Analyze the three-six-nine-class of the coefficient of stainless steel!

As the saying goes, a worker must first sharpen his tools if he wants to do his job well. This is true. A kitchen is a stage for a chef, while the pots and pans and all kinds of knives around her are her left and right hands. Therefore, a good bite of pots and utensils is naturally like a tiger adding wings to the chef, making the cooking more effective and the pursuit of deliciousness.

When it comes to pots and utensils, one has to say stainless steel pots. Every search on the Internet carries numbers such as 304, 316, 405, but many people don't know what these numbers mean. Is the larger the number the better? So today, the editor of Nikko is here to tell you about the stainless steel grades. I hope it will be helpful to you.

In fact, stainless steel is divided into three, six or nine. These numbers are their numbers. For example, 304 and 316 are divided according to the American ASTM standard. 304 is a stainless steel that contains more than 8% nickel and more than 18% chromium. 316 is a stainless steel that contains more than 10% nickel and more than 18% chromium.

Nickel and chromium have very good rust resistance, and nickel also has the effect of enhancing light perception. Normally cheap, such as a pot of dozens of dollars a bite, although it looks silvery, but it doesn’t take long to rust and corrode, because the content of these two elements is too low and too low to be suitable for cooking. . Therefore, the best food grade steel is the 300 series steel.

Since the 300 series steel is so good, is the 400 series better? From an industrial point of view, this is true, but there is no need to use such a good steel for cooking, and the increase in ingredients does not mean that it is safer. But the steel used for nuclear bombs is okay. Who uses it for cooking? In the 300 series, 304 is food grade, while most of the 316 is used for medical treatment, such as scalpels.

If it's just for cooking, I think 304 is enough to meet the demand, and the price is more realistic. Although 316 is better, it is an alternative if it is not a chef and does not have high requirements for kitchenware.