The figure in front of the diagonal is the percentage of chromium content, the number after indicates the percentage of nickel.

For steel to be considered stainless, it needs to have at least a 10.5% chromium content.

The 304 series has a higher chromium content and is more durable and more resistant to corrosion.

However the chromium content that makes steel "stainless" also affects the material properties of the steel making it more brittle under similar heat treatment.

The chromium concentration is calculated as the sum of the species' concentrations in terms of chromium content.

Stainless steel is an iron-carbon alloy with a minimum of 10.5% chromium content.

In 2009 production was 53,900t (chromium equivalent) with a typical chromium content of 69-70% in the ferroalloys.

Due to the chromium content of brewer's yeast, there is interest in using it for lowering blood glucose in people with diabetes.

In 1911, Philip Monnartz reported on the relationship between chromium content and corrosion resistance.

Stainless steels, because of their high chromium content, tend to behave differently with respect to weldability than other steels.