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Committed to develop stainless steel utensils,stainless steel kitchenware since 1990.

Distinguish the quality of stainless steel kitchenware materials

by:Evergreen     2021-07-21
Stainless steel kitchenware has a series of high-quality characteristics such as high temperature resistance, rust resistance, acid resistance, etc., which also makes stainless steel kitchenware more and more used in our daily lives. So how to distinguish the quality of stainless steel kitchenware materials? (1) Identification of color The pickled stainless steel kitchenware has a silvery white and smooth surface color: chromium-nickel stainless steel kitchenware is silvery white and jade; the color of chrome stainless steel kitchenware is whiter and grayish and weak; the color of chromium-manganese-nitrogen stainless steel kitchenware is similar to that of chromium-nickel stainless steel kitchenware Slightly lighter. The surface color of stainless steel kitchenware that has not been pickled: chrome-nickel steel is brown-white, chrome steel is brown-black, and chromium-manganese-nitrogen is black (the three colors refer to the more oxidized colors). Cold-rolled unannealed chromium-nickel stainless steel, with silver-white reflective surface. (2) The oxidation layer of stainless steel kitchenware can be removed by copper sulfate identification, put a drop of water, and wipe with copper sulfate. If it does not change color after wiping, it is generally stainless steel; if it becomes purple, the non-magnetic one Manganese steel kitchen utensils are generally ordinary steel or low alloy steel with magnetism. For steel grades with special properties, we still need to take the following three methods for identification. (3) Using magnets to identify magnets can basically distinguish two types of stainless steel. Because chromium stainless steel kitchen utensils can be attracted by magnets in any state; chromium-nickel stainless steel kitchen utensils are generally non-magnetic in the annealed state, and some will be magnetic after cold working. However, high-manganese steel with higher manganese content is non-magnetic; the magnetic situation of chromium-nickel-nitrogen stainless steel kitchenware is more complicated: some are non-magnetic, some are magnetic, and some are non-magnetic on the vertical side and magnetic on the horizontal side. Therefore, although magnets can basically distinguish between chromium stainless steel kitchenware and chromium-nickel stainless steel kitchenware, they cannot correctly distinguish some special steel grades, let alone specific steel grades. However, some stainless steel kitchenware manufacturers on the market use this point to manufacture stainless steel kitchenware that cannot be tested by magnetite, so you need to be cautious. (4) Annealing method identifies cold-worked chromium-nickel stainless steel kitchenware. If there is magnetism, take small pieces and boil them red in a fire, let them cool naturally or put them in water (annealing). Generally speaking, the magnetism will be significantly weakened or completely after annealing. disappear. However, some chromium-nickel stainless steel kitchen utensils, such as Cr18Ni11Si4AlTi steel and Cr21Ni5Ti steel, contain more ferrite elements, and a considerable part of their internal structure is ferrite. Therefore, it is magnetic even in the state of hot working. (5) Grinding identification: Grinding identification is to grind stainless steel kitchen utensils on a grinder and observe the sparks. If the sparks are streamlined and have more dense knots, they are high-manganese steel kitchenware or manganese-nitrogen steel kitchenware with higher manganese content; if no knots, they are chrome steel kitchenware or chrome-nickel stainless steel kitchenware. (6) Identification by chemical qualitative method The chemical qualitative method is an identification method to identify whether the kitchen utensils in magnetic stainless steel contain nickel. The method is to dissolve a small piece of stainless steel in acid water, dilute the acid with clean water, add ammonia water to neutralize it, and then gently inject nickel reagent. If there is a red velvet-like substance floating on the liquid surface, it means that the stainless steel kitchenware contains nickel; if there is no red velvet-like substance, it means that there is no nickel in the stainless steel kitchenware (but due to the low nickel content in stainless steel, generally only a few percent, The content of nickel is not easy to reveal or determine how much, generally it can be grasped after several experiments with standard samples). However, if you want to identify it 100%, you must conduct in-depth investigation and research, and ask the relevant testing unit to make a determination. This is the fundamental way to correctly distinguish the stainless steel grade and quality, and it is also the most authoritative way to reduce your pitfalls!
Finding a reliable solution for the stainless steel cooking utensils stainless steel cookware manufacturer not only supports operation of the entire system but also enhance the beauty of your workplace.
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The first machine to produce stainless steel kitchen utensils manufacturers, the stainless steel cookware manufacturer stainless steel kitchen tools was invented in stainless steel kitchen utensils manufacturers in stainless steel cookware manufacturer by stainless steel kitchen utensils manufacturers and was subsequently improved.
Using high-quality materials to produce stainless steel cooking utensils is one of the most important part during manufacturing.
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