What is the practical difference between 18/8 and 18/10 polished steel?
I've read that 18/10 is less likely to rust because of it's higher concentration of nickel, but what about heat stains?
I expect SS pans to discolor over high heat, but I recently tried a pan (listed as 18/10) that turned blue every time I used it, even over medium heat. I know it doesn't affect performance, I'm just a bit OC about SS. I don't care about scratches, just it's tendency to stain and ease of cleaning. Will the nickel affect heat staining?
While we're on the subject, can anyone tell me what causes that blue reaction? Some people say starchy food, others say it's only heat. Some say it goes away if you cook something non-starchy, but I've never waited long enough to find out. I'm confused.