Surface chemistry of cooking
Stainless steel is considered stainless because it has at least 11% chromium by mass. Chromium is a relatively inert metal and does not rust or react as easily as plain carbon steel. This is what makes it an exceptional material for cooking. It is also fairly inexpensive, but does not have a very high thermal conductivity. From a surface standpoint, this is because of the thin layer of chromium oxide that is formed on the surface. This thin layer protects the metal from rusting or corroding. While it is protective, the oxide layer is not very conductive, which makes cooking food less efficient than it could be. For most cooking applications, high thermal conductivity is desirable to create an evenly heated surface on which to cook. In this way, stainless steel is usually not considered high-grade cookware.
Strapping
Steel is the oldest and highest tensile strength strapping. It is available in a variety of widths and thicknesses as well as variations in the grade of steel. Steel is used for heavy duty holding where high strength and minimal stretch are desired. Surface finishes for steel strap include: paint, paint and wax, bluing or zinc and wax. The wax is used to better transmit the tension around the bundle and for use with certain types of tensioners. Common applications include steel coils, bundles of metal, baling wire, bricks and pavers, and roll end-binding. Steel Strapping is sold by weight rather than length, due to the natural expansion and contraction of steel in the manufacturing process. A 3/4 x .020 Steel Strapping Coil yields approximately 19.6 feet per pound.