What grade of stainless steel are these and what ratio of steel to chromium?nickel are they?
2028893
Sorry, but I cannot comment on the alloy ratios or the molecular migration of such,we are talking very fine cookware here and I enjoy using it and am very pleased with the design and finish.
2028894
I just got my pan and the brochure from the manufacturer says "Premium-grade 18/10 stainless-steel interior". It also says "Stratch-resistant bottom is induction stovetop compatible." So reading between the lines I would say the inside layer of SS is the usual non-magnetic type that is the most stain resistant and the outside is a magnetic type which is also the harder allotype but less stain resistant.
2028895
I believe this stainless is 18/10. I can't be sure because I'm in the middle of a move and all my paperwork -- and the pans themselves -- are packed away for a few months. But they do have a respectable nickel content. The pans themselves have proven to be excellent at resisting all kinds of stains in the time I've owned them.
957118
18/8 and 18/10: These are the two most common grades of stainless steel used for food preparation and dining, also known as Type 304 (304 Grade) and are part of the 300 series. The first number,18, refers to the amount of chromium present and the second represents the amount of nickel. For example, 18/8 stainless steel is comprised of 18% chromium and 8% nickel.
1994384
Hi Dave, Good question. It's Stainless steel. In fact, it's 304 stainless steel. Here is a quick read about 304 Stainless: Grade 304 is the standard "18/8" stainless; it is the most versatile and most widely used stainless steel, available in a wider range of products, forms and finishes than any other. It has excellent forming and welding characteristics. The balanced austenitic structure of Grade 304 enables it to be severely deep drawn without intermediate annealing, which has made this grade dominant in the manufacture of drawn stainless parts such as sinks, hollow-ware and saucepans. I hope that answers your question. Thanks! Michael Weir Kitchen-Classics
845456
do not know what the grade of chromium to nickel, but I have cooked on it and served on it and it is great. I have worked in the restaurant industry for 40 years and I like what I purchased.
823270
Ok I understand now, really don't know what to tell you, I have no idea of the grade of steel. Sorry I couldn't be of help.Mark
539707
By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or retired cookie sheets for a bulletin board using magnets to hold up the paper, pictures and notes. By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or... » Read More By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or retired cookie sheets for a bulletin board using magnets to hold up the paper, pictures and notes. « Show Less
2173691
They are supposed to be of Comargan polished 18/10 stainless steel. Comargan is 18% chrome 72% steel and 10% nickel. Whatever they are great
1224349
I assumed they were stainless steel, but I'm no expert in metals. It could be aluminum. Sorry I couldn't be of more help!
1493255
Stainless. They work great. Actually, I'm going to buy some more. These are great to have.
1201074
I measured one of them @~1/16" thick. "high carbon" and "high carbon stainless" are not the kinds of terms I would look for. These knives are VG-10 Steel, which is a high performance stainless steel- with what could be called a "high carbon" content of ~1%. The chromium (@15%) is what makes it stainless, and in this case, vanadium, molybdenum, cobalt, and manganese factor into the overall steel equation. It holds an edge remarkably well, while offering superior corrosion resistance. I put mine to a honing steel somewhat regularly, and sharpen maybe ever 3 months- but I like to maintain a shaving edge on these knives. They take the edge easily and hold on to it fantastic (using DMT diamond and then ceramic stones to polish). I have to say, I think it really depends on your own habits. These probably aren't ideal if you like to cut with more tight gripped downward pressure than a balanced slice. They're exceptional performing knives, but I think they're meant as more of a finesse instrument than a chopping tool. In my opinion, the balance and weight is great, the quality of the construction is obvious, and these are some of the best kitchen knives on the market. With fine diamond stones (I prefer DMT) and ceramic, they are very easy to maintain (a few minutes is usually all it takes to get it back to a scary shaving edge)-- but I wouldn't use them as cleavers in any sense whatsoever. If you're into finesse and slicing over brute-force chopping, I couldn't recommend these higher.
2254853
I don't know about the grade of stainless steel. I do know it is very durable and very sharp!
643321
These pieces are 18/0, which means the stainless steel contains contains 18% chromium and 0% nickel. The nickel, if present, would have given the metal a brilliant luster and resistance to staining. Instead, these pieces will have a soft shine, and will stain. Read more here: http://tinyurl.com/oo6otfx or http://www.foodservicewarehouse.com/education/understanding-restaurant-equipment-and-supplies/commercial-flatware-buying-guide/the-difference-between-1810-and-180-stainless-steel-flatware/c27835.aspx
716269
Read about stainless steel grading here: http://mightynest.com/blog/stainless-steel-all-about-food-grade-304-188-and-1810
437313
The label "18/0" means the steel contains 18% Chromium and 0% Nickel (vs 8-10% Nickel, same thing most manufacturers). Price of Nickel has skyrocketed recent years so you will see more and more silverware made of 18/0. Does not impact durability.
349850
I cannot determine from looking what the grade the stainless is, but they are thicker and heavier than the original Weber bars and show no appreciable rust after being used for the past six months and weathering through our long winter. Very good product.
2277155
If it is actual 440 all the grades of 440 have 16-18% chromium and are highly rust resistant. Most diving knives are 440.
1560523
not stainless, but plated with what i am not sure. I do not think it is chromium. hope this helps