It is not without reason that many stainless steel utensils and appliances are available for both commercial and residential use. To ensure that even foods with strongly acidic and salty properties can not trigger corrosion and thus material transfer, the chromium alloying aid is used.
Stainless steels always consist of alloys of different metal compounds. If stainless steel objects or surfaces come into contact with food, aggressive ingredients such as acids must not "dissolve" the metal. In order to guarantee health, so-called food contact materials were defined by the legislature.
The decisive factor in the assessment and usability is the corrosion resistance to liquid and solid substances. A legal condition, regulated in the European standard EN 10088, is the permanent rust-free condition. Stainless steel manufacturers use about ten to twenty percent of chromium in their alloys to meet this requirement.
Neutral Reactive Alloys
There are over one hundred so-called stainless stainless steels that are suitable for use with food contact. In addition to chromium, metals such as molybdenum, nickel and titanium in different proportions are used as alloying partners. Sulfur-refined stainless steels, which are mainly produced in Asia, should not be used.
Non-corrosive stainless steel is particularly suitable for food because hygienic care is easily possible. Therefore, many drinking water pipes are made of stainless steel. For special types of use correspondingly suitable types of alloys are selected such as particularly heat-resistant variants for grill grates.
Cleaning, stoving and magnetism
When stainless steel utensils are used in food preparation, cleaning stainless steel pots is well possible, even with heavily burned-on residues, because the stainless steel is mechanically strong.
To properly use a stainless steel pan, burn-in before first use is recommended. Inductive magnetic stainless steels are slightly more sensitive than non-magnetic products.Tips & TricksShould you notice any color changes such as cloudiness, dullness or permanent loss of shine on stainless steel surfaces, you should no longer use the affected equipment or surfaces for processing food. This can also affect items, for example, from a set of cutlery.