Chemical and Electrochemical Surface Treatments for Stainless Steel Kitchenware

Beyond physical polishing, chemical and electrochemical treatments fundamentally alter stainless steel at a molecular level, endowing it with superior corrosion resistance and hygienic properties.

1. Electropolishing

• Principle: Kitchenware is submerged in a specific electrolyte solution and subjected to an electric current. This “electrolytic decontamination” process preferentially dissolves microscopic surface protrusions.

• Advantages:

  • Ultimate Hygiene: Eliminates microscopic pores, leaving no hiding spots for bacteria and grime, making it a standard for medical-grade and professional lab equipment.

  • Lasting Luster: Compared to mechanical polishing, it forms a more uniform and dense oxide film, significantly boosting rust resistance.

• Applications: Strainers, precision measuring cups, interiors of high-end cookware.

2. Pickling & Passivation

• Principle: Acidic solutions are used to remove surface scale (e.g., black marks from welding), followed by an oxidizer that induces the formation of a transparent, robust chromium-rich passive film on the surface.

• Advantages:

  • Restores Rust Resistance: The passive layer is key to stainless steel’s corrosion resistance. After manufacturing damage, passivation rebuilds this protective “shield.”

  • Uniform Appearance: Eliminates processing marks, ensuring the entire product displays a consistent metallic color.

• Applications: Integrated stainless steel sinks, large kitchen appliances, industrial stockpots.

Comparison Summary