Stainless steel kitchenware, including bowls, chopsticks, pots, and pans, is popular in many households due to its durability, light weight, resistance to breakage, and ease of cleaning. However, a recent survey by Hubei Radio and Television (China), in collaboration with independent testing agencies, revealed an alarming situation: the percentage of counterfeit goods on online marketplaces reached 70%.

Specifically, out of 20 random product samples advertised as inox 304 or inox 316 (standards for food and medical use), 14 samples failed to meet the required standards. Even among the six best-selling products tested, four were found to be counterfeit.

The primary motivation for counterfeiting lies in the enormous profit margin. In the raw material market, standard inox 304 costs four times more than steel 410 or 201, which typically contain more impurities and have poor corrosion resistance.

Stainless steel items are trusted by many families; however, it is important to purchase from clear origins. Consumers should question unusually low prices. Photo: Aboluowang

Stainless steel plating technology

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

This trick allows products to easily pass common chemical reagent tests. Many buyers use stainless steel testing solutions on the surface and, seeing no red discoloration (a sign of low-quality stainless steel), feel confident in their purchase. However, after a short period, the thin outer plating wears off during scrubbing, exposing the substandard core which then begins to rust.

Furthermore, instead of clearly engraving the steel code (such as SUS304, SUS316) on the product, the packaging of these items often vaguely states "high quality stainless steel" to circumvent regulations during inspections.

Health risks

Using industrial-grade stainless steel, such as lower-grade steel 201 and 410, for food containers poses a risk of heavy metal contamination. According to material experts, these types of steel often contain high levels of manganese, with low proportions of chromium and nickel.

When in prolonged contact with food, especially hot dishes above 100 degrees Celsius or acidic foods (such as sour soup, pickled vegetables, lemon sauce, vinegar) and salty items, the metal surface structure can easily break down. Heavy metals like manganese, lead, and cadmium may then leach into the food.

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

Advice for consumers

In a market where genuine and fake products are mixed, consumers should note the following:

Choose brands: Prioritize purchasing from supermarket chains and authorized distributors with strict input inspection processes. Avoid buying unlabeled, unverified products from social media.

Check symbols: Select products with clearly embossed SUS304 or SUS316 indicators on the body or bottom.

Use a magnet: Although not absolutely precise (as the processing of inox 304 can generate slight magnetism), if a magnet strongly adheres, it is highly likely to be adulterated stainless steel or steel 410.

Usage habits: Limit storing overly sour or salty dishes in stainless steel containers overnight. For these types of foods, ceramic or heat-resistant glass containers are the safest choice.

Bao Nhien (According to Aboluowang)