How to choose the quality stainless steel cutlery?
The easiest way to tell the difference is to use a magnet to attract the bottom. The 430 is the one that can be absorbed, and the 304 and 18-10 that cannot be absorbed. But the edge of the 304 pot, or the front and back of the spoon. Sometimes it sucks because of the magnetism created by polishing. So the most accurate way is to suck the bottom. 201 mixed steel is mostly used in China. The material is non-magnetic and the steel is soft!
The stainless steels used in the production of cutlery are mainly “austenitic” stainless steel and “martensitic” stainless steel. Bowls, plates, etc. are generally made of “austenitic” stainless steel. “Austenitic” stainless steels are not magnetic. Knives, forks, etc. are generally made of “martensitic” stainless steel. “Martensitic” stainless steels are magnetic.
It is better not to buy so-called stainless steel products from stall hawkers. There are many stalls of that kind on the street, and the bosses often offer very low prices to attract consumers. In fact, most of the stuff on that stall is fake. Real stainless steel products are not that cheap. Because the price of the product is determined according to the cost of the production material. That buoyant “stainless steel” is definitely not edible grade stainless steel. So guys, don’t be greedy to buy those fake and shoddy products for cheap, it will damage your health.
Due to different materials, the weight of qualified stainless steel cutlery is larger than that of “parallel” products.
