304 vs 316-Food Grade Stainless Steel

Comparing Properties of 304 vs 316

While both are austenitic stainless steels, their chemical composition and corrosion resistance differ:

Chemical Composition

Element	304 SS	316 SS
Chromium (Cr)	17.5–20.0 %	16.0–18.5 %
Nickel (Ni)	8.0–11.0 %	10.0–14.0 %
Molybdenum (Mo)	0 %	2.0–3.0 %

Corrosion Resistance

Stainless Steel 304

Grade 304 is a widely used, cost-effective choice for general food and beverage applications. It offers good resistance to most oxidizing acids and does not corrode easily in standard processing environments.

However, it is susceptible to pitting corrosion in chloride-rich conditions, making it less suitable for applications involving salty or briny water.³

Stainless Steel 316

The addition of molybdenum gives 316 stainless steel enhanced resistance to pitting and crevice corrosion, particularly in chloride-exposed, acidic, or high-temperature environments. It works well in seafood processing, acidic food products like citrus or tomatoes, and in facilities that use aggressive cleaning-in-place (CIP) systems.

In these situations, 316 lasts longer and performs more reliably than 304.^3,4