SAE 304 stainless steel optimal high temperature strength. The carbon content of 304L (UNS 30403) is restricted to a maximum of 0.03%, which prevents sensitization during welding. Sensitization is the formation of chromium carbides along grain boundaries when a stainless steel is exposed to temperatures in the range of ~–. The subsequent formation of chromium carbide results in reduced corrosion resistance along the grain boundary leaving the stainless steel susceptible to unanticipated corrosion in an environment where 304 would be expected to be corrosion resistant. This grain boundary corrosive attack is known as intergranular corrosion. The carbon content of 304 (UNS 30400) is restricted
Stainless steel beverage industry. Stainless steels do not affect the taste of the product, they are easily cleaned and sterilized to prevent bacterial contamination of the food, and they are durable. Stainless steels are used extensively in: Acidic foods with high salt additions, such as tomato sauce, and highly salted condiments, such as soya sauce may require higher alloyed stainless steels such as 6% Mo superaustenitics to prevent pitting corrosion by chloride. The Allegheny Ludlum Corporation worked with Ford on various concept cars with stainless steel bodies from the 1930s through the 1970s to demonstrate the material's potential. The 1957 and 1958