On Tue, 23 Dec 2008 02:41:27 -0600, Ron Hunter wrote:
> You are quite right. I just checked our stainless cookware, and it is
> NOT magnetic. Somehow, I suspect that there is VERY little iron in it.
> Just how much iron must be in something sold as 'steel'? Is there any
> labeling requirement?
It's not the lack of iron that makes stainless steel non-magnetic.
It's the way that it's heat-treated as well as the other metals that
are added. From what I've read (I guess you missed the quotes and
links) after the steel is heated to make it non-magnetic, nickel is
added to (among other things) keep it non-magnetic after it cools.
Here are the links I posted :
http://www.physlink.com/Education/AskExperts/ae546.cfm
http://www.supremesteel.co.nz/articl...l_magnetic.php