Almost everything in a professional kitchen is stainless steel — but not all stainless steel is the same. Two work tables can look identical on delivery day and behave very differently after a year of salt, acids, steam and cleaning chemicals. The difference is usually the grade, most often AISI 304 or AISI 430.
What makes steel “stainless”?
Stainless steel contains at least about 10.5% chromium. The chromium reacts with oxygen to form an extremely thin, invisible passive layer on the surface. When the surface is scratched, that layer re-forms by itself. The more chromium — and the right additional elements — the better the protection.
AISI 304: the standard for food contact
AISI 304 (also known as 18/8 or 1.4301) contains roughly 18% chromium and 8% nickel. The nickel gives it an austenitic structure, which brings:
- Excellent corrosion resistance against water, steam, food acids and most cleaning products
- Good formability and weldability — ideal for sinks, bowls and seamless table tops
- A surface that stays smooth and easy to sanitise over many years
That is why 304 is the usual choice for work surfaces, sinks, refrigerator interiors, pre-rinse units and anything in direct contact with food or water. Our work tables are produced in AISI 304 stainless steel.
AISI 430: the budget ferritic grade
AISI 430 (1.4016) contains around 16–18% chromium and no nickel. It is a ferritic steel, which means:
- It is cheaper, because nickel is one of the most expensive alloying elements
- It is magnetic
- Its corrosion resistance is noticeably lower — it can show rust spots in wet, salty or acidic conditions
430 is perfectly acceptable for dry, low-contact parts: external side panels, hoods in well-ventilated areas, shelving in dry stores, or decorative cladding.
What about AISI 316?
AISI 316 adds about 2% molybdenum to the 304 recipe, which improves resistance to chlorides. It is worth considering for seafood processing, very salty environments, coastal or marine installations, and areas cleaned with aggressive chemicals.
Side-by-side comparison
| AISI 430 | AISI 304 | AISI 316 | |
|---|---|---|---|
| Chromium | ~16–18% | ~18% | ~16–18% |
| Nickel | none | ~8% | ~10% |
| Molybdenum | none | none | ~2% |
| Magnetic | yes | generally no* | generally no* |
| Corrosion resistance | fair | very good | excellent |
| Relative cost | lowest | medium | highest |
| Typical kitchen use | dry panels, cladding | tables, sinks, food contact | salty / marine / chemical areas |
* 304 and 316 can become slightly magnetic in areas that were bent or cold-worked, so a magnet test is only a rough indication.
Where to use each grade
- Work tops, sinks, pot wash units, prep tables: AISI 304
- Fish and seafood preparation: AISI 304 as a minimum, 316 where salt exposure is constant — see our fish preparation table
- Refrigerator interiors and exteriors: 304 inside; 304 or 430 outside depending on budget
- Exhaust hoods: 304 recommended above fryers and grills where grease and steam are heavy; 430 can be acceptable in dry, light-duty areas — see our exhaust hoods
- Dry-store shelving: 430 or powder-coated steel is usually enough
Thickness matters as much as grade
A 304 table top that is too thin will dent and flex. When comparing quotes, ask for the sheet thickness in millimetres for tops, shelves and legs, and whether tops are reinforced underneath. Cheaper equipment often saves money here rather than on the grade.
How to care for stainless steel
- Clean in the direction of the grain with a soft cloth or non-scratch pad.
- Avoid chlorine bleach and hydrochloric-acid cleaners; if used, rinse thoroughly with clean water.
- Never use steel wool or carbon-steel brushes — tiny iron particles stay on the surface and rust.
- Dry surfaces after cleaning to avoid water spots and limescale.
- If rust spots appear on 304, they are often iron contamination from other tools; a dedicated stainless cleaner usually removes them.
Frequently asked questions
How can I tell 304 from 430?
A magnet sticks firmly to 430 and generally not to 304, but this is only indicative. Reliable confirmation comes from the manufacturer’s material certificate or a chemical test.
Is 430 safe for food contact?
It is used in food equipment, but because it corrodes more easily, 304 is the better choice for surfaces that are constantly wet or in direct contact with food.
Is 304 always worth the extra cost?
For anything wet, food-contact or heavily cleaned — yes. It lasts longer and keeps its hygienic surface. For dry, decorative parts, 430 is a reasonable way to save budget.
Not sure which grade you need? Ask our team — we will specify the right grade and thickness for each item in your kitchen.
