Effect of Matrix Structure and Processing on Chromium Ion Precipitation from Stainless Steel Tablewares and Kitchenwares

The effect of stainless steel matrix structure and the degree of deformation, stress distribution and processing temperature during processing on chromium ion precipitation from stainless steel tablewares and kitchenwares was studied. The results show that the corrosion resistance of martensitic stainless steels was worse than that of austenitic stainless steels, and the amount of chromium ion precipitation was greater. The martensitic transformation of austenitic stainless steel was caused by processing and a large number of dislocations and defects were produced, which could reduce the corrosion resistance and increase the amount of chromium ion precipitation. The local stress concentration in the processing increased the martensitic variables and chromium ion precipitation in the area. When the processing temperature was controlled above the deformation induced martensitic transformation temperature, the martensitic phase variables reduced significantly, and the precipitation of chromium ion was obviously controlled.