Understanding grades of steel for cookware. 18/10 vs 18/8

I am looking for a stainless steel cookware and while researching on the best kind of stainless steel cookware, I came across this comment on youtube:



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> Actually 18/10 steel is better and costlier. You're talking in terms of health hazard where more nickel (10) is considered more harmful than less (8). But in reality more nickel makes a pot sturdier and shinier and less prone to chemical leaching.
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So, my question is, is it true that more nickel in case of stainless steel means less leaching? I know 18/10 is better in heat distribution, is sturdier and better than 18/8, but it also has more Nickle. To me, it doesn't make sense. But then again, chemistry was not subject. Or I am worrying too much and just get either 18/8 or 18/10 steel?




No stainless steel of the 18/8 family ( about 5 grades) leaches material in normal cooking service. Not to say they are immune to all possible abuse. The element that can make a difference is carbon, higher C can combine with more chrome removing it from solution where Cr provides the primary corrosion resistance. Not to worry, modern steel making generally gets C to 0.02 % max ( L grade). I am trying to say for cookware there is no difference.


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