Both stainless steel 304 and stainless steel 316 are common materials used to manufacture stainless steel cookware sets, rice cookers, bowls, spoons, forks, or cooking utensils… So, which is better, stainless steel 304 or 316?
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What is stainless steel 304? What is stainless steel 316?
Stainless steel 304 is a chromium (18% to 20%) – nickel (11%) alloy. The high nickel content gives 304 stainless steel corrosion resistance properties.
Stainless steel 316 is also a chromium – nickel alloy with an additional 2% molybdenum. The molybdenum in stainless steel 316 provides better corrosion resistance, especially against acids and alkalis, while also giving it a shinier and brighter appearance.
Advantages of stainless steel 304 and stainless steel 316
Stainless steel 304 has high hardness, good corrosion resistance, is not affected in environments with various chemicals, has good heat resistance, is easy to process, and has low production costs. Therefore, 304 stainless steel is widely used in kitchen utensils and various other fields, with a wide range of applications.
Stainless steel 316 has similar properties to stainless steel 304, but it has better corrosion resistance, acid and alkali resistance, and a high level of shine and brightness, giving it an elegant appearance. Stainless steel 316 is often used in medical equipment, food, machinery, and oil and gas industries.
Should I buy stainless steel cookware made of 304 or 316?
If you only use it for household goods and want to save costs, stainless steel 304 is sufficient. Cookware made of stainless steel 304 completely meets safety standards for cooking and daily eating.
If you have the economic means and have high demands for luxury and aesthetics, then you should choose stainless steel 316 because it remains shiny even in environments with high acidity or salt content.