GB/T 32095.2-2015Performance and test methods of non-stick surface of domestic metal cooking utensils for household food—Part 2: Specification on non-stick performance and abrasion resistance (English PDF)

3.1 Cooking utensils

The utensil that cooks food through a heating source.

3.2 Non-stick surface

The non-stick surface of cooking utensil contacting food is formed after the coatings treatment of surface. clean water to wash, and dry;

c) Place the cooking utensil onto the electric oven with rated voltage 220V, output power 1kW to heat; measure with the surface thermometer with accuracy no less than Level-2.5; when the internal coating surface temperature reaches 150°C~170°C, take a Class-2 (weight is 50g~60g) fresh hen egg that conforms to the provisions of SB/T 10277-1997, after breaking its shell, put it into the cooking utensil till the protein is basically condensed (during the whole cooking period, the internal coating surface temperature shall not exceed 210°C);

d) Completely remove the egg by a plastic shovel with sharp part thickness 0.2mm~0.5mm. if there are egg residues attached, use wet sponge or yarn to wipe lightly;

e) Repeat c) and d) for three times, then observe.

4.2.2 Non-stick test of toasting bread

The procedures are as follows.

a) Prepare the raw materials of bread in the following proportion. 400g of milk (3.0%~4.0% fat), 200g of cake flour, 160g of eggs removing shells (equivalent to 3 eggs), 4g of salt, mix them into the vessel and then stand for 30min;

b) Pour the raw materials of bread into the cooking utensil to the 40%~50% cooking utensil capacity (no oil), then put them into the electric oven with temperature 180°C±5°C;

c) Bake till the edge of the bread appears light brown;

d) Invert the cooking utensil, take out the bread; check whether the internal cooking utensil has residues; if any, wipe with a rag;

e) Repeat the above steps for 10 times, then observe.

4.2.3 Non-stick test for cooking ice

The procedures are as follows.

a) Add rice and water as per different types and capacity, and according to the provisions of Table 1. […]