Grades and Specification
304 vs 316 Stainless Steel: Which Grade Do You Actually Need?
What the Grades Mean, Where 201 and 430 Fail, and How to Choose
304 is the default for commercial kitchen fabrication and is correct for most benches, splashbacks and fitouts. 316 adds molybdenum for markedly better chloride resistance, which is what you need near the coast or where strong sanitisers are used. 201 and 430 are cheaper grades that appear in imported equipment and are not appropriate for food contact prep surfaces. The magnet test is a rough indicator of grade family, not of quality. Call 07 3888 7534 for a free site measure.
What is the difference between 304 and 316 stainless steel?
Both are austenitic grades built on chromium and nickel, and both rely on the same chromium oxide passive layer for corrosion resistance. The difference is molybdenum. 316 contains typically two to three percent molybdenum, which substantially improves resistance to chloride attack and pitting. 304 contains none.
That single addition is the whole story. It is why 316 is specified for marine environments, for seafood processing, for high chloride chemical exposure and for surfaces that cannot be relied on to be rinsed. It is also why 316 costs materially more.
| Grade | Chromium | Nickel | Molybdenum | Food contact | Typical use |
|---|---|---|---|---|---|
| 304 | ~18% | ~8% | None | Yes | Benches, splashbacks, general fitout |
| 316 | 16 to 18% | 10 to 14% | 2 to 3% | Yes | Coastal, seafood, high chloride, wash areas |
| 201 | ~17% | Low, manganese substituted | None | No | Imported equipment, trolleys, budget benches |
| 430 | 16 to 18% | None | None | No | Appliance fasings, domestic panels, trim |
What do the numbers 18/8 and 18/10 mean?
They refer to chromium and nickel content. 18/8 means approximately 18 percent chromium and 8 percent nickel, which describes a standard 304. 18/10 means 18 percent chromium and 10 percent nickel, which describes a higher nickel grade often found in cookware and tableware.
These labels are trade shorthand rather than formal specifications, and they cause a lot of unnecessary confusion. 18/10 is not automatically better than 18/8 for a bench. It indicates more nickel, which improves formability and gives a brighter finish, and it says nothing about molybdenum. A 316 bench is properly described by its grade, not by an 18/10 label.
If you are specifying a fabricator, ask for the grade: 304 or 316, referenced to the standard, with mill certificates if the job warrants it.
Is 316 worth the extra cost?
It is worth it whenever the surface will genuinely see sustained chloride exposure. It is not worth it as a blanket specification on every job.
Where chloride exposure is real
- Coastal and beachfront venues
- Seafood processing and wet fish areas
- Kitchens using heavy chlorinated sanitiser regimes
- Surfaces that stay wet, like wash area cladding and drainboard undersides
Where cleaning is sensible
- General benches and prep areas
- Pass-throughs and service counters
- Splashbacks away from the coast
- Shelving and storage in dry zones
The savings are real and 304 will perform for decades in those positions. Our tea staining guide explains exactly what chloride exposure does to a 304 surface and why it is a maintenance issue as much as a grade issue.
What about 201 and 430? Why are they cheaper?
201 grade
An austenitic grade that replaces most of the nickel with manganese and nitrogen. Cheaper because nickel is the expensive element. Less corrosion resistant than 304, and it work hardens rapidly, which makes it harder to form and weld. It appears in imported benches, trolleys and equipment where the price needs to hit a number.
430 grade
A ferritic grade with chromium but essentially no nickel. Magnetic, cheap, and used legitimately for appliance fasings, domestic splashback panels and decorative trim. Not suitable for food preparation surfaces, and not suitable for welded fabrication because it loses corrosion resistance and toughness at the weld.
If a stainless bench is priced well below everyone else, the question to ask is which grade, and whether the answer is 304.
Is stainless steel magnetic?
Sometimes, and it does not mean what most people think it means. The magnet test tells you which family of stainless you are looking at, not whether it is good.
Austenitic grades, which include 304 and 316, are generally non magnetic in the annealed state. However, they become slightly magnetic when cold worked, so a bent or deep drawn 304 component can attract a magnet even though the grade is correct. Ferritic grades like 430 are always strongly magnetic. And cast or welded assemblies can show local magnetism.
A magnet that sticks does not prove a bench is 430, and a magnet that does not stick does not prove it is 304.
If grade matters on a purchase, ask for the grade on the documentation rather than testing it with a fridge magnet.
Which grade do you need for food contact?
304 is the normal minimum for food contact surfaces in commercial kitchens, fabricated and finished so that surfaces are smooth, impervious and cleanable, in line with AS 4674 for the design and construction of food premises.
304 is correct. Benches, prep, pass-throughs and splashbacks.
316 for anything exposed to salt air or outdoor service.
316 throughout. Acidic, salty and constantly wet.
Finish matters as much as grade. A 2B or a well executed brushed finish cleans down properly. A coarse grind with visible directional scoring will trap material no matter what alloy sits underneath it.
Which grade for coastal or high chloride environments?
316 for anything within the coastal band or exposed to chlorinated cleaning. The practical rule we use is distance and exposure: the closer to salt water, the more chlorine in the cleaning regime, and the longer the surface stays wet, the stronger the case for 316.
There is a second consideration beyond grade, which is surface condition. A 316 item that was welded, never pickled and never passivated will corrode at the weld line before a properly finished 304 item fails anywhere. Grade selection and post fabrication treatment are not alternatives; you need both.
We fabricate in 304 and 316 daily at Burpengary East and specify the grade against the actual environment rather than defaulting upward. If you are unsure which grade your site needs, talk to us before you order, because changing grade after fabrication is not a cheap conversation.
Frequently Asked Questions
Is 316 stainless steel better than 304?
316 is more resistant to chloride attack because it contains molybdenum. It is better in coastal, seafood and high chloride environments. 304 is the correct and more economical choice for most general commercial kitchen surfaces.
Why is 316 more expensive than 304?
Because of the molybdenum addition and a higher nickel content, both of which carry a significant raw material cost. The premium is real and only worth paying where the exposure justifies it.
Is 304 stainless steel food safe?
Yes. 304 is the standard food contact grade for commercial kitchens when fabricated and finished to a cleanable standard consistent with AS 4674.
How can I tell if a bench is 304 or 201?
Not reliably with a magnet. Ask for the grade on the documentation or mill certificate. 201 also tends to work harden and can show different forming behaviour, but paperwork is the only dependable answer.
Is 430 stainless steel suitable for a commercial kitchen bench?
No. It is a ferritic grade with no nickel, used for appliance panels and trim. It is not appropriate for food contact or welded fabrication.
Why is my 304 stainless steel magnetic?
Because cold working, such as bending or drawing, can make an austenitic grade slightly magnetic. It does not mean the grade is wrong.
Can I use 304 near the beach?
It will perform if it is cleaned and rinsed regularly. For beachfront or heavy chloride exposure, 316 is the more reliable specification and reduces the maintenance burden considerably.
Get Your Grade Specified Before You Order
Changing grade after fabrication is expensive. We will confirm the right grade against your site, your cleaning regime and your food type before anything is cut. Call 07 3888 7534 or request a quote online.
Free Site Measure and Grade Recommendation
We specify 304 or 316 against the actual environment, not by defaulting upward and charging you for it.