Inoxia

Stainless steel is a generic term that groups a family of rust-resisting steel alloys, containing 10.5 % chromium or more. All stainless steels are resistant to corrosion, and this resistance is due to a natural chromium-oxide rich film that forms on the surface of the steel. Even though it is very thin, this invisible film bonds to the metal and protects it from corrosion.

Several components can be added to stainless steel, the most common ones being chromium, nickel, molybdenum, titanium and niobium. The different amounts of various components produce a range of stainless steels with specific properties.

The stainless steel we use, Grade 304 (also called surgical stainless steel), is very popular and mostly used to manufacture household appliances.

There is a mistaken common belief about high quality stainless steel not being magnetic. But certain high-quality stainless steel alloys do have magnetic properties, so a magnet will stick to them. In order for the stainless steel to become non-magnetic, it would have to be submitted to a heat treatment and a slow cooling process during manufacturing.

Bleachers and steel wool should never be used when cleaning stainless steel. We should not allow particles of the following food products to remain on the stainless steel surface for more than a few minutes : mustard, ketchup, mayonnaise, lemon juice, salt, vinegar. If these products remain long enough on the surface, they may leave a whitish stain.