I want to know if it is possible to make regular steel stainless.From what I understand stainless consist of chromium about 10 percent I think.Any way I'm wondering if properties can be added in a process or can this only be possible during actual manufacturing of the steel.And I'm not talking about chrome like stainless steel that's not to shiny.
no an alloy essentiallly does not exibit its constituent properties if you want to add anymore the thing should be molten and hot and homogenous homogenous being the key word and no ss essentiallly mean that thing only
Ghost rider is sort of right. Yes, if you want to change the bulk composition, you need to melt it to add different elements. However, If you just want to provide some improved corrosion protection (and money is no object) there are all sorts of things that are technically possible that will provide different surfaces with different corrosion characteristics. It depends on exactly what type of corrosion you are worried about. The details also depend, of course, on exactly what regular steel you are talking about. There are hundreds of different commercial steel alloys so you need to be specific. In general, you can galvanize (coat with Zn), electroplate with Ni or Cr or Sn or gold or etc, you can do carburization, ion nitriding, carbo-nitriding, (these are surface hardening technologies which will influence corrosion performance).
Worth very little as far as I'm concerned. It has a very poor co efficient of heat, is hard to lubricate to keep the food from sticking and will develop a hot spot easily. My preference is a good quality cast iron, it is heavy but conducts heat well and spreads it evenly. Stainless with copper bottoms is marginal for boiling water but it does clean easily. There are several alloys on the market that are usable as cook ware. Aluminum is worse than stainless. Of the pure metals, copper is the best conductor of heat, cast iron is my choice, spun steel does work. Hope this helps. Never wash cast iron cookware with soap and water.
