Stainless Steel

The most important alloying elements determining the internal structure of stainless steels are chromium, nickel, molybdenum and manganese, in order of importance. First of all, chromium and nickel determine whether the microstructure is ferritic or austenitic. Stainless steels are materials produced in many different qualities.

As SOFRAM, we prefer to use (18cr/10ni) SAE 304 Quality Stainless Steel in our production. This quality contains 18-20% chromium, 08-10% Nickel, 2% Manganese 1% Silicon, 0.08% Carbon, 0.045% phosphorus, 0.30% sulfur and 68.85-72.85% Iron.

SAE 304 Quality (18cr/10ni) stainless steels have features such as being able to be used at low or high temperatures and pressures, ease of shaping, aesthetic appearance, as well as excellent corrosion resistance.

SAE 304 Quality (18cr/10ni) Stainless steels fall into the high category in terms of price. Therefore, in price analyzes it is seen that the use of stainless steel is more economical, considering the entire life of the product.

Choosing and using the right material is one of the most important issues to be considered in a manufacturing process. The use of wrong materials can adversely affect the manufacturing process; This can lead to increased costs, reduced end product life and increased operating costs. To choose the right material, the intended use of the final product should be defined very well and the manufacturing properties of the material should be evaluated correctly.


Stainless steel is an excellent 'green' material and is infinitely recyclable. More than 50% of this material contains melted scrap stainless steel. Kitchen utensils made of Stainless Steel can be used for years with ease and are not prone to rust or breakage.

Compared to kitchen utensils made with other materials, it shows high heat resistance and maintains its new appearance despite being used for many years. Stainless steel requires minimal maintenance, water and dish soap are sufficient to clean its surface. This means minimum consumption of chemical materials and shows us that Stainless Steel is an environmentally friendly material.

Hygiene and Foodstuffs

Stainless steel does not change the properties of foodstuffs. It is an inert material. Since it is a healthy and hygienic substance, which appears to be the first choice for hospitals and food businesses, it is also becoming popular in many fields such as kitchenware, electrical household appliances, white goods and so on.


Stainless steel items are easily cleaned with usual cleaning products (dishwashing liquid/soap, soap powder).

Additional Benefits

The advantages of stainless steel cookwares are due to the very good qualities of the stainless steel itself. We can list the advantages of this material as follows.

  • Durable - won't be easily crushed or scratched contrary to other types of materials.
  • It is resistant to corrosion.
  • It is not damaged by food acids.
  • Non-porous - does not leach into food and doesn’t affect the flavour.
  • Preserves its shine and beauty - adapts to any kitchen decoration.
  • Easy to clean.
  • It can be washed in the dishwasher.