Stainless steel is defined by a minimum chromium content of 10.5% by mass, which forms a self-healing chromium oxide passive layer on the surface. This invisible film, typically 1 to 5 nanometres thick, prevents oxygen from reaching the underlying iron and blocks corrosion. When scratched, the chromium reacts immediately with atmospheric oxygen to regenerate the protective layer, which is why stainless steel remains corrosion-resistant even after mechanical damage.
The Five Families of Stainless Steel
Stainless steels fall into five metallurgical families based on their crystal structure. Austenitic grades, the most common family representing roughly 70% of global stainless production, have a face-centred cubic structure stabilised by nickel. Grades 304 and 316 belong here. Ferritic grades use a body-centred cubic structure with little or no nickel, making them magnetic and less expensive but also less formable. Martensitic grades can be hardened by heat treatment and are used for cutlery and turbine blades. Duplex grades combine austenitic and ferritic structures for higher strength. Precipitation-hardening grades achieve extreme strength through controlled heat treatment.
Grade 304: The Workhorse
Grade 304 contains approximately 18% chromium and 8% nickel, often called 18/8 stainless. Its tensile strength reaches roughly 515 MPa with a yield strength around 205 MPa. The alloy resists most oxidising acids and withstands continuous service temperatures up to 870 degrees Celsius. 304 dominates kitchen equipment: sinks, worktops, cookware, refrigerators, and dishwashers all use it. Architectural applications include interior handrails, elevator panels, and column covers. The food processing and pharmaceutical industries rely on 304 for its combination of corrosion resistance, cleanability, and affordability.