How to choose Stainless steel flatware and cookware?

Usage

The Flatware (Butter knifes, teaspoon, forks), and cookware are made of stainless steel, but not all stainless steel are same.

What is stainless steel? Chromium

Stainless steel is an alloy of iron and up to 8 other elements. For flatware and cookware, amounts of Chromium and Nickel are important. When the alloy contains 10.5% or more Chromium, the surface reacts to the oxygen in the air forming Chromium oxide. Chromium oxide prevents the 'staining' (rusting) of the iron alloy, leading to the name stainless steel. If you scratch the surface the oxygen in the air forms new chromium oxide surface.

Corrosion and Nickel

The stainless steel may corrode due to acids and salts. Nickel is added to prevent the corrosion, add harness and polishing (shiny) characteristics.

Grades of Stainless steel

There are three common grades of stainless steel flatware and cookware sold in United States: 18/0, 18/8, and 18/10.

The first number represents the percentage of Chromium. It is normally 18%. The second number represents the Nickel, 0%, 8%, or 10%. When there is no Nickel (0%), the product is also magnetic. Higher the amount of Nickel, better is the shine, corrosion resistance, and hardness. Also, higher the amount of Nickel, more expensive the product.

All 18/10 stainless steel are not same

Unfortunately, the federal laws permit labeling of stainless steel as 18/10, as long as the Nickel is at least 8.3%. Comparing it with 18/8, there is not much of a difference. You have to really compare the two products side by side and look at shine and weight to see if 18/10 is truly 18/10. Also you have to stick with well known brand names to be sure that 18/10 is in reality 18/10

Stainless Steel Flatware

18/0, 18/8, and 18/10 are all acceptable. The 18/0 will start to look dull after some use. 18/10 will always keep its shine and luster.

Bowls and Storage Containers

You can use 18/0 for storing dry stuff such as Atta and sugar. You can use 18/0 to store milk or Dahi in the refrigerator. Salt corrodes, don't use 18/0 containers to store Curry, Dal or marinate. For storing liquids that contain salt, you need at least a 18/8 stainless steel. Relatively, Indian Pickles have a lot of salt concentration,  you will need 18/10 stainless steel.

Cookware

Stainless steel is a poor conductor of heat. To remedy, this a layer of aluminum is sandwiched in between two layers of stainless steel to form the bottom. Sometimes, the layer goes all around the cookware. Normally these cookware are known as heavy bottom or clad.

Acid and salt both corrode stainless steel, to avoid this you need maximum Nickel.

Always use 18/10 Heavy bottom stainless steel Pressure cookers, frying and sauté pans.

Stainless Steel Care

Use all-metal cleaners to remove heat stains. You may also use, fine steel wool pad to remove severe stains, and then all-metal cleaner to restore the finish.