"Bruce in Bangkok" wrote:

Well, obviously things get a bit confused after a while. I must
admit
that I didn't follow the thread when it started. Just chimed in when
the comment about no stainless that don't corrode under water came
up.

As long as you brought it up again, "stainless" actually should be
written as "Stain Less".

Sooner or later, it all pits.

About all 304 (AKA: 18-8) is good for is cooking pots and pans, also
classified as intermittent service..

It certainly has no place in a marine environment, IMHO.

316L is a step up the food chain, but even that has it's limitations.

Lew