The main difference between "steel" and "iron" is the content of iron. Generally speaking, it is a general term for iron carbon alloys with carbon content ranging from 0.02% to 2.11% by mass. 304 stainless steel also has a name: 18-8 stainless steel. Simply put, the first value represents the percentage of chromium content, and the second value represents the nickel content, which is iron+18% chromium+8% nickel. This is standard 304 stainless steel, and the higher the chromium and nickel content inside, the better the quality and the more expensive the price. In fact, in addition to these basic components, 304 stainless steel also contains other trace elements such as manganese, sulfur, etc. However, these cannot be completely avoided, and the lower the content, the higher the quality. The advantages of 304 stainless steel are: 1. Stable structure, environmentally friendly and hygienic, odorless, lead-free, and no precipitation to maintain pure water quality. 2. Wear resistance: maintain the appearance of the object. 3. Excellent thermal expansion and insulation performance: Stainless steel pipes have slow thermal expansion and contraction, and good insulation performance. 4. Corrosion resistant, oxidation resistant, and rust free. This is simply a natural material for kitchen utensils.

Have you noticed the words "SUS304" printed on the packaging or product when purchasing stainless steel kitchenware?

? What is this thing? Simply put, it is also 304, but it is produced according to Japanese standards and American 304 ASTM standards. The Japanese still have expertise in this area. Compared with ordinary 304, the quality is slightly better and can reach the food safety level, so it is widely used in the production of many stainless steel kitchenware.

Speaking of 304 or SUS304, it is also a type of austenite. Why do we talk about this? Because many stainless steel product manuals or labels will involve it.

. Austenitic stainless steel is divided into 200 series and 300 series. The 200 series represents 201 stainless steel, while the 300 series represents 304. As a consumer, how can one distinguish between them? We cannot be so professional. Let's start with the feel, surface glossiness, etc. From the color, 304 (silver white with jade color) and 201 are slightly light with black. 2. 201 is relatively easy to scratch, while 304 is not easy. 201 has a higher carbon content and stronger hardness. 3. Improper maintenance and prolonged use can easily lead to rusting. 201 can generally carry magnetism, while 304 does not.

Sometimes, I see friends buying stainless steel kitchenware with a magnet on their body. If they suck it on, but don't, they think it's good stainless steel (304). I believe many people are like this, but this is also very one-sided. For example, 202 stainless steel generally does not have magnetism (weak magnetism), which is very similar to 304 (304 is not 100% non-magnetic, but the degree of magnetism can be ignored). However, in terms of strength, corrosion resistance and other qualities, there is a long way to go. If you really need to test with a magnet, it's better to test the bottom of the pot. Actually, as consumers, it's really tiring to distinguish these things, so when we buy, we try to choose big brands and high-quality enterprises as much as possible. They are usually very attentive in terms of materials. There is also a misconception that 304 can rust in specific situations, such as severe damage to the surface, when combined with substances that can undergo electrical reactions, such as strong alkaline bleach.

Life is colorful, being a thoughtful person in life brings more happiness and fewer pitfalls.

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