There are over 150 types of stainless steel, so it's easy to get confused. All types of stainless steel, also called inox, are made from iron and contain at least 10% chromium, which makes them resistant to corrosion. It also contains other elements such as nickel, which will vary its properties such as its strength, durability, appearance, but also its magnetism.
There is a myth in the BBQ world that says that if stainless steel is magnetized, it is not good enough quality to withstand extreme heat. Be aware that this way of comparing different products is simplistic and is not enough when choosing a BBQ.
304
304 stainless steel is used in several areas, including BBQ. It has helped spread the myth, because it is an excellent quality stainless steel, widely used in high-end BBQs and it has the particularity of not being magnetized. It has therefore become a reference. Its alloy is composed of 18% chromium, between 8 and 10% nickel and a maximum carbon content of 0.08%. It is an alloy very resistant to external elements and high temperature cooking. All at an affordable price and with a very beautiful finish.
443
443 stainless steel is unusual, but it is starting to gain a reputation in the BBQ world. It contains a good level of chromium, but especially titanium, which ensures material stability when exposed to high temperatures. This special alloy provides even greater resistance to external elements such as humidity, salt and corrosion. It is the type of stainless steel that is most resistant to rust in the long term and, contrary to popular belief, because of its high chromium content, it is magnetic.
430
430 stainless steel is commonly used as a finishing material for BBQ shelves and doors. Its high iron content makes it fragile at high temperatures, as iron expands and, in doing so, it will rust very quickly in addition to deforming. It is a good quality, durable alloy, but should not be part of the construction of the tank and burners of your BBQ.
201
201 stainless steel is used in the manufacture of very high-end BBQs. It is an alloy that offers a very beautiful look, durable and economical, in which nickel has been replaced by nitrogen. On the other hand, nitrogen is less resistant than nickel against corrosion, which is why we see it less often. It is a stainless steel that does not magnetize, even if it is less durable and contains chromium.
Magnetism does not necessarily indicate the quality of the stainless steel used in the manufacture of a BBQ. However, it is better to know the type of alloy present in it.
For example, we recommend 304 or 443 stainless steel over 430 for parts exposed to heat.