How Stainless Steel Tableware Stands Out: Exploring 200/300/400 Material Variances
A quick overview of the topics covered in this article.
Stainless steel boasts corrosion resistance and remarkable strength. Its intrinsic properties make it an ideal choice for crafting enduring tableware. In this exploration, we delve into the nuances of stainless steel materials, particularly the 200, 300, and 400 series, unraveling the mysteries that make each variant distinct.
What Is Stainless Steel?
“Stainless” means that it is less likely to rust than ordinary steel, but it does not mean that it will not rust!
Stainless steel is an alloy steel composed of different metals (carbon, iron, chromium, nickel, manganese, molybdenum, etc.) with different contents. The chromium content must be at least 10.5% to be called true stainless steel. Stainless steel made with different metal proportions is classified with different numbers. Due to different purposes of use, the raw material composition of each series will be different.
Why Is Stainless Steel Not Easy To Rust?
Because chromium (Cr) will form a transparent and dense protective film of chromium oxide on the steel surface, which can prevent oxygen from coming into contact with iron. Nickel (Ni) can promote the regeneration of the protective layer. However, the 18-8 or 18-10 seen on general product labels actually refers to the content ratio of chromium (Cr) to nickel (Ni). If stainless steel contains molybdenum (Mo) , it can effectively stabilize the film in the presence of chloride and quickly repair the surface with corrosion resistance. Therefore, the most important thing when choosing stainless steel is to understand the proportion of stainless steel, not that the bigger the number, the better.
The materials used in early stainless steel cutlery and kitchenware were mostly 300 and 400 series stainless steel materials. The most common ones are 304, 316, 403, 410 and 430 steel. In recent years, 200 series stainless steel has been developed that uses manganese instead of nickel, such as 202 and 205 steel.
| Element | Features |
|---|---|
| Cr | Anti-oxidation, a protective film of chromium oxide will be formed on the surface to prevent rust |
| Ni | Acid and alkali resistant material |
| Mn | Can reduce costs |
| Mo | It has higher hardness and strength, more corrosion resistance, and higher price |
What Is The Difference Between SUS 200/300/400 Series?
All three series of steels contain manganese, with the 200 series having a higher manganese content and the 400 series having the lowest nickel content. Therefore, the rust resistance of each series of steel materials is different.
Industrial stainless steel is mostly 200 series, 304 and 430 stainless steel are food grade, and 316 stainless steel is medical grade. Among them, the content of nickel (high price) is the main reason for the difference in corrosion resistance and price.
| Element/SUS No. | 201 | 204 | 304 | 316 | 430 |
|---|---|---|---|---|---|
| Cr | 18% | 18% | 18% | 18% | 18% |
| Ni | 3.5% | 2% | 8% | 10% | 0% |
| Mn | 5.5% | 8% | 2% | 2% | 1% |
| Mo | 0% | 0% | 0% | 2.5% | 0% |
200 series stainless steel: industrial grade
Developed during World War II due to insufficient supply of nickel metal, the nickel content was halved and replaced with cheaper manganese as a replacement for 300 series steel. It has basic hardness and corrosion resistance, is relatively cheap, and is relatively easy to corrode. It belongs to industrial grade stainless steel and is suitable for iron windows, iron doors, beams and columns, etc.
300 series stainless steel: food grade
With high content of chromium and nickel, it achieves the best balance in hardness, corrosion resistance and processing. It is strong and durable. It is the first choice for tableware and the most widely used.
304 stainless steel is food-grade stainless steel. It may have weak magnetism due to processing, but it cannot be strong magnetism. Suitable for tableware manufacturing, corrosion-resistant containers, furniture, railings, medical equipment, etc.
316 stainless steel contains molybdenum (Mo), so it is more corrosion-resistant, stronger, and more expensive. It is completely non-magnetic and belongs to medical grade stainless steel. Suitable for surgical equipment, fertilizer production equipment, food industry, coastal facilities, high-priced pots, etc.
400 series stainless steel: food grade
It is a pure iron-chromium alloy, nickel-free or low-nickel stainless steel. It is easier to rust than 300 series and has a lower price. However, the advantage is that it is easy to process and has better nitric acid corrosion resistance and is magnetic, so it can be used to distinguish 304 and 316 stainless steel.
400 series stainless steel (food grade) is a pure iron-chromium alloy, nickel-free or low-nickel stainless steel. It is easier to rust than 300 series and has a lower price. However, the advantage is that it is easy to process and has better nitric acid corrosion resistance and is magnetic, so it can be used to distinguish 304 and 316 stainless steel.
In conclusion, In conclusion, stainless steel has numerous advantages that make it an ideal choice for tableware and kitchenware. It is not only environmentally friendly and sustainable, but also durable and sturdy, safe and hygienic, has good thermal conductivity, beautiful and stylish, and easy to clean. Understanding the differences in materials allows manufacturers to make informed choices, ensuring that products are not only visually appealing to consumers, but also long-lasting and stable in quality, perfectly catering to the diverse needs of the market.
A quick overview of the topics covered in this article.
