Kitchenware Materials
Engineering Reference
The performance of cookware begins with the correct material selection. Different alloys provide different combinations of thermal conductivity, strength, corrosion resistance and manufacturing capability.
Aluminium Alloys
Lightweight • High Thermal Performance • Excellent Formability
AL
AA 1050 / 1060
Commercially Pure Aluminium
- Conductivity: Excellent
- Strength: Low
- Formability: Very High
Economy cookware,
conductivity-focused applications
AL
AA 3003
Aluminium + Manganese
- Conductivity: High
- Strength: Medium
- Formability: Excellent
Stamped frying pans,
saucepans,
stockpots
AL
AA 5052
Aluminium + Magnesium
- Corrosion: Excellent
- Strength: Higher
- Durability: Premium
Heavy-duty cookware,
professional products
AL
AA 6061
Aluminium + Magnesium + Silicon
- Strength: Very High
- Hard Anodizing: Suitable
- Weight: Low
Premium cookware,
thick wall products
AL
A380 / ADC12
Aluminium + Silicon + Copper
- Process: Die Casting
- Geometry: Complex Shapes
- Strength: High
Die-cast cookware,
complex bodies
Stainless Steel Grades
Corrosion Resistance • Durability • Premium Appearance
SS
304 / 18-10
18% Chromium + 10% Nickel
- Type: Austenitic
- Magnetic: No
- Corrosion: Excellent
Premium cookware,
cutlery,
food contact products
SS
304 / 18-8
18% Chromium + 8% Nickel
- Durability: High
- Food Safe: Yes
- Cost: Balanced
Mid-range cookware,
containers,
kitchen products
SS
430 / 18-0
18% Chromium + 0% Nickel
- Type: Ferritic
- Magnetic: Yes
- Cost: Lower
Induction bases,
appliance parts
SS
316
Chromium + Nickel + Molybdenum
- Corrosion: Superior
- Environment: Marine
- Cost: Premium
Commercial kitchens,
special applications
SS
201
Chromium + Reduced Nickel
- Cost: Economical
- Strength: Moderate
- Corrosion: Medium
Budget cookware,
decorative components
SS
410 / 420
Martensitic Stainless Steel
- Hardness: High
- Magnetic: Yes
- Edge Retention: Excellent
Knife blades,
cutting tools
