| hob |
"salgud" <davegb@safebrowse.com> wrote in message
news:1129059741.710556.60810@g47g2000cwa.googlegroups.com...
>
> ~patches~ wrote:
> > Seamus wrote:
> >
> > > ~patches~ wrote:
> > >
> > >>Seamus wrote:
> > >>
> > >>
> > >>
> > >>>>Champion against Teflon wrote:
> > >>>>
> > >>>>
> > >>>>>I want as many people as possible to know that
> > >>>>>I was poisoned by Teflon. I've never trusted it, and when it
poisons
> > >>>>>you, you want to tell everyone how dangerous it is. I've used
surgical
> > >>>>>stainless steel for over 2 years.
> > >>>>
> > >>>>There's no such stainless steel classification as "surgical".
> > >>>>
> > >>
> > >>>Yes there is, but it's mere marketing. It simply means the highest
> > >>>quality stainless.
> > >>>see
> > >>>http://www.bdmarketing.com/cookware_2.htm
> > >>>http://www.diamondcraft.com/
> > >>>
> > >>
> > >>Nice! I like the diamond craft pots & pans. Do you know what the
> > >>grading on ss means. I see numbers like 18/8 but am not sure what
they
> > >>mean.
> > >
> > > IIRC, 18/8 means 18 ppm Chromium and 8 ppm Nickel in alloyed in the
> > > steel. ( I could have the Cr/Ni backwards).
> > >
> > Thanks Seamus. You have the Cr/Ni correct. I found the information and
> > posted the link for others interested.
FWIW - I use a fair amount of stainless. From my 30 yrs experience with the
stuff:
18/8 differentiates that mfgs more expensive stainless from the
cheaper-to-buy single-alloy stuff. Whether one works better than the other
when cooking, couldn't say.
there are three major categories of stainless steel, based on the matrix of
the steel
- ferritic (200 series wrought), austenitic (300 series wrought), and
martensitic (400 series wrought)
ferritic uses only one big alloy (the nickel, I think - sorry, I don't use
200 series)
while austenitic and martensitic both have some 18-8 Cr/NI mixes . (What
makes a stainless' properties is actually the other alloying agents like
lead, etc.)
austenitic does not harden with heat but it does work-harden, and it does
not "rust" in air.
martentisitic heat hardens, and rusts if not heat treated. It is the one
used in blades (440 and 430, I think).
there are maybe 100 kinds of 18/8 ratioed stainless steels, alloyed for
specoific aplications and resistances
In most of my corrosion/strength/toughness applications - shafts and pins -
I prefer 17-4 ph tempered at 1025 over any of the 18-8 mixes. (ph means
precipitation-hardening)
>
> Sorry, but it's 18% Chrome, 8% nickel, not ppm. If it were ppm, what
> would the other 999,976 ppm be?
>
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