What is the difference between SS201 and SS304

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The discussion centers on choosing between stainless steel grades ss201 and ss304 for producing kitchen utensils, specifically bowls and plates. There is a consensus that more information about the specific application requirements is needed for a definitive recommendation. Some participants suggest that ss201 may be sufficient for the intended use. A comparison resource is mentioned for further insights into the differences between the two grades. Ultimately, the decision hinges on the specific needs of the kitchen utensil production.
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Recently a friend wanted me to help him tune a stainless steel volume used in the production of kitchen utensils, and finally I chose the ss201 and ss304, but I do not know which of the two which is better?
 
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Possibly, he wanted you to help him choose ...

:smile:

 
NascentOxygen said:
Possibly, he wanted you to help him choose ...

+1

In any case there is not enough information about the application requirements for any sensible answers to be given .

There is a basic comparison here : http://www.stainlesssteelblog.com/2012/11/304-vs-201-stainless-steel.html
 
Last edited:
NascentOxygen said:
Possibly, he wanted you to help him choose ...

:smile:
yes.he just want to make some stainless bowls and plates.i think ss201 is good enough,am i right?
 
Nidum said:
+1

In any case there is not enough information about the application requirements for any sensible answers to be given .

There is a basic comparison here : http://www.stainlesssteelblog.com/2012/11/304-vs-201-stainless-steel.html
thank you for you reply.i will look later.
 

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