All steel looks shiny. Not all steel lasts.
Two steel kadais can look identical on the shelf and behave completely differently after a year of tamarind and salt. The difference is the grade. Here's how to read the numbers — and buy steel that stays stainless.
What's inside each grade
Stainless steel is iron mixed with chromium, which forms an invisible protective layer against rust. Nickel makes it tougher and more resistant to corrosion. Cheaper grades replace some nickel with manganese, and premium grades add molybdenum for extra protection against salt.
Side by side
| Grade | Rust & stain resistance | Magnetic? | Where you'll see it | Our take |
|---|---|---|---|---|
| 304 / 18-8 | Excellent — handles tamarind, tomato and salt well | No (very slightly near bends) | Good cookware, cookers, wet grinder drums, kettles | The one to look for |
| 18/10 | Excellent — a 304-family grade with a little more nickel | No | Premium cutlery and cookware | Great, slightly shinier |
| 316 | Best — extra resistance to salt and chlorides | No | Premium cookware, marine and medical use | Lovely if the budget allows |
| 202 / 201 | Fair — can stain or pit over time with acidic, salty food | No (or slightly) | Budget plates, tumblers, utensils | Fine for dry storage, less so for daily cooking |
| 430 | Good, lower than 304 | Yes | Induction bases, outer layer of tri-ply | Not a flaw — it's what makes induction work |
The magnet test myth
Many people hold a magnet to steel to check its quality. It doesn't work the way you think. Grades 304 and 202 are both mostly non-magnetic, so a magnet can't tell them apart.
And if a magnet sticks to the bottom of your new pan? That's usually a 430 induction base — deliberately added so the pan works on an induction stove. It's a feature, not a fake.
How to buy steel cookware the right way
304-grade picks from our shelves
Also see: Stahl tri-ply steel kadai · all stainless steel · Is non-stick safe?
Frequently asked questions
Which stainless steel is best for cooking?
SS 304 (also called 18/8) is the best everyday choice — food-grade, highly resistant to rust and staining, and widely available. SS 316 is even more corrosion-resistant but costs more.
Is SS 202 safe for cooking?
SS 202 is used widely in budget utensils. It's less resistant to corrosion than 304, so it may stain or pit over time with acidic and salty food. For daily cooking vessels, 304 is the better buy.
What does 18/8 mean on steel?
It means roughly 18% chromium and 8% nickel — the composition of 304-grade steel. 18/10 has about 10% nickel.
Why does a magnet stick to my steel pan?
Most likely the pan has a 430-grade steel base added for induction compatibility. That's normal and doesn't mean the cooking surface is low quality.
Can I identify 304 steel at home?
Not reliably. The magnet test can't tell 304 from 202. The best way is to buy from brands that clearly state the grade on the product or packaging.
