Stainless steel surface coatings has also influenced its use in commercial kitchens and food processing plants. Stainless steels do not suffer uniform corrosion, like carbon steel, when exposed to wet environments. Unprotected carbon steel rusts readily when exposed to the combination of air and moisture. The resulting iron oxide surface layer (the rust) is porous and fragile. Since iron oxide occupies a larger volume than the original steel this layer expands and tends to flake and fall away exposing the underlying steel to further attack. In comparison, stainless steels contain sufficient chromium to undergo passivation, spontaneously forming a microscopically thin inert surface
Stainless steel on the surface. A final finish can then be applied to achieve the desired aesthetic appearance. Most of the world stainless steel production is produced by the following process Hot rolled coils are pickled in acid solutions to remove the oxide scale on the surface, then subsequently cold rolled (Sendzimir rolling mills), annealed in a protective atmosphere, until the desired thickness and surface finish is obtained. Further operations such as slitting, tube forming, etc. can be carried out in downstream facilities. Hot rolled bars are straightened, then machined to the required tolerance and finish. Wire rod coils are subsequently processed