When shopping for stainless steel kitchenware, you will often see grades like 304, 202, or 201 listed on product pages. But what do these numbers mean, and which is best for your needs?
304 Grade Stainless Steel
Also known as 18/8 steel (18% chromium, 8% nickel), 304 grade is the gold standard for food-contact applications. It is highly resistant to corrosion, rust, and acidic foods, and is safe for use with all types of food. Most of our premium cookware and cutlery uses 304 grade steel.
202 Grade Stainless Steel
202 grade contains more manganese (5%) and less nickel (4.5%) than 304, making it less expensive. It offers good corrosion resistance for dry storage applications but can develop rust marks over time when in prolonged contact with salt water or acidic foods. Suitable for storage containers, trays, and dry utensils.
201 Grade Stainless Steel
201 grade is the most economical option, with higher manganese content and the lowest nickel. It works well for hotel and catering equipment that is not in direct food contact, such as chafing dish frames and buffet stands.
As a rule of thumb: for cookware, cutlery, and any food-contact surface, always choose 304 grade. For structural parts or non-food surfaces, 201 or 202 grade offers good value.
