18 % & 18/10 stainless steel

18% stainless steel and 18/10 stainless steel: what's the difference? How to choose?

There are different types of stainless steel. Stellinox stamps two types of stainless steel, 18% stainless steel (international standard 430) and 18/10 stainless steel (international standard 304 L). These steels are food grade, which means they can be used with food.

The difference between these two grades of stainless-steel is the nickel content: 18/10 stainless steel contains nickel, which reinforces its resistance against rust and its ability to be deep drawn. The price of 18/10 stainless steel is higher than that of 18% stainless steel.

However, an 18% stainless steel is completely resisting to rusting: if you think you have preparations with salt or a certain amount of blood that may stagnate in the dish for a long time, preferably choose 18/10 stainless steel.

In the catering industry, stainless steel is a very popular material and is very much appreciated and favoured by professionals. It is resistant, hygienic, versatile and is used in the production of many accessories, from pots and pans to trays, gastronorm containers and knife blades. But did you know that there are actually three families of stainless steel? The difference between each of them actually comes from changes within their atomic structure. In this article, we invite you to discover martensitic, austenitic and ferritic stainless steel.

Understanding the structure of stainless steel

Stainless steel is formed by iron atoms, crystallised by carbon and nickel. Iron is said to have a crystalline structure. To understand the difference between the three families of stainless steel, we need to look at the composition of these structures. In fact, it is the quantity of carbon and nickel within a crystalline structure that is at the origin of the particular properties of martensitic, austenitic and ferritic stainless steel. We will see this in a little more detail below in our article.

How can you recognise 18/10 stainless steel?

There are several methods you can use.

Marking or labelling: Many stainless steel utensils, such as cutlery, but also cookware, pans and pots, are often marked or labelled with their composition. Look for the words "18/10" engraved on the metal itself or on a label.
18/10 stainless steel is generally not magnetic. You can use a magnet to see if it is attracted to the utensil, bowl, pan or pot; if the magnet does not stick, it is probably 18/10 stainless steel.

18/10 stainless steel has a distinctive shine and smooth finish. It is often brighter than other types of stainless steel and has a highly polished appearance.

18/10 stainless steel is known for its high resistance to stains and corrosion. If the utensil does not seem to corrode easily and is easy to clean without leaving a stain, it is probably 18/10.

Reputable, high-quality manufacturers often use 18/10 stainless steel in their products. Check the reputation of the manufacturer to get an idea of the quality of the material.

Is 18/10 stainless steel easier to clean than other stainless steels?

18/10 stainless steel is distinguished by its chemical composition, which indicates that it contains 18% chromium and 10% nickel. This combination makes it particularly resistant to corrosion and gives it an attractive, shiny finish. Whilst it is not inherently easier to maintain than other types of stainless steel, it offers significant advantages in terms of corrosion resistance and maintaining an aesthetic appearance, which can make it more practical to maintain in the long term.

Due to its high chromium and nickel content, 18/10 stainless steel is highly resistant to corrosion from water, acidic foods and other substances commonly found in the kitchen.

It retains its shine and lustre better than other types of stainless steel, which can make it easier to maintain aesthetically.

As with all stainless steel utensils and equipment, hand washing is recommended to maintain its appearance and extend its life, although it is dishwasher safe. However, 18/10 stainless steel may be less susceptible to water marks and fingerprints due to its more resistant finish.

For oven cooking appliances, 18/10 stainless steel is recommended.

Understanding the structure of stainless steel

Stainless steel is made up of iron atoms crystallised from carbon and nickel. Iron is considered to have a crystalline structure. To understand the difference between the three families of stainless steel, we need to look at the composition of these structures. In fact, it is the amount of carbon and nickel within a crystallised structure that gives martensitic, austenitic and ferritic stainless steels their special properties. We'll look at this in more detail below.

Martensitic stainless steel, a hard and resistant material

Martensite is an element that intervenes in the structure of the hardened steel. It therefore allows the creation of particularly hard kitchen utensils. Martensitic stainless steel is actually involved in the creation of knife blades, which then have a very high cutting power. On the other hand, stainless steel containing Martensite is much more brittle than any other stainless steel. Therefore, this material is not suitable for use in the production of containers, trays or crockery, where intensive use causes shocks and falls.

Austenitic stainless steel, suitable for an aggressive environment

We have just mentioned stainless steel crockery, trays and containers. To make them even more robust, they are made of austenitic stainless steel. Unlike martensitic stainless steel, austenitic stainless steel does not break. In addition, this material is highly resistant to corrosion and can be produced in many different shapes. It has other characteristics that are particularly interesting for the professional in the CHR industry, including excellent resistance to acidity, saline environments and high-pressure water jets.

The best known austenitic stainless steel is, of course, 18/10, a high-grade material for the manufacture of high-performance accessories, which can be found in the Stellinox online shop. This stainless steel actually consists of 18% chrome and 10% nickel, which makes it much more resistant to corrosion. Kitchen equipment made of chrome nickel 18/10 offers optimum food safety, as it remains stable even at extreme temperatures. In addition, it is extremely shock-resistant, making it the ideal accessory for professional catering.

Ferritic stainless steel, a compromise between martensitic and austenitic stainless steel

Ferritic stainless steel is less hard than martensitic stainless steel and less resistant than austenitic stainless steel. As a result, it is much more affordable. By investing in kitchen equipment made of ferritic stainless steel, it is possible to save a lot of money.

Whatever the grade of stainless steel, you can rely on it for cookware (pots, pans, stewpots, frying pans, etc.); if you use induction, your cookware must be 18/10 stainless steel or have an encapsulated induction-compatible base.

Stellinox keeps a stock of steel, coils, sheets, so we can produce a wide range of stainless steel cookware and stainless steel products.