How many types of stainless steel are there for stainless steel pots?
The commonly used stainless steel types for stainless steel pots mainly include four categories, with the core being 304, 316, and 430, while 201 should be watched out for.
The commonly used stainless steel types for stainless steel pots mainly include four categories, with the core being 304, 316, and 430, while 201 should be watched out for.
- 304 Stainless Steel (06Cr19Ni10, 18/8): The golden standard for food-grade stainless steel, containing 18% chromium and 8% nickel. It is corrosion-resistant, tough, non-magnetic, compatible with GB 4806.9, and stable when used for daily frying, stewing, boiling, or in contact with vinegar, soy sauce, or salt. It offers the best cost-performance and is the first choice for household cookware.
- 316 Stainless Steel (06Cr17Ni12Mo2, 18/10): High-end food-grade stainless steel, adding 2%-3% molybdenum based on 304. It is more resistant to acids, alkalis, and chloride corrosion, withstands high temperatures, and is more durable. Suitable for high-salt, acidic, long-cooking dishes, or for coastal areas and baby food, but comes at a higher price.
- 430 Stainless Steel (1Cr17, 18/0): Ferritic "stainless iron," containing 17% chromium and almost no nickel. It is strongly magnetic, has good magnetic conductivity, and is compatible with induction cookers, but its corrosion resistance is average and can rust when in long-term contact with acids or alkalis. It is mostly used for composite pot bottoms or outer layers that do not directly contact food.
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