STAINLESS STEEL - 18/0, 18/8 18/10

Advantages

Disadvantages

Cleaning

Properties

extremely durable

non porous,

extremely hard

smooth surface,

easy to clean

dent and scratch resistant

does not react to foods

easy to maintain mirror finish

poor heat conductor

relatively high cost

discolors with very high heat

Prolonged exposure to salt/brine or seawater may cause pitting

Wash stainless steel cookware and utensils soon after using them to minimize staining. Ordinary cleaning in the sink will suffice for stainless steel cookware.

Use an all-metal cleaner to remove heat stains from the matte finish inside of a saucepan or from the pan's polished exterior.

For heavily soiled/stained areas, scour with soap and a very fine (00) steel wool pad. Restore the finish with an all-metal cleaner.

Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics.

The numbers 18/0, 18/8 and 8/10 refer to the percentage of content of chromium and nickel. 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.

Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0 which are usually not highly polished, and could be subject to some rust spotting.

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.

To make stainless steel better heat conductivity copper or aluminum, is often added to the bottom of the pan and, sometimes, all around the pan.

There are many varying qualities of stainless steel, don't skimp on quality, buy only the better ones. Features to look for include: metal handles, thick heat diffusing bottoms, 18/10 grades and a lifetime warranty.

The principal elements in stainless that have effects on our health are iron, chromium and nickel. As indicated above, iron can be very beneficial. Chromium is also beneficial in small quantities, and you would have to cook four complete meals a day in stainless cookware to come close to reaching adverse effects from chromium intake. Although nickel is poisonous in large quantities, only trace amounts go into the food; not enough to make a difference. Except if you're allergic to nickel. Then you should avoid using stainless altogether.