Q1. Why is stainless steel preferred for kitchen use over iron?
- (a) It is lighter
- (b) It retains heat better
- (c) It resists corrosion
- (d) It contains calcium
Answer & solution
Answer: (c) It resists corrosion
Stainless steel is an alloy of iron with chromium, and the chromium forms a thin, invisible chromium oxide layer that seals the surface.
Plain iron has no such layer, so in moist kitchen air it rusts.
Revision note — Corrosion, rusting and alloys
• Rust is hydrated iron(III) oxide, Fe₂O₃·xH₂O. Iron rusts only when both oxygen and water are present — not in dry air, and not in boiled water sealed under oil.
• Stainless steel contains iron, carbon and at least about 10.5 per cent chromium, usually with nickel; the chromium oxide film re-forms itself whenever the surface is scratched.
• Galvanisation coats iron with zinc. Zinc is more reactive, so it corrodes first and protects the iron even where the coating is broken — sacrificial protection.
• Other ways to stop corrosion are painting, oiling and greasing, chrome plating, anodising and alloying, all of which keep out air and moisture.
• Common alloys: brass = copper + zinc; bronze = copper + tin; steel = iron + carbon; solder = tin + lead.
• Copper turns green in moist air (basic copper carbonate) and silver goes black (silver sulphide) — corrosion is not confined to iron.
Do not mix these up
• Corrosion resistance vs lightness — stainless steel is about as dense as iron, roughly 7.9 g/cm³; it is not the lighter metal. That role belongs to aluminium.
• Stainless steel vs galvanised iron — stainless steel resists rust because of chromium inside the alloy; galvanised iron is ordinary iron with a zinc coating on top.
Also asked from this topic: the reddish-brown coating on iron (hydrated iron(III) oxide); the method that protects by sacrificing a metal (galvanisation); when iron rusts (moist air, oxygenated water).