Stainless steel cookware has many advantages, such as beautiful appearance, health and durability, strong plasticity and so on, so it is widely used in high-grade cookware. Compared with traditional cookware such as aluminum pot and iron pan, stainless steel cookware has obvious advantages in durability and stability.
On the basis of ordinary carbon steel, a group of steel with chromium content greater than12% alloy element is added, which can keep metallic luster under the action of air, that is, it has the characteristic of not rusting.
Stainless steel is a kind of steel added with a group of alloying elements with chromium content greater than12% on the basis of ordinary carbon steel. It can keep metallic luster under the action of air, that is, it has the characteristic of not rusting.
Because this kind of steel contains a certain amount of chromium alloy elements, a solid oxide film insoluble in some media can be formed on the surface of the steel, so that the metal can be isolated from the external media without chemical action.
In this kind of steel, in addition to containing more chromium, some other alloying elements, such as nickel, are added to make it have good chemical stability in air, water and steam, and sufficient stability in many kinds of acid, alkali and salt aqueous solutions, even in high or low temperature environment, it can still maintain its corrosion resistance.