AISI 304 and AISI 316. Steel is an alloy of iron containing added carbon in a proportion of no more than 2.06%. Above this limit, the material properties change and the resulting alloy is called cast iron.
Stainless steel is the term used to identify the family of steels containing a minimum of 11% chromium. This element makes the material highly resistant to corrosion. The elements present in stainless steels are very sensitive to their environment. Chromium, in particular, forms a thin protective layer against corrosion. Corrosion is the main enemy of steel and all other metals. Indeed, ordinary steels react with the environment by forming a surface layer containing iron oxide (commonly known as rust). Usually, the lower the surface roughness of stainless steel, the higher its resistance to corrosive agents.
How does AISI 316 stainless steel differ from AISI 304?
The main difference between the two steels is that AISI 316 contains molybdenum, unlike AISI 304.
There are commercially available reagents that make it possible to distinguish between these two steels. When applied to the surface, these reagents produce a brown colour if the molybdenum content in AISI 316 is below the minimum acceptable level of 2%.
Why use stainless steel?
There are many reasons to use stainless steel.
- It is very easy to polish because of its low surface roughness.
- It is highly hygienic, making it suitable for food processing.
- It has high resistance to corrosion.
- It does not alter the colour, taste, or smell of the substances it comes into contact with.
- It is easy to work and can be shaped by cold working or mechanical processing.
- It can withstand both very high and very low temperatures.
- It offers an excellent price-to-quality ratio thanks to its long service life.
- Its maintenance costs are virtually zero because it is highly resistant and is not affected by environmental agents.
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