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

Steel 08-12H18N10T details working, in the diluted solutions of nitric, acetic, phosphoric acids. The austenitic steel. Foreign analogue 321, 321 N.

Max thickness

up to 45mm

Max length


Max width



ГОСТ 5582-75

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.