Stainless steel is one of the most versatile and durable materials in industry and everyday life. It is used in construction, mechanical engineering, equipment manufacturing, and the food industry. However, not all stainless steel is equally suitable for food contact.

Food grade stainless steel differs from the usual (technical) one in composition, properties and scope of application. The company ArtMetal ArtMetal (art-metal.com.ua) has experience working with various types of rolled metal, including food-grade steel, and in this article, we detail the key differences, grades, and selection recommendations.

Basic properties of stainless steel

Stainless steel is an alloy of iron with a minimum carbon content and alloying elements, primarily chrome, which provides corrosion resistance. Nickel, molybdenum, titanium, manganese, and other elements are often included.

Key properties of stainless steel:

Corrosion resistance - resistance to rust and chemical influences;
Mechanical strength — the ability to withstand loads without destruction;
Thermal and heat resistance — preservation of structure when heated;
Hygiene - absence of harmful emissions;
Durability and aesthetics — the material retains its appearance during use.

Food-grade stainless steel: features and grades

Food grade steel Designed for contact with food, beverages, and medications, it features exceptional chemical purity, is free of harmful impurities, and is highly resistant to acids and alkalis found in food environments.

Main grades of food steel

AISI 304 (08Х18Н10)
- Contains 18% chromium and 8–10% nickel;
- It is characterized by high corrosion resistance and hygiene;
- Used in kitchenware, food containers, and the dairy industry.
AISI 316 (08Х18Н12М2Т, 12Х18Н10Т)
- Added molybdenum for increased resistance to acids and seawater;
- Ideal for storing aggressive food environments and seafood;
- Used in equipment for breweries, confectionery factories, and laboratories.
AISI 430 (10X17)
- Ferritic steel with minimal nickel content;
- Less corrosion-resistant, but more cost-effective;
- Used in kitchen utensils where there are no aggressive liquids.

Distinctive properties of food steel:

absence of toxic impurities;
smooth surface, easy to clean;
resistance to acids, alkalis and saline solutions;
Resistance to staining and rusting when in contact with food.

Ordinary (technical) stainless steel

Technical stainless steel It is used in construction, mechanical engineering, industrial equipment and various load-bearing structures.

Characteristic features:

corrosion resistance below food grades;
may contain impurities that are not suitable for food contact;
optimized for strength and durability, not hygiene;
The surface can be rough, with a protective coating or painting.

Application of technical steel:

metal structures and frames;
pipes, tanks, power equipment;
automotive and aviation industries;
decorative elements where there is no contact with food.

Key differences between food grade and regular stainless steel

Parameter	Food grade stainless steel	Plain stainless steel
Corrosion resistance	High resistance to acids, alkalis and salts	Medium protection against atmospheric and chemical corrosion
Purity of composition	High, no toxic impurities	May contain alloying elements that are unacceptable for the food environment
Surface	Smooth, easy to clean, hygienic	Often rough, covered with a protective varnish or oxide film
Application	Food industry, medical equipment	Construction, mechanical engineering, load-bearing structures
Price	Higher due to alloying elements and processing	Below, optimized for mechanical properties

When to use food grade steel

dishes and kitchen utensils;
food containers and reservoirs;
equipment for the dairy, meat and fish industries;
chemical laboratories and pharmaceuticals;
objects with high humidity and contact with acids.

When regular stainless steel is enough

frames and supporting structures;
pipes and tanks for technical liquids;
decorative and external elements of buildings;
industrial machinery that does not come into contact with food.

Practical tips for choosing steel

Determine the area of application: product contact or technical load.
Assess the aggressiveness of the environment: acids, alkalis, salt water.
Please take into account cleaning and hygiene requirements.
Choose a grade with the required corrosion resistance (e.g. AISI 304 for most food grade needs).
Pay attention to the thickness and quality of surface treatment.

Conclusion

Food grade stainless steel differs from ordinary steel primarily in hygiene, chemical purity and resistance to aggressive environments, making it safe for food contact. Regular stainless steel is designed for strength and wear resistance, but may not be suitable for food contact.

Company ArtMetal recommends approaching the choice of stainless steel based on specific tasks, operating requirements and environmental conditionsto ensure the durability and safety of the products.