Does non-magnetic or magnetic stainless steel leach more?

[fangrz]

May I know whether non-magnetic or magnetic stainless steel cookware leach more? I have looked at the different reasons why some stainless steel is magnetic or not, but it is confusing me whether one leaches more than the other.

 

[Baluncore]

No matter what particular grade of stainless steel is used, the stainless characteristic comes from surface passivity due to the chromium content. Stainless steel is usually only stable in the presence of oxygen. The corrosion of stainless steel cookware is dependent on what is being cooked. Food with a high acid content will tend to pit the surface of both magnetic or non-magnetic stainless steel.

https://en.wikipedia.org/wiki/Pitting_resistance_equivalent_number

The material will be selected by the manufacturer based on the available forming processes and the finish required. Some stainless steels can be more easily rolled into thin sheet, some can be polished.

 

[Astronuc]

May I know whether non-magnetic or magnetic stainless steel cookware leach more? I have looked at the different reasons why some stainless steel is magnetic or not, but it is confusing me whether one leaches more than the other.

Stainless steels come three major types: austenitic, ferritic and martensitic, and then duplex combinations, e.g., austenitic-martensitic or martensitic-ferritic.

Austenitic stainless steels are nonmagnetic, while ferritic and martensitic stainless steels are magnetic.

Austenitic steels have more nickel (usually > 10% wt Ni). Ni is an austenite stabilizer. Ni tends to leach out of stainless steel depending on pH of the solution in contact with the stainless steel.

Ferritic and martensitic steels tend to have low nickel < ~7%, or even < 5%. Chromium is a ferrite stabilizer.

http://steel.keytometals.com/articles/art50.htm