Choosing the best induction cookware for 2019
Choosing the Best Induction Cookware for 2019 If you are looking to purchase a new induction cookware set in the near future to take advantage of the benefits of a new induction cooker, check out our recommendations below and choose a good choice.
What are induction cookware?
So what is induction? Induction cooking uses a special induction coil located under the surface of the oven in combination with specially designed cast iron or magnetic stainless steel cookware.
The induction coil generates a magnetic current, so the cookware heats up quickly using magnetic friction. Heat is then transferred from the cookware to the food through conduction.
All this happens when the hob, which is usually made of ceramic, remains cold. Only the cookware and its contents become hot!
What is induction cookware
How to use induction cookware
Induction cooking is newer in North America and much more common in Europe. It's loved by industry professionals because of its ability to heat water at an amazing rate, making it ready for an emergency pasta boil! Great for buffets and cafeterias as well as table service as they provide a safer, cooler experience for chefs and customers.
Now we can find the type of cookware that professionals can recommend. The first thing to consider is the thickness and content of the cookware you buy.
Higher quality induction cookware will have a multi-layer installation sandwiched between stainless steel. This helps transfer the heat generated from the assortment to the food products with minimal loss.
The loss you experience will be heat radiation from the cookware itself and/or heat transfer back to the stove.
Duxtop Three Layer Induction Ready Cookware Stainless Steel 14-Pc Set
Duxtop induction cookware set
Stainless steel cookware is a must for any serious professional chef, but keep in mind that the level of quality depends entirely on the thickness and number of layers of the cookware. A very lightweight stainless steel set can be harmful to you when cooking as it can heat up too quickly and lose heat at the same high rate, making it a low-maintenance product to have in your home.
Thin cookware has its place, especially on gas stoves, but requires a certain level of skill. Heating too quickly means that if you lose control of the heat, you can burn your food much faster. At the same time, if you are able to react quickly enough, thin stainless steel cookware allows you to deal with overheating quickly and effectively.
BETTER QUALITY INDUCTION COOKBOARDS WILL HAVE A MULTILAYER INSTALLATION BETWEEN THE STAINLESS STEEL. THIS HELPS TO TRANSFER THE HEAT GENERATED FROM THE ASSORTMENT TO THE FOOD PRODUCTS WITH MINIMUM LOSSES.
The thick bottom and heavy stainless steel cookware are like heavy cargo ships sailing on the ocean. They are slow to heat up, but when they do, their heat is consistent and thorough.
This means you get a strong, slow and even cook that retains energy much longer than its thinner counterpart. Disadvantages include their inability to be responsive if you overheat the cookware, causing a food burning situation.
Choose the right product for the job, but just remember that copper is heavy and may make you think that because a product has copper in it and is heavy, it is a superior product.
Non-Stick Aluminum/Aluminum Induction Cookware
Well, by now you must have realized that if you have purchased an induction cooker and tried the old aluminum/aluminium cookware, then they simply do not work.
If you remember at the top where we explained how induction cooking works, magnetism is what directs the induction heat into the cookware.
Unfortunately, aluminum/aluminium is not magnetic and so you will be sitting and waiting for this aluminum/aluminum cookware to heat up for a very long time.
But don't be afraid! While we can't save your current cookware, we can introduce you to new aluminum/aluminum cookware that retains the benefits of aluminum/aluminum cookware while performing great on the induction range.
All-Clad E785SB64 HA1 Hard Anodized Nonstick Cookware Set
The entire set of induction insulated cookware is made from hard anodized material and is one of the highest quality non-stick coatings you can buy. The scratch-resistant and forgiving material holds up to abuse very well.
As with any non-stick cookware, it is important to understand that you should never use metal utensils, tongs or spatulas as this can scratch and cause the non-stick coating to peel.
However, choosing the right set is a must.
As a home cook, you've probably used this cookware for years. They require minimal supervision and because they don't stick, they have a hard time burning food unless left unattended.
The disadvantages of using nonstick cookware are limited sticking ability, and the heating limitations of the nonstick coating prevent them from getting as hot as stainless steel or pure aluminum/aluminium.
This means that while they are not as suitable for searing, pan-frying or pan-frying as stainless steel, they are very easy to cook.
Even when heated to high heat, once the food hits the pan, you will notice a drop in temperature as well as problems with it returning, causing food to leak, causing a crowding effect that eventually leads to boiling. product instead of frying.
Cast Iron Induction Cookware
What can be said about cast iron that hasn't been said before? This is one of the oldest kitchen utensils that is still in use today. What makes it so impressive is its natural non-stick ability, and once the cast iron has been seasoned, it adds a whole new dimension of flavor.
Many cooks keep cast iron cookware close to their chests because most of the time these cookware are needed in a large portion of their own professional recipes.
If you end up purchasing a cast iron set, make sure you season with sautéed onions, mushrooms, or breadcrumbs, as this will make this cast iron cookware a strong candidate for the “Most Important Thing” in your kitchen.
Calphalon Cast Iron Cookware
The Caphalon cast iron skillet is one of thousands available on Amazon, but we'd rather stick with a well-known brand rather than risk a random Chinese cast iron skillet with a cat
Cast iron cookware works great with the induction range, and these products are generational. Inexpensive and with proper care will last a long time.
Since cast iron cookware is naturally non-stick, the high level of heat this appliance achieves makes up for the dishwasher shortcomings we mentioned earlier. The downside is that the weight of the product makes it bulky and difficult to sweep with one hand or flip your favorite omelet. It also requires special care that you will need to keep it well lubricated. But the benefits absolutely outweigh the negatives.
Copper Induction Cookware
We saved the most valuable for last. Copper cookware is generally reserved for those with the most money to burn, as well as those who prefer high-quality products. Naturally not compatible with the induction range, you need to make sure you find one that has an induction-compatible bottom.
Lagostina Copper Q554SA64 Martellata Three-layer forged stainless steel
The Lagostina Copper cookware set is a good name and a great buy.
There you have it. A selection of handpicked cooking dishes for the best induction cookware sets you can find.
Many of the brands you see in the list above are more or less related to the industry, which is why we chose them. Items where the brand was not important or not important are also listed, and they tend to be typical across the board.
But generally, due to the widespread use of these cookware, you should consider buying the brand as it holds up much better than other items.
CHOOSE THE RIGHT PRODUCT FOR THE TASK, BUT JUST REMEMBER THAT COPPER IS NATURALLY HEAVY AND MAY MAKE YOU THINKING THAT BECAUSE THE PRODUCT HAS COPPER AND THAT IT IS HEAVY, IT IS A SUPERIOR PRODUCT.
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the Kitchen Kitchen site is not responsible for attempting to use any recipe, advice or diet, and also does not guarantee that the information provided will help and will not harm you personally. Be smart and always consult your appropriate physician! Follow the norms of vitamins and minerals to normalize metabolism and safe weight loss.
Source: https://www.kitchen-kitchen.ru/vybor-luchshey-induktsionnoy-posudy-na-2019-god
How to choose stainless steel cookware: advice from professionals
Every housewife has stainless steel cookware in her arsenal. These are mainly pots of different sizes, stewpans, ladles, teapots. Whatever new the modern industry offers, many people prefer this material.
Why has stainless steel proven itself so well? Can you cook in it? What are its main advantages? What stainless steel cookware should be in every kitchen? How to properly care for her? We study these issues in theory and practice in the online store “Eat at Home”.
Rich track record
High-quality stainless steel cookware has a number of advantages compared to cookware made from other materials. For example, aluminum, being a chemically active metal, reacts sensitively to acidic and alkaline environments. As a result of such reactions, toxic substances are released.
For this reason, you should never cook compotes or jam, ferment cabbage, make brine for vegetable preparations, baby food, or sweet and sour sauces in an aluminum pan.
But stainless steel can easily withstand the effects of acids, so you can cook anything in it.
Stainless steel also has an advantage over enamel cookware. Since enamel is a fragile material, microscopic cracks form on it over time, which shortens its service life. In addition, there is always a risk that milk will escape in an enamel pan or the porridge will burn. Therefore, the cooking process must be constantly monitored. You have to try hard to make milk porridge burn in a stainless steel pan.
Stainless steel is also superior to ceramics in many respects. Stainless steel cookware is not afraid of temperature changes, scratches, shocks and other mechanical impacts. Its safety margin is much higher, so it will last longer. Stainless steel heats up faster, which saves time. And it keeps warm for quite a long time. Unlike many other materials, it is suitable for all types of stoves, including induction. Finally, stainless steel is not afraid of moisture and does not corrode.
Checking the strength of the bottom
To fully enjoy all the benefits, it is important to understand which stainless steel cookware to choose. The online store “Eat at Home” will help you make the right choice. Here you can find high-quality dishes from trusted manufacturers.
These include a Tefal Intuition cookware set, consisting of two saucepans and a ladle with lids. Pay attention to the characteristics of stainless steel. The alloy used here is 18/10 grade stainless steel. This means that 17–18% chromium and 9–10% nickel are used as additives. This ratio is highly valued.
The thickened multi-layer heat-distributing bottom of the pans heats up smoothly and evenly. It is not subject to deformation and maintains performance characteristics for many years. Inside, a volume scale is printed on the walls of the dish, and convenient drainage edges prevent the contents from spilling. Additional functional convenience is ergonomic handles that do not heat up when exposed to high temperatures.
Walls and lid make all the difference
When looking for the best stainless steel cookware, it is important to take a close look at the walls. They can be either single-layer or multi-layer. Experts say that the wall thickness of good stainless steel ranges from 5 to 8 mm. All three pans from the NADOBA set of the OLINA series have walls 6 mm thick. In addition to them, the set includes a bucket that also meets the stated requirement.
The lids also need to be examined carefully. In this set they are made of heat-resistant glass and equipped with silicone rims, which ensures a tight fit to the pan.
The lids have a slightly convex shape with special holes for steam to escape - this is another sign of high-quality cookware. This design will not allow the soup to escape even with strong bubbling.
An additional functional detail is silicone holders on pot handles and lids. They protect them from overheating, so it is impossible to get burned during the cooking process.
Quality at its best
Always check the quality of the polish on your stainless steel cookware. It can be matte or mirrored. The second option is considered more popular. High-quality polishing increases anti-corrosion properties and makes the dishes more stylish. Just look at the Vitesse Ines cookware set.
It contains nine pieces: 3 pots of different sizes and a ladle with lids, as well as a bakelite stand. A variety of pot sizes - 2.4 liters, 3.4 liters and 5.9 liters - allows you to cook a larger variety of dishes at the same time.
It is convenient to cook a small amount of food in a ladle, say, a few eggs or vegetables for a salad. The stainless steel from which all items are made meets the most stringent standards.
High quality alloy, heat-accumulating bottom and heat-resistant glass lids significantly increase the service life of the cookware.
It is convenient to place a hot pan with freshly cooked sauce or puree on a bakelite stand. If you wish, you can serve them directly on the dining table - the table top or tablecloth will not be damaged at all.
Easy to use
Another important point is how to use and care for stainless steel cookware and how to clean it. After all, its service life directly depends on this. Although it does not require any special complex care.
It is not recommended to wash stainless steel dishes with abrasive cleaners and steel wool. They may leave scratches on the surface. This will not affect the performance in any way, but the aesthetic appearance will be spoiled.
If the food in such a pan is still burnt, experts recommend pouring a solution of soda and water in a 1:2 ratio, boiling lightly and scraping off the carbon deposits with a wooden spatula. The presented collections of stainless steel cookware are good because they can be loaded into dishwashers and washed in the appropriate mode. Please note that only high quality cookware has this option.
Stainless steel pan sets are an essential item in any kitchen. If only it is truly high-quality, durable and practical tableware. In the “Eat at Home” online store you will find what you are looking for. Sets of cookware for all occasions will become reliable executive assistants for you and will make everyday meal preparation more comfortable, easier and enjoyable.
Source: https://www.edimdoma.ru/jivem_doma/posts/23250-vyderzhka-s-bleskom-kak-vybrat-posudu-iz-nerzhaveyuschey-stali
Stainless steel seamless pipe Kirovograd AISI polished seamless drawn 304 321 12x18n10 ground
Stainless steel seamless pipe KirovogradAISI polished seamless drawn 304 321 12x18n10 ground
You can check the availability and cost of the item by phone: t.: (099) 512 65 05 t.: (098) 015 08 42 t.: (063) 598 26 42e-mail: [email protected] With uv. manager Inna
LLC "Artik Steel"
About stainless steel pipe
Stainless steel pipes are classified according to geometric parameters (shape and sections and diameters of the pipe), according to the grade of steel used and the type of surface treatment. The choice of products with specific characteristics depends on the application of pipe rolling.
Stainless steel pipes (GOST 9941 81, GOST 9940 81) are widely in demand in industry (including chemical and food production), construction, mechanical engineering, the mining industry, for laying pipelines and communication lines. Overall, this is a versatile and affordable material.
About the advantages of stainless steel pipes
From a functional standpoint, often the best material from which a pipe can be made is stainless steel . Firstly, it is a universal alloy: stainless steel is suitable for oil workers and bakers, like water pipes and decorative pipes. Secondly, this material is relatively inexpensive. Especially if you take into account its physical and chemical characteristics: strength, durability, chemical resistance.
Scope of application of stainless steel pipes The material for the manufacture of stainless steel pipes is steel, which is resistant to destruction, has a relatively low weight, attractive appearance and ease of processing. Cold- and hot-rolled sheets with a thickness of 0.4–5 mm and 2–50 mm, respectively, are used in production.
The carbon content in the material matters: the higher its proportion, the higher the strength. As strength increases, steel loses its elasticity and the threshold for cold brittleness increases. Pipes made of high-alloy steel become brittle in the cold, which significantly limits their scope of application.
The most popular among manufacturers is low-alloy or carbon steel. Note: If the content of alloying elements in steel does not exceed 2.5%, the pipes are durable regardless of operating conditions. They have low weight, high wear resistance and long service life. Steel contains a high percentage of chromium.
Due to it, a stainless layer is formed on the surface, which protects the pipes from the aggressive external environment.
In general, stainless steel pipes are highly resistant to mechanical damage, corrosion, oxidation and open fire. This determines the entire breadth of their application in various industries, including: chemical; instrument making; food; furniture; fuel; medical; communal; automotive, etc. Stainless steel pipes are used where reliability is critical.
They are not exposed to acids and alkalis, so they do not lose their properties in aggressive environments. This allows the pipes to be used in production plants in the chemical industry. Stainless steel is resistant to high temperatures, which cannot be said about plastic or polyvinyl chloride structures, so the pipes are suitable for dispersing liquids with temperatures above 100 degrees.
Stainless steel remains clean and smooth throughout its entire service life. Such pipes are easy to clean and do not accumulate bacteria, which is extremely important for the food industry. Thus, in dairies, pipelines are used exclusively from stainless steel.
Stainless steel easily tolerates contact with poisonous gases, soot, and condensate, which is why such pipes are suitable for installing chimneys.
Finally, the attractive appearance makes it possible to turn stainless steel pipes into a decorative element, using them, for example, in the manufacture of railings or frames for bus stops.
Among the disadvantages of domestic production of stainless steel products, one can highlight a small range and production volumes. For example, electric welded pipes are manufactured at only one facility.
Cold-rolled steel production capacity is also insufficient. Just a couple of years ago, the cost of Indian and Chinese stainless steel was higher, but due to the financial crisis and the depreciation of the ruble, their cost is already lower than their domestic counterparts. This makes consumers wonder whether they should give preference to Russian goods.
Stainless steel nomenclature: Welded, seamless pipes. Connections, pipe plugs. Bends, elbows. Fittings. Flanges. Sheet and long products. Semi-finished products and other products. In the 200 series of steel there is currently only one grade - AISI 201.
Its cost is relatively low, since manganese and nitrogen are used in the composition instead of expensive nickel. At the same time, its consumer characteristics are quite high. This brand is used in the food and medical industries; it is used to produce decorative pipes of various sections for railings and fences. The most popular brand is AISI 304, which belongs to the 300 series.
Although it is used in almost all fields, it is called “food grade” due to its suitable chemical composition. This steel is easy to weld and is excellent for use in conditions of high humidity and aggressive environments. The advantage of Russian stainless steel is high quality at a competitive price. Manufacturers work in conditions of fierce competition from Indian and Chinese factories, and yet their products are now a little cheaper.
This makes us pay more attention to the quality of the stainless steel produced. The products are maximally adapted to domestic operating conditions, but still not enough of them are produced even for domestic consumption. Thus, stainless steel from Ukraine has its advantages and disadvantages.
Among the first, it is worth highlighting good quality and affordable price. But the product range is still quite limited; there are not enough high-tech productions of complex products.
However, strong competition from foreign suppliers is encouraging manufacturers to search for ways out of the crisis, since the production and sales of domestic stainless steel have fallen in recent years.
Source: https://prom.ua/p1109932789-truba-nerzhaveyuschaya-besshovnaya.html
Selecting Stainless Steel | Guide to choosing corrosion-resistant steel
The high demand for stainless steels is explained by their special properties, which standard carbon alloys lack. A huge variety of types of corrosion-resistant steel allows you to select the metal to successfully perform a wide variety of technological tasks.
Corrosion-resistant steels include metal alloys that are highly resistant to corrosion processes in different atmospheric and climatic conditions, water, aggressive gas and chemical environments. Anti-corrosion properties are ensured by enriching carbon steel with special elements, the most important of which is chromium. Its minimum content in the structure of alloys is 10.5%.
Currently there are about 250 brands of stainless steel. The most used alloying elements are nickel, cobalt, titanium, molybdenum, niobium. Carbon, which is necessarily included in the composition, gives the finished products the necessary strength and hardness. Changing the proportions of chemical elements produces a metal with different properties, intended for specific areas of use.
Characteristics of stainless steels and their areas of application
All types of stainless steel compounds can be divided into several groups. Each combines materials with specific chemical properties and internal structure.
- Austenitic (highly alloyed chromium-nickel metals, marking A)
- Ferritic (chromium, marking F)
- Martensitic (carbon, marking C)
- Combined
One of the most common and sought after types. The high content of nickel and chromium (up to 33%) provides exceptional corrosion resistance and unsurpassed strength to the products. An important advantage is manufacturability. The material welds well, is more viscous and plastic than ferrite, and is not magnetic. Austenitic grades include: 04Х18Н10, 12Х18Н10Т, 12Х18Н9Т, 12Х18Н9, 08Х18Н10, AISI 304, AISI 316, etc.
The scope of their use is wide.
Austenitic types of alloys are used as a structural material from which products are made by cold stamping and welding. These can be various containers, casing, pipelines, equipment for food processing and storage, pharmaceutical, medical, laboratory equipment, parts for the mechanical engineering, automotive, aircraft industries, technological units for the chemical industry.
Brands: 15Х28, 08Х18Т, etc. This group of metals has a high chromium content (up to 20%). It ensures product resistance to extremely aggressive chemical environments and high magnetic properties.
Anti-corrosion resistance is lower than that of metals of the austenitic group, therefore ferritic types are used in those areas where the requirements for this parameter are not so significant.
The main consumers of chromium ferritic steels are manufacturing enterprises in the chemical industry, heavy engineering, and the energy sector.
They are used for the production of equipment and parts operating in acidic and alkaline solutions, household instrument making, and the food industry.
Grades: 20Х13, 40Х13, 30Х13, etc.
Due to the high carbon content, these are the most durable alloys among stainless steel. Metal products of this group are extremely wear-resistant, work well at high temperatures, but are more susceptible to corrosion processes.
This type of metal can be subject to thermal hardening; this type includes corrosion-resistant, heat-resistant steel, which successfully resists oxidation and is suitable for use at high temperatures.
Metal products retain their original properties even under constant thermal influence; the material is characterized by a minimal content of harmful impurities.
Examples of grades: 08Х22Н6Т, 12Х21Н5Т, etc.
Combined grades can have an austenitic-martensitic or austenitic-ferritic structure and organically combine the positive properties of alloys of these types.
Main grades of stainless steels
To better understand the composition and basic properties of stainless alloys, it is important to know the principle of their marking. The principle of decoding the brand is as follows:
- the first numerical indicator indicates the amount of carbon in hundredths of a percent;
- the designations X - chromium, M - molybdenum, H - nickel show the content of these elements, calculated as a percentage.
Most popular brands:
GOST 20Х13 (AISI 420, DIN 1.4021) – stainless steel with a martensitic structure, cannot be welded, is not prone to temper brittleness, and does not form internal defects during the production process. Used for the manufacture of measuring and cutting tools, springs, leaf springs.
GOST 12Х17 (AISI 430, DIN 1.4016) – ferritic stainless steel heat-resistant grade, does not contain nickel. Characterized by good anti-corrosion resistance in moderately aggressive chemical environments and high temperatures.
GOST 12Х18Н9 (AISI 304, DIN 1.4301) is a heat-resistant, corrosion-resistant alloy used in welded structures in contact with aggressive media. It is used for sheet parts, welded equipment, heat exchangers, pressure devices.
GOST 08Х18H10 (AISI 304H, DIN 1.4948) is an austenitic type of heat-resistant, corrosion-resistant alloy, used for the production of rolled pipes, components and assemblies for the chemical and engineering industries, heat exchangers, and industrial tanks.
GOST 03Х18H11 (AISI 304L, DIN 1.4306) - chromium-nickel grade is used for the production of equipment, tanks and pipelines for the chemical industry, in the production of nitric acid and other aggressive substances.
GOST 08Х18H10Т (AISI 321, DIN 1.4541) is a stainless, heat-resistant and heat-resistant alloy, non-magnetic, resistant to oxidation and has good weldability without preheating. It is used as food and technical stainless steel for the production of rolled sheets and pipes, welded equipment, the manufacture of containers, tanks, tanks and equipment in the chemical and oil and gas industries.
GOST 03Х17H14М2, 03Х17H14М3, (AISI 316, 316S, 316L) - non-hardening austenitic grade, areas of application - welded parts, equipment for the pulp and paper and chemical industries, boiler bodies, tanks and installations for the coal industry.
GOST 08Х17H13М2Т (AISI 316Ti, DIN 1.4571) – structural heat-resistant heat-resistant stainless alloy is used for fasteners and welded structures in various industries.
GOST 20Х23H18 (AISI 310S, DIN 1.4845) – heat-resistant and heat-resistant austenitic stainless steel used for the manufacture of forgings, clamps, combustion chambers, fasteners and elements of boilers, used pipes, couplings.
When choosing stainless steel, you should take into account the operating conditions of the metal, the expected load, and the necessary additional properties of the product. If you are in doubt about how to choose the right stainless steel, it is better to contact a specialist. Leave a request on the website, and our managers will give recommendations on selecting the optimal grades of stainless alloys for the given operating conditions.
Source: https://indust.by/info/articles/metalloprokat/oblasti-primeneniya-nerzhaveyushchey-stali/
Technical stainless steel: areas of application and differences from food grade stainless steel
Stainless metal has found its wide application in our lives due to its unique properties: strength, corrosion resistance, versatility. The excellent operational and technical characteristics of stainless steel have affected the use of this material in the manufacture of exterior and interior parts, such as railings, gratings, stairs, etc. In addition to domestic use, stainless steel is used in various industries: food, medical, petrochemical.
What are the differences between technical stainless steel, for example, and food grade stainless steel? The difference lies in the type of surface and the way the technical steel is processed. If food grade steel is polished to a mirror shine, then the technical surface is matte. This is nickel-free steel. Cutting objects, in particular knives, are usually made from it.
Pipes made from technical stainless steel have the following properties:
- resistance to corrosion and temperature conditions;
- weldability;
- mechanical strength.
In the APTT Group of Companies you can order technical stainless steel of various brands at an affordable price from trusted manufacturers from Europe.
Characteristics of stainless steel technical sheet AISI 430
Stainless ferrite-chromium sheet AISI 430 is the most widely used type. It has high corrosion resistance, good machinability, and plastic deformability. This material is used in architecture and design, the manufacture of various parts of household appliances, equipment for heat exchangers, in civil engineering, etc.
Products made from technical stainless steel AISI 430 are used at various technological stages of food production: in the hygienic processing (washing) of raw materials, grinding, mixing, sorting of products, heat treatment, packaging and packaging of goods.
A sheet of “nickel-free stainless steel” is stable in gas environments formed as a result of fuel combustion. It can be easily welded by any known methods.
Other brands of technical stainless steel
Grades of technical stainless steel AISI 409 and 201 are used for the manufacture of pipes that are used in heat exchangers, radiators, and air conditioners. Stainless steel sheets are used in the production of protective and decorative fences, elevators, and containers for transporting and storing aggressive acids and petrochemical products.
If necessary, APTT-Trade specialists will help you navigate the grade of technical stainless steel depending on the requirements and needs, as well as the purpose and conditions of use of the material.
Source: https://aptt.com.ua/%D1%82%D0%B5%D1%85%D0%BD%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0 %B0%D1%8F-%D0%BD%D0%B5%D1%80%D0%B6%D0%B0%D0%B2%D0%B5%D1%8E%D1%89%D0%B0%D1% 8F-%D1%81%D1%82%D0%B0%D0%BB%D1%8C-%D1%81%D1%84%D0%B5%D1%80%D1%8B/
Stainless steel grades
Stainless steel was invented at the beginning of the 20th century by Harry Brearle, who came up with the idea of adding large amounts of chromium to molten iron. As a result of this symbiosis, an alloy was obtained that has unique properties, primarily, unusually high corrosion resistance.
This circumstance predetermined the widest range of applications of stainless steels today. You don’t have to look far for examples - kitchen knives, as a rule, are made of stainless steel, a heated towel rail in the bathroom is made of stainless steel, pots, spoons, forks are all made of stainless steel.
Stainless steel composition
The main feature of any stainless steel is its high chromium content - at least 10.5%. Chromium, when oxidized in air, forms a very strong oxide film, which prevents further oxidation of stainless steel. It is for this reason that stainless steel got its name - it does not rust (does not oxidize) in air, unlike plain steel.
In addition to chromium, stainless steel can be alloyed with other elements: nickel, manganese, molybdenum, titanium, niobium, cobalt. Also, the properties of a particular grade of stainless steel largely depend on the amount of impurities such as carbon, phosphorus and sulfur in the alloy.
Types of stainless steel
All stainless steels are divided into 4 large groups according to their type. Each of these groups is characterized by its own structure and chemical composition, which determine their scope of application and the specific consumer properties of the alloy.
Chromium (ferritic) stainless steel
Chromium stainless steel got its name due to its very high chromium content - more than 20%. This type of steel includes steel of the 400 series. This stainless steel has very high resistance to many aggressive environments, including nitric acid, ammonia solution, phosphoric and hydrofluorous acids, etc.
Chromium stainless steel is used to make parts for heating equipment, in power engineering, in the food and light industries. The main disadvantage of ferritic steels is their higher cost compared to austenitic stainless steel, which is the most popular of all types of stainless steel.
Austenitic stainless steel
This type of steel contains, in addition to chromium, a large percentage of nickel. These two components account for a third of the percentage composition of such stainless steel. This is the most common type of stainless steel, which has found the widest application in the national economy, accounting for 70% of all stainless steel produced in the world. In addition to high corrosion resistance, austenitic steel has excellent operational strength characteristics.
Martensitic and ferritic-martensitic stainless steel
This type of stainless steel is the strongest of all its types, which is ensured by the presence of carbon, which forms a specific microstructure of the alloy, giving it very high strength. Products made from martensitic stainless steel are used as cutting tools, for the manufacture of wear parts, and for elastic elements.
Austenitic-ferritic and austenitic-martensitic stainless steel
This group of stainless steels is characterized by good weldability and increased yield strength, and at the same time contains less expensive nickel. These types of stainless steel are used in chemical engineering, aviation, and shipbuilding.
Explanation of stainless steel grades:
- The first digit shows the carbon content in the alloy in hundredths of a percent (12Х18 - 0.12% carbon; 06Х12 - 0.06% carbon);
- The letters X, H, M denote alloying additives: chromium, nickel, manganese;
- The numbers after these letters indicate the percentage of a specific alloying additive in the alloy: 08Х18Н10 – 0.08 carbon; 18% - chromium; 10% - nickel.
300 series stainless steel
The 300 series of stainless steel includes austenitic, austeninto-ferritic and austenitic-martensitic stainless steel. This is the most common stainless steel and is in high demand in the market.
Stainless steel grade 08Х18Н10 (AISI 304)
Chemical composition:
- Chrome – 18-20%
- Carbon – up to 0.8%
- Manganese – up to 2%
- Nickel – 8-11%
- Sulfur – up to 0.03%
- Phosphorus – up to 0.045%
This is the so-called “food grade” stainless steel, which has found wide application in the food industry. This grade of steel has high strength, good weldability, and resistance to both high and low temperatures. Products made from such stainless steel have a good aesthetic appearance. The high environmental friendliness of this alloy grade predetermined its scope of application.
Stainless steel grade 10Х17Н13М2 (AISI 316)
Chemical composition:
- Chrome – 16-18%
- Carbon – up to 0.08%
- Silicon – 1%
- Manganese – up to 2%
- Nickel – 10-14%
- Sulfur – up to 0.03%
- Phosphorus - 0.045%
- Molybdenum – 2-3%
This grade of stainless steel is obtained from the previous one by alloying it with molybdenum (2.5%), which further increases the corrosion resistance of the alloy. For this you have to “pay” with a higher cost. Products made from this grade of stainless steel are used in the construction, chemical, pharmaceutical, oil and gas and shipbuilding industries.
Stainless steel grade 10Х17Н13М2Т (AISI 316T)
Chemical composition:
- Chrome – 16-18%
- Carbon – up to 0.1%
- Silicon – up to 0.8%
- Manganese – up to 2%
- Nickel – 12-14%
- Sulfur – up to 0.02%
- Phosphorus – up to 0.035%
- Molybdenum – 2-3%
- Copper – up to 0.3%
- Titanium – up to 0.7%
This grade of stainless steel is alloyed with a small amount of titanium, which gives increased strength. Products made from this alloy are used in welded structures that operate for a long time at high temperatures in highly aggressive environments.
Stainless steel 12-08Х18Н10Т (AISI 321)
Chemical composition:
- Chrome – 17-19%
- Carbon – up to 0.12%
- Silicon – 0.8%
- Manganese – up to 2%
- Nickel – 9-11%
- Sulfur – up to 0.02%
- Phosphorus – up to 0.035%
- Copper – 0.3%
- Titanium – 0.8%
This grade of stainless steel is characterized by a high titanium content, which determines its high performance at high temperatures up to 800 degrees Celsius. Products made from this brand of stainless steel have a long service life and are well welded. This alloy is used for the manufacture of seamless pipes, various flanges, tees, transitions, parts for furnace fittings, etc.
400 series stainless steel
This series of stainless steel has a narrower range of applications. Alloys of the 400 series contain practically no alloying elements except chromium, which ensures their low cost. Stainless steel of the 400 series is ductile and welds well, since it contains virtually no carbon.
Stainless steel 12Х17 (AISI 430)
Chemical composition:
- Chrome 16-18%
- Carbon – up to 0.12%
- Silicon – 1%
- Manganese – up to 1%
- Sulfur – up to 0.03%
- Phosphorus – up to 0.045%
Products made from this grade of stainless steel bend and stamp well, which is due to the high chromium content and low carbon content.
This grade of steel has high anti-corrosion characteristics, but has limited weldability.
Areas of application: automotive industry, chemical and pulp and paper industries, household appliances, architecture, food industry and mining.
Stainless steel 200 series 12X15G9ND (AISI 201)
This grade of steel is distinguished by its low cost, since it contains manganese and nitrogen instead of expensive nickel. Due to its balanced chemical composition, this brand is used in the food and medical industries, as well as for the manufacture of round or profile pipes.
Source: http://mining-prom.ru/rud/stal/marki-nerzhaveyuschey-stali/
How is stainless steel different from regular steel?
Stainless steel or in common parlance “stainless steel” is used by people for various purposes, because it is a metal often used in everyday life. Reasonable price and good quality have made this type of product popular among the population.
Stainless steel products are the main attributes of everyday life and have entered the life of every person seriously and for a long time. Stainless steel is used not only in everyday life, but also in production.
It’s safe to say that food-grade and regular stainless steel is an important element of human life.
What is the difference between food grade stainless steel and technical stainless steel?
The difference between these two types is the coating on the surface of the industrial steel and how it is processed.
For food grade steel, it is important what kind of surface the food will touch. The surface polished to a mirror shine is typical for the food version of stainless steel; the technical version has a matte surface.
Technical steel differs from food steel in the following ways:
- Different surface coating.
- Different levels of surface treatment.
What is food grade stainless steel?
The name speaks for itself: you need steel that will not rust with prolonged or moderate contact with food. Therefore, the dishes must be made from appropriate material. Food grade steel is the best choice, combining availability, reliability and quality.
It is necessary to pay attention to the fact that the concept of “food grade stainless steel” does not officially exist in the state standard and is used only in everyday life.
Food grade stainless steel
Stainless steel is a highly alloyed metal and is therefore resistant to corrosion. Chromium added to the metal allows it to not rust. The amount of alloying additives determines the corrosion resistance.
Molybdenum, titanium, and nickel also significantly improve the protective properties of steel. The conditions in which stainless steel is used are decisive for it.
In the food industry, equipment is affected by an aggressive environment, and therefore it is important what metal it is made of.
If there is a need to learn about food grade or technical stainless steel, you should conduct an experiment. The material to be tested must be placed in vinegar and kept there for some time. Darkening of the sample indicates that it is technical steel; preservation of the color indicates food grade stainless steel.
Stainless steel is used in various areas of production. Its cost directly depends on the brand, sheet size, and ability to withstand various environmental influences.
Currently, one of the developing areas is the sale of nickel-free steel. Cutting objects, in particular knives, are made from such steel. The steel was called “technical stainless steel”.
Technical stainless steel
12Х18Н10Т grade of steel sheets is in demand and is a product of a domestic manufacturer. Food grade stainless steel is also produced abroad, demonstrating decent quality. In order to determine how much a sheet costs, you need to know its parameters. Stainless steel sheets produced abroad have the following types of surfaces:
- Matte.
- Mirror.
- Sanded.
They are in demand, which is important for the development of production.
Where is food grade steel used?
In the food industry, there is a need to select a material that will come into contact with food. This choice must be approached with special responsibility.
Negative interactions are possible during food storage and transportation. Even high-quality stainless steel does not in all cases have the ability to withstand the effects of materials.
In such cases, it is possible to use special food alloys that have special requirements.
Alloys are used in the food industry and are capable of not reacting to aggressive influences. Every kitchen has stainless steel cookware, which pleases its owners with reliability and practicality. The surface of the electrical equipment is made of stainless steel. All this is convenient to use, has a long service life and excellent quality.
For use in everyday life and in production, choose stainless steel, which will be in close contact with food, and therefore must be of high quality.
Special alloys are used to make equipment that is not susceptible to any external influences. The most popular and cheapest grade of stainless steel is 08Х18Н10 (AISI coding – 304).
This alloy is excellent for use in the food industry and catering plants.
08Х18Н10
How to distinguish stainless steel from other metals
How to distinguish one steel grade from another if, for example, AISI 304 and AISI 303 sheets were stored together? A number of simple, inexpensive and non-damaging tests can help solve this problem. It should be noted right away that such tests have a number of serious limitations.
For example, such tests will not help determine which of two sheets of steel of the same grade has been heat treated and which has not. Additionally, there is no easy way to distinguish certain grades of steel from each other. For example, it is impossible to distinguish steel AISI 304 (08Х18Н10) from AISI 316L (03Х17Н14М3), or 304 (08Х18Н10) from 304L (03Х18Н11).
A molybdenum content test will help determine whether molybdenum is present in steel, but without additional information the grade of steel cannot be correctly determined. For example, AISI 316 (10Х17Н13М2) steel, based solely on the results of this test, can be defined as 316L (03Х17Н14М3), 2205 or 904L.
Often, only with the help of more complex tests, in which the metal is exposed to chemical reagents, strength or heat resistance is checked, can the grade of steel be reliably determined. If simple tests do not help, then a full spectral or chemical analysis in the laboratory cannot be avoided.
Reaction to magnet
This test will help determine that austenitic steels (for example, AISI 300 series) do not react to a magnet when approaching it. Other stainless steels, such as ferritic, martensitic and duplex, react to magnets. When performing this test, it should be remembered that some austenitic steels, for example, 304 (08Х18Н10), can be attracted by a magnet if they were produced by cold rolling.
Reaction to nitric acid
Helps differentiate carbon steel from stainless steel. First, you need to place a steel sample in a solution of nitric acid (from 20-50%) at room temperature, or drop the solution onto a clean steel surface.
A reaction will begin on the surface of the carbon steel, releasing caustic brown vapor. This reaction does not occur with stainless steel.
When working with nitric acid, you must be extremely careful, and you should not inhale the vapors released during the reaction.
Molybdenum content test
Helps determine whether steel contains molybdenum. Steel containing sufficiently molybdenum, for testing as follows: 316 (10x17n13M2), 316L (03x17N14M3), 444, 904L, 2205, all "super -duplicate" alloys (S32760, Zeron 100, S32750, 2507, S32550, S32520, UR52N+). The test can also determine molybdenum in other steels containing approximately 2% Mo.
When conducting a test, it is best to compare an unknown steel with a control sample, for example, AISI 304 (08Х18Н10) and AISI 316 (10Х17Н13М2) steels. For the test you will need an acid-based reagent (you can use either the American “Decapoli 304/316” or “Moly Drop 960”, or domestic analogues, although they are quite difficult to find).
First, it is necessary to prepare the surface of the test sample by cleaning it with sandpaper. Then drop the reagent onto the surface of the steel to be determined and onto the control sample. Dark yellow spots appearing after 2-4 minutes indicate the presence of molybdenum. When carrying out the test, do not forget that its reliability may be affected by the temperature of the samples.
For example, some steels containing about 0.5% molybdenum in impurities may react positively to the test at low temperatures. During the test, you should be careful when working with the reagent and follow the requirements for safe work with acids.
Sulfur content test
Sulfur is a harmful impurity that causes brittleness of steel during hot forming. This test helps determine the level of sulfur in steel.
For this test, control samples of AISI CS1020, S1214, 304 or 303 steels will be needed, comparison with which will help in determining the degree of sulfur content.
To carry out the test, it is necessary to clean the surface of the test sample using sandpaper, and control samples should be prepared in the same way.
Next, you should soak the photographic paper in a 3% sulfuric acid solution for 3 minutes, apply the photographic paper face to the surface of the test sample, hold for 5 seconds and compare the results of the tested steel and the control samples. A dark brown stain indicates high sulfur content. When testing, it should be taken into account that the reliability of the result is seriously influenced by the density and duration of contact of the paper with the surface.
When performing this test, also remember to be careful when working with acid.
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Source: https://varimtutru.com/chem-otlichaetsya-nerzhaveyuschaya-stal-ot-obychnoy/
What is the difference between food grade stainless steel and technical stainless steel?
Stainless steel or in common parlance “stainless steel” is used by people for various purposes, because it is a metal often used in everyday life. Reasonable price and good quality have made this type of product popular among the population.
Stainless steel products are the main attributes of everyday life and have entered the life of every person seriously and for a long time. Stainless steel is used not only in everyday life, but also in production.
It’s safe to say that food-grade and regular stainless steel is an important element of human life.
Differences between chrome steel and stainless steel
Chrome steel is black steel coated with a thin layer of chrome on top.
Stainless steel is steel that contains chromium.
According to physical properties
In appearance, chrome and stainless steel are very similar. Railings and fences made from them have a shine characteristic of chrome. Chromium-plated steel may become chipped as a result of mechanical stress, which will cause rust over time. Stainless steel structures do not corrode, even if scratches or defects appear on the steel surface, if used under appropriate conditions (see below).
Why does stainless steel rust?
Although stainless steel does not peel like chrome, it can rust. For example, if a steel grade is used that does not meet operating conditions. Let's look at the grades of stainless steel, and then the causes of corrosion.
In the photographs there is a stainless steel handrail in a pedestrian crossing in Moscow on Ryazansky Prospekt. As you can see, all structural elements have rusted.
Stainless steel grades and applications
Several grades of stainless steel are used: AISI 201, AISI 304 AISI 316.
- AISI 201 stainless steel is used in enclosed spaces where there is no exposure to a humid environment. Most often it is used in the manufacture of stainless steel railings. No metal corrosion occurs indoors.
- AISI 304 stainless steel is used outdoors. It is more resistant to external influences, including moisture. However, she is afraid of the anti-icing agents that are sprinkled on the streets during icy conditions. Used in the manufacture of ramp fencing.
- AISI 316 stainless steel is used in highly humid environments, such as swimming pools. 316 stainless steel railings are very resistant to salts in the water.
Why stainless steel rusts: Examples from life
- The client orders outdoor fencing, and the contractor wants to save money on the client and specifically uses steel grade 201, instead of 304. As a result, rust appears after a few weeks.
- The client orders outdoor fencing, the contractor conscientiously uses 304 steel, but as a result of the use of anti-icing agents, the steel corrodes.
- The client orders railings for the pool, the contractor uses 304 steel. After a while, the railings begin to become covered with rust.
It is almost impossible for a non-specialist to distinguish between stainless steel and chrome steel. Let's clarify: in appearance. It is also impossible to determine the grade of steel.
To ensure you get high-quality stainless steel railings and fences, order from the Stilart company.
Write: [email protected]
Source: https://steelart.org/perila-iz-nerzhaveyushchej-stali/otlichiya-hromirovannoj-stali-ot-nerzhaveyushhej
Stainless steel information
There are four types of stainless steels:
- Austenitic
- Ferritic
- Duplex (Austenitic-ferritic)
- Martensitic
The most common and universal grades in the life of enterprises at the moment are austenitic steels with a nickel content of 8-10%, these include the following steel grade standards:
- AISI 304, designation in European countries 1.4301, corresponds to GOST 08Х18Н10
- AISI 304L, designation in the ranks of European countries 1.4307 corresponds to GOST 03Х18Н10
- AISI 316, designation in European countries 1.4401, corresponds to GOST 10Х17Н13М2
- AISI 316L, designation in European countries 1.4404, corresponds to GOST 03Х17Н13М2
- AISI 321, designation in European countries 1.4541, corresponds to GOST 08Х18Н10Т
In this case, the abbreviation AISI literally means American Iron and Steel Institute
These types of alloys received their corrosion properties due to chromium oxide, which is formed on the surface of the alloy; they are not magnetic; they can be used in a wide temperature range; good weldability and ductility are also noted. The addition of an alloying element such as molybdenum (Mo) simultaneously increases strength and corrosion properties in aggressive environments (acid-containing solutions, alkaline compounds, sea water, etc.).
Speaking of corrosion, we can define this process as a violation of the structure of a material under the influence of physical and chemical manifestations of the environment or chemically aggressive environments with which any structural material comes into contact during operation.
The most common type of corrosion is the corrosion of metals, among which iron, the basic chemical element in steel, is especially susceptible to this destructive process. To improve structural strength, physical and chemical characteristics, and corrosion resistance, steel is subjected to alloying, which implies the introduction of additional chemical elements into the ferrite alloy, such as chromium, nickel, tungsten, manganese, molybdenum, titanium and others.
Brief characteristics of stainless steel
Steel alloyed with chromium is called stainless steel and is characterized by the presence of a chromium oxide film that can withstand various influences and self-regenerate when exposed to oxygen.
Stainless steel is produced in two types: 304 type contains 18% chromium and 10% nickel; Type 316 contains 17% chromium, 11% nickel and 2% molybdenum. The inclusion of nickel in stainless steel gives it additional strength properties, and molybdenum improves the resistance of steel under the influence of aggressive liquids.
Corrosion of stainless steel occurs due to the breakdown of the chromium oxide layer, which causes the unprotected ferrite component to oxidize to form brown iron oxide.
Classification of types of stainless steel corrosion
Depending on the processes leading to the destruction of stainless steel and the conditions under which they occur, corrosion can be of the following types:
slotted; contact; under tension; with friction; with immersion - complete, incomplete, variable;
others.
Types of corrosion according to the type of environment affecting the surface of stainless steel:
corrosion in electrolytes; corrosion in non-electrolytes; corrosion in the atmosphere; corrosion in a gaseous environment;
others.
Based on the volume and location of destruction of stainless steel, corrosion is divided into:
continuous - uniform and uneven;
local - point, through, structural, stratified, knife and others.
The most commonly used classification of stainless steel corrosion is chemical and electrochemical, depending on the mechanism of the destruction process.
Constructive method
An effective method of combating corrosion of stainless steel is the so-called constructive method, which consists in designing a stainless steel structure such that the joints of the parts are maximally protected from the penetration of active media onto the surface of the steel with a damaged chromium oxide layer. To protect the contact points of structural units from rust, sealing elements and sealants are used.
When fastening stainless steel parts by welding and then cleaning the seams, the chromium oxide layer is abraded, which leads to the appearance of rust during the operation of the product, so welds require treatment with special primers.
Contact of carbon steel with a stainless steel surface can also cause rust to form. Various fastening elements - bolts, nuts - are made from carbon steel. studs that need to be isolated from the stainless steel surface with sealing parts.
The occurrence and rapid progress of the rusting process is observed at elevated temperatures and exposure to hot steam on a stainless steel product. Mechanism parts made of stainless steel rotating in an aquatic environment are also at high risk of rust formation.
The shock wave that occurs during operation, for example, of the blades of an electric pump, knocks out microparticles of chromium oxide from the surface of stainless steel, which contributes to the precipitation of rust on the surface of stainless steel.
Correct selection of the power of equipment operating within critical rotation speeds will protect stainless steel parts from rust.
Choosing the right processing method
An additional method in the set of measures to prevent rusting of stainless steel products is the correct selection of the method of processing it.
The surface of stainless steel treated with electrical polishing methods is more resistant to rust than when mechanical polishing is used.
As a result of polishing using mechanical means, the surface of stainless steel under a layer of chromium oxide is rougher, which leads to the formation of rust at the slightest damage to the protective film.
The most destructive effect on stainless steel, as on any other material, is the aquatic environment in the form of moisture, precipitation, and condensation. Particularly destructive to stainless steel is the content of chlorine derivatives in water. Purifying, filtering and softening water reduces the risk of rusting stainless steel that comes into contact with this environment.
Primary rust formed on stainless steel can be removed by rinsing with clean water. Removing more pronounced rust from the surface of stainless steel can be done by grinding and polishing, and if the surface of stainless steel is even more deeply damaged by rust, etching with acids - citric or oxalic - is used.
What is stainless steel?
Types of stainless steels include chromium-containing and nickel-chrome-containing complex alloy steels, the chromium content of which is at least 10%.
Chromium increases the resistance of steel against electrochemical and chemical corrosion (atmospheric, soil, alkaline, acid, salt), intergranular corrosion and stress corrosion.
When in contact with an aggressive environment, the surface of a chromium-containing stainless steel part is covered with a thin protective film of insoluble oxides, and the condition of the surface of the material, the absence of internal stresses and crystalline defects, is of great importance.
Due to their high mechanical strength and ductility, stainless steels are a high-quality material for the manufacture of pipelines for any purpose and critical parts of pipeline fittings. Even if they are constantly exposed to water, stainless steel structures do not succumb to the destructive process of corrosion and do not lose their original appearance.
They, like other types of steel, can be easily welded, formed, bent, machined, and cut.
The plasticity of steel helps to equalize stress at individual points of the pipe and parts made from it, reducing the risk of its sudden destruction, which is especially important for the manufacture of critical parts that experience significant dynamic loads during operation.
High strength and toughness make it possible to manufacture products of complex configurations that operate under dynamic and vibration loads. The high mechanical strength of steels also makes it possible to reduce the wall thickness of pipelines and products, making them lighter and without reducing their strength characteristics.
The durability of metal structures made of stainless steel is not affected by either increased temperatures or pressure. The unique hygiene of the surface, which does not have pores and cracks in which dirt and bacteria can accumulate, makes it indispensable for use in the food industry, as well as in urban water supply of residential buildings and government institutions (hospitals, schools, kindergartens, etc.) . Steel is also an explosion- and fire-proof material.
High-quality stainless steel is an expensive material, but its use is economically feasible, since it pays off due to its characteristics and considerable period of operation.
“Stainless steel” is produced in the form of steel sheets of different thicknesses, pipes of various diameters, profiles, rods, angles, meshes and other products, the surfaces of which can be ground, polished, matte, colored or decorative, depending on their purpose.
The surface of stainless steel can be given the required degree of roughness by subjecting it to various finishing methods, the most common of which are: mechanical grinding with abrasive materials, polishing by anodic dissolution of metal flaws in a galvanic bath (electrode method), smoothing the surface by force of a pressure wave (electrohydraulic effect) .
The choice of steel surface treatment method must be justified by the requirements for the product and its purpose, because in some cases, for example, in the manufacture of metal structures, opening of defects is not required, and machining of products in the production flow is sufficient, which reduces their final cost .
Positive qualities of “stainless steel”
- Operation up to 50 years with virtually no costs;
- Strength, reliability, explosion and fire safety;
- Hygienic and environmentally friendly;
- Optional painting
- Harmonious appearance regardless of the finishing material of buildings and premises;
- The variety of processing and color design, the possibility of applying patterns on surfaces, makes this material unique for creating comfortable living conditions in rooms, regardless of their style and purpose.
Grades and characteristics of stainless steels
There are four types of stainless steel:
- Austenitic
- Ferritic
- Duplex (Austenitic-feritic)
- Martensitic
The most common and universal grades in life at the moment are austenitic steels with a nickel content of 8-10%, these include the following standards:
- AISI 304, designation in European countries 1.4301, corresponds to GOST 08Х18Н10
- AISI 304L, designation in the ranks of European countries 1.4307 corresponds to GOST 03Х18Н10
- AISI 316, designation in European countries 1.4401, corresponds to GOST 10Х17Н13М2
- AISI 316L, designation in European countries 1.4404, corresponds to GOST 03Х17Н13М2
- AISI 321, designation in European countries 1.4541, corresponds to GOST 08Х18Н10Т
In this case, the abbreviation AISI literally means American Iron and Steel Institute
These types of alloys received their corrosion properties due to chromium oxide, which is formed on the surface of the alloy; they are not magnetic; they can be used in a wide temperature range; good weldability and ductility are also noted. The addition of an alloying element such as molybdenum (Mo) simultaneously increases strength and corrosion properties in aggressive environments (acid-containing solutions, alkaline compounds, sea water, etc.).
Source: https://westwerk.su/informatsiya-o-nerzhaveyuschey-stali/
