Pay in 3 installments with no fees with Klarna

Free returns in France and abroad

Tested and approved by chefs

 
Available now
The brand
Choice of country
Language choice Choice of country
Cart

18/10 stainless steel: what is it?

L'Inox 18/10 : c'est quoi ? - Atma Kitchenware L'Inox 18/10 : c'est quoi ? - Atma Kitchenware L'Inox 18/10 : c'est quoi ? - Atma Kitchenware L'Inox 18/10 : c'est quoi ? - Atma Kitchenware

What do we like best about Atma? The use of 18/10 3-ply stainless steel for the production of our stainless steel cookware!

Composition and characteristics

18/10 stainless steel: what is it?

This is a type of stainless steel characterized by Made from 10% nickel and 18% chromium. This combination of materials makes 18/10 stainless steel a highly prized material among amateur and professional cooks!

Chromium creates a protective surface on stainless steel, improving its resistance to corrosion. Nickel also strengthens the steel's strength, allowing it to withstand shocks more effectively.

At Atma, we have chosen to use 18/10 stainless steel for the manufacture of our cookware: fragments, fragments, woks, stewpans and saucepans are among our products made from this stainless steel with its many qualities! Bonus point: our stainless steel is made using the 3-ply method. Our utensils therefore include an outer layer of ferritic stainless steel, a layer of aluminum, then a layer of 18/10 stainless steel. This is to ensure strength, durability, and optimal heat conduction.

 

The physical and chemical properties of 18/10 stainless steel

 

To get into a little more technical detail, this material has numerous properties, both chemical and physical, that are particularly useful in the culinary field:

  • Excellent resistance to Corrosion

  • Very good resistance to oxidation

  • No food spoilage: 18/10 stainless steel withstands a wide pH range, thus preserving flavors and nutrients

  • Excellent resistance to very high temperatures: it is therefore perfect for culinary applications!

 

Common Uses of 18/10 Stainless Steel

 

The range of uses for 18/10 stainless steel is very broad! While at ATMA, we love using it to create the perfect stainless steel frying pan or a highly durable sauté pan, this material can also be used in many other applications. 18/10 stainless steel saucepans, stainless steel cutlery, faucets, food containers, various tableware... 18/10 stainless steel is even used in the pharmaceutical industry!

Advantages and disadvantages of 18/10 stainless steel

The advantages of this material

Quality and durability are undeniable with 18/10 stainless steel. In addition to its resistance to corrosion and impact, as mentioned above, this material also boasts other qualities:

  • 18/10 stainless steel withstands repeated and intensive use without any problems or risks.

  • This material is easy to maintain and is dishwasher safe.

  • The alloy of materials gives the steel 18/10 stainless steel, a beautiful, shiny silver shade, very aesthetic

  • 18/10 stainless steel withstands cooking at very high temperatures

  • It is ideal for making pots, pans, sauté pans, and woks compatible with all heat sources (yes, even induction!)

Potential Disadvantages of 18/10 stainless steel

 

In reality, this type of material, which combines the advantages of a significant percentage of chromium, stainless steel, and a good nickel content, has few drawbacks... And few of these drawbacks can't be easily avoided!

 

For example, stainless steel pieces are known for conducting heat poorly: a small flaw quickly corrected by the presence of a layer of aluminum, an excellent conductor material, in the manufacture of our cookware.

Generally speaking, 18/10 stainless steel cookware is more expensive than other types. But this small drawback is quickly compensated for by its incredible strength and excellent durability!

Also, 18/10 stainless steel is known for being difficult to use, but all you need to do is adopt a new cooking technique! Simply heat your pan (for example) to 2/3 of your hob's maximum power. Do this until small drops of water on its surface roll like marbles. Then, you can add your fat and reduce the heat to 1/3 of its power. Your pan will no longer stick—it's magic!

To learn more, we explain everything in our article on how to cook in stainless steel pans.

 

So, are you ready to make the switch to food-grade stainless steel and revolutionize the way you cook?

 

Discover our best sellers

By Carla Chassagne

02/11/2024
Other articles
PORTRAIT DE CHEFFE : On a rencontré Laure Weiss - Atma Kitchenware
Recettes

CHEF PORTRAIT: We met Laure Weiss

We had the chance to meet the Café Singuliers team and equip this warm, welcoming space with our stainless steel utensils, where the aromas of fres...
Read the article
Quelle casserole pour plaque vitrocéramique ? - Atma Kitchenware
Comment choisir ses ustensilesTips de pro

Which pan for a ceramic hob?

Which pan should you choose for a ceramic hob? Here's a look at the types of pans best suited to a ceramic hob, how to recognize them, and what to ...
Read the article
Quels sont les avantages à cuisiner avec des poêles en inox ? - Atma Kitchenware
Comment choisir ses ustensiles

What are the advantages of cooking with stainless steel pans?

Whether you're a star chef or a passionate amateur, cooking is an art that requires the best tools to achieve delicious results. Here, we'll tell y...
Read the article