400 series stainless steel is an alloy of iron, carbon and chromium, belonging to martensitic and ferritic stainless steel. Unlike the well-known 304 stainless steel (austenitic stainless steel), 400 series stainless steel does not contain nickel, which makes it relatively low in cost, but has unique magnetic properties. This stainless steel has a strong resistance to high-temperature oxidation due to its high chromium content and is suitable for a variety of high-temperature environments, such as automobile exhaust pipes and industrial heating equipment. 400 series stainless steel mainly includes models such as 430, 410 and 420. Different models vary in the content of chromium and carbon, resulting in different performance characteristics.
For example, 430 stainless steel is widely used in the manufacture of pots and other kitchen utensils due to its good heat resistance and relatively low cost. The economical nature of 400 series stainless steel magnetic shows this. Although its thermal conductivity is not as good as copper or aluminum, it is sufficient for daily cooking. Moreover, by preheating correctly and using medium or low heat, you can effectively avoid the problem of uneven heat distribution during cooking.
First, stainless steel pots should be preheated before use to avoid empty burning, which can extend the service life of the pots. Secondly, use mild detergent and soft cloth to clean to keep the pot shiny and hygienic. It is particularly important to avoid storing foods with high electrolyte content such as salt, soy sauce, vinegar, etc. for a long time, because these foods may react electrochemically with stainless steel, corrode the surface, and even cause the dissolution of harmful metal elements. Correct use and maintenance can maximize its performance advantages and extend its service life.
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