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What is Stainless Steel? Its Characteristics and Types Used in Kitchens

Stainless steel is an incredibly versatile material used to craft a myriad of essential items. Let's delve into the world of stainless steel, exploring its nature, characteristics, and the diverse types employed in kitchenware.

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13 July, 2024

In today’s modern world, stainless steel (known as “inox” in Vietnamese) is becoming a popular material in manufacturing and daily life. Let’s explore what inox is, its characteristics, and the types commonly used in kitchens with Bach Hoa XANH.

1 What is Inox? Its Origin

Inox, also known as stainless steel, is a highly durable and corrosion-resistant iron alloy.

Inox, or stainless steel, is an iron alloy with exceptional durability and resistance to corrosion and discoloration. Its superior properties have made it a popular choice for manufacturers to create essential items for our daily lives.

Inox is produced from iron alloys containing 10.5% chromium and up to 1.2% carbon by weight. The higher the chromium content in the steel, the better the corrosion resistance of Inox.

Inox was first created by British expert Harry Brealey in 1913. During his research, Brealey added chromium and carbon to improve the alloy’s strength and durability.

Following Brealey’s research, the German steel company Krupp further refined the alloy and discovered the 300 and 400 types before World War II. Subsequently, British expert W. H. Hatfield developed the 304 steel (8% nickel and 18% chromium), which is commonly used today.

2 Characteristics of Inox

Inox is categorized into several groups, each with unique properties.

Inox can be broadly classified into four main groups, which encompass various types:

Austenitic: SUS 301, 304, 304L, 316, 316L, 321, and 310s, among others.
Ferritic: SUS 430, 410, and 409.
Austenitic-Ferritic (Duplex): LDX 2101, SAF 2304, 2205, and 253MA.
Martensitic: 420S45 and 248SV.

When considering the common characteristics of these groups, the following table summarizes their magnetic, corrosion resistance, ductility, and heat resistance properties:

Alloy Group	Magnetism	Corrosion Resistance	Ductility	Heat Resistance
Austenite	Non-magnetic	High	Very high	Very high
Duplex	Magnetic	Very high	Medium	Low
Ferritic	Magnetic	Medium	Medium	High
Martensitic	Magnetic	Medium	Low	Low
Phase Stabilized	Magnetic	Medium	Medium	Low

3 Common Types of Inox Used in Kitchenware

Inox 201

Inox 201 is commonly used for manufacturing kitchen utensils.

Inox 201 is widely used in our daily lives. It contains 18% chromium and 3% nickel, with the remaining composition being iron and other elements. Inox 201 is known for its durability and good corrosion resistance.

It is often used for making kitchen utensils like phích nước (vacuum flasks), bình ủ (thermos flasks), and ruột bình đun siêu tốc (inner pots of electric kettles).

Advantages of Inox 201:

Affordable price
Relatively durable
Lightweight
Safe for consumer health

Disadvantages of Inox 201:

Not suitable for direct cooking on induction cooktops
Prone to corrosion compared to Inox 304

Inox 304

Medical equipment made from Inox 304.

Manufacturers consider Inox 304 to be the best type of stainless steel due to its exceptional durability, ductility, and oxidation resistance. Additionally, it never rusts, as it contains 18% chromium and 10% nickel, with a small amount of iron.

Inox 304 is commonly used in medical equipment manufacturing due to its superior characteristics.

Advantages of Inox 304:

Shiny, aesthetically pleasing
Resistant to rust and oxidation
Safe for food contact, posing no health risks

Disadvantages of Inox 304:

Heavyweight
Cookware made from Inox 304 requires a layer of Inox 430 at the bottom for use
High price

Inox 410

Spoons and ladles made from Inox 410.

Inox 410 is another common type of stainless steel in our daily lives. It is produced with 11.5% chromium and other elements. Inox 410 is used to manufacture various kitchen utensils like spoons and ladles.

Advantages of Inox 410:

Reasonably priced
Lightweight
Safe for consumer health

Disadvantages of Inox 410:

Prone to scratches and discoloration

Inox 430

Inox 430 is used as the outer coating of pot and pan bottoms.

Inox 430 is also commonly used in daily life. It is composed of 18% chromium, with the remaining composition being iron and other elements. Inox 430 is particularly suitable as an outer coating for the bottoms of pots and pans.

Advantages of Inox 430:

Suitable for induction cooktops
Shiny appearance
Lightweight
Safe for consumer health

Disadvantages of Inox 430:

Thin and prone to discoloration
Lower durability and oxidation resistance

4 Which Type of Inox is Best for Cooking?

Inox 201 is commonly used for manufacturing kitchen utensils.

With various types of Inox available, which one is best suited for cooking and kitchen utensils? Manufacturers primarily use Inox 201 for kitchenware production due to its composition of 18% chromium and 3% nickel.

This type of Inox offers high durability and is safe for consumer health. Chảo chống dính (non-stick pans) made from this Inox are becoming increasingly popular among families.

Now you know more about Inox, its characteristics, and the types commonly used in kitchens. Hopefully, this information will be helpful to you.

Frequently asked questions

Stainless steel is an alloy of iron, carbon, and a minimum of 10.5% chromium content. This combination, along with the addition of other elements like nickel and molybdenum, gives stainless steel its unique characteristics, including corrosion resistance and a sleek appearance.

The key characteristics of stainless steel include high corrosion resistance, excellent durability, superior hygiene, and a sleek, modern appearance. It is easy to clean and maintain, making it ideal for various applications, especially in kitchens and food preparation areas.

There are three main types of stainless steel commonly used in kitchens: 304, 316, and 430. Type 304 is the most common and widely used grade, offering a good balance of corrosion resistance, durability, and cost-effectiveness. Type 316 has a higher nickel content and added molybdenum, providing even better corrosion resistance, especially in coastal areas or environments with high chloride exposure. Type 430 is a lower-cost alternative, offering good corrosion resistance but with reduced chromium content, making it more susceptible to surface rust if not properly maintained.

Stainless steel offers several advantages over other materials in kitchens. It is more hygienic than alternatives like wood or stone, as its non-porous surface prevents bacteria growth and makes it easy to clean. Stainless steel is also heat-resistant, making it ideal for use near stoves or ovens. Additionally, its durability and corrosion resistance ensure that it maintains its appearance and functionality over time.

To care for and maintain stainless steel surfaces in your kitchen, regular cleaning with mild soap and water is recommended. Avoid using abrasive cleaning pads or harsh chemicals, as these can scratch the surface. For more stubborn stains, specific stainless steel cleaners and polishes can be used. Always wipe in the direction of the grain, and ensure the surface is rinsed and dried thoroughly after cleaning to prevent water spots or streaks.