GB/T 32095-2026Performance and testing specifications for the non-stick surfaces of domestic metal cooking utensils (English PDF)

3.1 Base material

The basis material constituting the cooking utensil, excluding the non-stick surface that has undergone non-stick treatment.

3.2 Cooking utensils

Utensils that are used to cook food through a heating source.

3.3 Non-stick layer

The surface layer, with non-stick performance, formed after a non-stick treatment is applied to the food-contact surface of the cooking utensil.

3.4 Adhesion

The degree to which the non-stick layer adheres to the base material.

3.5 Peeling resistance

The degree to which the non-stick layer can be peeled off the base material.

3.6 Scratch resistance

The ability of the non-stick layer to resist scratches from hard substances.

3.7 Non-stick performance

The property of not being easily stuck of the food-contact surface of cooking utensils.

3.8 Abrasion resistance

The ability of a non-stick surface to withstand abrasion.

3.9 Corrosion resistance

The ability of a non-stick surface to resist corrosion and damage from food media.

3.10 Continuing non-stick performance

The non-stick performance of a non-stick surface after cyclic test.

4.1 Adhesion

After testing in accordance with 5.2.1, the non-stick layer within the scratched area shall not peel off in a complete piece.

4.2 Peeling Resistance

After testing in accordance with 5.2.2, the perpendicular distance between the peeled end of the non-stick layer and the cut shall not be greater than 6 mm.

4.3 Scratch Resistance

After testing in accordance with 5.2.3, the total length of the non-stick layer that is not removed shall not be less than 10%.

4.4 Non-stick Performance

4.4.1 Non-stick performance for fried eggs

After the test of 5.2.4.1, in accordance with the requirements in Table 1, evaluate the non-stick performance of the cooking utensils for fried eggs.

4.8 Impact Resistance

After the test in accordance with 5.2.8, the non-stick surface shall show no cracking or peeling.

4.9 Continuing Non-stick Performance

4.9.1 Acid-resistant continuing non-stick performance

After the test of 5.2.9.1, in accordance with the corresponding requirements in 4.4, evaluate the acid-resistant continuing non-stick performance of the cooking utensils.

4.9.2 Alkali-resistant continuing non-stick performance

After the test of 5.2.9.2, in accordance with the corresponding requirements in 4.4, evaluate the alkali-resistant continuing non-stick performance of the cooking utensils.

4.9.3 Salt-resistant continuing non-stick performance

After the test of 5.2.9.3, in accordance with the corresponding requirements in 4.4, evaluate the salt-resistance continuing non-stick performance of the cooking utensils.

4.9.4 Temperature-resistant continuing non-stick performance

After the test of 5.2.9.4, in accordance with the requirements in Table 7, evaluate the temperature-resistant continuing non-stick performance of the cooking utensils.

4.9.5 Machine-wash-resistant continuing non-stick performance

After the test in Appendix B, in accordance with the corresponding requirements in 4.4, evaluate the machine-wash-resistant continuing non-stick performance of the cooking utensils.

4.9.6 Planar abrasion-resistant continuing non-stick performance

For cooking utensils with a flat inner bottom surface and a diameter greater than 130 mm, after the test of 5.2.9.6, in accordance with the requirements in Table 8, evaluate the planar abrasion-resistant continuing non-stick performance.

4.9.7 Vibration abrasion-resistant continuing non-stick performance

After the test of 5.2.9.7, in accordance with the requirements in Table 9, evaluate the vibration abrasion-resistant continuing non-stick performance of the cooking utensils.

4.9.8 Thermal abrasion-resistant continuing non-stick performance

For cooking utensils with a flat inner bottom surface and a diameter greater than 130 mm, after the test of 5.2.9.8, in accordance with the requirements in Table 10, evaluate the thermal abrasion-resistant continuing non-stick performance.

5.1 Test Conditions

The main test equipment and tools include the following:

a) Scratch resistance test device;

b) Thermostat: with an accuracy of ± 2 °C;

c) Single-edged blade, knife, and crisscross template;

d) Surface thermometer: with an accuracy not less than Grade 2.5;

e) Plastic spatula: edge thickness 0.2 mm ~ 0.5 mm;

f) Planar abrasion resistance testing machine;

g) Vibration abrasion resistance testing machine;

h) Thermal abrasion resistance testing machine;

i) Dishwasher environment testing machine;

j) Timer: with an accuracy of 1 s;

k) Electronic balance: with an accuracy not less than 1 g;

l) 10x magnifying glass;

m) Stainless-steel spatula: with a width of 70 mm, a thickness of 1.0 mm, and a designation of 304, and right-angled edge without burrs.

5.2 Test Items

5.2.1 Adhesion test

The test steps are as follows:

a) Use the tip of a sharp blade to scratch eleven parallel scratches 2 mm apart on the non-stick layer, then along the direction perpendicular to the scratches, repeat the above steps (a total of 100 grids). The blade tip must penetrate the non-stick layer (for products that cannot be scratched for testing, for example, those with patterns, a sample piece can be used for testing);

b) Add an appropriate amount of purified water to a cooking utensil (ensuring the scratched area is completely submerged during the test), boil and keep for 15 minutes, then remove and allow to naturally cool to room temperature, then, use soft cloth to wipe dry;

c) Apply a single-sided transparent pressure-sensitive adhesive tape (3M-898) to the scratched area. The direction of the tape application is parallel to one set of scratch lines. Use external force to remove air of the adhesive bonding area and ensure maximum adhesion to the non-stick surface;

d) Hold one end of the tape and quickly pull it upwards at a 90° angle. Repeat this three times, using fresh tape each time;

e) Rotate the scratch 90° and repeat steps c) and d).

1) 3M-898 is an example of a suitable commercially available product. This information is provided for the convenience of users of this document and does not imply endorsement of this product.

5.2.2 Peeling resistance test

The test steps are as follows: […]