• beardoPNW@lemmy.blahaj.zone
      link
      fedilink
      arrow-up
      17
      ·
      edit-2
      5 months ago

      Someone brought up an important point about stainless steal that i forgot until they mentioned it… It’s called stain-less, not stain-free.

      • lemmyingly@lemm.ee
        link
        fedilink
        arrow-up
        13
        ·
        5 months ago

        FDA approved stainless steel (316L) doesn’t actually rust. Otherwise you’d have sprinkles of rust in your food and drink from production, and you’d have to buy new utensils and a kitchen sink because they’ve rusted.

        There are different grades of stainless steel with their varying properties.

        • Umbrias@beehaw.org
          link
          fedilink
          arrow-up
          11
          ·
          4 months ago

          316L is perfectly capable of rusting especially under pitting corrosion. I don’t know who told you it is physically incapable. It is just unlikely under normal food conditions.

        • stealth_cookies@lemmy.ca
          link
          fedilink
          arrow-up
          6
          ·
          4 months ago

          316L absolutely can corrode. Add a bit of acid in the water and it will start showing rust soon enough. Typically you can find chemical compatibility charts for various metal grades to see what does and doesn’t work with a metal.

        • Zworf@beehaw.org
          link
          fedilink
          arrow-up
          2
          ·
          4 months ago

          Rust is just iron oxide, it’s not a big deal in food in small quantities.

          Though alloys containing chromium might be a different story.

    • Nomecks@lemmy.ca
      link
      fedilink
      arrow-up
      11
      ·
      4 months ago

      All “stainless” means is that the alloy contains at least 10.5% chromium. It’s not a guarantee that it won’t corrode or oxidize.