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Carbon steel

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Carbon steel is steel in which the main interstitial alloying constituent is carbon in the range of 0.12–2.0%. The American Iron and Steel Institute (AISI) defines that: Steel is considered to be carbon steel : when no minimum content is specified or required for chromium, cobalt, molybdenum, nickel, niobium, titanium, tungsten, vanadium or zirconium, or any other element to be added to obtain a desired alloying effect; when the specified minimum for copper does not exceed 0.40 percent; or when the maximum content specified for any of the following elements does not exceed the percentages noted: manganese 1.65, silicon 0.60, copper 0.60. The term “carbon steel” may also be used in reference to steel which is not stainless steel; in this use carbon steel may include alloy steels. As the carbon percentage content rises, steel has the ability to become harder and stronger through heat treating; however it becomes less ductile. Regardless of the heat treatment, a higher carbon content reduces weldability. In carbon steels, the higher carbon content lowers the melting point.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.