Steel corrosion-resistant acid-resistant (food grade stainless steel)

Stainless steel (corrosion — resistant steel in common “stainless”) – alloy steel resistant to corrosion in the atmosphere and corrosive environments.

In 1913 Harry Brearly[en] (eng. Harry Brearley), experimenting with different types and properties of alloys, found the ability of steel with a high chromium content to resist acid corrosion. Stainless steel is divided into three groups:

1. Corrosion-resistant steels-they require resistance to corrosion in simple industrial and domestic conditions (they can be used to manufacture equipment parts for oil and gas, light, machine-building industry, surgical instruments, household stainless steel utensils and containers).
2. Heat-resistant steels-they require heat resistance — that is, resistance to corrosion at high temperatures in highly aggressive environments (eg. in chemical plants.)
3. Heat resistant steels-they require heat resistance-that is, good mechanical strength at high temperatures.