Generally speaking, 304 stainless steel and 316 stainless steel have little difference in chemical corrosion resistance, but they differ in some specific media.
Initially developed stainless steel is 304, which is sensitive to pitting Corrosion under certain conditions. An extra 2-3% of molybdenum can reduce this sensitivity, which is 316 stainless steel. In addition, these extra molybdenum can also reduce the corrosion of some hot organic acids.
316 stainless steel has almost become a standard material for food and beverage industry. Due to the worldwide shortage of molybdenum and more nickel in 316 stainless steel, 316 stainless steel is more expensive than 304 stainless steel.
Pitting corrosion is a phenomenon mainly caused by deposition corrosion on the surface of stainless steel, which is due to lack of oxygen and can not form a chromium oxide protective layer. Especially in small valves, the possibility of deposition on the valve plate is very small, so pitting corrosion is rare.
In all types of water media (distilled water, drinking water, River water, boiler water, seawater, etc.), the corrosion resistance of 304 stainless steel and 316 stainless steel is almost the same, unless the medium chloride content is very high, then 316 stainless steel is more appropriate.
In most cases, there is not much difference in corrosion resistance of 304 stainless steel and 316 stainless steel. But in some cases their corrosion resistance may also be very different, specific circumstances need to be analyzed.
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