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.
Stainless steel
Galling, sometimes called cold welding, is a form of severe adhesive wear which can occur when two metal surfaces are in relative motion to each other and under heavy pressure. Austenitic stainless steel fasteners are particularly susceptible to thread galling, although it also occurs in other alloys that self-generate a protective oxide surface film, such as aluminum and titanium. Under high contact-force sliding this oxide can be deformed, broken and removed from parts of the component, exposing bare reactive metal. When the two surfaces are the same material, these exposed surfaces can easily fuse together. Separation of the two surfaces can result in surface tearing and even complete seizure of metal components or fasteners.