{"id":3525,"date":"2025-07-05T16:53:13","date_gmt":"2025-07-05T08:53:13","guid":{"rendered":"https:\/\/chiggofactory.com\/?p=3525"},"modified":"2025-07-05T16:54:03","modified_gmt":"2025-07-05T08:54:03","slug":"18-8-vs-18-10-vs-18-0-stainless-steel","status":"publish","type":"post","link":"https:\/\/chiggofactory.com\/zh-CN\/18-8-vs-18-10-vs-18-0-stainless-steel\/","title":{"rendered":"Comparing 18\/8, 18\/10, and 18\/0 Stainless Steels"},"content":{"rendered":"\n

When choosing stainless steel<\/a> kitchenware and cutlery, you\u2019ll often see grades labeled 18\/8, 18\/10, and 18\/0. These numbers indicate the approximate percentages of chromium and nickel, two key elements that define the alloy\u2019s properties. Chromium forms a protective layer of chromium oxide (Cr\u2082O\u2083) on the steel surface, preventing rust and oxidation. Nickel stabilizes the face-centered cubic (FCC) structure, giving the steel ductility, toughness, and non-magnetic properties. it also enhances corrosion resistance and delivers a brighter, smoother finish.<\/p>\n\n\n\n

While these grades appear similar, their performance varies notably due to their unique compositions. The article breaks down their key differences to help you choose the right material for your application.<\/p>\n\n\n\n

\"Stainless<\/figure>\n\n\n\n

What Is 18\/8 Stainless Steel?<\/h2>\n\n\n\n

18\/8 stainless steel is typically classified as Type 304 (in the American AISI grade designation system). It contains approximately 18% chromium and 8% nickel, and is the most widely used stainless steel grade. 18\/8 stainless steel belongs to the austenitic steel family (300 series), which means it is non-magnetic in the annealed state and shares the outstanding formability, hygiene, and weldability typical of this group.<\/p>\n\n\n\n

Although 18\/8 offers good corrosion resistance for most kitchen and food-grade applications, it is somewhat prone to pitting and crevice corrosion in chloride-rich environments such as saltwater, bleach, or high-chlorine cleaning agents; therefore, it is unsuitable for marine applications, swimming pools, or other harsh chemical settings. Like other austenitic grades, 18\/8 cannot be hardened through heat treatment and relies on cold working to gain strength.<\/p>\n\n\n\n

Typical applications:<\/strong> Cookware, kitchen sinks, food processing equipment, medical devices ,and outdoor furniture.<\/p>\n\n\n\n

What Is 18\/10 Stainless Steel?<\/h2>\n\n\n\n

18\/10 stainless steel is an austenitic alloy similar to 18\/8 but containing about 10% nickel. This slightly higher nickel content effectively strengthens the passive oxide layer, giving it marginally better resistance to chloride-induced pitting than 18\/8 grades. However, in very aggressive chloride environments (e.g. marine or heavily chlorinated settings), it can still suffer crevice and pitting corrosion. The denser passive film also produces a brighter, more reflective finish after polishing, improving resistance to fingerprints and water spots. Additionally, higher nickel content enhances low-temperature toughness, impact strength, and ductility, making it less prone to cracking or springback during deep drawing or stretching of complex shapes. Because nickel is expensive, each 1% increase in nickel content noticeably raises the material\u2019s cost.<\/p>\n\n\n\n

Typical applications:<\/strong> Premium cookware, high-end flatware, food service equipment, and even decorative hardware.<\/p>\n\n\n\n

What Is 18\/0 Stainless Steel?<\/h2>\n\n\n\n

18\/0 stainless steel almost contains no nickel, classifying it as a ferritic stainless steel, typically equivalent to Type 430. Its ferritic crystal structure makes it naturally magnetic, harder, and more cost-effective, though it lacks the same level of ductility and formability as nickel-containing alloys.<\/p>\n\n\n\n

While 18\/0 performs well in dry or mildly corrosive environments, it is not recommended for continuous exposure to acids, bleach, or saltwater. It is also less heat-resistant than austenitic grades and may deform under prolonged high temperatures. Additionally, 18\/0 is prone to bending or denting under heavy force, so it is best used in simple, budget-conscious designs.<\/p>\n\n\n\n

Typical applications: <\/strong>Economical flatware, basic kitchen utensils, appliance panels, and induction-compatible cookware bases.<\/p>\n\n\n\n

Comparing 18\/8, 18\/10, and 18\/0 Stainless Steels<\/h2>\n\n\n\n

Here is quick table as below for a direct overview:<\/p>\n\n\n\n

Grade<\/strong><\/strong><\/td>Chromium (Cr)<\/strong><\/strong><\/td>Nickel (Ni)<\/strong><\/strong><\/td>Common Grade Equivalent<\/strong><\/strong><\/td>Stainless Series<\/strong><\/strong><\/td><\/tr>
18\/8<\/strong><\/td>~18%<\/td>~8%<\/td>Type 304<\/td>Austenitic (300 series)<\/td><\/tr>
18\/10<\/strong><\/td>~18%<\/td>~10%<\/td>Type 304<\/td>Austenitic (300 series)<\/td><\/tr>
18\/0<\/strong><\/td>~16-18%<\/td>~0%<\/td>Type 430<\/td>Ferritic (400 series)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Next, we will differentiate these three grades of alloy from the perspective of their properties.<\/p>\n\n\n\n

Property<\/strong><\/strong><\/td>18\/8 Stainless Steel<\/strong><\/strong><\/td>18\/10 Stainless Steel<\/strong><\/strong><\/td>18\/0 Stainless Steel<\/strong><\/strong><\/td><\/tr>
Corrosion Resistance<\/strong><\/strong><\/td>Very good (suitable for most food applications)<\/td>Excellent (better acid and moisture resistance)<\/td>Moderate (adequate for dry, low-moisture environments)<\/td><\/tr>
Magnetism<\/strong><\/strong><\/td>Non-magnetic (annealed state)<\/td>Non-magnetic (annealed state)<\/td>Magnetic<\/td><\/tr>
Tensile Strength<\/strong><\/strong><\/td>~500\u2013515 MPa<\/td>~500\u2013515 MPa<\/td>~450 MPa<\/td><\/tr>
Hardness (HRB, annealed)<\/strong><\/strong><\/td>~70 HRB<\/td>~70 HRB<\/td>~85\u201389 HRB<\/td><\/tr>
Ductility (Elongation)<\/strong><\/strong><\/td>~45%<\/td>~45%<\/td>~20\u201325%<\/td><\/tr>
Formability & Workability<\/strong><\/strong><\/td>Excellent (deep drawing, welding)<\/td>Excellent (slightly improved over 18\/8)<\/td>Fair (lower ductility; limited deep drawing)<\/td><\/tr>
Heat Treatment<\/strong><\/strong><\/td>Not heat-treatable (work-hardenable only)<\/td>Not heat-treatable (work-hardenable only)<\/td>Not heat-treatable (work-hardenable only)<\/td><\/tr>
Staining Susceptibility<\/strong><\/strong><\/td>Low (good stain resistance)<\/td>Lowest (superior stain resistance)<\/td>High (more prone to staining in damp or acidic conditions)<\/td><\/tr>
Cost<\/strong><\/strong><\/td>Mid-range<\/td>Higher (due to higher nickel content)<\/td>Lower (no nickel, more economical)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Corrosion Resistance<\/h3>\n\n\n\n

18\/10 stainless steel offers the highest corrosion resistance of the three grades. Its higher nickel content more effectively stabilizes the austenitic structure, making it especially well-suited for frequent washing and contact with mildly acidic foods.<\/p>\n\n\n\n

18\/8 stainless steel also provides very good general corrosion resistance for most kitchen and food-processing applications. In contrast, 18\/0 stainless steel relies solely on its ~18% chromium content for passivation, making it more prone to rusting or staining, especially in humid, salty, or acidic environments.<\/p>\n\n\n\n

Magnetism<\/h3>\n\n\n\n

Both 18\/8 and 18\/10 stainless steels belong to the austenitic family, meaning they are non-magnetic in the annealed state. However, after cold working (for example, forming or bending<\/a>), they may develop slight magnetic properties. This weak magnetism is generally not strong enough for magnetic holding or induction cooking.<\/p>\n\n\n\n

18\/0 stainless steel is ferritic and naturally magnetic, making it compatible with induction cooktops and magnetic accessories. This feature is a practical advantage for households or commercial kitchens that use induction cooking systems.<\/p>\n\n\n\n

Mechanical Properties<\/h3>\n\n\n\n

The higher nickel content in 18\/10 versus 18\/8 provides only a slight boost in corrosion resistance and formability, but their mechanical property ranges are nearly identical. Both typically have yield strengths of 200\u2013250 MPa and tensile strengths of 500\u2013700 MPa, with hardness around Rockwell B70 in the annealed condition. Their elongation before fracture generally falls between 40 % and 50 %, reflecting excellent ductility and toughness and enabling them to absorb impact energy without cracking.<\/p>\n\n\n\n

By contrast, 18\/0 stainless steel offers a slightly higher yield strength, usually around 260\u2013300 MPa, and tensile strength of 450\u2013600 MPa. It is naturally harder in the annealed state (Rockwell B85\u201390), but its elongation is limited to about 20\u201325 %. This lower ductility means 18\/0 is more likely to neck and fracture earlier under load, making it more susceptible to brittle failure under sudden stress.<\/p>\n\n\n\n

Formability and Workability<\/h3>\n\n\n\n

18\/8 and 18\/10 stainless steels are highly suited to deep drawing, bending, and welding thanks to their austenitic microstructure. They can be formed into complex shapes with minimal risk of cracking or wrinkling. Additionally, they polish very well, producing an attractive, smooth surface finish for decorative or sanitary applications.<\/p>\n\n\n\n

By comparison, 18\/0 stainless steel has more limited formability due to its harder, less ductile ferritic structure. It requires slower forming speeds and larger bend radii to avoid cracking. Although weldable, careful heat control is necessary to prevent grain growth and preserve strength in the heat-affected zone. Its surface finish is generally less lustrous than that of austenitic grades. However, it remains workable for simpler shapes such as utensils or trays.<\/p>\n\n\n\n

Heat Treatment<\/h3>\n\n\n\n

None of these grades can be hardened by heat treatment; their mechanical strength must be increased by cold working (e.g., rolling or drawing). Austenitic 18\/8 and 18\/10 are routinely solution-annealed (\u22481010\u20131120 \u00b0C followed by rapid quenching) to dissolve carbides,relieve work hardening, and restore full ductility, thereby retaining excellent formability after annealing. Ferritic 18\/0 is typically supplied in a soft-annealed state (\u2248800\u2013920 \u00b0C with slow cooling) and is used as received without additional hardening treatments.<\/p>\n\n\n\n

Staining Susceptibility<\/h3>\n\n\n\n

18\/10 stainless steel offers the highest resistance to staining, retaining a bright finish even after repeated use and exposure to mild acids or cleaning agents. 18\/8 performs well under most conditions, though it may be slightly more prone to staining than 18\/10 in harsh environments. Nickel-free 18\/0 has the least resistance to staining and may develop discoloration or rust spots in moist or acidic settings if not properly maintained.<\/p>\n\n\n\n

Cost<\/h3>\n\n\n\n

18\/0 stainless steel is the most economical option due to its zero nickel content, making it attractive for budget-conscious applications. 18\/8 offers a good balance of performance and price, remaining affordable for most quality kitchenware.<\/p>\n\n\n\n

18\/10, with its higher nickel content, is the most expensive of the three but justifies the premium with superior corrosion resistance, better stain resistance, and a longer-lasting polished appearance.<\/p>\n\n\n\n

How to Choose the Right Stainless Steel?<\/h2>\n\n\n\n
\"18\/8,<\/figure>\n\n\n\n

Choosing among 18\/8, 18\/10, and 18\/0 stainless steels depends on your application, budget, and required performance. Understanding their differences will help you pick the best option for your needs.<\/p>\n\n\n\n

Choose 18\/10<\/h3>\n\n\n\n