The most common grades of stainless steel are:

TYPE 304 - The most commonly specified austenitic (chromium-nickel stainless class) stainless steel, accounting for more than half of the stainless steel produced in the world. This grade has excellent deep draw qualities, forming and welding properties, excellent toughness and ease of cleaning. It also withstands ordinary corrosion in architecture, is durable in typical food processing environments, and resists most chemicals. Type 304 is available in virtually all product forms and finishes.

TYPE 316 - The second most common grade (after 304); for food and surgical stainless steel uses; 316 steel is used in the manufacture and handling of food and pharmaceutical products where it is often required in order to minimize metallic contamination. It is also known as marine grade stainless steel due to its increased resistance to chloride corrosion compared to type 304.

TYPE 409 - Ferritic (plain chromium stainless category) stainless steel suitable for high temperatures, but has reduced corrosion resistance. This grade has the lowest chromium content of all stainless steels and thus is least expensive.

TYPE 410 - The most widely used martensitic (plain chromium stainless class with exceptional strength) stainless steel, featuring the high level of strength conferred by the martensitics. It is a low-cost, heat-treatable grade suitable for non-severe corrosion applications.

TYPE 430 - The most widely used ferritic (plain chromium stainless category) stainless steel, offering general-purpose corrosion resistance, often in decorative applications.

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