
Stainless steels come in many grades, and distinguishing between them can be crucial, especially for construction, manufacturing, or kitchen applications. Two commonly confused types are 201 and 304 or 316. Here’s how to tell them apart using simple and advanced methods.
Property 201 Stainless Steel 304/316 Stainless Steel
Color Slightly darker or bluish Brighter, more silver
Surface Feel May feel rougher Smoother, more polished
Cost Less expensive More expensive
Applications Less corrosion resistance Better for marine/food use
201 stainless steel often shows slight magnetism, 304 and 316 stainless steel are non-magnetic in their natural state, but may become slightly magnetic after cold working. Magnetism alone is not a foolproof test, but it’s a good starting point.
Apply a drop on the steel surface. 201 may discolor or corrode. 304/316 generally resists the acid.
Use this to distinguish 316 from 304 or 201, since 316 contains molybdenum.
201: Produces shorter, more orange-red sparks with bursts. 304/316: Fewer sparks, brighter and longer trails. This method requires some practice and comparison with known samples.
Identifying stainless steel grades can be simple or complex depending on how precise you need to be:
Quick tests: Magnet test, visual inspection.
Intermediate: Spark test, acid resistance.
Professional: XRF or lab-based chemical analysis.
For applications needing strong corrosion resistance (like marine or kitchen use), stick to 304 or 316. If you’re just looking for a more budget-friendly option, 201 might suffice—but always test to be sure.
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