CHEMISTRY I (CHE0315 ) PROJECT

THE ADVANTAGES AND

DISADVANTAGES OF STAINLESS
STEEL COOKWARE

GROUP MEMBERS :
1) AHMAD SYARIF BIN IBRAHIM (150012)
2) AHMAD FAIZ BIN ABD RAHMAN (150011)
3) ABDUL RAHMAN BIN MOHAMAD BADARUDIN (150005)
4) MUHAMMAD NUR SYAHIR BIN MAT RIPIN (150053)
LECTURERS NAME

: MADAM ROSMAYA BINTI JAMAUDIN

GROUP NUMBER

: GROUP 681

OBJECTIVES

To define what is meaning by stainless steel

To differentiate stainless steel and other metals

To study advantages and disadvantages of stainless steel cookware

To give an alternative to change stainless steel cookware in daily life

DIVISION OF WORK
COMPONENTS

NAME OF STUDENTS
AHMAD FAIZ
BIN ABD
RAHMAN

AHMAD
SYARIF BIN
IBRAHIM

ABDUL
RAHMAN BIN
MOHAMAD
BADARUDDIN

Introduction
Discussion

/
/

Analyse
Conclusion

Islamization
Bibliography

/
/

/
/

Appendix
Abstract

MUHAMMAD
NUR SYAHIR
BIN MAT
RIPIN

TIMELINE OF THE PROJECT

COMPONENTS
1
PROJECT DRAFT
INTRODUCTION
AND CONTENT
DISCUSSION OF
ISSUES
ANALYSIS OF
ISSUES
CONCLUSION
ISLAMISATION
BIBLIOGRAPHY
APPENDIX
ABSTRACT

CONTENTS

WEEK
6
7
8

10

11

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/

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/

/
/

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/

12

13

14

No.

Components

1.

Title

2.

Project planning

3.

Abstract

4.

Introduction
1.1 stainless steel
1.2 differences between stainless steel and other metals

5.

Discussions and analysis

1.1 What is stainless steel cookware
1.2 Advantages and disadvantages of stainless steel cookware
1.3 Alternative to change stainless steel cookware

6.

Islamization

7.

Conclusion

8.

Bibliography

9.

Appendices

ABSTRACT

Page

Cookware are types of food preparation containers, commonly found in a kitchen.

Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use
on a stove or range cooktop.
The choice of material for cookware items has a significant effect on the item's
performance (and cost), particularly in terms of thermal conductivity and how much food
sticks to the item when in use. Some choices of material also require special pre-preparation
of the surfaceknown as seasoningbefore they are used for food preparation.
Both the cooking pot and lid handles can be made of the same material, but will mean
that when picking up or touching either of these parts oven gloves will need to be worn. In
order to avoid this, handles can be made of non heat conducting materials, for example
bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean
or to dry.
This project is about the research on the advantages and disadvantages of the stainless
steel as cookware compared to other type of metal. There are several types metals exist like
the copper, aluminium and others. From the research made, it is found that stainless steel has
more advantages compared to other metals such as extremely durable and smooth hard non
porous surface even though it also has some disadvantages but it is better to be made as a
cookware. To conclude, stainless steel is the most suitable as the material of a cookware due
to its composition.

1.0

INTRODUCTION

1.1 Stainless steel

1.1.1

Definition of stainless steel

In metallurgy, stainless steel, also known as inox steel or inox from French
"inoxydable", is a steel alloy with a minimum of 10.5% chromium content by mass.

In 1913, English metallurgist Harry Brearly, working on a project to improve rifle

barrels, accidentally discovered that adding chromium to low carbon steel gives it stain
resistance. In addition to iron, carbon, and chromium, modern stainless steel may also
contain other elements, such as nickel, niobium, molybdenum, and titanium. Nickel,
molybdenum, niobium, and chromium enhance the corrosion resistance of stainless
steel.

It is the addition of a minimum of 12% chromium to the steel that makes it resist
rust, or stain 'less' than other types of steel. The chromium in the steel combines with
oxygen in the atmosphere to form a thin, invisible layer of chrome-containing oxide,
called the passive film. The sizes of chromium atoms and their oxides are similar, so
they pack neatly together on the surface of the metal, forming a stable layer only a few
atoms thick. If the metal is cut or scratched and the passive film is disrupted, more oxide
will quickly form and recover the exposed surface, protecting it from oxidative
corrosion.

(Iron, on the other hand, rusts quickly because atomic iron is much smaller than its
oxide, so the oxide forms a loose rather than tightly-packed layer and flakes away.) The
passive film requires oxygen to self-repair, so stainless steels have poor corrosion
resistance in low-oxygen and poor circulation environments. In seawater, chlorides from
the salt will attack and destroy the passive film more quickly than it can be repaired in a
low oxygen environment.

1.1.2

Type of stainless steel

There are different types of stainless steels: when nickel is added, for instance, the
austenite structure of iron is stabilized. This crystal structure makes such steels nonmagnetic and less brittle at low temperatures. For higher hardness and strength, carbon is
added. When subjected to adequate heat treatment these steels are used as razor blades,
cutlery, tools etc. Significant quantities of manganese have been used in many stainless
steel compositions. Manganese preserves an austenitic structure in the steel as does
nickel, but at a lower cost.

Stainless steels are also classified by their crystalline structure:

1) Austenitic stainless steels comprise over 70% of total stainless steel production. They
contain a maximum of 0.15% carbon, a minimum of 16% chromium and sufficient nickel
and/or manganese to retain an austenitic structure at all temperatures from the cryogenic
region to the melting point of the alloy. A typical composition is 18% chromium and 10%
nickel, commonly known as 18/10 stainless is often used in flatware. Similarly 18/0 and

18/8 is also available. "Superaustenitic" stainless steels, such as alloy AL-6XN and
254SMO, exhibit great resistance to chloride pitting and crevice corrosion due to high
Molybdenum contents (>6%) and nitrogen additions and the higher nickel content
ensures better resistance to stress-corrosion cracking over the 300 series. The higher alloy
content of "Superaustenitic" steels means they are fearsomely expensive and similar
performance can usually be achieved using duplex steels at much lower cost.

2) Ferritic stainless steels are highly corrosion resistant, but far less durable than austenitic
grades and cannot be hardened by heat treatment. They contain between 10.5% and 27%
chromium and very little nickel, if any. Most compositions include molybdenum; some,
aluminium or titanium. Common ferritic grades include 18Cr-2Mo, 26Cr-1Mo, 29Cr4Mo, and 29Cr-4Mo-2Ni.

3) Martensitic stainless steels are not as corrosion resistant as the other two classes, but are
extremely strong and tough as well as highly machine able, and can be hardened by heat
treatment. Martensitic stainless steel contains chromium (12-14%), molybdenum (0.21%), no nickel, and about 0.1-1% carbon (giving it more hardness but making the
material a bit more brittle). It is quenched and magnetic. It is also known as "series-00"
steel.

4) Precipitation-hardening martensitic stainless steels have corrosion resistance comparable

to austenitic varieties, but can be precipitation hardened to even higher strengths than the

other martensitic grades. The most common, 17-4PH, uses about 17% chromium and 4%
nickel.

5) Duplex stainless steels have a mixed microstructure of austenite and ferrite, the aim being
to produce a 50:50 mix although in commercial alloys the mix may be 40:60 respectively.
Duplex steel have improved strength over austenitic stainless steels and also improved
resistance to localised corrosion particularly pitting, crevice corrosion and stress
corrosion cracking. They are characterised by high chromium (19-28%) and molybdenum
(up to 5%) and lower nickel contents than austenitic stainless steels.

1.2

Differences between stainless steel and other metals

Oxidation effect
Stainless steel remains stainless, or does not rust, because of the interaction between
its alloying elements and the environment. Stainless steel contains iron, chromium,
manganese, silicon, carbon and, in many cases, significant amounts of nickel and
molybdenum. These elements react with oxygen from water and air to form a very thin,
stable film that consists of such corrosion products as metal oxides and hydroxides.
Chromium plays a dominant role in reacting with oxygen to form this corrosion product
film. In fact, all stainless steels by definition contain at least 10 percent chromium.
The presence of the stable film prevents additional corrosion by acting as a barrier
that limits oxygen and water access to the underlying metal surface. Because the film
forms so readily and tightly, even only a few atomic layers reduce the rate of corrosion to

very low levels. The fact that the film is much thinner than the wavelength of light makes
it difficult to see without the aid of modern instruments. Thus, although the steel is
corroded on the atomic level, it appears stainless. Common inexpensive steel, in contrast,
reacts with oxygen from water to form a relatively unstable iron oxide/hydroxide film
that continues to grow with time and exposure to water and air. As such, this film,
otherwise known as rust, achieves sufficient thickness to make it easily observable soon
after exposure to water and air.

In summary, stainless steel does not rust because it is sufficiently reactive to protect
itself from further attack by forming a passive corrosion product layer. (Other important
metals such as titanium and aluminium also rely on passive film formation for their
corrosion resistance.) Because of its durability and aesthetic appeal, stainless steel is used
in a wide variety of products, ranging from eating utensils to bank vaults to kitchen sinks.

Electrical conductivity
Like steel, stainless steel is a relatively poor conductor of electricity, with lower
electrical conductivity than copper. Copper is a high conductor, and very popular for
thermal and electrical conductivity. Steel is also a good conductor, but coppers
conductivity is many times higher than steel.

Corrosion effect
Stainless steel is made up of iron, chromium, nickel, manganese and copper. The
chromium is added as an agent to provide corrosion resistance. Also, because it is non-

porous the resistance to corrosion is increased. Aluminium has a high oxidation and
corrosion resistance mainly due to its passivation layer. When aluminium is oxidized, its
surface will turn white and will sometimes pit. In some extreme acidic or base
environments, aluminium may corrode rapidly with catastrophic results.

2.0

DISCUSSION AND ANALYSIS

2.1 What is stainless steel cookware?

Stainless steel is made of an alloy, or a combination of metals. Most commonly,
basic iron with chromium, nickel or some other minor metals. The chromium provides
rust protection and gives your cookware durability. The nickel provides rust protection
as well, and adds a polished look. Most well-made stainless steel cookware has copper
or aluminium added to the bottom of the pan or pot. This is done to increases the ability
of the pot or pan to conduct heat. With all cookware there are different grades levels,
ranging from low to high. Each person has different cooking needs, so its up to the
individual to determine whether they want to spend more for higher quality cookware.

2.2 Advantages and disadvantages of stainless steel cookware

Advantages of stainless steel cookware
1. Extremely durable - might never have to replace
2.

Smooth hard non-porous surface - reduces the chance of dents, cracks or leaks

3.

Cleans easy - can be cleaned using several different kinds of methods

4.

Looks - provides rich shine when cleaned and polished after use

Disadvantages of stainless steel cookware

1. Poor heat conductor - pots and pans have to be coated with copper or aluminium to improve
cooking time and surface
2. High cost stainless steel are more expensive than any other cookware.
3. Discolour - the outside of the pots or pans can discolour if exposed to very high heat
4. Salt exposure - salt water can damage the pots or pans by causing pitting.

2.3 Alternatives to change stainless steel cookware

1. Clay pot cookware

It easy to handle and it also non-stick. A well-seasoned un-glazed pure clay pot
works even better than the best cookware. The food is not rushed to cook, it takes
some time in the beginning but finishes cooking rapidly and very evenly. Most
importantly, its also metal and chemical free (does not react with the food).

2. Copper cookware
Copper cookery is a excellent conductor of heat, allowing for food to cook
properly and evenly throughout. Cookware made of copper has a good weight
heavy enough to sit securely on your burners without being too heavy to lift easily
with one hand.

3. Conventional aluminium with Teflon

Conventional aluminium non-stick is the least expensive type of non-stick
cookware. It comes in various layers. Single-layer non-stick cookware tends to
scratch easily, and in some cases, might even begin to peel off after repeated use.
Dual-layer non-stick cookware has a non-stick layer followed by a sealant, is more
resistant to scratching and peeling, and lasts a little longer than its single-layer
counterpart.
As price increases, so should the layers of coating. Triple-layer non-stick
coating is incrementally more durable than dual-layer, and the durability trend
continues with four or more layers. Because conventional aluminium non-stick is the
least expensive type of non-stick cookware, it can be replaced easily if it gets
scratched or suspected that the coating has been compromised in any way.

4. Hard-Anodized with Teflon

Hard-anodized cookware refers to metal pots and pans made from
electrochemically-hardened aluminium. Its available uncoated as well as non-stick. It

also has a significantly longer lifespan than traditional non-stick cookware, is

virtually non-porous, and is twice as hard as stainless steel.
Since hard-anodized cookware is highly resistant to corrosion and scratching,
the non-stick coating supposedly lasts longer than conventional non-stick cookware;
however, it does eventually scrape off. And while hard-anodized, non-stick cookware
is more expensive than conventional aluminium non-stick, the coating should last
longer and the periods between replacement should be much longer.

3.0

ISLAMIZATION

The case of Zul Qarnain is interesting because God in simple language tells us how to
manufacture "steel". If you study the Quran, Chapter (Surah) 18, God narrates the history of Zul
Qarnain and his journey to a place between the two palisades. He meets people whom he can
hardly understand. These people complain to him about Gog and Magog and how corrupt they
are. They ask him if he can make a barrier between them and Gog and Magog. In verse 95 he
says that "My Lord has given me many bounties....", therefore he immediately refers to the
source of the 'giving", God. Invaluable information on how to make an alloy with iron and
carbon follows in verse 18:96 and has been at peoples disposal for almost 1400 years. Today, we
know

from

The

IRON

the

science

of

metallurgy

Surah

57

how

(57

to

produce

steel.

19X

3)

Surah 57 in the Quran is called "The Iron" in Arabic (Al-Hadeed). The word (Al-Hadeed) in
Arabic has a gematrical value of 57, the same like the surah number. The gematrical value of the
Arabic word (Hadeed) without the (Al) is 26. Number 26 is the position of iron in the periodic
table

of

elements.(the

number

of

protons

in

the

iron

nucleus

is

26)

The iron itself in mentioned in verse 25 of this surah. The last word God (ALLAH) mentioned in
verse 25 is the 26th word GOD from the beginning of this surah. (This is the number of

PROTONS in the iron nucleus.) Verse 25 in this surah is the 19th verse which contains the word
God in Surah 57. God is Omniscient.

4.0

CONCLUSION

There are several advantages like extremely durable, smooth hard non porous
surface, cleans easy. Meanwhile, there are some disadvantages in stainless steel cookware
like poor heat conductor, high cost, easily discolour. But, other cookware also have their
own advantages and disadvantages. So, there are a lot of researches that have been done
to ease our life. Therefore, the scientists should collaborate with cookware manufacturers
to invent a new cookware that not harmful to our health, eco-friendly and affordable to
people. For the time being, stainless steel cookware was the best invention in culinary
sector.

5.0

BIBLIOGRAPHY

Anne Marie Helmenstine, Ph.D. Why Is Stainless Steel Stainless?

http://chemistry.about.com/cs/metalsandalloys/a/aa071201a.htm

Berkeley Point, All about Stainless Steel

http://www.berkeleypoint.com/learning/stainless.html

Carlisle, Rodney P. (2004) Scientific American Inventions and Discoveries

https://books.google.com.my/books?id=pDbQVE3IdTcC&pg=PA380&hl=en#v=on
epage&q&f=false

Cobb, Harold M. (2010). The History of Stainless Steel. ASM International. p. 360.
ISBN 1-61503-010-7.

Katie, What Are the Safest Cookware Options?

http://wellnessmama.com/5148/safest-cookware-options/

Silberberg & Amateis, 2015, Chemistry: The Molecular Nature of Matter and Change (7 th
Edition).