Stainless Steel Cookware Set (10-Piece, 18/10 Grade)

18/10 vs 18/8 Steel: Corrosion Resistance and Verification

The numbers refer to chromium/nickel content by percentage. 18/10 steel (Type 304) contains 10% nickel, giving it superior corrosion resistance in acidic environments — important for tomato-based dishes, vinegar, and dishwasher detergent. 18/8 steel (sometimes labeled 202 by Chinese factories) contains 8% nickel and can rust at cut edges and weld points within 1–2 years of dishwasher use. Some suppliers further substitute 201 steel (1–2% nickel) while labeling it 18/8 or even 18/10.

Verify steel grade with a nickel spot test or XRF analysis during factory audit. A magnet test is insufficient — both 304 and lower grades are non-magnetic in the wall section. The rivet material connecting handles to pots should also be 304 SS, not carbon steel (which rusts through the pot wall). Check rivets with a magnet: if they attract strongly, they are carbon steel.

LFGB Migration Testing and Tri-Ply Base Verification

LFGB (Germany’s food contact law, aligned with EU Regulation 1935/2004) requires migration testing for all materials in contact with food. For stainless steel cookware, the critical test is metal migration (nickel, chromium, manganese) under acidic conditions — the test method simulates cooking acidic food at high temperature. Factories should provide an LFGB test report from an accredited German lab (SGS, TÜV SÜD, or equivalent). Without this report, you cannot sell in Germany.

Tri-ply base construction (SS exterior + aluminum core + SS interior) provides superior heat distribution vs impact-bonded bases (aluminum disc welded to the bottom only). Verify tri-ply construction by examining the cross-section at the pot wall: tri-ply shows layered construction above the base, while impact-bonded shows a flat disc. Impact-bonded bases develop hot spots and warping on induction cooktops more quickly. For premium retail positioning, specify tri-ply throughout.