The question we hear most at the booth is plain: “What’s the difference between 201 and 304, and which do I pick?” We don’t give a vague answer: Both are stainless steel tops, but they differ in nickel content and corrosion resistance. Dry general workshops, tool rooms, and basic mechanical bays do fine on 201 — it saves money. But any food-contact surface, pharmaceutical GMP area, or chemical environment must run 304. Not for looks — for compliance and service life. 201 rusts in damp, salty conditions; 304 holds up. Picking wrong isn’t wasting a few dollars, it’s buying trouble later. Here’s both sides, laid out. The Material Itself 201 stainless steelLower nickel, with manganese standing in for part of it. Lower cost, bright surface, enough rigidity. The weak spot is corrosion resistance — fine in a dry shop, but give it moisture, salt spray, or acid-alkali and rust spots show up over time. 304 stainless steelAround 8% nickel, 18% chromium — the “18/8” everyone knows. Corrosion resistance is the baseline. Food-grade lines, pharma washdown, daily disinfectant wipes — the surface doesn’t quit. Every food line we ship to the EU and Gulf states runs a 304 top. Where Each…