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Chinese authorities inspected 20 samples of tableware labeled "304 stainless steel" on an e-commerce platform and discovered that 14 were made from substandard steel, posing a potential health risk.

Stainless steel household items (bowls, chopsticks, pots, pans, etc.) are popular among many families due to their durability, lightness, resistance to breakage, and ease of cleaning. However, a recent survey by Hubei Radio and Television (China), in collaboration with independent testing units, revealed an alarming situation: the percentage of counterfeit goods on online marketplaces reaches 70%.

Of the 20 randomly selected products advertised as 304 or 316 stainless steel (standards for food and medical use), 14 failed to meet the standards. Their main material was 201 or 410 steel coated with a very thin layer of stainless steel. According to materials experts, this type of steel often contains high levels of manganese, while the proportion of chromium and nickel is low.

When in prolonged contact with food, especially hot food above 100°C or acidic foods (such as sour soup, pickled vegetables, lemon sauce, vinegar) and salty foods, the surface structure of the metal is easily damaged, and the stainless steel layer disappears. Heavy metals such as manganese, lead, and cadmium can be released into the food.

Children are the most vulnerable to these metals. The long-term accumulation of manganese and heavy metals can affect the nervous system, causing skin, respiratory, or digestive problems.

Stainless steel products are trusted by many families; however, it's important to buy from reputable sources. Ask questions if the price is too low. (Image: Aboluowang)

Stainless steel plating technology

To deceive consumers, counterfeit manufacturers use the "sandwich" trick: The outer layer is plated with an extremely thin layer of 304 stainless steel, while the inner core is entirely made of cheap 410 or 201 steel.

This trick helps products easily pass common chemical reagent tests. Many people buy stainless steel testing solutions, drop them onto the surface, and if it doesn't turn red (a sign of poor-quality stainless steel), they feel confident using it. However, after a short time, the thin outer coating wears away during cleaning, exposing the poor-quality core, which then begins to rust.

In addition, instead of clearly stating the steel grade (such as SUS304, SUS316) embossed on the product, the packaging of these goods often only vaguely states "high-quality stainless steel" to circumvent regulations during inspections.

Advice for consumers

In this context of mixed quality, consumers should note:

Choose reputable brands: Prioritize shopping at authorized supermarket chains and distributors with proper quality control procedures, and avoid buying unbranded, unregulated products on social media.

Check the markings: Choose products with clearly embossed SUS304 or SUS316 markings on the body or bottom.

Use a magnet: While not absolutely accurate (due to the processing of 304 stainless steel potentially creating slight magnetism), if the magnet is very strong, it's likely to be mixed stainless steel or 410 steel.

Usage habits: Avoid storing overly acidic or salty foods in stainless steel containers overnight. For these foods, ceramic or heat-resistant glass containers are the safest choice.