Why does Stainless Steel rust?
Stainless steel for kitchens is one of the most used materials, both domestically and industrially, this is thanks to its many benefits in terms of the material's duration, also due to its incredible quality, another aspect is due to the resistance to corrosion and levels of asepsis, the latter of great relevance since we need high levels of hygiene in a kitchen when handling food.
These qualities as a whole are something difficult to find, in addition we have already seen that we do not have to deprive ourselves of style when we are using stainless steel, since it is easy to mold and aesthetically stainless steel allows the space to have great beauty and visually creates a pleasant space for the person who uses the kitchen.
It is a material is an iron alloy composed of iron as the main raw material, and chrome in a 10%, it can also present some minimum percentages of carbon, nickel or nitrogen to maximize all the properties that make it an excellent material for kitchens.
Chromium, as a secondary element, helps regenerate the base layer of the material when exposed to oxygen from the environment, creating a passive layer that recomposes itself. Although it is difficult to find corrosion in stainless steel, it is possible depending on the conditions of use and work to which it is exposed.
So that the steel does not create some type of corrosion, it must have some characteristics:
Do you remember that when the steel is in contact with oxygen, a protective layer is created? Well, this protective phenomenon is called passivation, that is, the formation of a protective layer on its surface to protect it from external factors.
This protective film consists of chromium III oxide (Cr2O3) that is formed when chromium reacts with oxygen and humidity in the environment, which is why it is said to be a passive process, since it does not require any direct action in the process of production.
From chromium 10%, a protective layer is formed that uniformly covers the surface of the material with a thickness of 2-3 nanometers, sufficient to protect the iron from oxidation.
A very important feature of this protective layer is self-healing, when the stainless steel is exposed again, the chromium III oxide layer forms again.
Passivation is not a phenomenon that only occurs in stainless steel, it also occurs in other corrosion resistant metals, for example, it occurs in titanium with the formation of titanium oxide.
The corrosion resistance of stainless steel is improved when the chromium concentration is increased and other elements are added to the alloy. For example, adding nickel above 8% as it will improve corrosion resistance, especially when we talk about acid corrosion or saline corrosion.
This type of steel has an iron + carbon alloy structure. It is the most relevant stainless steel by production and, consequently, most widely used, also because it is a steel that is deeply resistant to oxidation and corrosion.
Its molecular structure is ferrite. This type of material has almost no nickel, is not as resistant to corrosion and has magnetism, something that austenitic steel does not have.
It is created mostly from martensite (result of rapid cooling of austenite). It is the hardest and most resistant stainless steel in terms of shocks, however, it has a lower resistance to corrosion. This type of steel also exhibits magnetism.
It is a mixture of steel 2 and 3, in the same way as it is a mixture between ferritic stainless steel and martensitic stainless steel, it presents magnetism.
Stainless steel has become a staple in everything that surrounds us, both in the kitchen and in the utensils we use in the kitchen, thanks to its many advantages, both functionally and aesthetically.
The kitchen is one of the key places that we use in our house, since it is destined to the fulfillment of one of the essential parts of our life, which is food, therefore, the materials chosen to prepare food in the kitchen are truly relevant, since all surfaces are not equally effective. Stainless steel thus becomes the king of the kitchen, a title affirmed by chefs and experts in the field.
Did you know that stainless steel has a "green" category since it has a high capacity for recycling and reuse? On the other hand, it is important to know what advantages stainless steel can bring to our kitchen:
Why does Stainless Steel rust?
Types of Stainless Steel
Stainless Steel how to clean it
How to choose the best kitchen side table
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