18/10 Stainless Steel - good?

[Guest guest]

I just bought pan that says 18/10 Stainless Steel on the bottom. I

haven't used it yet so I could return it. Does anyone know what 18/10

means? Is that have a lot of nickel in it? Does nickel leach out

after awhile and become safer in old pans. I have some old stainless

I've used for years.

[Guest guest]

Nickel always leaches out of pans, new or old.

So this depends on your cooking options and how concerned you are

about nickel. Obviously glass is best, but not always easy to find.

You can look for enameled pans these are safe.

This is what 18/10 means " :

What is 18/10 stainless steel?

The 18/10 refers to the proportion of chromium to nickel in the

stainless steel alloy. To be classified as stainless steel, an iron

base alloy must contain at least 10.5 % of chromium. The presence

of chromium enables the steel to form an invisible layer of oxide

that protects it against corrosion.

If this layer is damaged, a new one forms immediately due to the

oxygen content of the air. Increasing the chromium content to 18%

has further increased this protection. The addition of nickel to

the alloy increased its corrosion resistance while adding a bright

polished appearance, hardness, and exceptional resistance to all

temperatures. As the nickel level is increased, the quality of the

stainless steel is increased. The " top of the line " boast 10%

nickel content, the highest quality available in stainless steel.

In addition a try ply encapsulated bottom ensures superb heat

conductivity for rapid, even cooking. A sandwich layer of aluminum

between two layers of 18/10 stainless is best.

Stainless steel alone is not an effective conductor of heat.

Aluminum on the other hand, readily absorbs heat. By absorbing heat

faster than the neighboring stainless steel, it can provide even

heat distribution before heat is transferred to the food, for faster

more thorough cooking without " cold spots " or scorching " hot

spots " . In a try-ply based, the aluminum is completely enclosed in

stainless steel creating a finished base.

Stainless steel is available in two qualities: 18/0 or 18/10 (there

is also 18/8 but this is similar in properties to 18/10) The '18'

refers to 18% chromium which is added to the steel mix to give it

stainless properties. The '10' refers to nickel which adds to those

properties and also gives a silvery sheen. 18/0 is much less

expensive than 18/10 and most cutlery sold today is made from this

material. 18/10 gives greater protection against corrosion and has a

softer shine: most contemporary patterns are made from this top

grade stainless steel. 18/0 and 18/10 are both fully dishwasher-safe

18/10 and 18/8 will not stick to magnet, 18/0 will stick to a magnet.

>

> I just bought pan that says 18/10 Stainless Steel on the bottom.

I

> haven't used it yet so I could return it. Does anyone know what

18/10

> means? Is that have a lot of nickel in it? Does nickel leach out

> after awhile and become safer in old pans. I have some old

stainless

> I've used for years.

>

[Guest guest]

Hi Jan,

Thanks. So wouldn't most people concerned about

heavy metal want to get 18/0, or would the

increase in corrosion cause other problems? I

think I'd like to get glass. I just need a

saucepan to cook, boil food and make things like

hot cereal, like oatmeal in. I don't pan fry

hardly anything.

--- Jan <paxlforme@...> wrote:

> Nickel always leaches out of pans, new or old.

> So this depends on your cooking options and how

> concerned

[Guest guest]

You would want to go for the one without nickel in it. I think they

use chromium to impede corrosion. Or you can go to cast iron pans if

glass is hard to get. I know it is hard to find glass saucepans for

sure. What is interesting, is that once you stop cooking in metal,

your food taste better. Really reinforced the nickel leaking thing.

If you cannot find nickel free, try enameled pans, this is a baked on

product that is safe.

>

> > Nickel always leaches out of pans, new or old.

> > So this depends on your cooking options and how

> > concerned

>

[Guest guest]

Jan,

Interestingly in cleaning up my food and beverage

intake, paying attention to containers, quality

of water, etc, the coffee I make now tastes sooo

much better. The other day I didn't have time to

make coffee to carry and bought it at work and

took one sip and really wanted to spit it out

right away...ugh!! I used to drink that. You

can only tell the difference once you have

switched. You get used to the bad taste and

don't realize it. It wasn't just that it didn't

taste GOOD, it taste like sewer water mixed with

cleaning solultion or something, REALLY bad.

--- Jan <paxlforme@...> wrote:

> You would want to go for the one without nickel

> in it. I think they

> use chromium to impede corrosion. Or you can go

> to cast

[Guest guest]

I don't know what " enameled pans " are. Sorry if this is base. What

is a brand of enameled pans.

Jeni Lynn

> >

> > > Nickel always leaches out of pans, new or old.

> > > So this depends on your cooking options and how

> > > concerned

> >

>

[Guest guest]

You mentioned that the glass cookware isn't easy to find, and that reminded me

that I'd seen one for sale online the other day. Here's a link:

http://www.vermontcountrystore.com/shopping/product/detailmain.jsp?itemID=30777 & \

itemType=PRODUCT & RS=1 & keyword=visions

Or if that doesn't work, go to

http://www.vermontcountrystore.com

and type Visions into the little search thingie. They only sell one item,

called a Visions Versa Pot, and it's a 1-qt one with a plastic lid, and handles

on each side, for $9.99.

Terri

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[Guest guest]

You may remember those funny speckled blue pans your grandma might

have used...those! You can purchase cast iron pans with enamel

inside or stainless with enamel. They basically bake a glass layer

on the inside. LeCruset is one brand. I hear they are pricey. You

can try going to like shopping and typing in enameled

cookware.

> > >

> > > > Nickel always leaches out of pans, new or old.

> > > > So this depends on your cooking options and how

> > > > concerned

> > >

> >

>