Stainless steel acid or base, and the solution temperature. Uniform corrosion is typically easy to avoid because of extensive published corrosion data or easy to perform laboratory corrosion testing. However, stainless steels are susceptible to localized corrosion under certain conditions, which need to be recognized and avoided. Such localized corrosion is problematic for stainless steels because it is unexpected and difficult to predict. Acidic solutions can be categorized into two general categories, reducing acids such as hydrochloric acid and dilute sulfuric acid, and oxidizing acids such as nitric acid and concentrated sulfuric acid. Increasing chromium and molybdenum contents provide increasing resistance to
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