1. The combination of iron and chromium and carbon and other elements. Household stainless steel can be divided into three grades: 430, 304 (18-8), and 18-10.
2.430 stainless steel: iron +12% or more of chromium, can prevent the oxidation caused by natural factors, called stainless steel, jis code number 430, it is also known as 430 stainless steel. However, 430 stainless steel cannot resist the oxidation caused by chemicals in the air. 430 stainless steel will not be oxidized (rusted) due to non-natural factors after it is not used for a long time;
3.18-8 stainless steel: iron +18% chromium + 8% nickel, can be chemically resistant to oxidation, this stainless steel in the jis code is 304, it is also known as 304 stainless steel;
18-10 stainless steel: but the chemical composition of the air is getting more and more, some places with more serious pollution will even have 304 rust; so some advanced products will use 10% nickel to make it more durable More resistant to corrosion, this stainless steel is called 18-10 stainless steel. In some tableware descriptions, there is a saying that “adopts 18-10 most advanced medical stainless steel materials”. (can also be said to be food grade stainless steel)
The simplest way of distinguishing these three types of stainless steels is to use a magnet to suck the bottom and suck it up to 430. It is impossible to absorb 304 and 18-10. However, the pot edge of the 304 pot, or the front and back ends of the spoon, can sometimes absorb because of the magnetic properties of the polishing. So the most accurate way is to suck the bottom.