Stainless steel is a metal alloy that is preferred for making kitchen utensils, because it does not affect the taste of food. Surface of stainless steel equipment that is easy to clean. Minimal maintenance and total recycling of stainless steel equipment also contributes to their popularity. Stainless steel is a universal name for metal alloys, consisting of Chromium and Iron. Often called stainless steel because it is very resistant to stains (rust).
Stainless steel can withstand rust attacks thanks to the interaction of materials mixed with nature. Stainless steel consists of iron, chrome, manganese, silicon, carbon and often nickel and molybdenum in sufficient quantities.
These elements react with oxygen present in water and air to form a very thin and stable layer that contains products from the process of rust / corrosion, namely metal oxides and hydroxides. Chrome, reacting with oxygen, plays an important role in the formation of this corrosion layer. In fact, all stainless steel contains at least 10% chrome.
The existence of this thin layer of corrosion prevents subsequent corrosion processes by acting as a wall that blocks oxygen and water from coming into contact with the metal surface. Only a few atomic layers are sufficient to reduce the speed of the rust process as slowly as possible because the corrosion layer is formed very tightly. This corrosion layer is thinner than the wavelength of light so it is impossible to see it without the help of modern instruments.
Ordinary iron, unlike stainless steel, has no protected surface so that it easily reacts with oxygen and forms a layer of Fe2O3 or hydroxide which continues to increase over time. This layer of corrosion is getting thicker and we know it as rust.
Stainless steel, can survive and not stained precisely because it is protected by a layer of rust on the atomic scale.