316 stainless steel

What it is

316 stainless steel is close to 304 with 2 to 3 percent molybdenum added, which helps it resist pitting from salt. On the stove it cooks the same as 304, so the difference shows up in how it ages.

Why it matters in your kitchen

Picture pasta water salted before it boils. Salt that sits undissolved on steel can leave small pits, and molybdenum is what makes 316 more resistant to that kind of attack.

It's also where marketing words pile up. "Surgical grade" and "marine grade" often mean 316, and we haven't found a standard that defines either for cookware, so ask for the number.

Good at

• Salt and chlorides. Steel data sheets credit the molybdenum with higher resistance to pitting and crevice corrosion in salty conditions.
• Everything 304 does. Same bare surface, same oven and dishwasher habits, same sear.
• Bottles and pans that sit wet. Some makers use it for cooking surfaces or bottles for that extra margin.

Watch for

• It costs more. For most kitchens, 304 with good habits does the job. Pay for 316 if you brine, keep salty liquids in it, or want the margin.
• It still contains nickel. The ASTM spec calls for at least 10 percent. If you're avoiding nickel, look at 430 instead.
• Same learning curve. Food sticks until you learn the heat, exactly as on 304.
• Label words stand in for the number. "Surgical" or "marine" grade is a description. Ask the maker for the grade in writing.

Who it suits

Good for you if you brine, store salty or acidic liquids, or want more margin against pitting. Skip the upgrade if your pan sees ordinary cooking and you salt your water after it boils.

In short. 316 is 304 plus molybdenum: it cooks the same, resists salt pitting better, contains nickel, and costs more.

Our stainless grades guide compares 304, 316 and 430. For what research has and hasn't shown about stainless, see our guide.

Where it is used

• Cookware cooking surfaces from some makers
• Some bottles and cups

How to care for it

• Same care as 304: dishwasher is usually fine, dry it after, salt water once it boils, no bleach and no steel wool.