While there is no official classification of ‘food grade’ stainless steel, the 316 grades are commonly referred to as food grade stainless steel. There are other grades of stainless steel that are also suitable for food processing and handling such as the 200 series, 304 and 430 types.

Within food-grade stainless steel, The NSF requires manufacturers to adhere to the guidelines of either 200, 300, or 400 series, though 200 and 300 make up the vast majority of stainless cookware. 200 series stainless steel is the lowest grade and is usually found in cheaper, lower-quality cookware.

Food grade stainless steels The four most commonly used kitchen grades are T201, T301, T304 and T430. The T201, T301 and T304 grades all contain nickel, with the T304 containing the highest level (8%) as well as the highest level of chromium (18%).

The most often used stainless steel grades for kitchen and culinary use are 304, 316, and 430. SS food-grade 304 is used for kitchen equipment and appliances. 316 is used for cutlery with a smoother finish and avoids corrosion.