Frequently Asked Questions

Is Stainless Steel Magnetic?

There is a myth in the stainless steel industry that stainless steel is not magnetic. Or that if it is magnetic, the stainless steel is not stainless. Magnetism and corrosion resistance are not connected. Corrosion resistance depends on how much chromium and (sometimes) molybdenum is in the stainless steel. The higher the chromium and molybdenum, the better corrosion resistance.

Source: Austral Wright Metals

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Is stainless steel difficult to clean?

No, stainless steels are easy to clean. For this reason, they are the normal choice of material in catering and food manufacturing industries. The smooth and non-porous surface makes it difficult for bacteria and other micro-organisms to adhere and survive. Of course, no material is totally maintenance-free, and stainless steel is no exception to this rule. Stainless steel can be cleaned easily, leaving sanitised surfaces with a high standard of hygiene. The excellent corrosion resistance of stainless steels used in the kitchen means that they resist attack or staining from foods like tomatoes, beetroot and capsicums, which can affect the surfaces of other materials.

Source: Austral Wright Metals

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How can I remove tea staining from stainless steel?

Tea staining is overall surface discolouration of stainless steel due to superficial corrosion. It is mainly cosmetic, but is likely to progress to more serious corrosion, and it is wise to remove the staining as soon as possible after it has appeared. Tea staining can be avoided by selection of a suitable grade, surface finish, fabrication and installation practices and washing regime for the corrosion conditions.

Source: Austral Wright Metals

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