Induction heatable stainless steel sheet having excellent corrosion resistance and method of manufacturing the same
a technology of stainless steel and corrosion resistance, which is applied in the field of stainless steel sheets for cookware, can solve the problems of lower formability and relative cost of raw materials, and reduce the corrosion resistance of 400-series stainless steel, and achieves excellent corrosion resistance, easy application to cookware, and smooth induction heating
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example 1
[0068]90 tons of molten steel having a composition as described in Table 1 was prepared to be cast using a twin roll strip caster illustrated in FIG. 1, thereby manufacturing a thin steel sheet. In this case, a casting width was 1,300 mm, and a casting thickness was 4.0 mm.
[0069]As described above, immediately after the thin steel sheet was cast, the thin steel sheet was hot-rolled at a high temperature to continuously manufacture a hot-rolled plate having a thickness of about 2.5 mm. The hot-rolled plate was cold rolled at a reduction rate of 50% to 70% and was annealed at a temperature of 1150° C.
[0070]FIGS. 2A and 2B are pictures, in which microstructures of representative examples of conventional austenitic stainless steel (SUS 304 stainless steel) and ferritic stainless steel (SUS 430 stainless steel) are illustrated by way of example.
[0071]FIG. 3 is a picture in which a microstructure of Inventive example 1 in Table 2 is visible, and FIG. 4 illustrates investigated relative pe...
example 2
[0083]Except that the content of ferrite was varied, a steel sheet was manufactured under the same conditions as those of Inventive example 1 of Example 1, and changes in the content of ferrite and relative permeability were investigated. Results thereof were illustrated in FIG. 6. In addition, induction heating properties with respect to relative permeability were also investigated.
[0084]As shown in FIG. 6, when the content of ferrite was 30% to 70%, relative permeability of 20μr to 80μr could be obtained. As a result of investigation of induction heating properties with respect to relative permeability, when relative permeability was between 20μr and 80μr, induction heating properties were good. When relative permeability was less than 20μr, induction heating properties were weak, whereby induction heating was not efficient. When relative permeability exceeded 80μr, induction heating properties were excessive, thereby allowing food to be stuck to a bottom of a cooking vessel or to...
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