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Stainless Steel is actually a generic name for various types of steel. Not all stainless steel is stain-proof; it still requires care to maintain it's finish, and lower-end series can corrode and rust without proper care.

Stainless Steel is an iron-carbon alloy mixed with a minimum of 10.5% chromium (anything less and it is not stainless steel). It differs from carbon steel simply by the amount of chromium that is present. While carbon steel rusts when exposed to air and moisture, stainless steel's chromium content provides a 'film' which combats the iron oxide content. That's not to say that stainless steel will never rust; this is why research and an understanding of your needs is important.

There are more than 150 grades of stainless steel, and the most common are used for commercial or professional construction - cooking equipment, cookware, cutlery and other restaurant supplies rely heavily on some core varieties of stainless steel.

Classes of Stainless Steel

There are three major 'classes' of stainless steel: Austenitic, Martensitic and Ferritic.

Austenitic Stainless Steel is comprised of chromium, nickel and iron alloy, with a chromium content of 16-26% and nickel content of 6-22% (which increases corrosion resistance). This class has a low carbon content and is non-magnetic at low temperatures.

Martensitic Stainless Steel is comprised of chromium and iron alloy, with a chromium content of 10.5-17%. It has a 'controlled' carbon content and magnetic properties. Martensitic Stainless Steel is commonly used for making knives - this grade is strong and hard, though difficult to form and weld.

Ferretic Stainless Steel is comprised also of chromium and iron alloy and a low carbon content - chromium content is at 17-27%. Cooking utensils commonly contain higher chromium content.

Types of Stainless Steel

Since the only key element in calling anything stainless steel is the minimum chromium content of 10.5%, it's important to know about various types. When nickel is added, stainless steel becomes less brittle and non-magnetic; carbon adds strength. A lower cost additive is manganese, though it makes the steel more brittle.

Here we discuss the most common types of stainless steel used in commercial appliances, cookware and utensils. Commonly, the higher the number in the series or construction, the more sturdy the component and less prone it is to corrosion and staining.

Though not common for restaurant equipment, 200 Series Stainless Steel is lest costly, and is increasingly used in many applications. Unfortunately, it has low corrosion resistance and has left many users disgruntled. It's not an ideal series to consider for professional food service.

300 Series Stainless Steel is the most common used stainless steel in the commercial line, and it's construction is noted by composition of chromium and nickel (18/10 is 18% chromium and 10% nickel;  18/10 is most present in flatware).

From within the 300 Series, there are several incremental types, such as 301 (most common choice for kitchen utensils), 304 and 316. Type 304 Stainless Steel accounts for more than half of all stainless steel production and is an acceptable type for specific applications in nearly every industry; type 304 is the most common used in cookware (higher-end cookware will use copper or aluminum at the base to provide better heat diffusion). Type 316 Stainless Steel is even more resistnt to corrosion and pitting and offers higher tnsile strenth at elevated temperatures. Type 316, however, comes at a much higher price, which is the main reason many restaurants settle for lower types when it comes to smallwares, stands and other applications.

400 Series Stainless Steel (martensitic or ferritic) is used primarily for cutlery. 409 and 430 (ferretic) are considered low quality, though 410 and 420 grades (martensitic) can be acceptable for knives. In fact, some manufacturers use 300 Series for forks and spoons, and 400 series for table knives - this is because 400 series can take sharp edges and 300 series is much easier to shape.

For equipment and furniture, though, 400 Series may not be the best choice. It's definitely less expensive, but is less resistant to rusting. Applications made of this type/grade need to be cleaned properly and should not be left wet for lengthy periods of time.

Cost Efficiency & Green Value

Since stainless steel is 100% recyclable, those wishing to go or stay green can rest easily. Most current stainless steel applications already contain recycled material, usually from both retired equipment and manufacturing processes.

The most appealing aspect of stainless steel is cost. While you'll pay more for the better grades, furniture, utensils and appliances comprised of these grades can last a lifetime and more when cared for properly. This also translates to the elimination of costly replacements and better resell values.

Caring for Stainless Steel

Necessary care for stainless steel requires minimal effort. First and foremost, do not leave remnants of food particles or cleaners on surfaces - and avoid cleaners containing chlorine (that means no bleach).

Contrary to popular belief, steel wool and brushes are not friends of stainless steel. They scratch the surface and leave particles behind, making it more prone to rusting and staining the steel.

The proper cleaner is key (for home use, baking soda is perfect for the final process). Make sure the cleaner used is deemed safe for stainless steel. After cleaning, rinse the surface with plain water. Note that hard water can leave spotting and staining, so it's always best to towel dry surfaces immediately after cleaning and rinsing.

Remember that knives can be damaged when not used in conjuction with a proper cutting surface. Stainless steel is not an ideal surface for sharp utensils - you'll damage the knife and the steel.

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