Many of my friends and clients difficult to know how to distinguish and select good stainless steel faucets. This caused trouble and confused them. Today I write this article to let my friends and clients know more about the stainless steel faucets they purchase, so that they can choose the right faucets, avoid traps, purchase more easily, orders without problems and risk.
（1）304 stainless steel material is produced according to American ASTM standard. High temperature resistance and corrosion resistance, it is widely used.
（2）Compared with 304, 201 stainless steel material has poor corrosion resistance, shorter lifetime and easier rusting. But it is more economical, so it is also widely used.
（3）Please note that，Inferior stainless steel materials are not environmentally friendly, and there is a problem of hexavalent chromium precipitation. 201 material also has the problem of excessive manganese. These are extremely detrimental to human health.
（1）Stainless Steel Investment Castings：
The advantages of one-piece molding are obvious: the structure is extremely strong, the inner wall is smooth and delicate, the workpiece size is precise, the shape is diverse, and the impurities are small. For the 304 stainless steel main body manufactured by this process, the normal use will not be damaged for 30 to 50 years, no exaggeration! However, due to the difficulty in precision casting of stainless steel, it is necessary to solve problems such as pores and sand holes. The material is hard and tough, and many processes such as mechanical cutting, polishing and polishing will consume a lot of drill bits and abrasive tools. Therefore, the price of such a one-piece casting product is often expensive! Up to now, the high-end stainless steel faucet market is still based on one-piece castings.
（2）Solid stainless steel rod weldment：
It is cut into a rated length with a solid stainless steel long rod, then processed by a CNC lathe, and finally welded to become a product.
Products made from solid stainless steel bars. Material visual sense is hard, machined marks are obvious, edges and corners are delicate and neat. From the bottom of the faucet, we can see that a solid stainless steel bar welding faucet is characteristic of this kind. The bottom of a fine trace of turning processing obvious, delicate sharp lines! Bar welding is one of the mainstream products of stainless steel tap on the market at present. Because of its simple process, low cost, reliable quality and high cost performance.
（3）Be careful about the stainless steel pipes with brass waterway faucets：
In order to get more margin with lower cost, some unhonest manufacturers weld stainless steel thin tubes into outer shells, wrapped with brass waterway inside. In this way, not only reduces the cost of stainless steel processing, but also "saves" a lot of brass. (Brass is much more expensive than stainless steel)
From the bottom of the faucet, we can see that it is a kind of shell made of stainless steel thin pipe cut and welded, and the internal waterway parts are made of only a small amount of brass. Pay attention to the four spot weld marks connecting the shell and the bottom ring. It can be seen that the outer wall is very thin.
This kind of problem often appear on the pull-out faucet. The one reason this style is popular, the other reason is the pull out function also requires a hollow structure to allow the draw tube activity to be pulled. Then the structure of the bottom of the pull product is relatively complicated, it is not easy to see the inside clearly.
（1）It would be better to choose the 304 stainless steel faucet, The high-end stainless steel faucet is mainly for casting products, and the bottom of the casting is basically cast with texture. What’s more, pay attention to avoid inferior stainless steel materials.
（2）For bar welded stainless steel faucet, to distinguish Internal welding or external welding. The quality of the external weld is very straightforward. And they are all advanced laser automatic welding, there are almost no problems such as uneven welding or leakage welding. But the internal welding is poor quality and low cost.
（3）Be careful about the stainless steel pipes with brass waterway faucets
At present, it mostly appears on the pull out faucet. The bottom of the pull out faucet often has weld marks on the bottom. The skin is thin and the weight of the product is often lighter than that of the same kind.
Master these knowledge, process and selection methods about stainless steel faucets, I believe it will be helpful to you. If you want to know more or share your thought, pls contact me freely.
Due to the word limits here, we will keep on exploring the next three material faucets on the next articles. If you like this article, please share to have more readers inspired. Your appreciation is my ultimate motivation on sharing more sanitary ware industrial know-hows
There’s a reason stainless steel frying pans are beloved in both home and professional kitchens across the globe. From their unparalleled heat control to their long-lasting durability, these pans excel at all parts of the cooking process, from frying to finishing.
If you don’t have one already, this guide will walk you through every aspect of shopping for a stainless pan so you know exactly what to expect before committing to the purchase. Follow along to find out why these pans are right for you.
Stainless steel is an alloy composed of multiple metals, generally iron, nickel, and chromium. Chromium hardens steel and prevents corrosion, while nickel provides the signature polish and shine of stainless steel.
18/10 stainless steel indicates it’s composed of 18% chromium and 10% nickel, while 18/8 stainless indicates 18% chromium, 8% nickel. The higher nickel content in stainless steel results in a more attractive, high-end grade that’s typically used for flatware and pans (like ours).
Stainless Clad refers to the “cladding” process, where different metals are layered and then bonded together to form a single, new sheet of metal. Our Stainless Clad Cookware is 5-ply, meaning it’s composed of 5 sheets of 4 different metals. The four metals it contains are 304-grade 18/10 Stainless Steel, aluminum, aluminum alloy, and high-grade ferritic 403.
Our Stainless Clad starts with an aluminum and aluminum alloy core that provides excellent heat conduction capabilities and even heating across the surface of the pan. This core is then enveloped with the 5-ply of different metals. This all results in an incredibly durable, induction-compatible pan that’s corrosion- and rust-resistant, and responsive to heat.
Stainless Steel Pans are some of the safest on the market, especially when constructed of high-grade stainless steel like 18/10 or 304-grade. Since our Stainless Clad Cookware is nonreactive, this also means you don’t have to worry about chemicals leaching into your food or the metal reacting to acidic ingredients.
If you have more questions or concerns about our Stainless Clad Cookware, check out our dedicated guide to whether Stainless Steel is safe.
Choosing the right size stainless steel frying pan comes down to what you need from it. Pan sizes vary across brands, but common sizes (from smallest to largest) include 6", 8"-, 10", and 12" options. We cover the differences and what each size is best suited for in our guide to frying pan sizes, but at a glance:
The most important factor to keep in mind when cooking with stainless pans is temperature. Getting these pans properly heated is key for a cooking experience free from stuck-on food.
To ensure your pan is thoroughly preheated, heat it to your desired temperature, then add a few drops of water. If the water “dances” around the pan, it’s ready. If the water stays still it’s not heated enough yet, and if the water evaporates immediately it’s too hot and should be cooled a bit before adding oil and food.
Trusting your pan is also essential when cooking with stainless—the beauty of these pans is that the food releases from the surface when it’s cooked, similar to what occurs during a Maillard reaction. Once you’ve practiced a few times, you’ll easily be able to cook ingredients like skin-on chicken or more delicate cuts of fish.
For more advice, check out our guide to successful cooking with Stainless Steel.
One of the biggest concerns people have when cooking with stainless pans is their food sticking to the surface and burning. While it’s true these pans don’t have the coated, no-stick surface of non stick pans or the built-up seasoning of carbon steel, keeping food from sticking to the surface of a stainless pan isn’t as fussy as it may seem.
There are a few reasons food sticks to stainless steel pans—and most of them have to do with heat. Too much heat, too little, or placing cold food into a hot pan can all cause the microscopic pores in the metal to expand and then shrink, which causes the food to stick.
To prevent this from happening, you need to regulate the heat as much as possible. Ensuring your food is tempered (at room temperature), the pan is preheated with cooking fat, and not blasting or lowering the temperature drastically when food is added can all ensure properly cooked food instead of a sticky, burnt mess.
Once you’ve perfected cooking with stainless steel, the options of what to cook with it are nearly endless. You can sear a hearty protein like steak, sauté a delicate ingredient like mushrooms, or create a tasty pan sauce with any leftover fond—your options are endless.
There are only a few dishes you should stay away from cooking with stainless. Generally, the more delicate the ingredient, the more difficult it will be to cook. While it’s entirely possible to cook dishes like scrambled eggs or flaky fish in Stainless Steel, you may have a better end result if you use a naturally non-stick pan like carbon steel or non stick.
Caring for stainless pans is actually very simple. As with other materials, let your cookware cool completely before placing in the sink and clean with mild dish soap and the soft side of a sponge. If you have some tough debris, a rainbow stain, or just need some extra help, use our Make It New Cleaner or Bar Keepers Friend.
To maintain the shine of your stainless frying pan for years to come, here are some additional maintenance tips:
For more ways to keep your pans shiny and at optimal performance for years to come, check out our complete guide to maintaining Stainless Clad Cookware.
If you already have a variety of other pans, you may wonder what sets stainless steel apart from the others in your kitchen and if it's worth adding to your collection. Here’s how it stacks up, and why we think it’s a must-have.
From an aesthetic standpoint, it can be hard to discern between Stainless Steel and aluminum pans. Both are shiny, silver, metallic pans without a coating—but that’s about where their similarities end. While aluminum is a great heat conductor, pure aluminum pans are cheap to purchase and even cheaper to produce, which results in pans that wear out quickly and need to be replaced often.
Meanwhile, 18/10 stainless steel is extremely durable and can last for years when properly maintained. We highly recommend Stainless Steel over aluminum—it may be more costly upfront, but you won’t have to replace your pan after 2 years. For more information on why we recommend one over the other, check out our guide to Aluminum vs. Stainless Steel Cookware.
Since carbon steel pans are described as a combination of the best parts of cast iron and stainless steel, it’s worth wondering if these are both necessary to own. Especially considering the similarities don't stop there—carbon steel and stainless steel are both oven safe, boast incredible heat retention, are induction-compatible, and can handle anything from slow sautés to high-heat sears.
These pans have similar advantages, but that doesn’t mean they can replace one another. We recommend using both these pans as building blocks of your cookware collection, and thinking of them like complements instead of competitors. You can find out more about how these two compare in our guide to carbon steel vs. stainless steel cookware.
Of the materials that stainless steel is compared to, non stick is the one with the least similarities. Non stick has a durable no-stick coating to provide its signature slick surface, while stainless steel has no coating and its cooking surface is the metal itself.
Non stick should be used for more delicate foods, like scrambled eggs or fish, while stainless can handle just about anything else.
You shouldn’t feel like you have to choose between these pans—they serve vastly different purposes in the kitchen. We cover more of them in our guide to non stick vs. stainless steel cookware.
Depending on the construction materials and quality, a stainless steel pan can range anywhere from $50 to upwards of $200 or more. Since these pans last for years with proper maintenance, think of them as an investment piece that will serve you well for many, many meals to come.
Now that you’re equipped with everything you need to know about buying a stainless steel pan, all that’s left to do is actually purchase one.
Our Stainless Clad Pans are what landed us in some of the world’s best kitchens, and once you join the over 16,000 home cooks who have added it to their cookware collection, you’re sure to see why.
If you are looking for more details, kindly visit epoxy coated wire mesh for concrete, window screen mesh fire resistance, window screen aluminum.