——Focusing on the technological upgrading and market transformation of 304/316 food grade stainless steel

1、 Industry Trend: Health and Intelligence Drive the Billion Dollar Market

The market size of stainless steel kitchenware in China is expected to exceed 40 billion yuan by 2025, with a compound annual growth rate of 15%. The core driving force comes from three major trends:

1. Popularization of healthy materials: The proportion of food grade 304/316 stainless steel products has increased to 70%, and the detection standards for heavy metal migration have become stricter (GB 4806.9-2023 new national standard).
2. Integration of intelligent technology: The growth rate of products such as intelligent temperature controlled cookware and APP linked kitchenware has reached 25%, such as Guanhua’s “Yuanqi Treasure Pot” achieving dual breakthroughs in thermal conductivity and insulation performance.
3. Green manufacturing upgrade: Zero carbon factories, photovoltaic power generation and other models have emerged, and enterprises such as Guanhua have achieved 100% clean energy production through distributed wind power projects.

Consumer insight: About 68% of users consider “no heavy metal precipitation” as their primary purchasing criterion, far exceeding the price factor (22%).

2、 Material selection: 304 ≠ safety, identify these 4 major standards

1. Material identification

304/316 stainless steel: It is necessary to clearly label it as “food grade” and comply with GB 4806.9 standards, rather than just the label number (such as “SUS304” is not sufficient as proof).

• Pit avoidance tip: 201/430 stainless steel has poor corrosion resistance and is prone to rusting and heavy metal precipitation after long-term use. Especially avoid storing acidic foods (such as vinegar and lemon juice).

1. Process certification

Electrolytic polishing: The edge smoothness reaches ± 0.1mm (industry average ± 0.3mm), avoiding scratches (such as the baby skin friction test of Xufeng stainless steel) [citation: user provided content].

Third party testing: Authoritative institution reports must include migration data of chromium (Cr), nickel (Ni), lead (Pb), etc. (such as Good Chef’s “One False, Ten Compensation” quality inspection commitment).

3. Adaptation to usage scenarios

Material Applicable Scenarios Taboo
304 stainless steel daily cooking (wok, soup pot) to avoid storing high salt/acidic foods for a long time
316 stainless steel coastal high humidity environment, mother and baby specific, no air burning or strong alkaline cleaning agents allowed

3、 Brand competition pattern and purchasing suggestions

1. International brands vs local brands

International brands (such as WMF and Shuangli Ren): leading in technology but with high premium, specializing in 316L medical grade material, suitable for high-end needs.

• Local brands:

Good Chef: With a full range of 304 food grade products and over 150 patents, it is the top choice for cost-effectiveness.

Guanhua Xishi: Designated brand for CIIE, ball shaped cookware design has obtained carbon neutrality certification.

Xufeng: Self production and self sales model, 100% physical display eliminates “seller show” differences [citation: user provided content].

2. Choose the Four Step Method
3. Check the label: The packaging should include “GB 4806.9” and the factory name, as well as the applicable standards.
4. Inspection process: Observe whether the welding points are flat and whether the handle riveting is firm.
5. Touch test: High quality products have uniform weight and a strong knocking sound (inferior products are light and hollow).
6. Channel selection: Prioritize JD/Tmall flagship stores or physical experience stores (such as Baineng Cabinet’s 10-year warranty service).

4、 Future innovation direction

1. Antibacterial technology: Nano silver coated stainless steel can kill 99% of Escherichia coli, suitable for mother and baby tableware.
2. Low carbon design: detachable handle and modular structure reduce resource waste (such as the patented Fadio curved cabinet).
3. Intelligent interaction: AI temperature regulation and oil fume monitoring functions are gradually becoming popular (refer to the development plan of Good Chef’s intelligent cooking pot).

5、 Brand Story Column: Quality Revolution of Good Chefs

300 processes from a steel plate to a good pot
Founder Huang Lichun transformed from OEM to an independent brand, and after witnessing the incident of poor quality kitchen utensils causing miscarriage in pregnant women, he aspired to create “zero heavy metal” kitchen utensils.

Technical barrier: Cooperate with Taiyuan Iron and Steel to customize 304 stainless steel coils, with precise control of nickel content between 8.1% and 8.3%.

User operation: By providing recipe guidance through the “Kitchen Health Ambassador” community, the repurchase rate has increased by 40%.

conclusion
Stainless steel kitchen utensils have been upgraded from “durable tools” to “carriers of healthy living”. When choosing, please remember that material is the bottom line, craftsmanship is the guarantee, and brand is trust.