Walking into a supermarket or browsing e-commerce platforms, one finds a dazzling array of products—from woks and soup pots to utensils—all claiming to be made of "stainless steel," yet their prices vary by several times. Behind this often lies the material difference between austenitic 304 stainless steel and ferritic 430 stainless steel. How should consumers distinguish between them and make the right choice?

Scientific Comparison: Performance Determines Use

• 304 Stainless Steel (Mainstream Food-Grade): Its core composition is over 18% chromium and over 8% nickel (often labeled as 18/8). The addition of nickel gives it a stable austenitic structure, resulting in excellent corrosion resistance (especially against acids and alkalis), high toughness, and non-magnetic properties. It can withstand long-term exposure to salt, vinegar, sauces, and other food elements, resisting rust and the leaching of harmful substances. It is internationally recognized as a food-contact-grade material.

• 430 Stainless Steel: Primarily contains chromium (16-18%) and contains little to no nickel. It is a ferritic steel and is magnetic. Its corrosion resistance, particularly against intergranular corrosion and acids, is far inferior to that of 304. In humid conditions or after contact with salty foods, it is more prone to developing rust spots. Its advantage lies in its low cost, typically priced at only two-thirds or even half the price of 304.

Market Malpractices and Consumer Guide
Some unscrupulous sellers take advantage of consumers' lack of knowledge about material grades, falsely labeling 430 stainless steel products as "stainless steel" or "premium stainless steel." Long-term use of such products poses potential health and safety risks.
"The most straightforward method of identification is using a magnet," suggests a materials science expert. "304 is usually non-magnetic or weakly magnetic (some processed parts may exhibit slight magnetism), while 430 is noticeably attracted to a magnet." Furthermore, legitimate products should have clear material stamps such as "304," "SUS304," or "18/8" on their labels or the cookware body.

Conclusion: For the core parts of cookware, inner pots, and utensils that are in long-term contact with food, require heating, and undergo cleaning, 304 stainless steel is the safer, more durable, and more reliable and conscientious choice. 430 stainless steel can be used for non-core contact parts such as some exterior components or support pieces in dry environments. When making a purchase, consumers should look for clear material identification to safeguard their family's health by ensuring the right "material choice."