Should I choose 304 or 201 stainless steel?

In the field of kitchen equipment manufacturing, the choice of stainless steel is directly related to the durability and safety of the product. 304 and 201 stainless steel are two common materials, but their performance and applicable scenarios differ significantly. As a kitchen equipment manufacturer in Hubei, we have tested and compared three key food contact standards to help you make a more reasonable choice.

Comparison of Corrosion Resistance

304 stainless steel contains over 8% nickel and over 18% chromium, exhibiting stronger rust resistance in humid or acidic environments. In actual testing, after soaking samples 304 and 201 in 5% saline solution for one week, only slight oxidation appeared on the surface of 304, while obvious rust spots appeared on 201. The kitchen environment is often exposed to corrosive substances such as salt and vinegar, and 304 is more suitable for long-term use.

Food contact safety

According to the national standard GB 4806.9-2016, stainless steel used in contact with food must pass tests for the migration of heavy metals such as lead and cadmium. The nickel chromium ratio of 304 is stable, with lower migration risk; 201 contains manganese (about 5.5% -7.5%), which may precipitate trace metals when stored at high temperatures or in acidic foods for a long time. After simulating boiling tomato soup (pH ≈ 4.3) for 2 hours, the manganese migration of 201 approached the standard upper limit, while no abnormalities were detected in 304.

Balancing Cost and Practicality

The price of 201 stainless steel is about 60% -70% of 304, but its lifespan is shorter. Taking commercial steam cabinets as an example, 304 equipment may remain intact after 10 years of use, while 201 may corrode after 5-8 years of frequent cleaning. For scenarios with limited budget and short replacement cycles, 201 can be considered, but for equipment that is used for a long time or frequently in contact with food, 304 is recommended.

Overall, 304 stainless steel has significant advantages in safety and durability, especially suitable for cutting tools, countertops, or cooking equipment that come into direct contact with food; 201 can be used for non direct contact parts such as structural supports. When making a choice, it is necessary to consider the budget, usage scenario, and maintenance cost to ensure that it meets actual needs.