SAE 304 stainless steel SAE 304 stainless steel SAE 304 stainless steel is the most common stainless steel. The steel contains both chromium (between 18–20%) and nickel (between 8–10.5%) metals as the main non-iron constituents. It is an austenitic stainless steel. It is less electrically and thermally conductive than carbon steel and is essentially non-magnetic. It has a higher corrosion resistance than regular steel and is widely used because of the ease in which it is formed into various shapes. The composition was developed by W. H. Hatfield at Firth-Vickers in 1924 and was marketed under the trade name “Staybrite 18/8”. It is specified
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