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The unshaded bars indicate the location on the chart of those steels when in acidic/stagnant water ( like in the bilge ), where crevice-corrosion happens. Notice how the *same* steel has much different galvanic-series location, depending on the electrolyte it's in, making prevention of corrosion .. more difficult.
Stainless steel, also known as inox, corrosion-resistant steel (CRES), and rustless steel, is an iron-based alloy containing a minimum level of chromium that is resistant to rusting and corrosion. Stainless steel's resistance to corrosion results from the 10.5%, or more, chromium content which forms a passive film that can protect the material ...
For more severe corrosion conditions, when 304 stainless steel is too sensitive to pitting or crevice corrosion by chlorides or general corrosion in acidic applications, it is commonly replaced by 316 stainless steel. 304 and 302 stainless steels are subject to chloride stress fracture failure when used in tropical salt water conditions such as ...
SAE 316L grade stainless steel, sometimes referred to as A4 stainless steel or marine grade stainless steel, is the second most common austenitic stainless steel after 304/A2 stainless steel. Its primary alloying constituents after iron , are chromium (between 16–18%), nickel (10–12%) and molybdenum (2–3%), up to 2% manganese , [ 1 ] with ...
In general: the higher PREN-value, the more resistant is the stainless steel to localized pitting corrosion by chloride. PREN is frequently specified when stainless steels will be exposed to seawater or other high chloride solutions. In some instances stainless steels with PREN-values > 32 may provide useful resistance to pitting corrosion in ...
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...