Choosing stainless steel is a bit of a jungle. If the most important property is a good resistance against pitting corrosion and crevice corrosion, the answer is to pick a steel grade with lots of chromium (Cr) and molybdenum (Mo), while resistance against stress corrosion cracking often is a question of the nickel content. Nickel is also beneficial when fighting general corrosion, and if you need to fight sensitization and intergranular corrosion, a low carbon content is essential. As such, regardless what is the purpose of the steel, it is necessary to know what’s actually in the steel.
"Stainless Steel and Corrosion" is the first handbook ever written for professionals using stainless steel in their everyday work.
"Stainless Steel for Hygenic Equipment in Food/Pharma" In an easy to understand language the book describes possible mistakes within hygienic design and how to avoid them.