It depends on the applications. Stainless Steel is more corrosion resistant and more expensive.
Carbon Steel is cheaper and less corrosion resistant.
The better conductor is stainless steel.
Stainless steel is a material that is the result of an alloy of chromium, iron, and carbon. The ability for stainless steel materials to resist rust is a chemical property.
Stainless steel
The key differences between a stainless steel wok and a carbon steel wok are their material composition and heat conductivity. Stainless steel woks are durable and non-reactive, but they do not heat up as quickly as carbon steel woks. Carbon steel woks heat up faster and develop a natural non-stick patina over time. For cooking, carbon steel woks are generally preferred due to their heat conductivity and ability to create a good sear on food.
No, 316 stainless steel is not harder than A106 carbon steel. In fact, carbon steel is generally harder than stainless steel due to its higher carbon content. Stainless steel is known for its corrosion resistance and durability, while carbon steel is valued for its strength and hardness.
The carbon content in stainless steel is typically around 0.2 to 2.1.
Stainless steel typically contains about 0.2 to 2.1 carbon.
JIS B 1176 bolts are typically made of carbon steel or stainless steel. The specific material grade may vary depending on the manufacturer's specifications and the intended use of the bolt.
Oversimplifying it alot: Iron + Carbon --> High Carbon Steel High Carbon Steel + Chromium & other surface alloy metals --> Stainless Steel Basically Stainless Steel is ordinary Steel with a surface Chrome Steel layer protecting it from corrosion.
Per the attached related link, the density (hence weight) of stainless is slightly more than the mild carbon steel. Using about 8.03/7.84 ratio of density, for the same volume of material the stainless will weigh 2.4 % more.
No, an oven being stainless steel does not make it work better than a non stainless steel version.
stainless steel ton steel carbon steel