Stainless steel has demonstrated a reduced tendency to gall. The corrosion resistance of iron-chromium alloys was first recognized in 1821 by French metallurgist Pierre Berthier, who noted their resistance against attack by some acids and suggested their use in cutlery. Metallurgists of the 19th century were unable to produce the combination of low carbon and high chromium found in most modern stainless steels, and the high-chromium alloys they could produce were too brittle to be practical. In 1872, the Englishmen John T. Woods and John Clark patented a "Water Resistant" alloy in Britain, that would today be considered a stainless steel. In
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