Nickel generally contributes to the overall durability of this grade of stainless steel. This makes grade 18/8 stainless steel anticorrosive. The layer created by the addition of chromium keeps oxygen out, removing one of the three elements necessary for rust to form. Rust forms when oxygen and water combine with carbon. It naturally bonds with oxygen, a chemical change, to create a layer that’s difficult for oxygen by itself to penetrate. The chromium plays an important role in this alloy’s composition. This is generally how you can tell the amount of chromium and nickel present in different types of stainless steel. The term 18/8 comes from listing the chromium amount as the first number and the nickel amount as the second.

Grade 18/8 steel is made of 18% chromium and 8% nickel, which is added to about 0.8% carbon and roughly 50% iron. Such broad applications really speak to this type of stainless steel’s adaptability.

Its versatility has earned it spots in both the front- and back-of-house for tabletop solutions, hollowware (pitchers, urns, gravy boats, etc.), and cookware pieces. This food-safe grade is the most popular type of stainless steel used in restaurants and commercial kitchens. We’re going to tackle this question for you by breaking down the different qualities of the two most commonly used grades of stainless steel in foodservice: 18/8 and 18/0. We’re often asked by restaurant operators which grade of stainless steel is the best for their operation. There are different grades of stainless steel, some of which are food-safe and some that are not. However, not all stainless steel is created equal. You can find it in industries from automotive to aviation to foodservice because of its excellent versatile properties. Stainless steel is one of the most commonly used metal alloys.

18 10 stainless steel