The most common stainless steel used for tableware is 18/8, also known as 304 stainless steel, 18/10, which is 316 stainless steel (some surgical stainless steel appliances are also 316 stainless steel), and 18/0, also known as 430 stainless steel.
A better pot that can make you feel the advantages of stainless steel. In addition to selecting 18/8 or 18/10 stainless steel to touch food, you should also check the number of layers. Three layers are the most common and basic. Although stainless steel has many advantages, its thermal conductivity is poor, so it is usually made into a sandwich. In this way, different metals are combined to maximize the advantages of stainless steel. Aluminum is usually used for the interlayer because of its good thermal conductivity, so that the stainless steel pot after the interlayer will not have local overheating or charring, and the thermal conductivity is fast and uniform. The more advanced interlayer has five or even seven or nine layers. The material inside is also changed from aluminum to two aluminum and one copper layers. The heat conduction is faster and more uniform, but the price is also higher. Then the more layers, the better? Not necessarily. Compared with the three layers of aluminum, the five layers of stainless steel with aluminum and copper interlayer are not easy to paste the pot, and the heat conduction is faster and more uniform. However, if all the five layers of aluminum interlayer are five layers, the heat conduction is better than that of ordinary aluminum three layers, but the boiler body is also heavier. It is better to focus on whether the interlayer is evenly distributed in the whole boiler body rather than just at the bottom.
