Is it easy for the inner wall of a stainless steel kettle to corrode or precipitate metal after long-term use?

Stainless steel kettles are widely used in many homes and offices because of their simple appearance, durability and easy cleaning. Stainless steel itself is a corrosion-resistant metal material based on iron, with appropriate amounts of alloy elements such as chromium and nickel added, and processed by special processes. Under suitable use conditions, a stable passivation film will form on its surface, which can effectively prevent the further development of oxidation reactions, thereby giving the material strong corrosion resistance. However, although this protective layer is stable in most cases, it may still be damaged under certain conditions.
If the kettle is often in a high-temperature, humid or even high-mineral water environment during long-term use, scale or precipitation may gradually accumulate on its inner wall. These attachments not only affect the heating efficiency, but may also cover up small corrosion points and reduce the protective performance of the stainless steel surface. Especially in the absence of regular cleaning and maintenance, scale may react with certain chemicals in the water, which may aggravate the occurrence of local corrosion. Although these corrosions are mostly at the microscopic level, they may still affect the service life after long-term accumulation.
Different types of stainless steel have different corrosion resistance due to different alloy proportions and manufacturing processes. If some kettles use inferior stainless steel materials, their surface may gradually lose its luster or even develop small spots in specific areas during frequent heating and cooling. These changes do not necessarily represent metal precipitation, but they also remind users to pay attention to observation during use and deal with abnormalities in a timely manner.
As for the problem of metal precipitation, under normal use conditions, alloy elements such as chromium and nickel in stainless steel products are rarely released in a free state. However, if the inner wall of the kettle has been obviously corroded, especially when accompanied by physical damage such as scratches and pits, it may cause local structural instability. During the heating process, a small amount of metal ions may seep out, especially when the same kettle is used for boiling water for a long time without cleaning.
In the process of using stainless steel kettles, regular cleaning is particularly important. Keeping the inner wall clean and scale-free can effectively extend the service life of the kettle and maintain its corrosion resistance. It is recommended that users pour out the remaining water in the kettle after use, keep it dry, and use a mild detergent to clean the inside when appropriate, avoiding direct contact with strong acidic or chlorine-containing cleaning liquids to avoid damaging the passivation film.