The ongoing appeal of stainless steel in the food service industry
Steel is fantastic stuff. An iron alloy, it’s strong, doesn’t chip, bend, or crack easily (though it does scratch), and it stays shiny over years of use. But there’s just one problem: it rusts. Enter stainless steel, a metal alloy with about 10-11% chromium. When exposed to air, the chromium in the metal forms a film of chromium oxide over the surface. This film is passive and non-toxic, and most importantly, it prevents the steel from rusting by shielding it from air and moisture. Even if the metal gets scratched, the chromium oxide reforms seamlessly. This combination provides all the excellent properties of steel without the worry of rust.