The difference between food grade 304 stainless steel and stainless steel

The main difference between food grade stainless steel and stainless steel is:

Food grade 304 stainless steel is a grade of stainless steel produced in accordance with the American ASTM standard. The most important elements in 304 are Ni and Cr, but they are not limited to these two elements. Specific requirements are stipulated by product standards. The common judgment in the industry is that as long as the Ni content is greater than 8% and the Cr content is greater than 18%, it can be considered as 304 stainless steel.

Stainless steel is the abbreviation of stainless and acid-resistant steel. Stainless steel refers to steel that is resistant to weak corrosive media such as air, steam, and water, and chemically corrosive media such as acid, alkali, and salt. It is also called stainless acid-resistant steel. The corrosion resistance of stainless steel depends on the alloying elements contained in the steel.

The main alloying element in stainless steel is Cr (chromium), and only when the Cr content reaches a certain value, the steel has corrosion resistance. Therefore, stainless steel generally contains at least 10.5% of Cr (chromium). Stainless steel also contains elements such as Ni, Ti, Mn, N, Nb, Mo, Si, and Cu.