don't wate money 1

[mcguire]

The vast majority of austenitic (non-magnetic) stainless used is 304, which has 18% chromium and 8% nickel. The nickel does nothing to enhance corrosion resistance ( except very slightly in rare cases) and does a lot to increase the cost. 8% x $3.00/lb = $0.24 per pound of stainless at cost. This is then further marked up by distributors.
A much better buy is 201 which can easily do identically well in all regards in the nearly all of the applications for which 304 is specified. This grade at wholesale list price is $0.12/lb less expensive.
201 can substitute directly for 304 with no part re-engineering because it meets all food contact specs and ASTM specs and can be purchased with identical mechanical properties (important for formability).
Distributors and some producers discourage its use because it forces them to carry or produce another grade without enhancing their profits.
Many of the largest users of stainless in the US have switched to 201 and saved $millions per year.

 

[motorworks]

Mcquire
Thanks for the info. How will it hold up in direct contact with salt H2O?
eddie

http://www.geocities.com/motorworksnf/123

 

[mcguire]

Hi motorworks
The ability to resist salt water is a function of how hot and salty the water is. Resistance is proportional to the chromium, molybdenum, aand nitrogen content ( see FAQ in this forum). In my rather extensive experience 201 has performed perfectly well in all ambiant environments, e.g. commercial kitchens, interior architecture, food machinery.
If you need 316, 201 isn't enough. If you use 304, 201 is probably OK.