Classification of stainless steel

Classification of stainless steel

201,202,304,316,309,321 belongs to austenitic stainless steel and is non-magnetic.

409,430,410 belongs to martensitic stainless steel, commonly known as stainless iron, which is magnetic.

Among them, 304 stainless steel is most widely used in food equipment, general equipment, atomic energy industrial equipment, etc.

201:14/1 Iron+12.5% - 14% 5 Cr+1% Ni is widely used in the stainless steel product market. This is a domestic roll back material with more impurities, so the chromium content is less than 16%.

202: 16: 16/1 iron+16% chromium+1% nickel, this brand is actually imported 201, which is why foreign guests insist that 201 can pass the FDA

430: stainless iron, magnetic. If the requirements for Stainless Steel Kitchenware products are applicable to induction cookers, the bottom of the pot must be made of 430 coated film.

304:18-10 stainless steel: iron+18% chromium+8% - 12% nickel, which can resist chemical oxidation. This stainless steel is called 304 stainless steel in the jis code. Some advanced products will be made of 10% nickel to make them more durable and corrosion resistant. This kind of stainless steel is called 18-10 stainless steel, which is similar to the statement that "18-10 is the most advanced medical stainless steel material" in some tableware descriptions.

316: Cr 16.00~19.00 Mo 1.80~2.50 316L stainless steel is added with Mo Mo, and 2% Mo is added on the basis of Cr18Ni8, which endows the steel with good resistance to reducing medium and pitting corrosion. Its corrosion resistance, atmospheric corrosion resistance and high temperature strength are particularly good