In 1913, English metallurgist Harry Brearly, working on a project to improve rifle barrels, accidentally discovered that adding chromium to low carbon steel gives it stain resistance. In addition to iron, carbon, and chromium, modern stainless steel may also contain other elements, such as nickel, niobium, molybdenum, and titanium. Nickel, molybdenum, niobium, and chromium enhance the corrosion resistance of stainless steel. It is the addition of a minimum of 12% chromium to the steel that makes it resist rust, or stain 'less' than other types of steel. The chromium in the steel combines with oxygen in the atmosphere to form a thin, invisible layer of chrome-containing oxide, called the passive film.

It is one of the most hygienic surfaces for the preparation of foods and very easy to clean, as its unique surface has no pores or cracks to harbor dirt, grime or bacteria.
It is very attractive and requires minimal care, since it won't chip or easily rust and it takes little seasoning.

It will not affect flavor, as it does not react with acidic foods during food preparation or cooking.
With proper care, it has a useful life expectancy of over 100 years, and it is totally recyclable.