Grades
304, 430, 316 and 201: which grade belongs where
Four grades appear in cookware specifications and they are not interchangeable. Two belong on the cooking face, one belongs on the base, and one is a cost decision with a visible trade-off.
At a glance
Specification at a glance
| Grade | Type | Magnetic | Typical role in a pan |
|---|---|---|---|
| 304 (18/8) | Austenitic | No | Standard cooking face: corrosion resistance, formability, polish |
| 316L | Austenitic, molybdenum | No | Cooking face for stronger acid and chloride exposure; dearer |
| 430 | Ferritic | Yes | Base face for induction; cheap, magnetic, less corrosion resistant |
| 201 | Austenitic, manganese | No | Lower-cost face in price-led ranges; weaker corrosion resistance than 304 |
| 1050 aluminium | Not stainless | No | Core: heat spreading |
Why 430 is on the base and not the face
430 is ferritic, which means it is magnetic, which is exactly what an induction hob needs. It is also cheaper than 304 and it bonds well. What it is not is as corrosion resistant: it has no nickel, and it stains more readily in contact with salt and acid.
On the outside of the base, none of that matters. On the cooking face it would matter immediately, which is why 430 belongs outside and 304 inside.
When 316L is worth the premium
316L adds molybdenum, which improves resistance to chlorides and to some acids. For a pan that spends its life with tomato, vinegar or salted water, it is a real upgrade. For a pan that fries and boils, the difference is small and the price difference is not.
316L is also harder to draw in some conditions, so it is a specification to test rather than assume.
The 201 question
201 replaces some nickel with manganese. It is cheaper, it is magnetic in some conditions, and it polishes well. Its corrosion resistance in food contact is lower than 304, particularly with salt and acid, and its behaviour in a dishwasher is the usual failure point.
For a price-led range sold with clear care instructions, 201 is a commercial decision a buyer can make. It is not a substitute for 304 in a range sold on durability.
Matching grades to the story you tell
A pan sold as "18/10 stainless" is claiming 304 or 316 on the face, not 201. A pan sold as "induction ready" is claiming a magnetic base, normally 430. Marketing and metallurgy have to agree, because a buyer with a magnet and a test kit can check both claims in a minute.
Questions
Common questions
Can 430 be used as a cooking face?
It can be formed, but its corrosion resistance is lower than 304 and it stains with salt and acid. In practice it is used on the base for induction, not on the face.
Is 316 better than 304 for cooking?
For acid and chloride exposure, yes. For ordinary frying and boiling, the difference is small and the cost difference is significant.
Is 201 safe for food contact?
It is used in cookware, but its corrosion resistance is lower than 304, especially in dishwashers. If it is specified, the care instructions and the price position should reflect that.
Why does my pan attract a magnet on the base only?
Because the base is the 430 layer and the face is 304 or 316, both of which are non-magnetic. That is normal for clad cookware.
Does grade choice change the price much?
The stainless fraction is the expensive part, so yes: the grade and the face thickness move the price more than the aluminium core does.