304 vs. 430 Stainless Steel

304 vs 430: 304 and 430 are the two stainless grades common in foodservice. 304 (18/8) contains nickel for superior corrosion resistance and is the standard for food-contact and wet areas. 430 has no nickel — it costs less and is magnetic, but resists corrosion less well.

Why it matters when buying

Use 304 where surfaces meet food, moisture, salt, or acids — prep tops, sinks, and splash zones — because it resists rust and pitting far better. 430 is acceptable for dry, low-corrosion parts like some panels and shelving, and lowers cost where the environment is mild.

How to read it on a spec sheet

Look for '304' or '18/8' for food-contact surfaces. A magnet sticks to 430 but not to austenitic 304 — a quick field check. Many tables use a 304 top with 430 or galvanized legs to balance cost and performance.

Related equipment

Source: ASTM A240 stainless grades; 304 = 18% chromium / 8% nickel (18/8). · Compiled by Resultex Media Group · Last verified August 2026