Stainless steel Outokumpu's alloy 254 SMO, possess even greater resistance to chloride pitting and crevice corrosion because of their high molybdenum content (>6%) and nitrogen additions. They possess useful service to seawater applications. Ferritic stainless steels possess a ferrite microstructure like carbon steel, which is a body-centered cubic crystal structure and contain between 10.5% and 27% chromium with very little or no nickel. This microstructure is present at all temperatures, due to the chromium addition, and like austenitic stainless steels are not hardenable by heat treatment. They cannot be strengthened by cold work to the same degree as austenitic stainless steels. They
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