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Why do you have to use 304 stainless steel in the kitchen?

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Update time : 2019-03-30 10:43:30
The extensive use of stainless steel products is a revolution in the kitchen. They are beautiful, durable and easy to clean, directly changing the color and feel of the kitchen. The kitchen visual environment has therefore been greatly enhanced, no longer dark and damp, black.

However, there are many kinds of stainless steel, the difference between the two is not small, and occasionally you will hear security questions, choosing is a problem.

Especially the pots, tableware and other appliances that directly carry food, the materials are more sensitive. How to distinguish them?



What is stainless steel?
The special feature of stainless steel is determined by two elements, chromium and nickel. Without chrome, it is not stainless steel, and the amount of nickel determines the value of stainless steel.

Stainless steel retains its luster in the air and does not rust because it contains a certain amount of chrome (not less than 10.5%), which forms a strong oxide film on the surface of the steel that is insoluble in certain media.

After the addition of nickel, the properties of the stainless steel are further improved. It has good chemical stability in air, water and steam, and it has sufficient stability in many kinds of acid, alkali and salt aqueous solutions, even at high temperatures or In low temperature environments, it still retains its corrosion resistance.

According to the microstructure, stainless steel is divided into martensite, austenitic, ferrite and duplex stainless steel. Austenite has good plasticity, low strength, certain toughness, easy processing and molding, and no ferromagnetism.

Austenitic stainless steel was introduced in Germany in 1913 and has always played the most important role in stainless steel. Its production and usage account for about 70% of total stainless steel production and consumption. The steel number is also the most, so most of the stainless steel you often find on the day is austenitic stainless steel.

The well-known 304 steel is austenitic stainless steel. The previous Chinese national standard is 0Cr19Ni9 (0Cr18Ni9), which means that it contains 19% Cr (chromium) and 9% Ni (nickel). 0 means carbon content <=0.07%.

The way the Chinese national standard is expressed is that the elements contained in stainless steel are clear at a glance. As for 304, 301, 202, etc., that is the name of the United States and Japan, but now everyone is used to this name.

We often see the words 18-10, 18-8 on the kitchen utensils. This type of marking method reflects the proportion of chromium and nickel in stainless steel. The nickel ratio is higher and the nature is more stable.

18-8 (nickel not less than 8) corresponds to 304 steel. 18-10 (nickel not less than 10) corresponds to 316 steel (0Cr17Ni12Mo2), which is called medical stainless steel.

In the daily environment of the kitchen, the corrosion resistance and safety of 304 have been fully utilized. The more advanced 316 (0Cr17Ni12Mo2) is used in chemical, medical and other fields, and the chemical properties are more stable and more resistant to corrosion.

Austenitic 304 steel is low strength and is generally used in kitchen containers, while cutters use relatively hard martensitic stainless steel (420, 440), which have a lower rust resistance.