stainless steel cooking disc

‌1. Alloy composition‌

Mainstream stainless steel discs for cookware are based on iron-chromium alloys, and the chromium content must be ≥12% to ensure the formation of a passivation film, effectively isolating oxygen and moisture to delay corrosion12. Food-grade products often add nickel to enhance acid and alkali resistance, and 304 (18% chromium + 8% nickel) and 316L (containing molybdenum) have become the industry's preferred choices.

2. Structural innovation‌

Multi-layer composite technology (such as three-layer/five-layer steel plates) combines thermal conductivity uniformity (aluminum core layer) and surface strength (stainless steel outer layer) through the superposition of different metal layers. This type of structure is widely used in products such as smokeless pots.

‌Physical Design‌

The circular structure is suitable for most pots, with diameters ranging from 15cm to 30cm to cover different scenarios. The stamped hollow mesh steaming plate (aperture 2-3mm) can both speed up steam circulation and ensure the support of food.

‌Surface Treatment‌

Mirror polishing (Ra≤0.4μm) reduces surface roughness and effectively reduces the adhesion of food residues; the edging process (C/G/T-type structure) improves edge strength and avoids the risk of cuts

‌Passed ISO 8442-1 food contact material certification, the migration of lead and cadmium must comply with the limit requirements of GB 9684-2011. Large-scale production adopts continuous stamping process (60-80 pieces per minute), combined with argon arc welding precision welding