In modern kitchens, stainless steel cookware is highly favored for its durability, ease of cleaning, and elegant appearance. However, many consumers find themselves confused when choosing between the two most common types: 304 and 316 stainless steel. Which one is safer and better suited for everyday use?
This article explores material characteristics, safety standards, usage scenarios, and more, helping you make an informed, scientific decision.
Both 304 and 316 are austenitic stainless steels, but they differ in chemical composition and performance:
| Item | 304 Stainless Steel (SUS304) | 316 Stainless Steel (SUS316) |
|---|---|---|
| Chemical Composition | 18–20% Chromium (Cr), 8–10.5% Nickel (Ni) | 16–18% Chromium (Cr), 10–14% Nickel (Ni), 2–3% Molybdenum (Mo) |
| Corrosion Resistance | Good resistance to common acids and bases | Excellent, especially resistant to chloride (e.g., saltwater, soy sauce) corrosion |
| Heat Resistance | Maximum service temperature: 800°C | Maximum service temperature: 850°C, with slightly better oxidation resistance |
| Price | More affordable | 15%–30% more expensive than 304 |
| Magnetism | Non-magnetic (may develop slight magnetism after processing) | Non-magnetic |
Key takeaway: Thanks to the addition of molybdenum, 316 stainless steel offers superior corrosion and heat resistance, making it particularly suitable for high-salt and highly acidic cooking environments.
Regardless of whether it is 304 or 316 stainless steel, cookware must comply with strict safety standards:
Chinese Standard: Must pass GB 4806.9-2023 (National Food Safety Standard), ensuring that heavy metal migration (such as lead, cadmium, nickel) remains below permissible limits.
International Standards: Compliance with FDA regulations in the U.S. and EC 1935/2004 in the EU guarantees food contact safety.
Recommended: 304 Stainless Steel Cookware
Reasons:
Perfect for everyday tasks like frying, steaming, boiling, and sautéing.
Adequate corrosion resistance for common ingredients like vinegar and lemon juice.
More affordable, offering great value for families on a budget.
Example:
A 304 stainless steel wok paired with a wooden spatula can be used daily for over five years without significant corrosion.
Recommended: 316 Stainless Steel Cookware
Best suited for:
High-salt environments: Ideal for curing meats or making seafood stocks due to its superior resistance to chloride corrosion.
Acidic foods: Perfect for slow-cooking tomato sauces, pickled vegetables, and other acidic dishes, minimizing the risk of metal leaching.
High-temperature cooking: Baking trays and deep-frying pans made from 316 stainless steel offer better oxidation resistance at elevated temperatures.
Example:
A restaurant using 316 stainless steel stockpots to prepare salted duck broth found the pot's interior still spotless after one year of daily use.
Best Value Choice: For daily cooking, 304 stainless steel cookware offers more than enough durability and safety at a reasonable price.
Premium Choice: For high-salt, high-acid, or high-temperature cooking, investing in 316 stainless steel cookware ensures greater corrosion resistance and food safety.
Health-First Choice: For households with the highest food safety requirements, 316 stainless steel provides greater peace of mind.
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