For those who cook, the best cookware is the best tool for the job. The safety of the cookware we use every day needs to be a priority. Stainless steel cookware, basically every home has. But how much do you know about stainless steel cookware? Is your stainless steel cookware safe?

Life, common stainless steel, 304 stainless steel and 316 stainless steel two, they all belong to the austenitic stainless steel. Among them, 304 is a common grade stainless steel, 316 in 304 on the basis of the composition, added molybdenum, making its corrosion resistance increased. Because the price of 316 is much higher than 304, 304 is usually used for cookware and 316 is usually used for medical instruments.

So, do you think 316 is necessarily better than 304? The answer is no.

First of all, we should know that the safety of stainless steel cookware is based on its material belongs to the basis of food-grade stainless steel. That is to say, the first step in selecting stainless steel cookware, you need to see whether its material is food grade. Because, not all 304 and 316 are food grade stainless steel, they may be industrial grade or medical grade, these can not be in direct contact with food, they are in the heating process, there will be heavy metal precipitation and thus affecting health.

Food grade stainless steel needs to comply with the national food grade stainless steel standards, its lead, chromium and other alloy impurity elements need to be much lower than the general stainless steel can be.

How to judge whether the stainless steel is food grade? Look at its executive standard.GB4806.9-2016, is our national executive standard for food grade stainless steel. If the standard is on the cookware, it belongs to food grade whether it is 304 or 316.

Secondly, in addition to looking at the implementation of the standard, you also need to see whether there is marked "food contact with", as well as material identification, such as "austenitic stainless steel 06Cr19Ni10" (food-grade stainless steel). This is similar to what we buy rice and noodles, look at its implementation standards and ingredients.

So, when we see stainless steel cookware on the "medical 316", do not take it for granted that it is safe and secure cookware, it is better than 304, because it is not necessarily food-grade 316. of course, in the same food-grade stainless steel under the premise of the 316 naturally better than 304, more acid and alkali corrosion resistance.

A good pot is first and foremost made of safe materials, so that you can use it with confidence. Safety is no small matter, especially when it comes to food. In front of safety, everything else is trivial.