Most reactive to what? There are dozens, probably hundreds, of grades of both steel and stainless steel, the reactivity of all of which will vary considerably depending on the chemical environment.
Stainless steel; because it is non-reactive, durable, and can be used on any and all heat sources.
Well, the answer lies in the question; by saying 'real' stainless steel, you are implying that there are fake metals which go under the name 'stainless steel', thus the difference is that the stainless steel in refigerators is actually stainless steel, and the fake stainless steel is not...thus your question is answered...
stainless steel
Most forms of stainless steel are subject to acid corrosion. As a tomato product, ketchup is acidic and probably should not be stored in stainless steel. Ketchup is usually stored in glass or plastic containers, which are usually less costly than stainless steel, so there is no reason to consider using stainless steel except in bulk manufacturing situations.
UTS of 304L Stainless Steel is 586MPa UTS of 304 Stainless Steel is 621MPa
Absolutely. Contrary to pop culture, stainless is not reactive (which is why it's stainless).
Glass,stainless steel, and plastic are non-reactive for mixing. When it comes to cooking, glass and stainless steel are great. Aluminum is very reactive so avoid this when working with tomaoes and any recipe that uses the term "non-reactive".
Stainless steel; because it is non-reactive, durable, and can be used on any and all heat sources.
Yes, you can ferment sauerkraut in a stainless steel pail. Just ensure that the stainless steel is food-grade and non-reactive to acids produced during fermentation. It's important to use a weight to keep the cabbage submerged in the brine to prevent mold growth.
Stainless steel cookware is generally considered better for health than aluminum cookware. Stainless steel is more durable, non-reactive, and does not leach harmful chemicals into food like aluminum can.
The best stainless steel for cooking is typically 18/10 stainless steel, which contains 18 chromium and 10 nickel. This combination provides a durable and non-reactive surface that is ideal for cooking a variety of foods.
Most if not all countries make their own stainless steel.
440 Stainless. However, a good weapon will never use stainless steel.
Hard and does not rust, 20% iron, 20% chronium, 9.5%nickel, 0.5% carbon.
Most kitchen knives are made of stainless steel however knives can also be made of carbon steel, and other steel alloys.
Some are metal, some are plastic, and some are wooden.
Some of the most effective stainless steel cleaners include baking soda and vinegar as active ingredients. There are many name brand items available to clean stainless steel.