HOT ROLLED STEEL COIL HIGH QUALITY AND COMPETITVE PRICE

Ref Price:
Loading Port:
Tianjin
Payment Terms:
TT OR LC
Min Order Qty:
100 m.t.
Supply Capability:
8000 m.t./month

OKorder Service Pledge

Quality Product

Order On-line Tracking

Timely Delivery

OKorder Service Pledge

Credit Rating

Credit Services

Credit Purchasing

Share to:

Product Description:

HOT-ROLLED STEEL COIL

Hot rolled low hardness, easy processing, good ductility. 

Available specification


thickness

width(mm)

length(mm)

coil inside diameter(mm)

HOT ROLLED 

STEEL COIL 

1.5-25

600-2000


762

HOT ROLLED

STEEL STRIP

1.5-20

30-720


762

HOT ROLLED 

STEEL PLATE

6-700

500-4500

4000-18000


HOT ROLLED 

STEELSHEET

1.2-25

50-2000

0-18000


We can supply customers' with different specifications of  the highest quality and lowest price.

Sincerely welcome to contact us for the future details if any item interest you ,and we will make every effort to assure that your requirements will be satisfied ,and we hope to establish long-term business relations with you on the basis of the equality and mutual benefit.

We are waiting for your email.


Send a message to us:

Remaining: 4000 characters

- Self introduction

- Required specifications

- Inquire about price/MOQ

Q:Can I soften the steel on steel toe boots?
sorry you cant
Q:what Wok to buy - carbon steel, stainless steel, cast iron?
Traditionally woks do take a long to heat up but the trick is that they hold the heat for a long time, so either stainless steel for convenience or cast iron for tradition. Don't use anything non stick, chinese cooking uses a lot of oil, the non-stick will just be unhealthy when it starts to burn off. The cast iron will be good because it'll heat up and keep its heat, in chinese homes that have the wok, the wok usually gets heated up throughout a few hours, you need it to be really hot all the way through all over the pan to do chinese cooking. also traditionally woks are built into home or are big and positiioned over a fire not to be moved too much, the point is to keep stiring and stiring and stiring until your food is cooked.
Q:Types of knife steel?
If you want a good quality knife, stay away from Stainless, I would suggest one that is a mix of high and low carbon steel, high carbon holds the edge, but is brittle, low carbon is more malleable, which prevents from breaking when used.
Q:are surgical stainless steel and surgical steel the same thing?
There are different grades of surgical steel. I'd look for something that says, implant surgical steel. I have the same trouble as your mother, but my daughter's is worse. This is not saying that you will have problems. but better safe!
Q:Starting a steel mill?
Typically, steel mills are worth $20 million to $200 million and are owned by large corporations. Your best bet to own one would be to take over a corporation that already has one. That way you have all the supply lines, customers, experts and other workers already there, too. Stick with investing in going concerns, so you don't need to be an expert in each business to build it up. Get them ready made, learn the details from the people already doing it, then work out ways to improve it. Do not get tempted to borrow even 10c from the scammers who have answered your question. Start saving your real money, reading the financial news, and making small real investments in real stocks.
Q:Why should I use stainless steel cookware?
I can't understand why you're having difficulty. My pans are as good as the day they were bought.I would never return to non-stick after having my stainless steel pans! Non stick coatings come off in the food-yuk! What are you cooking in them? Are you trying to wash them in the dishwasher? That never works well. I always put water in mine if I've done a custard or stew, beans or things like that, for a little soak before washing by hand in hot soapy water. They really are great even when I have burnt something, because you can scrape the burn with a sharp implement and you do no damage at all to the pan. I highly recommend them.
Q:how do you rate the hardness of steel?
For the backyarder to rate hardness, you do a file test. If a smooth file will not mark the steel, it's around 60+RC (Rockwell C scale). If it will mark it with difficulty, the hardness is probably around 56- 58RC. If it will file easily, it's mild steel or is in annealed form, if it is a hardenable steel.
Q:how to clean old steel coins?
You really don't want to do anything to to them. If they're rusty, that's just the way they are now. Store them in a dry place. Cleaning will do more damage than good, and will hurt the value. If it were possible to undo the damage, our cars would never rust, iron pipes wouldn't pit, and everything would be made of steel. Don't let it worry you, they're still worth having.
Q:keeping a stainless steel stove clean and shiney?
I have a combo of black and stainless in my kitchen; not sure which one is worse some days. For normal everyday stuff, hot, soapy (Dawn), clean dishwater and a microfiber cloth work great. For quick touch ups, a 50/50 mixture of window cleaner and rubbing alcohol also works great. The window cleaner gets the grease and the alcohol helps with streaks and makes the cleaner germ killing. Use with a microfiber cloth. For really nasty burned on stuff, I'd use a sponge with a non-stick cookware safe nylon scrub pad on it and some of the hot, soapy water. Just lay the damp sponge on the spot, let it soak a bit and see if it comes off. If not, try a little Barkeeper's Friend. Dampen, sprinkle, smear it around a little and let it soak for about 10 minutes. Then scrub with the sponge. Wipe up the residue with the microfiber cloth. The microfiber cloths are really key; they wipe more efficiently than any sponge, wipe, paper towel, dish rag. Get several and change them out frequently. You just wash and dry them; no fabric softener and you're ready to use them again. And it wouldn't hurt to keep a protective coat of a good stainless steel product on there either. That helps keep the stuff from getting such a good hold. But I've found that most of those are pretty bad at cleaning; so clean it first, then polish.
Q:Any idea why some gun ranges don't allow steel bullets?
Indoor ranges and ranges that provide steel targets don't like them because of the additional wear and tear on their equipment. Some outdoor ranges don't allow them because they can strike sparks when they hit rocks and cause a fire. Others don't care. Best to call ahead or check the range's web site, if any, to see what they allow and don't allow.

1. Manufacturer Overview

Location
Year Established
Annual Output Value
Main Markets
Company Certifications

2. Manufacturer Certificates

a) Certification Name  
Range  
Reference  
Validity Period  

3. Manufacturer Capability

a)Trade Capacity  
Nearest Port
Export Percentage
No.of Employees in Trade Department
Language Spoken:
b)Factory Information  
Factory Size:
No. of Production Lines
Contract Manufacturing
Product Price Range