In this study, resistance spot weldability of 180 grade bake hardening steel (BH180), 7123 grade interstitial free steel (IF7123) and 304 grade austenitic stainless steel (AISI304L) with each other was investigated. In the joining process, electrode pressure and weld current were kept constant and six different weld time were chosen. Microstructure, microhardness, tensile-shear properties and fracture types of resistance spot welded joints were examined. In order to characterize the metallurgical structure of the welded joint, the microstructural profile was developed, and the relationship between mechanical properties and microstructure was determined. The change of weld time, nugget diameter, the HAZ (heat affected zone) width and the electrode immersion depth were also investigated. Welded joints were examined by SEM (scanning electron microscopy) images of fracture surface. As a result of the experiment, it was determined that with increasing weld time, tensile shear load bearing capacity (TLBC) increased with weld time up to 25 cycle and two types of tearing occurred. It was also determined that while the failure occurred from IF side at the BH180+IF7123 joint, it occurred from the BH180 side at the BH180+AISI304L joint.