What is the best material for stainless steel pots and pans

304 steel.

Whether stainless steel utensils are safe or not, the main problem is the migration of heavy metals. When buying stainless steel products can look at the product number, such as "18-8" (304 steel), "18-0" (430 steel), etc., the number in front of the horizontal line indicates the amount of chromium content, and the one behind the horizontal line is the amount of nickel content. Generally speaking, the common 304 steel on the market now is less chromium migration, so you can prefer 304 steel quality stainless steel products.

Precautions for use:

Do not put salt into an empty pot to heat it up, and do not put salt directly into cold water, which fails to fully dissolve the salt gathered at the bottom of the pot will lead to corrosion of the cookware and produce white spots. The right way is to evenly sprinkle salt into the food before the food comes out of the pot, so that in addition to not damaging the pots and pans, more able to preserve the iodine content of the salt.

Cooking with small fire: the bottom of the cookware is made of steel, aluminum and steel with a three-layer composite bottom, which absorbs heat quickly and transmits heat evenly, and can meet the energy needs of cooking with a medium fire, without the need to open a large fire, and the advantage of cooking with a small fire is that it saves energy, and it is not easy for cookware to become yellow and black.

Reference:

People's Daily News - Beware of poor quality stainless steel as food utensils buy stainless steel tableware attention