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Stainless Steel

Stainless Steel

Artificial Neural Network Model for Grain Refining in Stainless Steels

Austenitic stainless steels, despite their excellent corrosion resistance, have low yield strength. One of the most effective ways to increase yield strength without impairing good ductility is by grain refinement. Austenitic stainless steels do not exhibit any transformation during hot deformation, so grain refinement can be achieved only by recrystallization. Using these processes, grain refinement is limited to about 10 microns [1,2]. Therefore, austenitic stainless steels are commonly subjected to cold deformation in order to increase their strength. However, austenitic stainless steels become magnetic after the sufficient cold deformation due to the formation of strain-induced martensite. These steels are renowned for their non-magnetic properties which is the first tangible characteristics when these steels are compared with ferritic and martensitic stainless steels. Therefore, these steels cannot further be used as non-magnetic materials [3].

A heuristic grain refining method which is called Strain-Induced Martensitic Transformation and its Reversion to austenite (SIMTR) has been invented. In this process, the metastable austenite could be almost completely transformed to ?'-martensite during cold deformation and successive reversion of martensite to austenite enables a marked grain refinement. Therefore, processing parameters should be carefully controlled in order to obtain higher than 90% martensite from cold deformation [1]. On the other hand, annealing conditions should be carefully controlled in order to obtain a fine grained fully austenitic structure [2].

In the first paper, the effect of cold working temperature, the amount of deformation, the strain rate and the initial austenite grain size on the volume fraction of strain-induced martensite in the AISI 301 stainless steel alloy was modeled by means of Artificial Neural Networks (ANNs) [1]. In the second paper, the effect of annealing temperature and time on the reversion of strain-induced martensite to austenite in the cold worked AISI 304 stainless steel alloy was modeled by means of ANNs [2]. In the third paper, the effect of strain and deformation temperature on the volume fraction of strain-induced martensite in the cold worked AISI 304 stainless steel was modeled by means of ANN. Moreover, the appropriate grain refining zone and safe deformation zone (for preserving non-magnetic properties in cold working) were determined from this model [3].

ANN is a powerful tool for modeling, especially when the underlying data relationships between the inputs and outputs are unknown. ANN modeling can overcome some of the difficulties associated with ordinary methods. For example, it does not need to choose a (physical) relationship between the parameters before analysis [1-3].

More Info

[1] H. Mirzadeh and A. Najafizadeh, Correlation between processing parameters and strain-induced martensitic transformation in cold worked AISI 301 stainless steel, Materials Characterization 59 (2008) 1650-1654.

[2] H. Mirzadeh and A. Najafizadeh, Modeling the reversion of martensite in the cold worked AISI 304 stainless steel by artificial neural networks, Materials & Design 30 (2009) 570-573.

[3] H. Mirzadeh and A. Najafizadeh, ANN modeling of strain-induced martensite and its applications in metastable austenitic stainless steels, Journal of Alloys and Compounds 476 (2009) 352–355.

Sincerely yours,

Hamed Mirzadeh

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About the Author

Ph.D. Student at Department of Materials Engineering, Isfahan University of Technology, Isfahan, Iran

Stainless Steel?

A lot of people kept recommending stainless steel cookware. After reading up on it and stuff, I decided to take a shoot. Its been a big a real pain.

Things easy burn on the surface... seriously compromising the non-stickiness. I ruined a turner b/c I had kept the food moving around to stop sticking.

Also, a bigger pain to clean. From what I read, you don't want use soapy water, since that will ruin the seasoning nor heavy duty pads. Any suggestions of cleaning?

There a way to keeps stuff from burning on instead of building up a good seasoning.

The only thing I can cook on it is eggs, omelets, and stuff, which turn out very nice. It got great heat retention and distribution compared to anything I have used. I guess I will learn to cook with it, but I need to know how to clean them better.
It is stainless I know how to read a box. The methods I mention were applicable to aluminum and stainless cookware.

Under no circumstances can stainless steel be seasoned. The reason it is so brilliant for some types of cooking is because it is virtually poreless and nonreactive, oil cannot penetrate stainless steel. So seasoning is absolutely fruitless. (seasoning is for cast iron ONLY)

You can absolutely(and should) clean stainless pans with soap and water.

To make cleanup an easy task: remove food from pan, but leave pan on the heat. Pour a cup of water into the pan. Scrape bottom with a spatula. Dump water down disposal. Wipe with a cotton towel. Lay aside to cool before washing.

To prevent food from sticking as much: Let cold food come to room temp before placing in pan. Preheat pan on med-low for 3-4 minutes. Add oil. Add food. Don't move meats around in the pan. Let them sear.

This will help you clean better and cook while burning less. Hope that helps!

How it's made - Stainless steel ( RO Sub )