GB/T 32095-2026 Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS
National Standard of the People's Republic of China
GB/T 32095-2026
Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils
家用食品金属烹饪器具不粘表面性能及测试规范
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Test methods
Annex A (Informative) Main parameters of white fused alumina coarse abrasive grains
Annex B (Normative) Continuing machine washable non‑stick performance test
Household food metal cooking utensils — Non stick surface performance and test specification
1 Scope
This document defines the terms and definitions relating to the non stick surface performance of household food metal cooking utensils (hereinafter referred to as "cooking utensils"), specifies the requirements and test evaluation requirements, and describes the corresponding test methods.
This document applies to household food cooking utensils with a metal base material and a non stick treated food contact surface.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative reference. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 1354—2018 Rice
GB/T 1535—2017 Soya bean oil
QB/T 2174—2024 Stainless steel cookware
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 base material
The base material constituting the cooking utensil, excluding the non stick surface formed by non stick treatment.
3.2 cooking utensils
Utensils used for cooking food by means of a heat source.
3.3 non stick layer
The surface layer formed on the food contact surface of the cooking utensil after non stick treatment, which has non stick properties.
3.4 adhesion
The degree of bonding between the non stick layer and the base material.
3.5 peeling resistance
The degree to which the non stick layer can be peeled from the base material.
3.6 scratch resistance
The ability of the non stick layer to resist scratching by hard substances.
3.7 non stick performance
The characteristic of the food contact surface of a cooking utensil that is not prone to adhesion.
3.8 abrasion resistance
The ability of a non stick surface to withstand wear.
3.9 corrosion resistance
The ability of a non stick surface to resist corrosive damage from food media.
3.10 continuing non stick performance
The non stick performance of a non stick surface after cyclic testing.
4 Requirements
4.1 Adhesion
After testing in accordance with 5.2.1, the non stick layer within the cross cut area shall not detach in complete squares.
4.2 Peeling resistance
After testing in accordance with 5.2.2, the perpendicular distance from the peeled end of the non stick layer to the cut shall not be greater than 6 mm.
4.3 Scratch resistance
After testing in accordance with 5.2.3, the total length of the non stick layer that is not removed shall be not less than 10%.
4.4 Non stick performance
4.4.1 Fried egg non stick performance
After testing in accordance with 5.2.4.1, the fried egg non stick performance of the cooking utensil shall be evaluated according to the requirements of Table 1.
Table 1 — Fried egg non stick performance
4.6 Thermal shock stability
After testing in accordance with 5.2.6, the non stick surface shall be free from defects such as blistering, cracking and detachment.
4.7 Corrosion resistance
4.7.1 Acid resistance
After testing in accordance with 5.2.7.1, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.7.2 Alkali resistance
After testing in accordance with 5.2.7.2, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.7.3 Salt resistance
After testing in accordance with 5.2.7.3, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.8 Impact resistance
After testing in accordance with 5.2.8, the non stick surface shall be free from bursting and detachment.
4.9 Continuing non stick performance
4.9.1 Continuing acid resistant non stick performance
After testing in accordance with 5.2.9.1, the continuing acid resistant non stick performance of the cooking utensil shall be evaluated according to the corresponding requirements of 4.4.
4.9.2 Continuing alkali resistant non stick performance
After testing in accordance with 5.2.9.2, the continuing alkali resistant non stick performance of the cooking utensil shall be evaluated according to the corresponding requirements of 4.4.
Standard
GB/T 32095-2026 Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils (English Version)
Standard No.
GB/T 32095-2026
Status
to be valid
Language
English
File Format
PDF
Word Count
15000 words
Price(USD)
450.0
Implemented on
2027-8-1
Delivery
via email in 1~5 business day
Detail of GB/T 32095-2026
Standard No.
GB/T 32095-2026
English Name
Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils
GB/T 32095-2026 Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS
National Standard of the People's Republic of China
GB/T 32095-2026
Performance and testing specifications for non-stick surfaces of domestic metal cooking utensils
家用食品金属烹饪器具不粘表面性能及测试规范
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Test methods
Annex A (Informative) Main parameters of white fused alumina coarse abrasive grains
Annex B (Normative) Continuing machine washable non‑stick performance test
Household food metal cooking utensils — Non stick surface performance and test specification
1 Scope
This document defines the terms and definitions relating to the non stick surface performance of household food metal cooking utensils (hereinafter referred to as "cooking utensils"), specifies the requirements and test evaluation requirements, and describes the corresponding test methods.
This document applies to household food cooking utensils with a metal base material and a non stick treated food contact surface.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative reference. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 1354—2018 Rice
GB/T 1535—2017 Soya bean oil
QB/T 2174—2024 Stainless steel cookware
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 base material
The base material constituting the cooking utensil, excluding the non stick surface formed by non stick treatment.
3.2 cooking utensils
Utensils used for cooking food by means of a heat source.
3.3 non stick layer
The surface layer formed on the food contact surface of the cooking utensil after non stick treatment, which has non stick properties.
3.4 adhesion
The degree of bonding between the non stick layer and the base material.
3.5 peeling resistance
The degree to which the non stick layer can be peeled from the base material.
3.6 scratch resistance
The ability of the non stick layer to resist scratching by hard substances.
3.7 non stick performance
The characteristic of the food contact surface of a cooking utensil that is not prone to adhesion.
3.8 abrasion resistance
The ability of a non stick surface to withstand wear.
3.9 corrosion resistance
The ability of a non stick surface to resist corrosive damage from food media.
3.10 continuing non stick performance
The non stick performance of a non stick surface after cyclic testing.
4 Requirements
4.1 Adhesion
After testing in accordance with 5.2.1, the non stick layer within the cross cut area shall not detach in complete squares.
4.2 Peeling resistance
After testing in accordance with 5.2.2, the perpendicular distance from the peeled end of the non stick layer to the cut shall not be greater than 6 mm.
4.3 Scratch resistance
After testing in accordance with 5.2.3, the total length of the non stick layer that is not removed shall be not less than 10%.
4.4 Non stick performance
4.4.1 Fried egg non stick performance
After testing in accordance with 5.2.4.1, the fried egg non stick performance of the cooking utensil shall be evaluated according to the requirements of Table 1.
Table 1 — Fried egg non stick performance
4.6 Thermal shock stability
After testing in accordance with 5.2.6, the non stick surface shall be free from defects such as blistering, cracking and detachment.
4.7 Corrosion resistance
4.7.1 Acid resistance
After testing in accordance with 5.2.7.1, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.7.2 Alkali resistance
After testing in accordance with 5.2.7.2, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.7.3 Salt resistance
After testing in accordance with 5.2.7.3, the non stick surface shall be free from defects such as blistering, cracking and shrinkage cavities.
4.8 Impact resistance
After testing in accordance with 5.2.8, the non stick surface shall be free from bursting and detachment.
4.9 Continuing non stick performance
4.9.1 Continuing acid resistant non stick performance
After testing in accordance with 5.2.9.1, the continuing acid resistant non stick performance of the cooking utensil shall be evaluated according to the corresponding requirements of 4.4.
4.9.2 Continuing alkali resistant non stick performance
After testing in accordance with 5.2.9.2, the continuing alkali resistant non stick performance of the cooking utensil shall be evaluated according to the corresponding requirements of 4.4.
