![]() Other alloying elements such as molybdenum (Mo) or titanium (Ti) may be added to improve heat- and corrosion-resistance properties. The crystal structure of iron makes the stainless steel non-magnetic and less brittle at low temperatures. Nickel (Ni) may be added to stabilize the crystalline structure of the iron, and thus increase the integrity at all temperature extremes and to assist with corrosion-resistance. A small amount of carbon (C) is often included to increase hardness and strength. The base element in stainless steel is iron (Fe), and to this chromium (Cr) is added, which makes it into a corrosion-resistant alloy, an alloy being a mixture of metals. It is normally thought of as being corrosion-resistant, but given the wide range of grades of stainless steel, that is actually not a very useful defining characteristic, because it is the quality and grade of the stainless steel which determine its strength and corrosion resistance. It should stain less, but it is not stain-proof. ![]() As the name suggests, stainless steel is steel that should stain 'less' and not corrode (i.e., not rust). ![]() Technically, stainless steel is defined as a steel alloy with a minimum of 10.5 % chromium content by mass. And of course, water bottles and food storage containers - tiffins too! Stainless Steel has been around since the early 20th century and is now used in a myriad of applications around the world ranging from cutlery to the kitchen sink, cookware to cars, scalpels to prosthetic implants, planes, trains, automobiles, and even teeth.
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