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Old 02-12-2007, 03:16 PM   #1
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Default Magnets and Stainless Steel

I've seen posts by people who say magnets will not stick to high grade stainless steel but will stick to lower grades. And other posts saying just the oposite. Does anyone know for sure? Anybody tried with specific grades?

Also could the strenght of the magnet it self have any bearing?

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Old 02-12-2007, 03:20 PM   #2
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Where's Podump, Georgia???

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Old 02-12-2007, 03:32 PM   #3
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Typically the 300 series (304, 316) will not be magnetic. Some of the 400 series will be magnetic. There are exceptions to all rules, but the 300 series is roughly 70% iron while the 400 series is roughly 85% iron.

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Old 02-12-2007, 03:38 PM   #4
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To finish up your question…you would think the strength of the magnet would make a difference, but my personal experience says otherwise. I have no technical explanation as to why, but in my work we have placed some very powerful magnets near 316 SS and there was no attraction.

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Old 02-12-2007, 04:54 PM   #5
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Quote:
Originally Posted by Brewiz
Where's Podump, Georgia???
it's on tobacco rd. right outside of Backwater. haha
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Old 02-12-2007, 04:58 PM   #6
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Quote:
Originally Posted by abracadabra
it's on tobacco rd. right outside of Backwater. haha
We have a town just like that here, only it's called Podunk.
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Old 02-12-2007, 07:17 PM   #7
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There are several families of stainless steel: FERRITIC, MARTENSITIC, AUSTENITIC and DUPLEX. These names are derived from the crystal structure of the steels, which governs their metallurgical behavior.

FERRITIC stainless steels are magnetic, have a low carbon content and contain chromium as the main alloying element, typically between 13% and 17%.They are not hardenable by heat treatment.

MARTENSITIC stainless steels are magnetic, containing typically 12% chromium with a higher carbon content than the ferritic types. They are hardenable by quenching and tempering like plain carbon steels and find their main application in cutlery, aerospace and general engineering.

AUSTENITIC stainless steels are non-magnetic and, in addition to chromium typically around 18%, contain nickel. This enhances their corrosion resistance and modifies the structure from ferritic to austenitic. They are the most widely used group of stainless steels. They are not hardenable by heat treatment.

DUPLEX stainless steels are used where combinations of higher strength and corrosion resistance are needed. They have a mixed structure of austenite and ferrite, hence the term "duplex". They are not hardenable by heat treatment.

Even though wrought, austenitic stainless steels, such as 304 and 316, are generally regarded as non-magnetic in the annealed condition, if they are cold worked they will be attracted to a permanent magnet. You may find that the magnetic permeability is very weak along the broad side of the kettle, but it will be much stronger where ever the stainless has been bent in a press, like along the rolled edge at the top or along the bend at the bottom.

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Old 02-13-2007, 08:48 AM   #8
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So basically what you are saying is that I am full of $hit Wouldn’t be the first time. I have to quite listening to my coworkers.

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Old 02-13-2007, 08:53 AM   #9
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Quote:
Originally Posted by johnsma22
There are several families of stainless steel: FERRITIC, MARTENSITIC, AUSTENITIC and DUPLEX. These names are derived from the crystal structure of the steels, which governs their metallurgical behavior.

FERRITIC stainless steels are magnetic, have a low carbon content and contain chromium as the main alloying element, typically between 13% and 17%.They are not hardenable by heat treatment.

MARTENSITIC stainless steels are magnetic, containing typically 12% chromium with a higher carbon content than the ferritic types. They are hardenable by quenching and tempering like plain carbon steels and find their main application in cutlery, aerospace and general engineering.

AUSTENITIC stainless steels are non-magnetic and, in addition to chromium typically around 18%, contain nickel. This enhances their corrosion resistance and modifies the structure from ferritic to austenitic. They are the most widely used group of stainless steels. They are not hardenable by heat treatment.

DUPLEX stainless steels are used where combinations of higher strength and corrosion resistance are needed. They have a mixed structure of austenite and ferrite, hence the term "duplex". They are not hardenable by heat treatment.

Even though wrought, austenitic stainless steels, such as 304 and 316, are generally regarded as non-magnetic in the annealed condition, if they are cold worked they will be attracted to a permanent magnet. You may find that the magnetic permeability is very weak along the broad side of the kettle, but it will be much stronger where ever the stainless has been bent in a press, like along the rolled edge at the top or along the bend at the bottom.
Look, if you don't know the answer, don't bother posting please...



Great info!
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Old 02-13-2007, 08:05 PM   #10
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I believe for cookware, 18/10 is NON-magnetic. 18/8 is magnetic and can be used on an induction cooker. I Have and 18/8 38 qt pot I use to mash in - heated by an induction cooker

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