In short
- SS304 is the standard food-grade stainless steel for kitchens: work tables, sinks, shelving, cabinets and hoods.
- SS316 contains molybdenum, which gives it better corrosion resistance, especially against chlorides such as salt and some cleaning chemicals. It suits laboratories, coastal sites and chemical exposure.
- You cannot tell the grades apart by eye, and SS316 is generally the more expensive of the two, so ask for the grade to be written on your quotation.
What is the difference between SS304 and SS316?
Both are austenitic stainless steels, built on chromium and nickel. SS304 is often called 18/8 stainless steel, after its roughly 18 per cent chromium and 8 per cent nickel. SS316 has a similar base and adds about 2 to 3 per cent molybdenum, along with a little more nickel.
The molybdenum is what matters. It makes SS316 more resistant to pitting, especially where chlorides are present: salt, brine, sea air and some disinfectants and cleaning products. In everyday kitchen conditions SS304 resists corrosion very well, which is why it is the standard choice.
| Feature | SS304 | SS316 |
|---|---|---|
| Composition | Chromium and nickel, about 18 and 8 per cent. | Chromium and nickel, plus about 2 to 3 per cent molybdenum. |
| Corrosion resistance | Very good in normal kitchen use. | Higher, especially against chlorides. |
| Salt, brine and some cleaners | Can pit after repeated or prolonged exposure. | Resists pitting better. |
| Typical use | Kitchens, commissaries and food preparation. | Laboratories, coastal sites and chemical exposure. |
| Relative expense | Generally lower. | Generally higher. |
| At Barro Industries | Food grade, our standard. | Laboratory grade, on request. |
When to choose SS304, and when SS316
Choose SS304 for
- Restaurant, hotel and commissary kitchens: work tables, sinks, cabinets, shelving and racks.
- Hoods, ducting and equipment inside a normal kitchen environment.
- Most projects where food and everyday cleaning are the main exposure.
Choose SS316 for
- Laboratories and school science rooms, where chemicals and strong cleaning agents are used.
- Coastal sites, where salt in the air reaches the equipment.
- Areas that use brine, salty sauces or chlorine-based cleaners every day.
- Anywhere you want a wider margin against pitting and accept paying more for it.
If you are unsure, tell us what the steel will meet: what you cook, how you clean, how close you are to the sea and which chemicals are used. We will recommend a grade.
Finishes: brushed, mirror or satin
The finish changes how the steel looks and wears, not the grade underneath. We make both grades in three finishes.
- Brushed: a visible straight grain. It is the usual choice for work surfaces because it hides everyday scratches.
- Mirror: polished to a high gloss. It looks striking, but shows fingerprints and fine scratches, so it suits decorative parts and low-contact areas better than a busy work table.
- Satin: a soft, low-sheen finish between brushed and mirror, with a smoother, more even look than a brushed grain.
Names for stainless finishes vary from one supplier to another, so ask to see a sample before you decide.
Caring for stainless steel
Both grades last longest when they are kept clean and dry:
- Wipe with a soft cloth and mild detergent, along the grain on brushed surfaces, then rinse and dry.
- Avoid scouring pads, and steel wool or wire brushes made of ordinary steel, which scratch the surface and can leave particles that rust.
- Rinse well after salty food, brine or chlorine-based cleaners, and do not leave them standing on the steel.
- Wipe spills promptly and dry the surface, so water marks do not build up.
- Use a soft microfibre cloth on a mirror finish to avoid fine scratches.
- Keep carbon-steel tools and ordinary steel racks off stainless surfaces, where they can leave marks that rust.
- Check the steel from time to time, and clean off rust-coloured marks early with a non-abrasive cleaner.
How Barro Industries can help
We fabricate in food-grade SS304 as standard and laboratory-grade SS316 on request, in a brushed, mirror or satin finish, with seams welded and ground smooth. Read about our stainless-steel fabrication, browse the catalogue, or see the configurable work tables, sinks, cabinets, shelving and racks.
Every piece is built to order, so the grade can match the exposure: SS304 for a kitchen, SS316 for a laboratory or a coastal site. If you need SS316, say so when you message us or send a project brief, and we will confirm it for your project.
Frequently asked questions
What is the difference between SS304 and SS316 stainless steel?
Both are austenitic stainless steels, but SS316 adds molybdenum, which gives it better corrosion resistance, especially against chlorides such as salt and some cleaning chemicals. SS304 is the standard food-grade choice for kitchens.
Is SS304 good enough for a commercial kitchen?
Yes, for most kitchens. Food-grade SS304 is the standard choice for work tables, sinks, shelving, cabinets and hoods, and it resists corrosion well in normal kitchen use. It is our standard grade.
When do I need SS316?
Choose SS316 for laboratories, for coastal sites, or anywhere the steel meets chemicals, brine or chlorine-based cleaners every day. Laboratory-grade SS316 is available from us on request.
Is SS316 more expensive than SS304?
Generally yes, because it contains more nickel and adds molybdenum. How much more depends on the piece, so ask us to quote both grades.
Can I tell SS304 from SS316 by looking at it?
No. The two grades look the same, so ask for the grade to be written on your quotation and your order.
Which finish should I choose: brushed, mirror or satin?
Brushed is the usual choice for work surfaces because it hides everyday scratches. Mirror is polished to a high gloss and shows fingerprints, and satin is a soft, low-sheen finish in between. We make both grades in all three.
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