18/0 vs. 18/8 vs. 18/10 Stainless Steel: What's the Difference?

If you’ve ever shopped for flatware, cookware, or kitchen tools, you’ve probably seen labels like 18/0, 18/8, or 18/10 stainless steel. But what do those numbers actually mean, and why do some stainless steel pieces come with a higher price tag?

At Caraway , we’re all about high-quality materials that stand up to real life, and choosing the right stainless steel can make a big difference in how your kitchen gear performs. That’s why we put together this guide to break down what those numbers mean, why they matter, and which one might be the best fit for your kitchen.

So, if you’re trying to figure out which stainless steel is worth the splurge or just want to know what makes one option better than another, keep reading.

What Is Stainless Steel?

Stainless steel is one of the most popular materials in the kitchen, and for good reason. It’s a metal alloy , meaning it’s made by combining iron with other elements to improve its strength, durability, and resistance to rust.

But what actually makes stainless steel “stainless”? It all comes down to its ability to resist rust and discoloration, thanks to the addition of chromium, which is a game-changer that separates stainless steel from regular steel.

The idea of rust-resistant metal dates back to the early 19th century, but it wasn’t until the early 20th century that stainless steel, as we know it, really took off. In 1913, a British metallurgist named Harry Brearley discovered that adding about 12% chromium to steel made it highly resistant to rust. This breakthrough led to the creation of the stainless steel we rely on today , from high-end chef’s knives to everyday kitchen gadgets.

How Is Stainless Steel Made?

Wondering how a block of raw metal becomes your go-to skillet or the trusty tongs you can’t live without? It all starts with the right mix of raw materials. You’ve already heard about iron and chromium, but stainless steel also relies on carbon and trace elements like nickel, molybdenum, and manganese, depending on the grade.

Here’s a quick rundown of the process:

• Melting and Mixing: First, these raw materials are melted together in a massive electric arc furnace at temperatures of around 2,700°F (1,480°C). This molten metal mix is carefully balanced to ensure the right levels of chromium (to prevent rust) and nickel (to add shine and corrosion resistance) for the specific stainless steel grade being produced.

• Refining and Casting: Once melted, the liquid steel is refined to remove impurities and improve its overall quality. It’s then cast into semi-finished shapes like slabs, blooms, or billets, which form the foundation for various stainless steel products.

• Forming and Rolling: These semi-finished pieces are then heated and rolled into flat sheets, coils, or bars, depending on the final product. This process helps achieve the right thickness and finish, whether it’s the thin, polished steel used in flatware or the thicker, more robust steel in cookware.

• Finishing Touches: Finally, the steel is heat-treated to enhance its strength and corrosion resistance, then cut, polished, and packaged for use. Some pieces might also undergo further treatments like annealing (a heat treatment that softens the metal) or pickling (a chemical bath that removes surface impurities) to ensure they look and perform their best in your kitchen.

And just like that, you’ve got stainless steel ready to take on everything from searing steaks to baking sheet-pan dinners.

What Is Stainless Steel Used For?

Stainless steel is everywhere in the kitchen, from your go-to skillet to your favorite pancake spatula. It’s the backbone of cookware, cutlery, and kitchen tools because it’s durable, easy to clean, and can handle high heat without warping or scratching. That means you can sear steaks, simmer soups, or whisk up a batch of pancake batter without worrying about your pots and pans falling apart after a few uses.

You’ll also find stainless steel in your cutlery drawer. Those forks, knives, and spoons you toss in the dishwasher without a second thought? They’re made from stainless steel for a reason—it’s stain-resistant, strong, and holds up to everyday wear and tear.

And it’s not just about the cooking. Stainless steel appliances, like fridges, ovens, and dishwashers, are popular for their sleek, polished finish and easy maintenance. They’re also resistant to fingerprints, which is a small but crucial win if you’ve got kids who treat the fridge door like a revolving snack portal.

What Is the Stainless Steel Numbering System?

We've covered what stainless steel is, how it’s made, and where you’ll find it in your kitchen. But what about those mysterious numbers, like 18/0, 18/8, and 18/10? What do they actually mean, and why are they a thing?

The stainless steel numbering system is a quick way to describe the metal’s composition. It tells you how many key elements, like chromium and nickel, are in the alloy.

This system is used because these elements significantly impact the metal’s corrosion resistance, durability, and overall performance. Think of it like the nutritional label on a box of pasta—it breaks down the ingredients so you know exactly what you’re getting.

What Are the Main Types of Stainless Steel?

When it comes to kitchen gear, there are three main types of stainless steel you’ll see most often: 18/0, 18/8, and 18/10.

Here’s a rundown of what each type brings to the table:

18/0 Stainless Steel

18/0 stainless steel is a budget-friendly option that’s great for things like flatware, serving utensils, and some lower-cost cookware. It’s called 18/0 because it’s made with 18% chromium and 0% nickel.

As for what that means for you? That 18% chromium gives it decent rust and corrosion resistance, but without the added nickel, it’s a bit more prone to staining and wear over time.

On the plus side, the lack of nickel means it’s magnetic , which is great if you’re using it on an induction cooktop or you just like the satisfying snap of magnetic knife strips. It’s also a good choice if you have a nickel allergy, since it’s completely nickel-free.

That said, 18/0 stainless steel can be more likely to rust if it’s exposed to moisture for too long, so it’s not ideal for anything that will live in the sink or deal with a lot of acidic foods. If you’re looking for affordable flatware or serving pieces that you don’t mind replacing every few years, 18/0 is a solid pick.

Just keep it dry, avoid long soaks, and be ready for a bit of extra elbow grease when it comes to polishing.

18/8 Stainless Steel

18/8 stainless steel is like the middle child of the stainless family—not as flashy as 18/10, but still plenty tough for everyday kitchen use. It’s made with 18% chromium for rust resistance and 8% nickel for added durability and shine. This nickel content helps prevent pitting and corrosion, so it’ll hold up to regular use without getting rusty after a few rounds in the dishwasher.

It’s the kind of stainless steel you’ll find in most mid-range cookware, flatware, and kitchen tools, like your favorite slotted spoon or that whisk you reach for every time you bake banana bread. It’s strong, holds its shape well, and keeps that nice polished finish over time.

Plus, it’s a little more resistant to bending and warping than 18/0, which makes it a better choice for things like spatulas and tongs that need a bit more flex without losing their shape. So, if you’re looking for a good stainless steel that won’t break the bank but still offers durability and shine, 18/8 is a great option. Just keep in mind that while it’s more rust-resistant than 18/0, it’s not quite as corrosion-proof as 18/10.

18/10 Stainless Steel

18/10 stainless steel is the premium pick, and for good reason. It’s made with 18% chromium for rust resistance and 10% nickel for maximum durability, shine, and corrosion resistance. As for why that matters? That extra nickel gives it a smoother, more polished finish, helps prevent pitting, and makes it less likely to rust or tarnish, even after years of heavy use.

This is the stainless steel you’ll find in high-end cookware, professional-grade cutlery, and premium flatware sets. It’s what you want if you’re looking for pieces that will hold up to regular use without losing their luster or developing weird stains. It’s also a little more forgiving if you tend to leave your knives soaking in the sink (no judgment).

Because it’s the most corrosion-resistant of the bunch, 18/10 stainless is a solid choice for anything that’s going to deal with a lot of moisture, heat, or acidic foods, like stockpots, mixing bowls, and your go-to chef’s knife. It’s also the best option for anyone who wants their flatware to stay shiny and rust-free for the long haul.

How To Care for Your Stainless Steel and Make It Last

So, you’ve picked your stainless steel, whether it’s 18/0, 18/8, or 18/10. Now what? The good news is, stainless steel is built to last.

But if you want it to stay shiny, sturdy, and stain-free for the everyday chaos ahead, here are a few easy care habits that make all the difference:

Dry It Right Away

After washing, don’t leave your stainless steel to drip-dry, especially in a humid kitchen. Water spots, streaks, or even rust can sneak up if moisture lingers too long . A quick wipe with a soft dish towel keeps your pieces looking polished and clean.

Watch the Soak Time

Stainless steel can handle a lot, but it’s not a fan of long soaks in acidic or salty water. If you’re soaking pans or flatware, don’t forget about them. Letting them sit too long (especially overnight) can dull the finish or cause tiny surface pits over time, especially in lower-nickel grades.

Skip the Harsh Scrubbers

No steel wool, no scouring pads. Stick to soft sponges or dishcloths with a gentle soap. If something’s stuck, let it soak in warm, soapy water for a bit, then wipe it clean. For a deeper clean, a baking soda paste works wonders—just make sure to rinse thoroughly.

Handwashing Goes a Long Way

Sure, stainless steel can survive the dishwasher, but handwashing is still the gentler move, especially for cookware or flatware you use daily. It helps preserve the shine, minimizes wear, and avoids harsh dishwasher detergents that can be tough on finishes over time.

The Bottom Line

So, what’s the difference between 18/0, 18/8, and 18/10 stainless steel? It all comes down to nickel content—and how that affects things like shine, strength, and resistance to rust. Lower-nickel options work great for everyday basics, while higher-nickel grades hold up better over time and tend to look a bit more polished (literally).

At Caraway , we believe you shouldn’t have to compromise between performance and peace of mind. That’s why our Stainless Steel Collection goes beyond the numbers. Made from durable, 5-ply steel and completely free of toxic materials like PFOA, PTFE, lead, and cadmium, our cookware is consciously designed to bring serious heat, without bringing harmful chemicals into your kitchen.

Whether you’re searing, simmering, or sautéing, our naturally non-toxic stainless steel is crafted to last and made to look good doing it. So, no matter which stainless steel grade speaks to you, you can cook with confidence knowing Caraway’s got the high standards—and high performance—to back it up.

Sources:

Stainless steel | Definition, Composition, Types, & Facts | Britannica

The Discovery of Stainless Steel | British Stainless Steel Association

Is Nickel Magnetic? | University of Maryland

How to Care for Your New Cookware | Consumer Reports