At first glance, in comparing 304 vs 316 stainless steel, the lines between the two grades may seem fine. Each has more properties in common than not—both have very good corrosion and heat resistance, strength, and excellent welding and forming properties. In fact, 304 and 316 are two of the most popular grades of stainless steel. It’s no wonder—like all stainless steel grades—the material is easy to fabricate, clean, and maintain, and is exceptionally durable, environmentally friendly, and aesthetically pleasing.
Such material properties make stainless steel a top choice in the fabrication of parts and components for numerous applications and products. Yet the term stainless steel can be somewhat confusing. Mainly because stainless steel does not specifically define a particular type of material, but broadly defines a class of iron-based alloys that give steel corrosion-resistant properties. In essence, stainless steels are low-carbon steel that consists of a minimum of at least 10.5% chromium, which gives the material its defining characteristic and corrosion resistance. The steel can then be combined with other alloying elements such as nickel, manganese, silicon, nitrogen, titanium, molybdenum and more. However, it is the amount and variety of alloying elements used that determine the grade and type of stainless steel. There are over 100 grades of stainless steel, and 304 and 316 are but two of them.
What further differentiates 304 and 316 grades are their classification as austenitic, a type of stainless steel which refers to a specific category of stainless steel derived from the material’s crystalline microstructure. Austenitic steels—those 200 and 300 series as categorized by the AISI/SAE grade system—are the most commonly used type of stainless steels. They have relatively low levels of carbon and high levels of nickel and chromium—the latter provides a protective oxide layer to the surface of the material. The material is non-magnetic, with exceptional heat and corrosion resistance, and formability and strength. Austenitic 304 and 316 stainless steels are well regarded for their hygienic properties and are considered food, surgical or medical-grade stainless steels.
Key Difference
Nonetheless, as subtle as they may be, there are differences between the two 304 and 316 grades, with the one key difference that distinguishes one grade from another being the addition of molybdenum to the chemical composition of grade 316. Molybdenum enhances the material’s corrosion resistance, especially for applications in saline or chloride-exposed environments, but the addition of molybdenum to the chemical composition of 316, as well as the increase in nickel, make 316 more expensive per ounce of material than 304, with some estimates ranging upwards of 40% more in cost.
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