resistance - it is more susceptible to it compared to grades 18/8 or 18/10. However, it is a high quality steel. Food grade 18/0 steel is also known as 430 steel and is part of the 400 series stainless steel which, unlike the 300 series, is magnetic.
The 200 series food grade stainless steels are often used to make tableware, kitchen utensils, cutlery and containers. These steels, as a rule, are significantly cheaper than 304 steel - in the 200 series expensive nickel is partially replaced by manganese. While 200 steel products are just as safe, they are not as resistant to corrosion as 304 steel.
You can order any neutral stainless steel furniture from us.
Using food grade stainless steel for cutlery
It is sometimes believed that 18/10 steel is heavier and therefore less suitable for. In fact, there is no difference between the weight of 18/8 and 18/10 steel cutlery. Nickel in cutlery made from 18/10 steel provides additional strength - for example, forks made from such steel do not bend well. Cutlery made from 18/10 steel also has a shinier surface.
Using food grade stainless steel for cookware
Stainless steel is a great alternative to Teflon coated aluminum cookware. However, on a hob, a stainless steel frying surface or a stainless steel hob alone does not provide optimal heat conduction, so pots and other utensils are usually made of three-layer material. For example, in a stainless steel frying pan, a layer of aluminum is sandwiched between two layers of 18/10 steel, which allows the heat to be evenly distributed throughout the pan. Aluminum does not come into contact with food in these pans.
How Safe is Stainless Steel?
Stainless steel is one of the most common materials used in kitchens today. It is used for cutlery, dishes, work surfaces of a wide variety of heating equipment. It is a durable material that can be easily sanitized and disinfected, resistant to corrosion and the action of various aggressive acids contained in meat, milk, fruits and vegetables. Equally important, there are no chemicals in stainless steel that can migrate into food and beverages.
We believe that stainless steel, glass, cast iron, wood, ceramics with lead-free enamel are the safest materials to use in the kitchen. Our company offers a wide range of stainless steel products.
What kind of dishes is better to choose and how to make the right choice?
When choosing stainless steel cookware, you should pay attention to its composition.
There are three main types of stainless steels used in the manufacture of cookware:
austenitic "304" (known as 18/10)
ferritic "202", "201"
martensitic "430"
Stainless steel, austenitic 304 (also known as AISI 304 stainless steel) - the safest steel in cookware.
The best material for making cookware is 304 chrome-nickel steel aka 18/10. The bulk of the tableware is produced from this brand of steel. A worthy alternative to 304 stainless steel and its analogues (316) does not yet exist. Dishes made of such steel are usually more expensive and heavier than other options. There is also austenitic 316 as a variety (it is also AISI 316 stainless steel). Steel grade AISI 316 is an improved version of steel grade AISI 304 (with the addition of 2.5% molybdenum), which makes it especially resistant to corrosion. The technical properties of this steel at high temperatures are much better than those of similar steels that do not contain molybdenum. (Molybdenum (Mo) makes steel more resistant to corrosion in chloride environments, seawater and acetic acid vapors).
Austenitic steel 304 (AISI 304) - 08X18H10
Austenitic steel 316 (AISI 316) - 08Х17Н13М2
Stainless steel grades AISI 304 and AISI 316 are acid resistant and can withstand short-term temperature rises up to 900 degrees Celsius.
If your cookware has the above markings, then your cookware is completely safe for use in the kitchen.
(Russian analogues of steel: 304 AISI according to GOST - 08Х18Н10, 304 L AISI - 03Х18Н11
Analogues and names of steel: AISI304, AISI 304, T304, 304 T, SUS304, SS304, 304SS, 304 SS, UNS S30400, AMS 5501, AMS 5513, AMS 5560, AMS 5565, AMS 5566, AMS 5567, AMS 5639, AMS 5697 , ASME SA182, ASME SA194 (8), ASME SA213, ASME SA240, ASME SA249, ASME SA312, ASME SA320 (B8), ASME SA358, ASME SA376, ASME SA403, ASME SA409, ASME SA430, ASME SA479 A167, ASTM A182, ASTM A193, ASTM A194, ASTM A666, FED QQ-S-763, Milspec MIL-S-5059, SAE 30304, DIN 1.4301, X5CrNi189, BS 304 S 15, EN 58E, PN 86020 (Poland), OH18N9, ISO 4954 X5CrNi189E, ISO 683/13 11, 18-8).
Ferritic stainless steel 202 and 201
Due to the high price of nickel, some manufacturers use 202 and 201 stainless steels instead of 304 austenitic steel. In these grades, nickel is partially replaced by manganese. 202 and 201 stainless steel cookware is often sold as 18/10. So the so-called medical steel is not a sign of elite European tableware. In fact, steel 202 and 201 are used to make cheap and not very high-quality dishes, as well as fittings and kitchen utensils that are not used on the stove: bowls, colanders, spoons, forks, etc. Utensils made of such steel can be used for cooking but are not recommended. Since the manganese that is part of the dishes can react, and purple spots, black dots, or cloudy water may appear on the dishes, which can cause sedimentation of the reaction residues on the dishes.
If you suddenly have such dishes in the kitchen, do not despair, you can cook in it only by adhering to simple rules:
- Do not overheat the dishes
- Use purified water
- Do not expose cookware to high concentrations of acidic media and salts
- Do not put salt in cold water.
Stainless steel 430
In addition to the three above-mentioned grades of stainless steel, another one is used in the manufacture of tableware - 430. This is a nickel-free ferritic steel. As a rule, the outer layer of the encapsulated bottom of pots, as well as cutlery, is made from it. It is better not to expose dishes made of such steel to prolonged temperature influence and acidic environment. It can react and negatively affect both the product (which you wanted to cook) and adversely affect the metal (dishes).
| Description of characteristics | Steel 201/202 | Steel 304 (AISI 304) - 08Х18Н10 | |
| Steel type | Austenitic (Austenitic-ferritic and ...) | Austenitic | Ferritic |
| Alloying elements | Chrome-Nickel- Manganese-Copper | Chrome-Nickel | Chromium (alloying element) |
| Low / Medium | |||
| Corrosive tenacity | Same as 304 | High in a wide range of temperatures and environments. | Good for energized air operation, but low otherwise. |
| Weldability | Excellent | Satisfactory |
|
| Machinability (mechanical) | Very good |
||
| Application | Household utensils, kitchen utensils, general purpose, containers and others | Household goods, food processing, general purpose and others | Kitchen products, commercial equipment, Accessories |
| Magnetic properties |
Classification:
By chemical composition, stainless steels are divided into:
Chromium, which, in turn, are divided into structure;
Martensitic;
Semi-ferritic (martenisto-ferritic);
Ferritic;
Chromium-nickel;
Austenitic
Austenitic-ferritic
Austenitic-martensitic
Austenitic-carbide
Chromo-manganese-nickel (the classification is the same as for chromium-nickel stainless steels).
Distinguish between austenitic stainless steels, prone to intergranular corrosion, and stabilized - with additions of Ti and Nb. A significant reduction in the tendency of stainless steel to intergranular corrosion is achieved by reducing the carbon content (up to 0.03%). Stainless steels, which are prone to intergranular corrosion, are usually heat treated after welding. Alloys of iron and nickel have become widespread, in which, due to nickel, the austenitic structure of iron is stabilized, and the alloy turns into a weakly magnetic material.
Martensitic and semi-ferritic(martensitic-ferritic) steels
Martensitic and martensitic-ferritic steels have good corrosion resistance in atmospheric conditions, in slightly aggressive environments (in weak solutions of salts, acids) and have high mechanical properties. Basically, they are used for products that work for wear, as cutting tools, in particular, knives, for elastic elements and structures in the food and chemical industries in contact with mildly aggressive media. This type includes steels such as 30X13, 40X13, etc.
Ferritic steels
These steels are used for the manufacture of products operating in oxidizing environments (for example, in nitric acid solutions), for household appliances, in the food, light industry and for heat exchange equipment in power engineering. Ferritic chromium steels have high corrosion resistance in nitric acid, aqueous solutions of ammonia, ammonium nitrate, a mixture of nitric, phosphoric and hydrofluoric acids, as well as in other corrosive environments. This type includes 400 series steels.
Austenitic steels
The main advantage of austenitic steels is their high service characteristics (strength, ductility, corrosion resistance in most working environments) and good manufacturability. Therefore, austenitic corrosion-resistant steels have found wide application as a structural material in various branches of mechanical engineering.
Austenite-ferritic and austenite-martensitic steels.
Austenite-ferritic steels.
The advantage of steels of this group is an increased yield stress compared to austenitic single-phase steels, no tendency to grain growth while maintaining a two-phase structure, a lower content of highly deficient nickel and good weldability. Austenite-ferritic steels are widely used in various branches of modern technology, especially in chemical engineering, shipbuilding, and aviation. This type includes steels such as 08X22H6T, 08X21H6M2T, 08X18G8N2T.
Austenite-martensitic steels.
The needs of new branches of modern technology in corrosion-resistant steels of increased strength and manufacturability have led to the development of steels of the martensitic (transitional) class. These are steel types 07X16N6, 09X15N9YU, 08X17N5M3.
Iron-nickel and nickel-based alloys.
In the manufacture of chemical equipment, especially for operation in sulfuric and hydrochloric acids, it is necessary to use alloys with a higher corrosion resistance than austenitic steels. For these purposes, alloys on an iron-nickel base of the type 04XN40MTDTYU and alloys on a nickel-molybdenum base N70MF, on a chromium-nickel base KhN58V and a chromium-nickel-molybdenum base KhN65MV, KhN60MB are used.
Care Tips for Stainless Steel Cookware.
In order for stainless steel dishes to serve for a hundred years and at the same time remain beautiful and functional, like new, you need to properly care for them.
- Before the first use, stainless steel dishes should be thoroughly rinsed and wiped dry.
- Do not wash stainless steel dishes with powders or other abrasive products that could scratch their polish.
- Do not wash such utensils with products that contain chlorine or ammonia.
- It is advisable to wash stainless steel knives immediately after use.
- It is undesirable to wash stainless steel dishes in a dishwasher, but if there is permission in the instructions, you can do it with peace of mind.
- Do not store salty and acidic foods, they can disfigure the inner surface of pots, and some harmful components can get into the food during the chemical. reactions of acidic products and dishes (except for steel alloys 403 and 416).
- Never heat empty stainless steel cookware over a fire, otherwise rainbow stains and streaks may appear on it.
- Rainbow stains that have arisen after the first use of stainless steel dishes, as well as lime traces, can be easily removed with a 4.5% solution of vinegar or citric acid.
- Do not add salt to cold water to avoid small white or dark specks appearing on the inside of the stainless steel pot. Pour salt into boiling water, stirring immediately to the end.
- Do not artificially cool stainless steel pots and pans, always let them cool down on their own.
- If you want to maintain the gloss of your polish, always wipe your stainless steel pans dry.
- These pans and pans should be washed in warm water with a medium hard sponge and liquid dishwashing detergent.
- If the food is burnt, pour warm water (in some cases with salt) stainless steel dishes and hold it for 1.5 - 2 hours.
- It is possible to restore the dull polish of stainless steel dishes using special polishing agents.
With this large and complex article, we told what the dishes are made of and how cheap and expensive differ, of course, sometimes sellers themselves inflate prices, and tell the incredible. But still, a couple of simple points are better to remember. Mandatory inscription 18/10, a saucepan or other utensils for cooking (on gas, etc.) should not be too light. For example, a 3-liter saucepan should weigh about a kilogram, and the walls of the dishes should be at least 0.5 mm. And it is desirable to have a multilayer bottom, but this is already for ease of use. with a multilayer bottom, the heat distribution will be better as the cooking process itself. If there is no multilayer bottom, do not be upset, this is not the main thing. The main thing is that if you have chosen dishes with a multilayer bottom, make sure that it has no cracks, i.e. the bottom is tightly soldered to the cookware.
These dishes are the most hygienic. Stainless steel, an alloy of iron with chromium and nickel, has high anti-corrosion properties, is resistant to acids and alkalis, does not change the taste and color of food, and is completely harmless. Individual items and whole sets of alloy are now especially popular on the market.<хром-никель 18-10>... These numbers indicate only the percentage of chromium (18%) and nickel (10%) in the alloy, and there is nothing unique in such an alloy - in fact, any stainless steel contains exactly that much chromium and nickel. It's just that science has already quite a long time ago (at the beginning of the century) established the excellent properties of alloys of this composition. Therefore, it is in vain that the firm<Цептер>assures the gullible consumer that her tableware is<18-10>made of special<медицинской>steel for surgical instruments and organ storage cuvettes. Yes, chromium-nickel stainless steel is so inert that it has no effect on human and animal tissues, but they also make from it, for example, watch cases, fountain pens, doorknobs and even banal paper clips. No<медицинской>steel does not exist, just as there is no<утюгового>cast iron... But the pots, pans and cutlery themselves are made of alloy<18-10>really wonderful. You can cook and store any food in them, dishes are easy to wash with detergents (do not just scratch and therefore use abrasive powders and pastes).
The range of stainless steel cookware is very large, some companies even offer glasses and glasses for wine and drinks. It seems absurd to me, champagne should be drunk from crystal glasses, and not from opaque steel containers. When buying, pay attention to the presence of a stamp<18-10>, on the quality of surface treatment (a good frying pan can be used as a mirror and comb your hair) and, of course, the price. Virtually no different from other sets of the same<Цептера>cost 10-20 times more. If you're lucky, you can buy quite inexpensive domestic products of quite decent quality (for example, they are produced by a plant in the city of Ashe, Chelyabinsk region).
Stainless steel dishes are so good that they began to equip it with various additional bells and whistles. For example, they began to make a thick bottom, which allows you to distribute the heat flow. Pots and pans with a multi-layer bottom have appeared, and the layers are often made of various metals. For example, between the layers of stainless steel there is a thick layer of aluminum, which is worse at conducting heat and storing it. The logic here is this: the pan turns into something like a thermos, in which the food is no longer boiled or fried, but simmered (languishes). Methods of cooking buckwheat porridge in a pan wrapped in a blanket or in a real thermos with a wide neck have long been known, but, alas, this still cannot be done in a pan with a triple bottom. Sometimes it is suggested to put such a pot of food on the fire, heat it up, remove it from the heat and set it aside. Allegedly, at the same time, the pan itself<доготовит>food (due to the heat accumulated in the thick bottom) and you will save on heating. However, we pay a fixed price for gas, regardless of its consumption, and only a very small number of families prepare for electricity in Russia. But the most important thing is that we cannot extract any additional heat from the pan, otherwise the law of conservation of energy would be violated, which operates even at our latitudes. I myself measured the cooling rate of various pots with hot food, and I can say with confidence that cooling does not depend on the material of the pan, but only on the tightness of its closing with the lid (most of the heat is carried away by the steam from under the lid).
There is another concern about dishes with a bottom made of different materials. The coefficients of thermal expansion of different metals differ, and there is no complete certainty that after a while the bottom will not<поведет>and the pan will not lose its shape. It is better to use pans with a thick bottom made of the same stainless steel, without inserts from other metals. It is also cheaper.
Further, stainless steel cookware now comes with very tight-fitting lids. Manufacturers believe that it is possible to cook vegetables without adding water, simply due to the moisture in the vegetables themselves. Yes, you can, although often potatoes and other products turn out to be undercooked and have an unusual taste (in my opinion, they are simply tasteless). And in general, how did the water prevent them? It is said that vitamins and other useful substances go into the water. But harmful substances, the same notorious nitrates, also go into the water! And vitamin C must be obtained from fresh, uncooked fruits and vegetables. The rest of the vitamins do not dissolve in water. As for the lid material, transparent heat-resistant glass lids seem to me the most convenient and aesthetically pleasing. The benefits are literally obvious.
A variant of frying without oil is also offered (manufacturers stupidly write<без жира>) - also due to the moisture present in the piece of meat and good heat distribution. This method is also possible, but again it does not work out roast beef with a delicious crust (which Woland offered to the barman<Варьете>on a sword, pouring lemon juice). Excessive consumption of butter, especially butter, is really harmful - it contains cholesterol. I propose a simpler alternative - fry in vegetable, but I repeat: this is how you can use stainless steel dishes. Although for this purpose, dishes with a Teflon coating are much more suitable (more on that later).
More about the lid. Some firms (for the first time we have the same<Цептер>) put a thermometer on it, which is sometimes proudly called a thermocontroller and even a thermocomputer. All this is nonsense, a simple bimetallic thermometer is installed on the lid, there is no feedback here - namely, the feedback is a sign of the controller. In other words, the cooking temperature cannot be set in advance, you can only measure and turn off the gas at the right time. Feedback is thus provided by the culinary specialist himself. And if the cook leaves the kitchen to watch TV, the food will simply burn out and the controller will not help. The most dangerous thing is that the notorious thermometer, made in a plastic case, can also burn out or burst! Firms recommend not to overheat food (I completely agree) and turn off the fire when the green zone on the thermometer is reached, which supposedly corresponds to 90 ° C. But the difference between 90 and 100 ° C in terms of preserving vitamins and<других полезных веществ>(which is not said) is quite small - vitamin C has long died, and it is not necessary to get it from hot food. And the usual 100 ° C has a visible advantage - the water boils, you can turn it off. So I find installing a thermometer an unnecessary and even harmful quirk. By the way, a thermometer turns an ordinary pot into a kind of device that requires special maintenance, handling and even training. Wow, bought a saucepan!
O<пожизненной>guarantees
There is nothing unique in the durability of iron dishes; many have preserved and use dishes from the last century. Iron, not even stainless, can last for a very long time (swords and chain mail from 500 years ago are displayed in museums). But the most interesting thing is that the promised guarantee does not say something! In fact, firms promise life-long safety only for the body of a saucepan or frying pan; plastic handles and thermometers are not covered by the warranty! And the handles will deteriorate in the first place, they will definitely burn someday. In addition, somehow I can’t believe that newlyweds who have bought a set of dishes for housewarming will be able to find a manufacturer in 40 years and exchange something ...
So, if you want to have stainless steel kitchen utensils, then my advice to buy:
a) well polished, with a thick, but not bimetallic steel bottom<18-10>, preferably without gilding and cheaper;
b) with a transparent glass cover made of heat-resistant glass without any thermometers;
c) if additional payment is expected for<пожизненную>a guarantee for the opportunity to save heat energy or to cook<без жира и воды>- do not buy;
d) as a rule, there are a lot of unnecessary dishes in the sets, think about what you really need in the kitchen, and buy separate items.
