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In today’s increasingly concerned food safety, cookware, as a direct contact with food, has a direct impact on health due to its material safety. But when faced with professional terms such as “304 stainless steel”, “GB9684 certification”, and “food grade”, consumers often feel confused. Whether you are an OEM/ODM manufacturer, distributor, or brand buyer of kitchen supplies, understanding and complying with food grade certification for cookware is not only a means of meeting regulatory requirements, but also the foundation for winning consumer trust. In this article, Chancescook will present guidelines for food-grade cookware certification.
What is Food Grade Cookware? Why is Authentication Crucial?
Food-grade cookware refers to kitchenware that meets national mandatory standards and does not migrate harmful substances during contact with food. Its core lies in controlling the precipitation of heavy metals (lead, cadmium, chromium, nickel) and chemical substances (such as plasticizers, aromatic amines). When low-quality cookware comes into contact with high temperatures or acidic food, harmful substances may dissolve and accumulate over time, posing a health hazard.
Real case: In 2023, an Australian study found that if cracks appear on the surface of PTFE-coated cookware, a single use can release about 9100 plastic particles, of which PFAS (permanent chemicals) may enter the food chain
Comparison of International Mainstream Certification Standards
FDA certification in the United States
Managed by 21 CFR 170-186 regulations
We still hold a licensing attitude towards PTFE coatings, but require the prohibition of PFOA (carcinogens)
German LFGB Certification
One of the strictest standards in the European Union, requiring:
Sensory testing (odorless transfer)
Heavy metal precipitation (such as lead and cadmium)
Specific material special testing (such as PC plastic testing for bisphenol A)
Common Material Safety Guidelines
ustensiles de cuisine en acier inoxydable
Identify dual identification:
Marked with “food grade GB9684″+”304/316” steel (only labeled as 304 ≠ food grade!) 110
Difference between 304 and 316:
304 (18% chromium+8% nickel): meets daily corrosion resistance requirements
316 (with 2% molybdenum added): More resistant to salt corrosion, suitable for holding high salt food
Non stick Coated Cookware
Controversy Focus: PFAS (Permanent Chemicals)
New York, Minnesota, and other states have legislated to ban the sale of PFAS cookware (effective from 2025 to 2028)
Purchase suggestion:
Avoid scratching, replace immediately if damaged
Choose a PFAS-free certified brand (such as ceramic coating)
Plastic/Silicone Cookware
Starch-based plastics need to be labeled with content
Aromatic amine migration must be tested for products containing azo dyes
Conclusion: Certification is the Key to Successfully Entering the Global Market
Food grade certification is not just a technical consideration; They are crucial for product integrity, regulatory approval, and long-term brand value. Whether you sell stainless steel pots, non-stick pots, or ceramic cookware, certification can meet the needs of buyers and end-users.
If you are looking for a cookware manufacturer with strong food grade certification capabilities, comprehensive testing support, and global OEM/ODM supply experience, please contact us. Chancescook is committed to ensuring that your cookware is not only safe and reliable but also competitive in the global market.
