When the heavy metal migrated by stainless steel products in use exceeds the limit, it may endanger human health.

Therefore, the production of 304 stainless steel needs to find a balance between corrosion prevention and safety. If the content of nickel and chromium is high, the anti-corrosion function will be enhanced, but the amount of nickel and chromium precipitation will also increase, which means that the safety risks will increase.

Because of this, the National Food Safety Standard for Stainless Steel Products (GB9684-2011) has set strict guidelines for the precipitation of various heavy metals such as chromium, cadmium, nickel, and lead in cookware.

Why does the national standard not stipulate the migration limit of manganese?

One reason is that with the increase of the manganese content in stainless steel, there is a loss of functions such as corrosion resistance and non-rusting of the cooker. Once the manganese content reaches a certain value, this product cannot be used as a cooker or cannot be called a stainless steel cooker. Already. But even such high levels of manganese generally have no effect on health.

Therefore, although the national food safety standard does not stipulate the content of manganese, it is clearly stated that the main part of the food container must be made of stainless steel that meets the national standard.