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
SAE 304 stainless steel cracking above about 60 °C. It is considered resistant to pitting corrosion in water with up to about 400 mg/L chlorides at ambient temperatures, reducing to about 150 mg/L at 60 °C. 304 stainless steel is also very sensitive at room temperature to the thiosulfate anions released by the oxidation of pyrite (as encountered in acid mine drainage) and can undergo severe pitting corrosion problems when in close contact with pyrite- or sulfide-rich clay materials exposed to oxidation. For more severe corrosion conditions, when 304 stainless steel is too sensitive to pitting or crevice corrosion by chlorides or general corrosion