What we consider stainless steel is an alloy of nickel and manganese chromium.
That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:
The more polished the harder it is, the oxygen
- Do not scratch the surface with sharp, cutting or hard scouring needles
- Do not use any chemical product that damages the outer layer
- avoid contact with other ferrous objects in continuous and with humidity
- Depending on the composition of the materials they are classified differently.
This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.
We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.
For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily
316 stainless steel
Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.
In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.
Stainless steel 430
It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.
Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.
This stainless steel has more ferritic parts and the magnets are attracted
Stainless steel 420
It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.
A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,
This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.
EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS
Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.