The difference between 304 stainless steel and 430 stainless steel
Only stainless steel materials that comply with the national GB9684 standard certification and can truly come into contact with food without causing physical harm are food-grade stainless steel. Regular manufacturers generally use 304 (i.e. 18-8) and 430 (i.e. 18-0) stainless steel to make forks and spoons. 430 is magnetic and 304 is slightly magnetic. Therefore, when purchasing stainless steel tableware, you can easily judge it with a magnet.
First of all, 430 stainless steel is much inferior to 304 stainless steel in terms of corrosion resistance, and its various performance indicators do not meet the national standards for food-grade stainless steel. No matter from any aspect, 430 stainless steel is not Food-grade stainless steel, and more often stainless steel, is made by reprocessing recycled scrap iron, steel, lead and other materials through a series of processes.
1. Corrosion resistance: 430 stainless steel contains 16.00-18.00% chromium and basically contains no nickel metal. 304 stainless steel contains more chromium and nickel metal, so the corrosion resistance of 430 stainless steel is not as good as that of 304 stainless steel.
2. Stability: 430 stainless steel is in ferrite form, 304 stainless steel is in austenitic form, and 304 stainless steel is more stable than 430 stainless steel.
3. Toughness: 304 stainless steel has strong toughness, which is stronger than 430 stainless steel.
4. Thermal conductivity: The ferrite of 430 stainless steel has better thermal conductivity than the austenite of 304 stainless steel.
5. Mechanical properties: 430 stainless steel adds the stable chemical element titanium, and the mechanical properties of the welding seam are better than 304 stainless steel.