Stainless Steel Protection

Stainless steel is a member of family of steels containing a minimum of 11% chromium. It is an alloy of iron and chromium with controlled amount of carbon. The higher the chromium content, the stronger the steel becomes.

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When exposed, the oxygen in the environment binds to the chromium of the steel. The chromium-containing oxide also called the passive film gives the steel product a staining and corrosive resistance. However, in areas having low levels of oxygen, binding of oxygen to chromium lessens and lessens the ability of the protection these two atoms create making the steel vulnerable.

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Lesser oxygen content in the environment where the steel is being applied causes the product to perform less because oxygen is a vital component in the passive film's composition and protection of the product as a whole.

Metallurgist Harry Brearly accidentally discovered that adding chromium to low carbon steel gave its resistance to staining. Along with nickel, niobium, molybdenum, and chromium enhance the passive film and the weldability, formability and toughness of stainless steel. 

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The image above shows the classification, grade and properties of stainless steel.

This is what makes our stainless steel strong and desirable for application specially for kitchen fixtures. Aside from its desirable strength, it projects a seamless, elegant and modern appearance.

The SCADE Stainless Steel welcomes all inquiries, comments and suggestion. Leave us a message and we will get back to you immediately. You can also email us at inquiry@olympus.com.ph.

4 Easy Steps to Clean Stainless Steel Cookware

Stainless steel appliances and cooking ware: Classy!

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But stainless steel cookware are heavy to handle especially when it's your first time encounter with this glistening wonders. Though the real deal of tackling with this weighted ware is when you do the cleaning.

Bless us all! There are four common simple ways to clean our beloved stainless steel cookware (whew).

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Who would've thought that cleaning with water leaves stain? Minerals in water are said to cause spotting or white stain on your cookwares even after drying them. So to deal with this, you can simply pour mixed three parts vinegar with one part water then boil briefly. Let your pan cool completely then use hot soapy water to wash the pan and dry thoroughly. When the stain pertains, do the process again.

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Some would suggest that as much as possible, cleaning your stainless steels with dishwasher should also be avoided but according to Rachel Ray, it is safe though “harsh dishwasher detergent may dull the color of the stainless steel exterior.” However, to those who have dishwasher and when you choose to wash it in your dishwasher, give it plenty of room to keep from pitting. Once the cycle is completed, manually dry it with a dish towel.

Food burned is unavoidable but worry not for your cookware can be redeemed. You can either cover the burnt area with soapy water, let it sit for at least an hour then scrub it with a synthetic pad (avoid the conventional steel wool 'coz this permanently scratches your pan & pots) and/or after setting the soap for an hour, boil it for ten (10) to fifteen (15) minutes, let the pan completely cool then scrub with a synthetic pad. Again, when the stain persists, repeat the process.

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As mentioned in parenthesis, you should avoid abrasive cleaners and metal scouring pad for it causes a permanent unwanted marks on your dear stainless steel wares. Also, the use of bleach in cleaning these valuable wares should be avoided because the chlorine contained in bleaches disrupts the film surface of chromium oxide that protects the metal from staining.

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The SCADE Stainless Steel welcomes all inquiries, comments and suggestion. Leave us a message and we will get back to you immediately. You can also email us at inquiry@olympus.com.ph.