Stainless steel cooking utensils and bake ware is exceptionally sturdy. Once stainless steel has been stamped, spun or formed into utensil shape, it takes an extremely hard blow to dent it. Its attractive finish won’t corrode or tarnish permanently, and its hard, tough, nonporous surface is resistant to wear. Extremely smooth and scratch resistant, stainless steel utensils take an excellent polish. Top-of-the-range cookware, bake ware, pantry ware, tools and other equipment are frequently produced in stainless steel, which eases the work of homemakers. Like other steels, stainless steel is an alloy—a combination of iron and other metals. What makes it different from other steels, however, is that it contains at least 11 percent chromium. It is chromium that makes steel “stainless” all the way through. Stainless steel may also contain other elements, such as nickel, molybdenum, columbium or titanium. These materials can contribute special hardness, high temperature resistance, and resistance to scratching and corrosion to the finished stainless steel alloy.