Yesterday I posted a couple interesting facts about stainless steel. Well I was so intrigued by the subject that I kept searching. I have found a lot of useful information that I intend to share with everyone over the next few days. When it comes to kitchen grade stainless steel there are two basic types you will see which is 18/0 and 18/8. These numbers 18/0 and 18/8 refer to the percentage of content of chromium and nickel that has been added to iron. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel. A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0…if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel therefore making it not magnetic. Although the percentage of chromium and nickel doesn’t seem like a lot but this can be the difference between a low grade or high grade stainless steel. As I said in yesterday’s blog it is the nickel that provides additional rust resistance and the polished appearance. So the next time you are looking for new cookware for your kitchen you can be better informed and purchase the perfect set for you!
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