#STAINLESS STEEL POT SERIES#

#STAINLESS STEEL POT SERIES#

The 300 series (sometimes labeled as 304 or 316) is a higher quality range that is much more resistant to corrosion. The 200 series has manganese in place of nickel, which makes cookware less expensive but more prone to corrosion.

To make things even more confusing, stainless steel is also classified as being in the 200, 300, or 400 series. The ratio of nickel and chromium determines the ‘grade’ of stainless steel (find out more about steel grades through the British Stainless Steel Association, located, naturally, in Sheffield, England).Ĭookware may be listed as 18/8, 18/10, or even 18/1, with the first number indicating the percentage of chromium and the second the percentage of nickel. Chromium also helps protect against rust and enhances durability. In general, stainless steel consists of around 10 percent chromium, along with nickel and iron. It also helps increase the hardness of the stainless steel and gives it a polished look and feel. Nickel is included in the stainless-steel alloy largely to help with rust resistance. This is because, while stainless steel cookware is available that is either very low in nickel or nickel-free, such cookware is extremely prone to corrosion. Nickel has also been linked to adverse health effects, including sensitization to allergic (contact) dermatitis in some people ( R).Īnyone who is nickel sensitive should consider an alternative to stainless steel. Stainless steel can contain iron, chromium, and nickel, the latter having no nutritional benefit in the body. This is more likely if you cook acidic foods in a stainless-steel pot for a long time. One possible downside of stainless steel is that it may leach heavy metals into food. Disadvantages of stainless steel cookware Why? Let’s look at the pros and cons of stainless steel in the kitchen. While there’s an element of nostalgia in my love for stainless steel, it’s also founded, ahem, in science. Steel is in my blood, so it should come as no surprise that I’m a fan of stainless steel cookware. My grandfather worked in the steel rolling mill, and my grandmother worked for the city’s Master Cutler. While I’m now a proud British-Canadian, I started out life in Sheffield, the Steel City. It is especially good for small-batch baking as it retains heat well and cooks foods evenly. Stainless steel is a great option for non-toxic, long-lasting, durable cookware ideal for boiling, sautéing, and baking.

Stainless steel pot