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.
Fastener
There are three major steel fasteners used in industries: stainless steel, carbon steel, and alloy steel. The major grade used in stainless steel fasteners: 200 series, 300 series, and 400 series. Titanium, aluminum, and various alloys are also common materials of construction for metal fasteners. In many cases, special coatings or plating may be applied to metal fasteners to improve their performance characteristics by, for example, enhancing corrosion resistance. Common coatings/platings include zinc, chrome, and hot dip galvanizing.