The numbers 18/10 represent the composition of stainless steel, they refer to the amount of chromium and nickel, sometimes other elements are also included in the mix. It indicates that the material has 18% chromium and 10% nickel composition. It also contains about 0.1% of carbon to were the steel. The higher the fraction of these elements is, the better the quality of the cookware. This is because by including greater quantities of nickel, the cookware becomes more resistant to rust and is able to sustain its polish for better time allocation.
The stainless steel further has a high nitrogen content. And it’s perfect for the coastal areas where rusting is more likely to occur. It also resists corrosive chemicals. (They are used in most other traditional cookings, too.) Chemicals do not react with them and the original taste of food remain intact. Due to its chemical stability, 18/10 stainless steel will not experience any deterioration even at temperatures of several hundred degrees. This is the steel most cookware is made out of. The explanation for why 18/10 stainless steel is the best cookware is that when the chromium in the metal combines with the oxygen in the environment, it forms a protective coating that protects against rust and, importantly, provides the silver look. It is more scratch-resistant than 18/10 stainless steel. And it’s far pricier, in part because it has more chromium and nickel.