Stainless steel tableware used? Cheng fang acid, hot food,

Answer:

Stainless steel according to the microstructure can be divided into three categories: austenitic stainless steel and ferritic and martensitic stainless steel stainless steel. Stainless steel mainly of iron, chromium, nickel alloy, in addition to containing manganese, titanium, cobalt, molybdenum and other trace elements and cadmium, the stainless steel performance is stable, with no rust and corrosion resistance. Stainless steel austenite size due to the particularity of the internal molecular structure, that is not easy to be magnetized.

18-10 stainless steel, but the chemical composition in the air more and more, some places with high levels of pollution even 304 will be rusty; So some advanced articles will use 10% of the nickel to make, in order to make it more durable and resistance to corrosion, the stainless steel is called 18 to 10 stainless steel. In some dishes that have similar "adopts the most advanced 18 to 10 medical material of stainless steel".

18 8 stainless steel, nickel chromium iron + 18% + 18%, and chemical resistance of oxidation, the stainless steel in jis code for 304, so also known as the 304 stainless steel;

Of stainless steel tableware materials home supplies stainless steel can be divided into 430, 304 (18-8), 18 to 10 at three levels. 430 stainless steel: + 12% or more of the chromium iron, can prevent oxidation caused by natural factors, called stainless steel, in jis, code-named 430, therefore is also called 430 stainless steel. But 430 stainless steel could not resist the chemicals in the air caused by oxidation, 430 stainless steel is not commonly used after period of time, will still be due to factors other than natural oxidation (rust);