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.
Materials science
The study of metal alloys is a significant part of materials science. Of all the metallic alloys in use today, the alloys of iron (steel, stainless steel, cast iron, tool steel, alloy steels) make up the largest proportion both by quantity and commercial value. Iron alloyed with various proportions of carbon gives low, mid and high carbon steels. An iron-carbon alloy is only considered steel if the carbon level is between 0.01% and 2.00%. For the steels, the hardness and tensile strength of the steel is related to the amount of carbon present, with increasing carbon levels also leading to lower ductility and toughness. Heat treatment processes such as quenching and tempering can significantly change these properties, however. Cast Iron is defined as an iron–carbon alloy with more than 2.00% but less than 6.67% carbon. Stainless steel is defined as a regular steel alloy with greater than 10% by weight alloying content of Chromium. Nickel and Molybdenum are typically also found in stainless steels.