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Stainless steel tableware material composition
Household goods stainless steel can be divided into three levels of 430, 304 (18-8), 18-10.
430 stainless steel:
Iron +12% or more of chromium can prevent oxidation caused by natural factors, called stainless steel, codenamed 430 in jis, so it is also called 430 stainless steel. However, 430 stainless steel cannot withstand the oxidation caused by chemicals in the air. After 430 stainless steel is not used for a period of time, it will still be oxidized (rusted) due to unnatural factors.
18-8 stainless steel:
Iron +18% chromium +8% nickel, can resist chemical oxidation, this stainless steel in the jis code is No. 304, so it is also known as 304 stainless steel.
18-10 stainless steel:
jigger Japanese style manufacturer
However, there are more and more chemical components in the air, and some of the more polluted areas will have rust in 304; so some high-grade products will be made of 10% nickel to make them more durable and more resistant. The stainless steel is called 18-10 stainless steel. In some of the tableware instructions, there is a saying that "the use of 18-10 most advanced medical stainless steel material". Stainless steel can be divided into three categories according to metallographic structure: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel are iron, chromium and nickel alloys. In addition, trace elements such as manganese, titanium, cobalt, molybdenum and cadmium are included, which makes the stainless steel stable in performance and has rust and corrosion resistance. Austenitic stainless steels are not easily magnetized due to the special nature of the internal molecular structure.
Stainless steel tableware classification
Stainless steel Chinese tableware, stainless steel Western tableware
Chinese style: mainly for gold and silver used in hotels, Western style: mainly for cutlery spoons for Western food, more for Western restaurants
Stainless steel antimicrobial tableware
Stainless steel antibacterial tableware refers to a new type of stainless steel tableware with the function of killing or inhibiting microorganisms, and its special feature lies in the materials used.
At present, antibacterial materials are more a kind of new functional materials, such as antibacterial plastic antibacterial fibers and fabric antibacterial ceramic antibacterial metal materials, by adding certain antibacterial substances, so that the materials have the ability to inhibit or kill surface bacteria. In the medical field, household products, household appliances, food packaging and other fields have extremely broad application prospects. In today's increasingly demanding environmental sanitation, the application of antibacterial materials has received more extensive attention. The application of antibacterial stainless steel materials to tableware is the first of the leading green antibacterial stainless steel tableware brands in China. The materials used are exclusively supplied by Shanghai Baosteel Group. Longview antibacterial stainless steel cutlery is made entirely of antibacterial stainless steel. It has long-lasting, excellent antibacterial properties and maintains good antibacterial properties even when worn.
Second, the precautions when using stainless steel cutlery
1. It is not allowed to hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods contain a lot of electrolytes, if they are kept for a long time, stainless steel will also react with these electrolytes like other metals to make them harmful. The metal element is dissolved.
2, should not use stainless steel pot Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with it, but the drug fails, and even produces some toxicity Large complex.
3. Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder or sodium hypochlorite. Because these materials are strong electrolytes, they also react electrochemically with stainless steel.
4, can not be empty. Compared with iron products and aluminum products, stainless steel cookware has low thermal conductivity and slow heat transfer time. The air burning will cause aging and falling off of the chrome plating on the surface of the cookware.
5, to keep the cookware clean, often scrub, especially after storing vinegar, soy sauce and other condiments should be washed in time to keep the cookware dry.
Third, how to buy stainless steel cutlery correctly
Stainless steel tableware purchase standard
The tableware is printed with “13-0”, “18-0” and “18-8”. The tableware is made of stainless steel. The number in front of the code indicates the amount of chromium, and the number in the back indicates the nickel content. It is a material that does not rust the product, and nickel is a corrosion-resistant material. For example, “13-0” contains 13% chromium and contains no nickel. Pay special attention to the following when purchasing:
1. When purchasing stainless steel products, you should carefully check whether the materials and steel numbers used on the outer packaging are marked; whether the manufacturer's factory name, factory address, telephone, and container hygiene standards are indicated.
2, can be judged with a magnet. Regular manufacturers generally use 304 (ie 18-8) and 430 (ie 18-0) stainless steel as a fork spoon, 420 (ie 13-0) as a knife, 430 and 420 are magnetic, 304 is micromagnetic. But there is also a kind of tableware made of 201 and 202 materials, and it is not magnetic, but it is controversial whether it can be used to process tableware. Some people think that 201 and 202 materials contain high manganese and are not food grade stainless steel.
3, under normal circumstances, the same thickness and shape of stainless steel cutlery, high-grade tableware will be heavier than the lower-grade material tableware. However, the difference in density is very small, 304 stainless steel is 7.93, 430 and 420 density is 7.85, which is unpredictable by intuitiveness.
4, it is best not to buy so-called stainless steel products in the hands of small vendors. There are many kinds of goods on the street. The boss often attracts consumers at a very low price. In fact, most of the things on the stalls are fake. The real stainless steel products are not so cheap. Because the price of the product is determined according to the cost of the materials produced, the fluffy "stainless steel" is certainly not edible grade stainless steel, so the big guys should not be tempted to buy those fake products, which will damage their health.
Stainless steel tableware
The simplest way to distinguish is:
First, the resolution
The bottom of the magnet is sucked, the 430 is sucked, and the 304 and 18-10 can't be sucked. However, the edge of the 304 pot, or the front and rear ends of the spoon, sometimes absorbs, because of the magnetic properties produced by polishing. So the most accurate way is to suck the bottom. Domestically, more than 201 mixed steel is used. The material is non-magnetic and the steel is soft!
Second, purchase
First of all, when consumers purchase stainless steel products, they should carefully check whether the materials and steel numbers used on the outer packaging are marked, and they can be judged by magnets. At present, the stainless steel used for the production of tableware mainly has two types of "austenitic" stainless steel and "martensitic" stainless steel. Bowls, plates, etc. are generally produced using "austenitic" stainless steel, "austenitic" stainless steel is not magnetic; knives, forks, etc. are generally produced using "martensitic" stainless steel, and "martensitic" stainless steel is magnetic.
