How to choose high-quality stainless steel kitchenware?

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Observing craftsmanship details: Judging quality from surface to structure

Surface treatment:

High-quality kitchenware should have a smooth and flat surface, free of scratches, dents, bubbles, or pinholes. When touched by hand, there should be no burrs or gritty texture.

Brushed Finish: The surface features a fine texture, is wear-resistant, and less prone to scratches, making it suitable for frequently used cookware and countertops;

Mirror Polishing: High gloss, easy to clean but prone to scratches, suitable for decorative tableware (such as soup bowls and dinner plates).

Welding and Joining:

Seams should be flat and secure, with no visible weld marks, gaps, or deformation. For example, the handle and body connection of a pot should be smoothly welded to prevent breakage during use; the edges of dinner plates should be rounded and free of burrs to avoid hand injuries.

Thickness and Weight:  

Within reasonable limits, slightly heavier cookware of the same type is more durable (but heavier is not always better). For example, in a wok, the thickness of a high-quality 304 stainless steel body typically ranges from 0.8 to 1.2 mm. If too thin, it may deform easily; if too thick, heat distribution may be uneven (depending on the bottom design).  

Focus on Functional Design: Details Determine Practicality

Pot Bottom Structure:  

For heating utensils like frying pans and soup pots, prioritize composite bottoms (e.g., “three-layer steel” or “aluminum-steel composite”), where the pot bottom consists of stainless steel + aluminum/copper heat-conductive layers, ensuring even heat distribution, quick heating, and preventing localized overheating that could cause burning.  

The pot bottom should be flat and stable when placed on the stove to avoid uneven heating.

Handles and Accessories:

Handle Material: Preferably choose high-temperature resistant silicone, bakelite, or stainless steel (with heat insulation design) to avoid burns after heating; connection methods such as “rivet fixation” or “one-piece casting” are preferable, as they are more durable than screw fixation (screws are prone to loosening and rusting).

Accessory details: For example, the pot lid seal should be elastic and odor-free (food-grade silicone material); the knife blade should be sharp (test by lightly cutting paper; the cut should be smooth with no burrs), and there should be no gaps between the blade and handle (to prevent dirt buildup).

Check for safety: Avoid “hidden risks”

Odor-free: If new kitchenware emits a strong metallic or plastic odor upon opening, it may be made of substandard materials (such as low-quality stainless steel or recycled materials), and should not be purchased.

Compliance certification: Genuine products will be labeled with “Food contact use” or “GB 4806.9-2016” (National Food Safety Standard for Stainless Steel Products), etc. Imported products can be checked for international certifications such as ‘FDA’ or “LFGB.”

Edge Treatment: The edges of tableware (such as bowls and plates) should be smoothly rounded to prevent sharp edges from causing cuts; the edges of pot lids and pot rims should be smooth to prevent scratches during cleaning.