Abstract

Scale formation of AISI 304 stainless steel during annealing at temperatures between 1100 and 1200 °C under a water vapor‐containing atmosphere is studied. Characterization of the oxide scale is performed with field‐emission scanning electron microscopy–energy dispersive spectroscopy (FESEM–EDS) and glow discharge optical emission spectroscopy (GDOES) and removal of oxide scale is done via neutral electrolyte pickling. The pickling conditions are kept constant and the effect of the annealing conditions and scale properties on the pickling result are examined. The effectiveness of pickling is evaluated using analysis FESEM images taken on polished sections of pickled surfaces. Research shows that the thickness, morphology, and composition of the oxide scale are dependent on annealing temperature and time. The thicknesses of the scale formed under the established conditions vary from 0.2 to over 30 μm, and morphologies between the chromium rich oxide layer and layered scale structure formed by breakaway oxidation. The pickling response of oxide scales remains good at all annealing temperatures with the shortest exposure time.