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
Austenitic stainless steel addition while 200 series stainless steels substitute manganese and nitrogen for nickel, though there is still a small nickel content. 300 series stainless steels are the larger subgroup. The most common austenitic stainless steel and most common of all stainless steel is Type 304, also known as 18/8 or A2. Type 304 is extensively used in such items as, cookware, cutlery, and kitchen equipment. Type 316 is the next most common austenitic stainless steel. Some 300 series, such as Type 316, also contain some molybdenum to promote resistance to acids and increase resistance to localized attack (e.g. pitting and crevice