1 Scope
This standard specifies terms and definitions, product classification, requirements, test methods, inspection rules, marking, label, instructions for use as well as packaging, transportation and storage of cookware for domestic steel cookware (hereinafter referred to as cookware).
It is applicable to the domestic cookware processed using carbon steel plate as base material.
It is not applicable to the steel cookware with non-stick coating.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 2828.1 Sampling procedures for inspection by attributes - Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection
GB/T 2829 Sampling procedures and tables for periodic inspection by attributes (apply to inspection of process stability)
GB 4804 Hygienic standard for enamel as food containers
GB/T 5009.63 Method for analysis of hygienic standard of enamel for food containers
GB/T 6388 Transport package shipping mark
GB/T 6543 Single and double corrugated boxes for transport packages
GB/T 6544 Corrugated fiberboard
GB/T 13484-2011 Enamelled ware in contact with food
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
arc bottom cookware
cookware with bottom area diameter not larger than 80mm
3.2
product stability
performance of a product to keep stability on a specified plane
3.3
adherence
adhesive strength between enamel undercoat and base metal
3.4
resistance to boiling water and water vapour
capability of the enamel layer surface to resist boiling water and water vapour
3.5
acid resistance
capability of the enamel layer surface to resist acidic matter
3.6
alkali resistance
capability of the enamel layer surface to resist alkaline matter
3.7
resistance to thermal shock
capability of the enamel layer to undergo sharp change in temperature repeatedly
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Marking, label and instructions for use
9 Packaging, transportation and storage
Annex A (Normative) Test on handle firmness for frying pan and wok
Annex B (Normative) Test on flame resistance of handle
Annex C (Normative) Test on torsion strength of handle
