AISI 304 vs. 430: Stainless Steel Types for Professional Kitchens
"Stainless steel" is not just stainless steel: Whether a device is made from AISI 304 or AISI 430 determines rust resistance, magnetism, maintenance effort and price. This guide explains the most important stainless steel types in professional kitchens, shows their differences in direct comparison – and which type is really worthwhile for which area of your kitchen.
What do "AISI" and "1.4…" mean?
For the same material, you will encounter two designations:
- AISI is the US standard (e.g. AISI 304, AISI 430).
- The material number 1.4… is the European equivalent (1.4301 = AISI 304, 1.4016 = AISI 430).
- Colloquially, AISI 304 is also called "V2A" or 18/10 chrome-nickel steel (CNS/CrNi); AISI 430 is a pure chrome steel without nickel.
The three most important types compared
| Feature | AISI 304 (1.4301) | AISI 430 (1.4016) | AISI 201 (1.4372) |
|---|---|---|---|
| Alloy | ~18% chromium, ~8–10% nickel | ~16–18% chromium, no nickel | chromium-manganese, little nickel |
| Magnetic? | no (almost) | yes | slightly |
| Corrosion resistance | very good | good (dry) | medium |
| Price | higher | affordable | affordable |
| Typical use | work surfaces, sinks, wet & food areas | cabinet carcasses, backs, dry storage | cost-sensitive, lightly loaded parts |
AISI 304 – the all-rounder for wet and food contact
Due to the nickel content, AISI 304 is particularly corrosion-resistant and practically non-magnetic. It tolerates moisture, most cleaning agents and frequent food contact – which is why it is the standard for work surfaces, dishwashing tables and sinks and everything that is constantly wet. Where hygiene and durability matter, 304 is the safe choice.
AISI 430 – affordable & sturdy for dry areas
AISI 430 does without expensive nickel and is therefore significantly more affordable – yet robust for dry indoor use. However, it is magnetic and more prone to rust in permanently damp, salty or acidic environments. Ideal for cabinet carcasses, back panels, shelves and claddings in dry areas. Many furniture pieces cleverly combine both: 304 at the stressed work surface, 430 on the carcass.
AISI 201 – the budget option with compromises
AISI 201 replaces part of the nickel with manganese and is therefore cost-effective. However, the corrosion resistance is below that of 304. Suitable for lightly loaded, dry parts – for wet and food areas 304 is clearly preferable.
Quick recognition: the magnet test
A simple clue: A magnet sticks to AISI 430 (and slightly to 201), but not to AISI 304. Small limitation: Highly cold-worked 304 (e.g., at edges or weld seams) can become slightly magnetic – so the test is an indicator, not proof. The data sheet will give clarity if in doubt.
Which type for which area?
- AISI 304: work surfaces, sinks/basins, drainage and preparation tables – everywhere with moisture, salt, acid or direct food contact.
- AISI 430: cabinet carcasses, back panels, shelves, claddings and dry storage areas – saves cost without real disadvantage.
- Combination: Very common – the stressed surface in 304, the supporting or concealed structure in 430.
Example: same cabinet, two steel types
How much the material influences the price is shown by the direct comparison of two storage cabinets:
- Stainless steel storage cabinet with sliding doors, AISI 430 (Saro) – affordable, ideal for dry storage rooms
- Stainless steel storage cabinet with hinged doors, AISI 304 (Saro) – higher corrosion resistance for more demanding environments
Other classics: work table (Bartscher) and wall shelf of chrome-nickel steel (Bartscher).
Care – depending on the type
No stainless steel is "rust-free at any cost": chlorides (table salt, chlorine cleaners, salty air) attack every type – AISI 430 is more sensitive than 304. Also, surface rust from tools or steel wool can settle. With correct cleaning, both remain attractive for long – how to do this is explained in the guide "Cleaning & polishing stainless steel".
Frequently asked questions
Which is better: AISI 304 or 430?
It depends on the application. 304 is more corrosion-resistant and the right choice for wet and food areas. 430 is cheaper and perfectly adequate for dry, supporting areas.
Is AISI 430 food-safe?
Yes, for contact with dry food. For permanently moist or salty/acidic applications, 304 is preferable.
Why is my stainless steel magnetic?
Then it is very likely AISI 430 (or 201). AISI 304 is almost non-magnetic – only strongly deformed spots can attract slightly.
What does V2A and "18/10" mean?
V2A is the common name for AISI 304. "18/10" describes the alloy: about 18% chromium and 10% nickel.
Stainless steel furniture at Gastro-Nik
Whether work table, dishwashing table, storage cabinet or wall shelf – in our range you will find both materials, suitable for the area of use.
Unsure which stainless steel type fits?
We advise you which material (AISI 304 or 430) makes sense for your area – and where the combination is worthwhile.
Last updated on 15 July 2026.