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18/0 cookware - should I keep it?

arossphoto Nov 18, 2007 07:11 PM

I bought a couple pieces of Lagostina cookware yesterday at Winners (a clearance store here in Canada) that had labels clearing indicating it was 18/10 stainless. However, when I got home I decided to do the magnet test and it stuck to every piece of this stuff. Apparently this means it is 18/0 with no nickel content.

They are nice looking pans with thick bottoms and riveted metal handles, but now I'm not sure if I want to keep any of it. Will it really make much difference if it isn't 18/10?



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  1. t
    ThreeGigs RE: arossphoto Nov 19, 2007 12:07 AM

    Keep it. The only real difference is that yours *will work* with an induction cooktop, where most other SS won't. Beyond that you won't notice any differences in performance.

    2 Replies
    1. re: ThreeGigs
      arossphoto RE: ThreeGigs Nov 19, 2007 07:14 AM

      Thanks very much for your reply. I've also read that 18/0 is more likely to rust than 18/10, so I'm still thinking about returning it. It's nice to know there would be no differences in performance.



      1. re: arossphoto
        Antilope RE: arossphoto Nov 19, 2007 08:47 AM

        I bought some inexpensive 18/0 flatware to use for camping. It does get rust spots.

    2. k
      Kelli2006 RE: arossphoto Nov 19, 2007 07:55 AM

      From Cutlerybox.com, http://www.cutlerybox.com/design/why1...
      "18/0 is a 'ferritic' stainless steel. It is used in circumstances where corrosion resistance and therefore durability is considered not to be an important factor. The chromium content is around 18% but there is no addition of nickel."

      This means that you new pan may rust if not kept dry, but the performance is the same as steel, or cast iron. If you dry it on the burner at very low heat before you put it away, it should last forever. I have a few black steel French made pans, and I love them.

      2 Replies
      1. re: Kelli2006
        MaggieRSN RE: Kelli2006 Nov 19, 2007 08:15 AM

        Kelli, both my mother and grandfather had some relatively lightweight frying pans that they used for eggs, melting butter, sauteeing mushrooms, lighter tasks, as I recall. They were black and I remember them seasoning the pans, as I do my cast iron. I was too young at the time to ask about them, but I've wanted to find some for the longest time. Do you think by chance they were steel? Is it carbon steel? Thanks if you know.

        1. re: MaggieRSN
          Kelli2006 RE: MaggieRSN Nov 19, 2007 08:36 AM

          Maggie , I have picked up a few of these steel pans from sales, and the occasional auction when restaurants go out of business, plus the 2 that I received from my Grandmother. They are inexpensive, durable as a brick and are quite non-stick,


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