The corrosion-resistant elements in stainless steel are mainly chromium and nickel. "304 Stainless Steel" contains 18%-20% of chromium, 8%- 10% of nickel and less than 2% of manganese. This kind of stainless steel has excellent corrosion resistance, so it is the first choice for manufacturing stainless steel food containers.
In view of the fact that the current national mandatory standard GB9684-20 1 1 does not specify the stainless steel materials used in stainless steel tableware containers, tableware and other products, and does not restrict the stainless steel brand, it is suggested that the 304 brand stainless steel food containers should be selected.
Extended data:
After the sampling results of some electric kettles using high manganese steel were reported, "304 stainless steel" was the safest, and the statement that "304 stainless steel" must be recognized when purchasing stainless steel food containers such as electric kettles was widely spread.
In order to increase the plasticity, weldability and toughness of stainless steel, besides chromium, nickel, carbon, nitrogen and manganese are often added in the forging process. Manganese and nitrogen can play the same role as nickel under the action of * * * *. The more manganese is added, the more nitrogen is dissolved in stainless steel, which is more conducive to the formation of a stable steel structure.
The price of manganese is much lower than that of nickel, so it is not difficult to understand why some merchants use high manganese steel as "304 stainless steel" to make food containers such as electric kettles. If the food container is made of high manganese steel, once it is corroded, the passive film formed by the steel body will be destroyed and heavy metals will be precipitated. Because the content of manganese itself is relatively high, the precipitated manganese will be greatly increased.
People's Network-How to choose an electric kettle? You can't just look at steel.