The 300-series and 400-series steel alloy series are recognized as suitable for food quality components and are utilized to manufacture nearly all food grade steel. These are further split, with the 300-series often utilizing grades 304 and 316 and the 400-series predominantly using grade 430. Finally, the answer to the question “which is best?” will be influenced mostly by the metal’s use and the level of performance necessary.
Stainless Steel 316
Grade 316 stainless steel is a great food grade steel for practically any application. It is resistant to alkalis, acids, and chlorides, including salt, and will not corrode. It also has an extremely high continuous use temperature, which exceeds what is typically necessary for food preparation. While grade 304 is also a prominent alloy in the industry, grade 316 has more nickel, providing higher corrosion resistance.
Stainless Steel 430
Grade 430 is an excellent, less expensive alternative to the 300-series grades, and it is best suited for situations that require more moderately resistant steel. Though it is quite similar to the well-known 316 grade, it contains a small quantity of nickel, making it less corrosion-resistant but less expensive.
Another distinguishing aspect of 430 grade steel is its ferritic alloy, which means it is magnetic. Ferritic alloys are very resistant to corrosion cracking.It is also extremely resistant to organic and nitric acids, as well as sulfur and oxidation, making it ideal for applications that need contact with milder acids.