Can't Tell the Difference Between 304 and 316 Stainless Steel? Understand the Underlying Logic of Kitchenware Purchase in 5 Minutes
Every time I open a shopping app and see stainless - steel cookware marked with "304" and "316", I'm sure you, like me, have been puzzled. What kind of purchase secrets are hidden behind these cold numbers? Today, we'll explain these two stainless - steel models that have confused countless people in plain language.
First, the conclusion: 304 is sufficient for an ordinary kitchen. If you live by the sea or in a special environment, choose 316. But don't jump to conclusions. Let's first look at the background of these two "brothers".
304 stainless steel is like the top - notch class representative in the class. It contains 18% chromium and 8% nickel. This perfect ratio enables it to resist daily corrosion without breaking the bank. 90% of the stainless - steel kitchenware in our homes is of this type. From the old - fashioned steamer used by mom to the popular Yukihira pot, 304 is like an old butler who silently guards the family, day after day, fending off the "attacks" of soy sauce, vinegar, and dishwashing liquid.
So, what kind of "divine being" is 316 stainless steel? In fact, it is based on 304 with an additional 2% molybdenum element. This "molybdenum" is no ordinary thing. It's like putting a bullet - proof vest on the metal, especially good at dealing with "tough guys" like salt water and acidic liquids. You may have noticed that surgical instruments in hospitals and fences by the sea often use 316 because it can withstand harsher corrosive environments.
But is it really necessary to use 316 for kitchenware? Here's a misunderstanding to clear up. Many merchants over - hype 316. In fact, 304 is completely sufficient for an ordinary kitchen. I live by the sea, and the salt in the sea breeze makes the iron pot rust every few days, but the 304 stainless - steel soup pot that I've used for five years is still as shiny as new. Unless you pickle pickles with salt water every day or live in an area with extremely high salt - fog concentration by the sea, there's no need to spend 30% more money on 316.
Speaking of money, here's a hidden piece of knowledge. The main cost of stainless - steel kitchenware lies in the processing technology, and the material cost only accounts for a small part. For cookware of the same shape, if a 304 - made one sells for 200 yuan, a 316 - made one may sell for 260 yuan. But pay attention to the product details page. Some products marked as 316 actually only use 316 in key parts, while other parts are still 304. This kind of "hybrid" product actually has a higher cost - performance ratio.
When making a purchase, what one fears most is encountering wordplay. Remember this set of codes: SUS304 (Japanese standard) corresponds to 06Cr19Ni10 in China, and SUS316 corresponds to 06Cr17Ni12Mo2. If these codes are hidden in the product details, it indicates that the product is genuine. Nowadays, some merchants play tricks like using "304 - grade". Be vigilant when you encounter such expressions, just like the difference between "pure wool" and "wool - grade".
Two special reminders: First, don't be fooled by the statement of "medical - grade 316". The standards for surgical instruments and kitchenware are completely different. Second, don't panic when you see "316L". This "L" represents low - carbon, which is more suitable for the welding process and has nothing to do with corrosion resistance. It's like the difference between bottled and barreled mineral water; the essence is still H2O.
Finally, I'll teach you three practical tips: First, use a magnet to test (although both 304/316 have weak magnetism, inferior steel containing manganese has obvious magnetism). Second, observe whether the welds are uniform (good steel comes with good workmanship). Third, before using a new pot for the first time, boil white vinegar in it for 5 minutes. This can not only remove the oil film but also test its corrosion resistance.
In the end, choosing stainless - steel kitchenware is like finding a partner. The right one is the most important. 304 is like an affordable and practical partner who can live a down - to - earth life. 316 is like an exquisite and particular "beauty", whose value can only be shown in specific scenarios. Remember: There is no best stainless steel, only the most suitable choice. The next time you see these two numbers, I hope you can smile knowingly and place an order with confidence like an expert.
