What you are saying is basically true but the way you are stating it is misleading and probably means nothing to a layperson. My degrees are not in chemistry but I do have one in metallurgy, and a more understandable way to express the way an alloy structure exists at STP is that its expanded metal matrix allows molecules of other elements to enter and then as they cool traps them in place and by this mechanism the whole takes on different properties. The only way to remove them is by melting down the alloy. You can’t just pick them out with tweezers as your ‘by mechanical means’ implies.

Referring to carbon steel products as Iron is just wrong in all of modern industry, perhaps it is the norm among those that eat at the periodic table, I just don’t know.

There are many types of stainless steel, and almost none of them are used in bikes. The gun industry uses many types, most food handling machines make extensive use of it, and it is used where atheistic is valued over strength. The fairly new development of Maraging steel as an available product is of course the contradiction as it is classed as a stainless.

Non of this is relevant at all to how you should clean your bike. Telling people a bunch of crap to distract or derail the thread away from it’s original point is as ludicrous as calling water by some obscure technical nomenclature, unless your only purpose is to confuse the poor nobs that don’t know any better.