Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics.

The numbers 18/0 and 18/8 refer to the percentage of content of chromium and nickel. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel (300 series).

Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0, (400 series) which are usually not highly polished, and could be subject to some rust spotting.

A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0...if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

Kinetic cookware is made up of high quality stainless steel. All lines have a tri ply s/s base w/aluminum heat core ranging in thickness: 3 mm for Kitchen Basics & Classicor, 4mm for Classicor Century 21, and 5 mm for Leyse. Each line has a s/s induction range compatible protector plate. The thicker the base the less chance of warping & better heat retention. All lines work on every range top including induction range (with the excpetion of item 29302). The bodies are made of a high quality mirror s/s.