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
Stainless steel is used in a variety of applications in dentistry. It is common to use stainless steel in many instruments that need to be sterilized, such as needles, endodontic files in root canal therapy, metal posts in root canal–treated teeth, temporary crowns and crowns for deciduous teeth, and arch wires and brackets in orthodontics. The surgical stainless steel alloys (e.g., 316 low-carbon steel) have also been used in some of the early dental implants.