Stainless pot, no waste collection! Quickly look at the number of your pot
In less than a year, except for a pressure cooker that lasted forever, everything else began to rust. Although stainless steel is relative, rust is absolute, stainless steel is only corroded slowly, but it rusts up in a year or a half, and I am still a little anxious, unlike stainless steel.
Real stainless steel contains at least 12.5% chromium
Parents did not listen to their daughters, they were greedy for cheaply bought cooking utensils and tableware, but they were tinkered with scraps and concluded that they were not stainless steel and could not be sold at a price. My mother was a little unconvinced: it was not bought in the night market but bought in the supermarket. I tried the magnet, but it is not magnetic.
In the patient demonstration of scrap collection, stainless steel is not necessarily non-magnetic, and non-magnetic is not necessarily stainless steel. For high-manganese and nickel-free stainless steel, the magnetism is gone, and the rust can be faster. The scrap collectors are still talking about the stainless steel basins in this supermarket, 15 yuan each? Really stainless steel, processing fees are not enough.
The so-called true is that the ratio of chromium to nickel is appropriate and the material is in accordance with the rules. Men Erqing, who collects waste products, is qualified to be called stainless steel only if the weight ratio of chromium in the materials of stainless steel products reaches 12.5% or more. The chromium content is 18% and the nickel content is 8%, which can afford the reputation of stainless.
Unqualified stainless steel is easy to rust
In fact, the safety problem of stainless steel products lies in the migration of heavy metals. It will rust soon after use. Not only is it not eye-catching, but the chromium oxide protective film on the surface of stainless steel is easily damaged. If the heavy metals are unconstrained, they can come up with them.
The manufacturer claims that the amount of precipitation of its own pot in the heavy metal migration experiment does not exceed the standard, but it is not difficult to imagine that the pot sent by the manufacturer for inspection is a new pot.
I’m an empirical school, strictly in accordance with national standards, 4% acetic acid solution immersion, inductively coupled plasma mass spectrometer detection, detection of new, old, qualified, and unqualified stainless steel kitchen utensils of various metal migration.
Experiments have shown that even if the material is not so standard, the migration value can meet the standard when first purchased. However, with the passage of time, the migration volume continues to double, and the old pot can reach dozens of times that of the new pot. Stainless steel can stand the test of time.
Excessive heavy metal migration is the appearance, but the quality of stainless steel is the essence. The “National Food Safety Standard for Stainless Steel Products” promulgated in 2011 stipulates that in terms of heavy metal precipitation requirements, it is in line with Germany, and arsenic is added, which is more stringent. However, this mandatory standard relaxes the requirements for materials.
After the introduction of the new national standard, in the past few years, there have been batches of exports, domestic sales, random inspections, and inspections that have been detected by relevant departments with heavy metal elution exceeding the standard. The unclear language of the material standard is an important reason. In recent years, in order to reduce costs, some Chinese companies have actually reduced chromium to 13% and manganese to 13% according to India’s low standards, while nickel is basically gone.
The substandard products bought in the supermarket are like this, and it goes without saying that those ten dollars are three kinds. This is a pitfall for the new three years and the old three years, my parents who refuse to change without a hole in the bottom of the pot.
Buy stainless steel to see the product number
Standing at the height of environmental protection and recyclability, buying good enough is the first choice. If you are willing to buy not good enough, let the waste collectors run a few more times. It is like a stainless steel faucet, which has to be changed every five years.
The real stainless steel has a chromium-nickel ratio of at least 18:8. Look at the product number, such as “18-8” (304 steel), “18-0” (430 steel), etc. The number before the horizontal line indicates the chromium content, and the one behind the horizontal line is the nickel content. Generally speaking, the common 304 steel material on the market is better.
The same size weighs heavy, has good luster, and has no pits. After all, you get what you pay for, where you buy it, and what brand you buy is very important. What needs to be reminded is that imported products are not necessarily better. Some Korean stainless steel chopsticks were found to exceed the nickel standard last year.