Types of stainless steel tableware

Category of stainless steel tableware

Category of stainless steel tableware, stainless steel is made of Fe-Cr alloy mixed with other trace elements. Because of its good metal performance and corrosion resistance compared with other metals, the utensils made are beautiful and durable. Let's take a look at the types of stainless steel tableware. Category 1 of stainless steel tableware

Storage utensils

Storage can be divided into food storage and utensils storage, and food storage can be divided into refrigerated storage and non-refrigerated storage. Refrigeration refers to refrigerators and freezers. Stainless steel kitchenware refers to the non-refrigerated category, including stainless steel base cabinets, stainless steel hanging cabinets, stainless steel corner cabinets, stainless steel multifunctional decorative cabinets, stainless steel hanging baskets and so on; These non-refrigerated kitchenware can store food, tableware, cookers, condiments and other utensils. Washing utensils: including stainless steel water supply system, stainless steel drainage equipment, stainless steel washing basin, stainless steel washing cabinet, etc. Stainless steel is an anti-corrosion and moisture-proof product, which will not be corroded by water molecules and kitchen condiments, and it is easy to clean. Therefore, it is a very good choice as a washing appliance, and it is not easy to cause secondary pollution. Conditioning utensils: stainless steel conditioning table, stainless steel preparation tools and utensils are all included. The main function of these utensils is to provide an operating platform and utensils for sorting food materials, which is convenient for cutting vegetables and preparing ingredients. Stainless steel kitchen knives belong to this category.

Dining utensils

Stainless steel tableware is certainly familiar to everyone, including stainless steel bowls, stainless steel chopsticks, stainless steel plates, stainless steel pots, stainless steel spoons and stainless steel plates. These are all stainless steel kitchenware to be used when dining. Cooking utensils: Cooking utensils, stoves, cookers and cooking-related tools are all included. Stainless steel gas stoves, stainless steel pot, stainless steel pot shovels, stainless steel egg beaters and stainless steel seasoning cans are all cooking utensils. Stainless steel kitchenware in hotels mainly refers to steel tools such as working tables, food delivery trucks, shelves, cake turning cars, etc. Stainless steel tools are generally selected in hotel kitchens. Because of their corrosion resistance, durability and beauty, hotels generally pay more attention to the safety and hygiene of kitchenware, so it is more appropriate to choose stainless steel kitchenware that is qualified and easy to clean.

classification by material

stainless steel tableware can be divided into three categories according to material: 43, 34 and 18-1. 43 stainless steel tableware is the most common product. It can prevent the oxidation caused by natural factors, but it can't resist the oxidation caused by chemicals in the air. After a period of use, it will still be oxidized due to unnatural factors. 34 stainless steel tableware can resist chemical oxidation. This kind of stainless steel is No.34 in jis code, so it is also called 34 stainless steel. 18-1 stainless steel tableware is made of 1% nickel, which is more durable and corrosion resistant.

Classification according to organizational structure

Stainless steel tableware can be divided into three types according to organizational structure: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. Austenitic tableware is not easy to be magnetized due to the particularity of internal molecular structure, and is widely used in tableware.

Classification according to traditional culture

Stainless steel tableware can be divided into two types according to traditional culture: stainless steel Chinese tableware is mainly gold and silver utensils used in hotels, and stainless steel western tableware is knives and forks used in western food. Categories of stainless steel tableware 2

How to choose stainless steel tableware correctly

1. When purchasing stainless steel products, you should carefully check whether the materials and steel numbers used are marked on the outer packaging, and whether the manufacturer's name, address, telephone number and sanitary standard of the container are indicated. If not, it is recommended not to buy.

2. Under normal circumstances, stainless steel tableware with the same thickness and shape, high-grade tableware will be heavier than tableware made of low-grade materials. But the density difference is very small, 34 stainless steel is 7.93, 43 and 42 density is 7.85.

3. It's best not to buy the so-called stainless steel products in the hands of stall vendors, and never buy those fake and inferior products for cheap, otherwise it may be harmful to your health.

4. There are two kinds of stainless steel used to produce tableware: austenitic stainless steel and martensitic stainless steel. Bowls and plates are generally made of austenitic stainless steel, which has no magnetism.

5. Tableware printed with three codes "13-", "18-" and "18-8" is made of stainless steel. The number in front of the code indicates the chromium content, and the number behind it represents the nickel content. Chromium is a material that keeps the product from rusting, while nickel is a corrosion-resistant material. Regular manufacturers generally use 34 (18-8) and 43 (18-) stainless steel as spork, 42 (13-) as knife, 43 and 42 are magnetic, and 34 is micro-magnetic. Category 3 of stainless steel tableware

Category of stainless steel and selection of tableware

Composition of stainless steel material: household stainless steel tableware can be roughly divided into "21, 43, 34 (18-8) and 18-1" grades.

1. 43 stainless steel (commonly known as stainless iron):

Iron+more than 12% chromium can prevent oxidation caused by natural factors, so it is called stainless steel, and its code name is 43 in jis, so it is also called 43 stainless steel. However, 43 stainless steel can't resist the oxidation caused by chemicals in the air. After 43 stainless steel is not often used for a period of time, it will still be oxidized (rusted) due to unnatural factors.

2, 18-8 stainless steel (34):

Iron +18% chromium +8% nickel, which can resist chemical oxidation. This stainless steel is No.34 in jis code, so it is also called 34 stainless steel. 34 stainless steel is a universal stainless steel material, and its rust resistance is stronger than that of 2 series stainless steel material. High temperature resistance is also good, and the general temperature limit is less than 65℃. 34 stainless steel has excellent corrosion resistance and intergranular corrosion resistance. For oxidizing acids, it is concluded in experiments that 34 stainless steel has strong corrosion resistance in nitric acid with a concentration of ≤65% below boiling temperature. It also has good corrosion resistance to alkali solution and most organic and inorganic acids. Its corrosion resistance is better than that of 43 stainless iron, and its corrosion resistance and high temperature resistance are good, so it is widely used in industry, furniture decoration industry and food and medical industry, such as some high-grade stainless steel tableware, bathroom and kitchen utensils. 34 stainless steel is a brand of stainless steel produced according to American ASTM standard. The most important elements in 34 are Ni and Cr, but they are not limited to these two elements. Specific requirements are stipulated by product standards. It is commonly judged in the industry that as long as the Ni content is more than 8% and the Cr content is more than 18%, it can be considered as 34 stainless steel. This is why this kind of stainless steel is called 18/8 stainless steel in the industry. In fact, the relevant product standards have very clear provisions on 34, and these product standards have some differences for different shapes of stainless steel. If you want to determine whether a material is 34 stainless steel, you must meet the requirements of every element in the product standard. As long as one does not meet the requirements, it cannot be called 34 stainless steel. 34 stainless steel is a nationally recognized food-grade stainless steel.

3, 18-1 stainless steel:

There are more and more chemical components in the air, and even 34 will rust in some seriously polluted places, so some high-grade articles will be made of 1% nickel to make them more durable and corrosion-resistant. This kind of stainless steel is called 18-1 stainless steel. In some tableware descriptions, there is a similar statement that "18-1 most advanced medical stainless steel material is used".

4. According to the metallographic structure, stainless steel can be divided into three categories:

① austenitic stainless steel, ② ferritic stainless steel and ③ martensitic stainless steel. The main components of stainless steel are iron, chromium and nickel alloy, in addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which makes stainless steel stable in performance, stainless and corrosion resistant. Austenitic stainless steel is not easy to be magnetized because of the particularity of its internal molecular structure.

5, stainless steel tableware is divided into: stainless steel Chinese tableware, stainless steel western tableware

Chinese tableware: mainly used in hotels.

western style: mainly knives, forks and spoons for western food, which are mostly used in western restaurants. Etiquette:

Stainless steel western-style cutlery is used to cut food. Don't stir up food and send it to your mouth. Remember: hold the knife in your right hand. If there are three kinds of knives with different specifications at the same time when eating, the correct usage is: the one with small serrations is used to cut meat and make food; Medium size is used to cut large pieces of vegetables into small pieces; And that kind of small knife with a round tip and some upturned top is used to cut the bun, and then use it to pick some jam and cream to spread on it.

stainless steel fork for western food, hold the fork in your left hand, and move lightly when lifting the food to your mouth. Pick up the right amount of food and put it in your mouth at one time. When picking up the food, your teeth only touch the food. Don't bite the fork, and don't let the knife and fork sound on your teeth or plate.

6. Antibacterial Tableware

Stainless steel antibacterial tableware refers to a new type of stainless steel antibacterial tableware with the function of killing or inhibiting microorganisms, which is unique in the materials used. Antibacterial materials refer to a new type of functional materials that can inhibit or kill surface bacteria by adding certain antibacterial substances, such as antibacterial plastics, antibacterial fibers, antibacterial fabrics, antibacterial ceramics and antibacterial metal materials. It has a very broad application prospect in the medical field, household appliances, food packaging and other fields. Today, people's requirements for environmental sanitation are increasing day by day, and the application of antibacterial materials has attracted more and more attention. The application of antibacterial stainless steel materials to tableware is the first initiative of Longwei, a leading green antibacterial stainless steel tableware brand in China, and the materials used are exclusively supplied by Shanghai Baosteel Group. Longway antibacterial stainless steel tableware is made of antibacterial stainless steel raw materials, which has long-lasting and excellent antibacterial performance and can maintain good antibacterial performance even if it is worn.

7. Selection criteria

Tableware printed with three codes of "13-", "18-" and "18-8" is made of stainless steel. The number in front of the code indicates the chromium content, while the number behind it indicates the nickel content. Chromium is a material that keeps the product from rusting, while nickel is a corrosion-resistant material. For example, "13-" means that it contains 13% chromium and does not contain nickel, so the following contents should be paid special attention to when purchasing:

(1) When purchasing stainless steel products, carefully check whether the materials and steel grades used are marked on the outer packaging; Whether to indicate the manufacturer's name, address, telephone number and sanitary standard of the container.

(2) It can be judged by a magnet. Regular manufacturers generally use 34 (18-8) and 43 (18-) stainless steel as spork, 42 (13-) as knife, 43 and 42 are magnetic, and 34 is micro-magnetic. However, there is also a kind of tableware made of 21 and 22 materials in the market, which is not magnetized, but whether it can be used to process tableware is controversial in China. Some people think that materials 21 and 22 are high in manganese and do not belong to food-grade stainless steel.

(3) Under normal circumstances, stainless steel tableware with the same thickness and shape, high-grade tableware will be heavier than tableware made of low-grade materials. But the density difference is very small, 34 stainless steel is 7.93, 43 and 42 density is 7.85, which can't be judged by intuition.

(4) It is best not to buy so-called stainless steel products in the hands of vendors. There are many kinds of stalls in the street, and bosses often attract consumers at very low prices. In fact, most of the things on the stalls are fake, and real stainless steel products are not so cheap, because the prices of products are determined according to the cost of making materials. The light "stainless steel" is definitely not edible stainless steel, so everyone should never buy those fake and inferior products cheaply, which will be harmful to health.

(5) The simplest way to distinguish between buying and selling is: use a magnet to attract the bottom, which can hold 43, but cannot hold 34 and 18-1. However, the edge of the 34 pot, or the front and rear ends of the spoon, can sometimes be absorbed because of the magnetism produced by polishing. So the most accurate way is to suck the bottom. 21 mixed steel is widely used in China, which is non-magnetic and soft.

first of all, when purchasing stainless steel products, consumers should carefully check whether the materials and steel grades used are marked on the outer packaging, and at the same time, they can judge by magnets. Stainless steel used in the production of tableware mainly includes austenitic stainless steel and martensitic stainless steel. Bowls and plates are generally made of "austenitic" stainless steel, which has no magnetism; Knives and forks are generally made of martensitic stainless steel, which is magnetic.

(6) Precautions

① Salt, soy sauce, vinegar, vegetable soup, etc. should not be kept for a long time, because these foods contain a lot of electrolytes. If they are kept for a long time, stainless steel will also react electrochemically with these electrolytes like other metals, so that harmful metal elements will be dissolved.

② Don't use stainless steel pot to boil traditional Chinese medicine, because traditional Chinese medicine contains many kinds of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid chemical reaction with it, which will make the medicine ineffective and even produce some more toxic complexes.

③ Do not use strong alkaline or oxidizing chemicals such as baking soda, bleaching powder and sodium hypochlorite for washing. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.

④ you can't burn in the air. Compared with iron products and aluminum products, stainless steel cookware has lower thermal conductivity and slower heat transfer time. Empty burning will cause the aging and peeling of chromium coating on the cookware surface.

⑤ Keep the cooker clean and scrub it frequently, especially after storing seasonings such as vinegar and soy sauce, and keep the cooker dry.

8. Characteristics of stainless steel

According to the arrangement of internal atomic structure, stainless steel can be divided into body-centered cubic lattice structure (martensite), face-centered cubic lattice structure (austenite) and close-packed hexagonal lattice structure (ferrite). Austenite itself is non-magnetic, but the degree of machining is fundamental to the magnetic size, but it does not affect the corrosion resistance and other quality of stainless steel. Stainless steel is more and more loved by people because of its beautiful appearance, corrosion resistance and easy damage. Stainless steel is used more and more in pots and pans, urban sculptures, buildings and decorated rooms.

9. Cleaning of stainless steel

I'm afraid that it won't be clean when scrubbing, and I'm afraid that the original gloss will be wiped off by excessive force. In fact, it can be cleaned easily with some little knowledge of chemistry:

Method: Cut off the unused carrot heads when cooking and bake them on the fire before wiping the stainless steel products. After wiping, rinse it with clean water and wipe it clean. Advantages: no damage to surface finish. Principle: Use the small acidity of roasted carrots.