Sonic Steel is a leading manufacturer, supplier & exporter of Rolled Steel. Hot and cold rolled steel are different because of their processing methods. Steel heated and rolled at high temperatures is called hot rolled steel. In contrast, cold rolled steel is simply hot rolled steel that’s been through extra cold treatment steps. This involves cooling, then either annealing or tempers rolling. You can roll different grades and specifications of steel, either hot or cold. By knowing the differences between hot rolled and cold rolled steel, you can choose the right type for your use.
What is Hot Rolled Steel
Hot Rolled Steel is made through a method called hot rolling. This takes place under high heat, usually more than 1700˚F. This heat is higher than steel’s recrystallization temperature, so it’s perfect for molding, shaping, and expanding the steel easily. Once it starts to cool, hot rolled steel often shrinks unevenly. This means the final size and shape can’t be controlled as well as with cold rolled steel.
What is Cold Rolled Steel
Cold rolled steel is essentially hot rolled steel, but with a little extra refinement. You see, cold rolled steel undergoes another round of processing, where it gets to cool off at a comfy room temperature and then gets annealed or temper rolled. The result? Steel that’s more dependable in terms of measurement accuracy and comes with a broader variety of smooth finishes. What’s more, it flexes an extra muscle, being about 20% stronger than its hot-rolled counterpart, thanks to its strength-hardening step.
Application of Hot Rolled Steel
Hot steel and cold steel vary in their cost. Hot steel usually costs less than cold steel. This is because it’s made without any pauses in the process and doesn’t need to be reheated like cold steel. We often use hot steel when the exact shape and size aren’t crucial.
Application of Cold Rolled Steel
Cold rolled steel is used in applications where tolerances, surface conditions, concentricity, and straightness are factors. Other applications include: