Chromium(Cr) is an essential base ingredient in forming corrosion resistance. A chromium content of 17-20% is ideal. Higher chromium content can adversely affect mechanical properties required for food service cooking operations.
Nickel(Ni) increases the yield strength, toughness, and resistance to acids and corrosion (rust).
Molybdenum(Mo) is especially effective in increasing resistance to the initiation of pitting and crevice corrosion. In combination with chromium (Cr) it is very effective in stabilizing the steel against chlorides. Stress corrosion occurs if the carbon migrates to the grain boundary and is attacked by chlorides.
Carbon(C) is detrimental if it is present in a higher concentration and migrates to the grain boundaries. Stress corrosion primarily occurs at the grain boundaries and is accelerated by the presence of chlorides.
