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 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