Which is better, 316 or 304 stainless steel mesh?

When purchasing stainless steel products, 316 and 304 stainless steel are the two most common materials, often making it difficult for consumers to choose. What are the differences between these two types of stainless steel? Which is more suitable for everyday use? This article will provide a detailed comparison of these two types across multiple dimensions, including composition, performance, and application scenarios, to help you make an informed choice.

1.Comparison of Basic Composition and Corrosion Resistance

304 stainless steel (06Cr19Ni10) is a typical 18-8 austenitic stainless steel, containing 18% chromium and 8% nickel. This ratio provides excellent corrosion resistance and formability. 316 stainless steel (06Cr17Ni12Mo2), on the other hand, adds 2-3% molybdenum to 304. This key difference significantly improves its corrosion resistance. Molybdenum forms stable compounds with chloride ions, making 316 over 50% more resistant to pitting corrosion than 304 in saline environments (such as seawater and sweat). Experimental data shows that in a 5% sodium chloride solution, the corrosion rate of 316 is only one-third that of 304.

Notably, the carbon content of both steels is kept below 0.08%, but the addition of molybdenum to 316 makes it even less susceptible to intergranular corrosion after welding. For kitchen utensils that are frequently exposed to acidic substances (such as vinegar and lemon juice), 316 performs significantly better than 304, and its acid-resistant life can be extended by 2-3 times.

2.Kitchenware:
304 fully meets daily needs. Experiments have shown that under normal use, rust on 304 tableware will not exceed 5% after 10 years. However, 316 is recommended in the following situations:
- Coastal areas (high salt content in the air)
- Preparing highly acidic foods (such as kimchi jars)
- Frequent high-temperature steam sterilization in a sterilizer