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.
Steel belt
They are generally made from carbon steel or stainless steel. Stainless steel belts are corrosion resistant and provide excellent surface quality. Stainless steel belts are used primarily in the chemical, food, rubber, plastic, wood, and laminate industries. Carbon steel belts are energy efficient and ideal for applications necessitating radiant heating of products or in high-temperature applications that might exceed the annealing temperatures of stainless steel belts also carbon steel belts can more evenly distributed heat since most stainless steel alloys are comparatively poor heat conductors. Carbon steel belts are used primarily in food processing, transport, and bake ovens. Textured Steel is also a commonly found belt material. The main purpose of using textured steel material is for its non-stick capabilities. This works well in the laminate industry.