Is all stainless steel food grade? Certainly, stainless steel is a material of choice for various uses and applications in the food and beverage industry. From cutlery and countertops to walk-in refrigerators and transportation tankers, stainless steel meets specific requirements and standards deemed safe for food contact, processing, preparation, and storage. Nonetheless, though there are… Read more »
Each type of stainless steel has distinct properties that best suit specific applications. For example, the 400 series stainless steels corrode and rust under certain conditions. With a higher carbon content, their martensitic crystalline structure gives end products higher strength and makes them more resistant to wear. For those who need to work with it… Read more »
In the early 20th century, an engineer working for Union Carbide discovered a high-chromium iron alloy that resisted heat. Born in Canada, Frederick Mark Becket was looking for a way to use silicon rather than carbon as a reduction agent during metal production. His discovery would make practical the use of low-carbon iron allows and… Read more »
When it comes to stainless steel, the first thing that often comes to mind is cutlery, cookware, or other kitchen accessories. Meanwhile, galvanized steel is commonly associated with construction, which has been used since the nineteenth century as a relatively inexpensive material. Yet these two types of steel have specific properties that make each one… Read more »
Stainless steel is a property notorious for its corrosion resistance and remarkable ability to resist stains. That said, stainless steel is broken down into different grades, each with slightly varying characteristics based on the chemical makeup. Below, we review the differences between grades 303 vs 304 stainless steel.
