A popular choice by many, stainless steel offers a sleek and modern aesthetic appeal, while maintaining a timeless design. The design versatility allows stainless steel to seamlessly blend into most homes, enhancing sophistication in your living space.
Stainless steels’ corrosion-resistant properties do not require additional surface protection like painting, galvanising or anodising for prolonged aesthetic appeal or durability. This steel is thus unique and considered superior to many alternatives.
There is a common misconception that stainless steel does not rust. While its rust-resistant properties are excellent, the material is simply not rust proof. Correct care and maintenance is vital to ensure its continual rust-resistant nature. The rust resistance is possible due to a thin but resilient and self-repairing protective surface layer. This layer has the ability to repair itself provided the surface is kept clean and has access to environmental oxygen.
Correct, gentle & routine cleaning is therefore essential. Further details of routine cleaning are explained later under “Care & Maintenance of Stainless Steel”. It is also important to understand that not all stainless-steel is the same. A wide range of grades exist, tailored to specific applications, varying in rust- resistance, quality and cost.
Chad-O-Chef primarily uses a premium 304 stainless-steel for key components of their stainless products, known for its superior corrosion resistance and hygienic properties. This high-grade austenitic stainless steel is an industry standard for proven quality kitchen equipment. For areas requiring cyclic heating and cooling, a combination of stainless grades is used to best suit the application, providing better durability.
The corrosive atmosphere prevalent with coastal regions requires a more robust stainless-steel grade. This is why we supply the best option for aggressive conditions to our coastal customers – 316 stainless steel. Fortified with molybdenum, this grade boasts superior corrosion resistance compared to other grades of stainless steel.
As mentioned above, regular cleaning is essential to maintain the quality of stainless steel. It should be kept clean to ensure the surfaces are in contact with atmospheric oxygen at all times. It is therefore recommended that appliances are cleaned after each use. Cleaning may also become necessary at intervals between use. The standard recommendation is that should windows in the vicinity become less visible due to environmental contaminants, stainless will likely have the same layers (though not as visible) preventing direct exposure to oxygen. It will then be time for cleaning.
An effective method for cleaning stainless steel is by using mild detergents (such as sunlight liquid) and warm water, applied with a soft cloth. Rinse thoroughly and dry off. Special attention should be given to products with crevices, such as the drip trays of the braais where dirt and water build up may be hidden from sight.
After removing any larger deposits, a similar approach to the above can be taken using a cloth application with similar household detergents including ammonia-based cleaners (e.g. Handy Andy) which work well with warm water. A Citric acid or acetic acid (vinegar) mixed with 75% warm water can also be effective. Alcohol based cleaners and other solvents like acetone can also be used. Additionally, a nylon based scouring pad (e.g. Scotch-Brite) or a nylon brush can also be used. For surfaces with a grain, always clean with the grain (never across it).
After cleaning, rinse thoroughly with clean water and dry off.
Should surface corrosion or heat discolouration appear on surfaces, the application of Chad-O-Chef Stainless Steel Cleaner is chemically suited for this. Instruction for use is supplied with the product. Thereafter, normal cleaning as explained above should be followed.
The following must be avoided:
• Any stainless-steel surface contact with metallic brushes or scourers
• Chloride based detergents (e.g. bleach)
• Caustic soda based cleaners (e.g. oven cleaners)
• Silver or brass cleaners
Stainless components subject to extreme heat will experience a different type of corrosive wear brought on by the heating process. This is a normal and unavoidable consequence of this type of use.
Reference:
Some of this information was taken from the SASSDA website: https://sassda.co.za/about-stainless/
