The word “stainless” steel refers to steel that does not stain or tarnish. When comparing products that may look alike you can’t just say they are the same quality because they are each marked as being stainless steel.

While most people accept that a product stamped as Stainless Steel is quality, we want to bring some clarification about the differences in stainless steels and what these differences mean in cookware and kitchen products.

What is Stainless Steel?  

Stainless steel is a durable strong metal that is also corrosion resistant. Several elements in various quantities make up the various grades of stainless steels used in cookware and kitchen products. The two most important alloys in making quality stainless steel for cooking kitchen products are chromium & nickel. 

The most common grades for stainless steel are 18/8 and 18/10. There are several series of steel that fall into these two grades, what is important to know is that only steel that has 8 parts of nickel can be called 18/8, respectively 18/10 typically has 10 parts.

* One thing VERY important to know is that the Nickel Institute sites that 8.5% nickel content can be called 18/10 but there is a significant difference when the level of nickel is actually 10% and if you look closely at a "real" 18/10 product you can see its very clear the difference.

 These are the most common series:

The various grades of stainless steel used for cookware and kitchenware are identified by numerical codes. There are different levels/qualities in each series.

200 Series

300 Series

400 Series

201

202

301

302

304

316

430

440

 

These are the main difference between each series:

200 series steel typically have less corrosion resistant than 300 and 400 series but are more affordable because they have less than half the nickel. The 200 series have more manganese and nitrogen, these steels are typically referred to as 18/0.

201

A mid-range metal and a substitute for 301. 201 is less resistant to corrosion, can be magnetized (for induction cookware) and is used to produce a range of household appliances and lower end cooking utensils. The steel can corrode in saltwater and from contact with higher acidic foods.

202

A tough metal with similar properties to 302 and can also be magnetized. 202 also can corrode in saltwater and from contact with higher acidic foods.

300 series steels have higher nickel content and in such can be classified as 18/8 and 18/10. Resistant to corrosion and rust but can be susceptible to corrosion by exposure to salt. Acid foods won’t corrode the steel.

301

 

302

 

304

Has a bright shine due to the nickel content. Ideal for utensils, smallwares, flatware and cookware. Can be susceptible to corrosion by exposure to salt. 

316

 

 

430

 

440

 

 

    Stainless steel without nickel (or less than 1% of nickel) is chromium steel. There are several grades of chromium steel, some have less durability, can wear down, dull, become grayish and eventually rust.

    things to know about stainless steel

    - breakdown and rust