Stainless steel Stainless steel In metallurgy, stainless steel, also known as inox steel or inox from French "inoxydable" (inoxidizable), is a steel alloy with a minimum of 10.5% chromium content by mass and a maximum of 1.2% carbon by mass. Stainless steels are most notable for their corrosion resistance, which increases with increasing chromium content. Additions of molybdenum increase corrosion resistance in reducing acids and against pitting attack in chloride solutions. Thus, there are numerous grades of stainless steel with varying chromium and molybdenum contents to suit the environment the alloy must endure. Stainless steel's resistance to corrosion and staining, low maintenance,
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