WHY DOES STAINLESS STEEL RUST?
Rust is produced on the surface of stainless steel when a state develops in which the metal molecules at the surface are not adequately alloyed with chromium to create or maintain the required oxide layer. The simplest situation under which rusting can occur on stainless steel is when a piece of ordinary steel is rubbed against the surface of a corrosion resistant piece of stainless steel. The iron from the ordinary steel will rub off onto the stainless steel surface as a film of unalloyed steel, and, after exposure to moisture in the atmosphere for a few days you will find a layer of rust on stainless steel. Thus, Stainless steel needs to be kept clean regularly.
Any alloy can rust. So stainless steel can be damaged too, despite its excellent corrosion resistance. The reasons include: – food acids (e.g. household salt, vinegar, lemon, lactic acid, mustard, tomato ketchup, mayonnaise, vinigrette, spinach, rhubarb). If residues are left on the cutlery for any length of time, small black marks may appear. – rust film/corrosion can occur if the cutlery is put in the dishwasher with other products made of iron or steel (e.g. kitchen knvies, pans – or damaged wire baskets) – they produce small rust particles, which stick to the cutlery. – contact with hydrochloric acid or water with a high chlorine or iron content can break down the protective surface and cause rust spots. – too much salt in the dishwasher can break down the surface protection and cause rust spots. It is therefore just as important to use the right amount of salt as the right amount of dishwasher detergent and rinse aid. Make sure that the salt reservoir cover is screwed on properly
