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Frequently asked questions
Food Grade stainless steel is special not only because it can withstand extreme temperatures, but also because it resists corrosion and is able to be easily sanitized. Most typically, type 304 and 316 are the ideal choices for food grade stainless steel.
Because stainless steel is nearly rust proof, it’s considered to be stainless. Its chromium atoms bind so securely with its oxygen atoms that a nearly impenetrable and rust-resistant layer is formed.
All grades of stainless steel will stain and discolour due to surface deposits and cannot be considered completely maintenance-free. In order to retain maximum corrosion resistance and aesthetic appeal, the surface of stainless steel must be kept clean.
Stainless steel holds up well in extreme conditions. Aluminium can be used in many similar applications but in terms of longevity, stainless steel is harder than aluminium. This means it is less likely to bend, warp or otherwise deform due to force, heat or weight.
It’s best to store stainless steel away from other metals. Especially in acidic or damp environments as stainless can cause galvanic corrosion in other metals. This type of corrosion typically leaves the stainless steel unaffected but damages other materials.