Stainless steel 400 can be made into kitchenware

400 series stainless steel is an alloy of iron, carbon and chromium. This stainless steel has a martensitic structure and iron elements, so it has normal magnetic properties. 400 series stainless steel has a strong high-temperature oxidation resistance, and compared with carbon steel, its physical and mechanical properties have been further improved. Most 400 series stainless steels can be heat-treated.

Among the commonly used 400 series stainless steel varieties, there are 430 type containing 18% chromium and 410 type and 420 type stainless steel models containing 13% chromium, of which 430 stainless steel models are the most used. The 430 stainless steel model is characterized by cheap price, small thermal expansion coefficient, and better resistance to chloride stress corrosion than 300 series stainless steel varieties; However, its shortcomings are that the formability, weldability and tensile strength are less than 300 series stainless steel models, so its use is limited. In the case of the same amount of chromium, such as in the atmosphere, fresh water and nitric acid such oxidizing media, the corrosion resistance of 400 series stainless steel varieties is the same as that of 300 series stainless steel varieties, and the corrosion resistance of 400 series stainless steel varieties is usually better than that of 200 series stainless steel varieties. 400 series stainless steel varieties currently add trace niobium, titanium, copper and aluminum elements can improve its deep drawing performance, weldability, corrosion resistance and high temperature strength, can partially replace 300 series stainless steel models. At present, the models of 400 series stainless steel varieties after adding the above trace elements are SUS430LX, 430JIL, 444, 445M2, NSS447M1 and so on. In the United States and Japan, these models are widely used in automobile exhaust pipes (type 409 and 410L), washing machine inner tubes (type 430), kitchen utensils, home appliances, medical equipment, water heaters, roof panels, curtain walls and power plant equipment.

400 series stainless steel - stainless steel tableware resolution

The simplest way to distinguish is:

First, use a magnet to draw the bottom, the suction is 430, the suction is 304 and 18-10. However, the pan edge of the 304 pot, or the front and back ends of the spoon, sometimes attract because of the magnetic properties generated by polishing. So the most accurate way is to suck the bottom.

First of all, when consumers buy stainless steel products, they should carefully check whether the material and steel number are marked on the outer packaging, and they can use magnets to judge. At present, the stainless steel used for the production of tableware is mainly "Austenitic" stainless steel and "Martensitic" stainless steel. Bowls, plates, etc., generally use "Austenitic" stainless steel production, "Austenitic" stainless steel is not magnetic; Knives, forks, etc., generally use "Martensitic" stainless steel production, "Martensitic" stainless steel is magnetic.

400 series stainless steel - stainless steel tableware use precautions

1. can not be held for a long time salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes, if held for a long time, stainless steel will also be like other metals, with these electrolytes electrochemical reaction, so that harmful metal elements are dissolved out.

2. do not use stainless steel pot pot Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid chemical reactions with it, and make the drug ineffective, and even generate some more toxic complexes.

3. do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.

4. can not empty burning. Stainless steel cookware than iron products, aluminum products low thermal conductivity, heat transfer time is slow, air burning will cause the surface of the chrome plating layer aging, off.

5. to keep the cooking utensils clean, often scrub, especially after storing vinegar, soy sauce and other condiments to wash in time, keep the cooking utensils dry.