MEDC 02 (359) FTZS 2891:2021  
1 
  
 
FINALIZED TANZANIA STANDARD  
 
 
 
Stainless Steel Cookware  — Specification   
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© TBS 2 021                                                                                                    First  Edition 20 21 
  MEDC 02 (359) FTZS 2891:2021  
2 
 This finalized Tanzania Standard was published under the authority of the Board of Directors of 
Tanzania Bureau of Standards on 2021 –xx – yy.  
 
 
The Tanzania Bureau of Standards (TBS) is the statutory national standards body for Tanzania 
established under the Standards Act No. 3 of 1975, amended by Act No. 1 of 1977 and revised by 
Standards Act No. 02 of 2009.  
 
 
The Mechanical Engineering Divisional Standards Committee (MEDC) under whose supervision, this 
Tanzania Standard was prepared, consists of representatives from the following organizations:  
 
 
*University of Dar es Salaam, College of Engineering and Technol ogy  
*National Development Corporation (NDC)  
Weights and Measures Agency (WMA)  
Tanzania Industrial Research Development Organization (TIRDO)  
*Aluminium Africa Limited  
National Institute of Transport (NIT)  
Ministry of Works  
 
 
The organizations marked wit h an asterisk (*) in the above list, together with the following, were 
directly represented on the Technical Committee entrusted with the preparation of this Tanzania 
Standard:  
 
 
Tanzania Automotive Technology Centre (TATC)   
National Development Corporat ion (NDC)  
M.M. Investiment Steel Mills Limited  
Trans Auto Parts Company Limited (TAPCO)  
Dar Es Salaam Institute of Technology (DIT)  
 
 
 
 
Tanzania Bureau of Standards  
P O Box 9524  
Dar es Salaam  
Phone: 022 2450206/2450949/2450298  
Fax: 022 2450959  
Email: info@tbs.go.tz   
 
 
 
 
ISBN  
 
 
 
 
 
 
 
 
 
 
 
   MEDC 02 (359) FTZS 2891:2021  
3 
  
              TANZANIA BUREAU OF STANDARDS  
 
0 National  Foreword  
This finalized Tanzania Standard has been prepared under Metals and Structures Technical 
Committee MEDC 02 , under supervision of Mechanical Engineering Standards Divisional Committee.  
During preparations of this draft standards assistance was derived from the following standard:  
IS 14756: 2017 Stainless  Steel Cooking Utensils — Specification . 
IS 13395: 1995  (Reaffirmed 2015 ) Performance of Handles and Handle Assemblies Attached to 
Cookware — Specification.  
IS 5522: 2014  (Reaffirmed 2019 ) Stainless Steel Sheets and Strips for Utensils — Specification . 
 
IS 9040: 1978  (Reaffirmed 2017)  Methods for sampling of utensils.  
 
IS 15960: 2013 (Reaffirmed 2018)  Specifications  for composite bottom stainless steel cooking utensils 
/ pressure cookers  
IS 15997: 2012 (Reaffirmed 2018 ) Low nickel austenitic stainless steel sheet and strip for utensils and 
kitchen ap pliances — Specification . 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
   MEDC 02 (359) FTZS 2891:2021  
4 
 Stainless Steel Cookware  — Specification  
1 Scope  
This standard lays down the requirements for the following types of stainless steel utensils : 
a) Cooking utensils,  
b) Serving utensils,  
c) Table utensils, and  
d) Storage utensils.  
 
2 Normative references  
ISO 431, Copper refinery shapes  
ISO 1190 -1, Copper and copper alloys — Code of designation — Part 1: Designation of materials  
ISO 209, Aluminium and aluminium alloys — Chemical composition  
TZS 2550 , Wrought  aluminium and aluminium alloys — Sheets, strips and plates — Part 5: Chemical 
composition  
 
3 Terms and definitions  
For the purpose of this sta ndard the following definitions shall apply.  
3.1 Cookware  
A utensil, in the form of a hollow container, intended for use in the preparation a nd/or cooking of food 
or beverages on the top o f a stove, or any other heating appliance.  
3.2 Cookware Body  
That part of an item of cookware intended to retain the contents during use and i ncluding the base, 
side(s), lid and any  movable or removable section(s).  
3.3 Handle  
A projection affixed to the body of an item of cookware  and intended to facilitate the carrying and 
handling of  the article in normal use.  
NOTE : A handle or part of a handle, affixed to a lid is regarded as a knob.  
3.4 Handle (or Knob) Assembly  
The complete arrangemen t of a handle (or knob) and its fixing system as embod ied in a finished, 
manufactured item of cookware or mo unted onto a rigid support such that the position and fixi ng 
conditions in an actual item  of cookware are exactly simulated.  
 
4 Materials  
4.1 The stainless steel used for manufac ture of utensils shall conform to  the following requirements : 
4.1.1 Specified Analysis  
The ladle analysis shall be as given in Table 1.    MEDC 02 (359) FTZS 2891:2021  
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 Table 1 A: Chemical Composition  
Grade Designation  Constituents,  Percent   
Letter 
Symbol  Numerical  
Symbol  C 
Max Si 
Max Mn 
Max Ni Cr S 
Max P 
Max Ni 
Max 
Austenitic   
X04Cr19Ni9  304 0.07 0.75 2.00 8.0 - 10.5 17.5 - 19.5 0.030  0.045  0.10 
X07Cr18Ni9  302 0.12 0.75 2.00 8.0 - 10.0 17.0 - 19.0 0.030  0.045  0.10 
Ferritic   
X07Cr17  430 0.12 1.00 1.00 0.75, max 16.0 - 18.0 0.030  0.040  — 
 
Table 1B : Chemical Composition  – New Grade  
Grade Designation  Chemical composition, in Percentage Maximum  
ASTM   JIS  C Si Mn P S Cr Cu N Ti 
(Titanium)  
UNS No. 
S44330  SUS443J1  ≤ 
0.025  ≤ 
1.00 ≤ 
1.00 ≤ 
0.040  ≤ 
0.030  20.00 - 
23.00  0.30 - 
0.80 0.02
5 8 × (C% + 
N%) - 0.80 
 
4.1.2 Check Analysis  
In case of check analysis, the permissible variation for  the limits specified in Table 1 shall be as given 
in Table 2.  
Table 2 : Permissible Variation between  Specified Analysis and Check Analysis  
S/No.  Element  Permissible Deviation  
Percent  
1 Carbon , C ± 0.01 
2 Silicon , Si ± 0.05 
3 Manganese , Mn ± 0.04 
4 Nickel , Ni (1%)  ± 0.03 
5 Nickel, Ni (1 -10%) ± 0.10 
6 Chromium , Cr ± 0.20 
7 Sulphur , S + 0.005 
8 Phosphorus , P + 0.005 
9 Nitrogen, N  + 0.010  
1) In one cast the deviation may occur over the upper value or under 
the lower value of the specified range in Table 1.  
 
4.2 The materials  used for electro -deposition on bottom  of the utensil shall be electrol ytic copper 
conforming to  ISO 431 . The materials used for cladding  2-ply shall be copper  or aluminium as 
specified  in ISO 1190 -1 or ISO 209  /TZS 2550  respectively . 
4.3 In case of 3 -ply constru ction, the protector plate material shall conform to Table 1 and Table 2 . 
The material for the  core shall be either copper or aluminium . Copper used for core shall conform to 
ISO 1190 -1. Aluminium used for core shall conform to ISO 209 / TZS 2550 . 
4.4 Rivets, legs and oth er fittings used on the body of the utensils shall be made of the stainless steel  
conforming to Table 1 and Table 2 or aluminium  conforming to ISO 209/  TZS 2550 . 
4.5 The screws used t o screwing handle with the body shall be made of either stainless with nickel 
chromium  or steel conforming to Table 1 and Table 2  or brass plate any other  non-corrosive material 
suitably plated.    MEDC 02 (359) FTZS 2891:2021  
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 4.6 The handle and knob shall conform to  6.3. The knobs for the lids shall b e made of corrosion 
resisting material or non -ferrous material suitably  plated or made from impact resistant and heat 
resistant  plastics.  
4.7 The  stainless steel materials used for manufacture of utensils shall conform to the  mechanical 
properties as shown in Table 3.   
Table 3: Mechanical Properties  
Steel Grade Designation  0.2% proof  
stress  
(N/mm2) 
Min Tensile 
stress  
(N/mm2) 
Min Elongation  
(%) Hardness  
(HV) 
Max Bend Test  
Name  ISO number  
Austenitic Stainless Steel       
X04Cr19Ni9  304 205 515 40 197 Not required  
X07Cr18Ni9  302 205 515 40 197 Not required  
Ferritic  Stainless Steel       
X07Cr17  430 205 450 20% for <1.27t  
22% for > 1.27t  184 r = 1t1) 
ASTM  JIS      
UNS No. S44330  SUS443J1  205 390 22 200 r = 1t, Bending 
angle 180°  
1) t — thickness of test piece.   
 
5 Shapes and Dimensions  
5.1 The shapes and dimensions for various t ypes of utensils shall be a s per the agreement between 
the purchaser and the man ufacturer. However, some of the shapes of different types  of utensils are 
given in Annex H for guidance.  
5.2 The minimum finished thickness of the utensils shall  conform to the requi rements given in Table 4  
except beaded portion. The minimum thickness of sheet used as  per Table 4  is recommended for 
use. However, the utensils  with higher thickness may be supplied , if required.  
Table 4 : Requir ement for Thickness for Sheet/ Utensils  
S/No.  Types of Utensils  Minimum Thickness in mm for 
Sheets  Utensils  
1 Cooking utensils  0.9 0.7 
2 Serving utensils  0.7 0.55 
3 Table utensils  0.7 0.55 
4 Storage utensils :   
 - Deep drawn  0.7 0.5 
 - Fabricated  0.56 0.5 
 
5.3 In case of 2-ply co nstruction at the bottom of the utensil, the minimum thickness of the cladding  
mater ial shall be as given in Table 5 . 
Table 5 : Cladding Material Thickness  
S/No. Diameter of  Cladding Disc  in 
mm Thickness  of Copper 
Disc  in mm  Thickness of  Aluminium 
Disc  in mm  
i) Up to 150  1.5 2.5 
ii) Above 150 to 200  1.8 3.0 
iii) Above 200  2.4 3.5 
 
5.4 In case of electro -deposition of copper, the  minimum thickness of copper layer shall be 0.5 mm.    MEDC 02 (359) FTZS 2891:2021  
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 5.5 In case of 3 -ply c omposite bottom stainless steel c ooking utensils, the protective stainless  steel 
layer shall not have a nom inal thickness less than 0.5 mm and minimum thickne ss of the sandwiched 
core shall be as given in Table 6 . 
Table 6 : Core Thickness  for 3 -ply Construction  
S/No. Diameter of  Cladding 
Disc  in mm  Minimum Thickness  of 
Copper Disc  in mm  Minimum  Thickness of  
Aluminium Disc  in mm  
i) Up to 150  1.5 2.5 
ii) Above 150 to 200  1.8 3.0 
iii) Above 200  2.4 3.5 
 
6 Workmanship and Finish  
6.1 The utensils shall not have any sharp edges and  shall be free from distortion, dents, wrinkles, 
burns,  splinters, scratches, pitting, deep tool marks and other  surface defects. The utensils generally 
be bright finish,  matt finish or combination of both finish and shall not  rock when placed on flat surface 
(see Note 1 and  Note 2). In case of electrolytic copper deposition on  the utensils at the bottom the 
coating shall be free from  defects such as unplated area and their superficial  blemishes visible to the 
nake d eye.  
NOTES  
1 Flat bottom utensil shall not rock when placed on flat surface.  
2 For curved base utensils attachment shall be provided by manufacturer to make the utensils stable when placed on the flat 
surface.  
6.2 The construction of the utensils shall be such that it  is possible to clean them thoroughly and all 
surfaces  for cleaning are accessible by hand or brush.  
6.3 Handles Construction Requirements  
6.3.1 Metal handles shall be fitted to the utensils by spot  welding or riveting. Spot welded joints sh all 
not have  any crevices. In case of plastic handles, it shall be  suitably fitted to the body through a metal 
bracket or  ferrule fixed to the utensil by spot welding or riveting.  
6.3.2 Handles and knobs sh all be of such proportions that they can be held safely and with a secure 
grip. The  provision of moulded finger grips and/or a textured,  matt finish may be of assistance in 
providing secure  gripping features.  
6.3.3 Any exposed length of metal or flame guard between an insulated handle, if used, and the b ody 
of the cookware shall not exceed 25 mm for saucepans, etc., or 40 mm for shallow items when 
measured in the direction parallel to the axis of the handle.  
6.3.4 The type  and minimum number of handles to be used on  cookware of a given gross capacity 
shall be in  accordance with Table 7 . 
Table 7 : Selection Criteria  
Size of Cookware  - Gross Capacity, litre  Number and Type of  Handle(s)  
1 to 2  1 straight  
2 to 5  1 straight or 2 loop/flange  
5 to 10  1 straight and 1 loop/flange or 2 loop/flange or 
single handle, provided that  this enables both  
hands to be used  
10 and above  1 straight and 1 loop/flange  
or 2 loop/flange  
 
Where an item of cookware has a single straight handle only this shall be not less than 150 mm in 
length when measured along its top surface  from the point of contact with the cookware and including   MEDC 02 (359) FTZS 2891:2021  
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 any flame guard. Loop or flange handles shall be not less than 50 mm in the dimension adjoining  the 
circumference of the body of the cookware.  
NOTE - Knobs should be of such dimensions that, in normal use, the hand cannot readily contact the material of the cookware. 
The provision of an extended ring of the material at the base of a knob to act as a finger guard can be advantageous in this 
respect.  
6.4 Handles position with respect to c ookware  
Handles shall be positioned above the center  of gravity  of the cookware when filled to its gross 
capacity. For  shallow items there shall be a minimum clearance of 30  mm between the handles and 
the horizontal projection  of the base of the cookware at the point 0.33 times the  length as shown in  
Fig 01 . 
The mass of a handle shall be such that the cookware  is stable when placed empty, and without any 
lid, on a  level surface.  Knobs shall be positioned so as to provide ease of  movement and/or maximum 
stability to any removable  section or lid during and after its removal. It shall not  be possible to contact 
a heated surface of the cookware  in using the knob for its normal purpose.  
6.5 Handles  Attachment to Cookware  
Attachment shall be by riveting , welding and/or threaded fixing for handles and knobs not integral with 
the body of the cookware. Symmetrical knobs shall be fixed at two points.  
Welded stud fixing shall be capable of withstanding an applied torque of 11 N.m per stud for handle 
attachmen t and 4 N.m per stud for knob attachment without visible distortion of the stud or weld.  
Threaded fixing shall incorporate a locking washer or similar device like suitable thread 
locking/sealing adhesive to hold them secure.  
Attachment of handles and knobs  to cookware shall be firm and close, presenting no traps for dirt 
within the cookware where contact with food could be made in normal use. 
It shall not be possible to touch, from the exterior of the  cookware body with a spherical probe of 
diameter 14  mm, any part of a metal fixing system in the holding  zone of the handle directly attached 
to, or penetrating,  the cookware body which may reach a temperature  exceeding 50°C in normal use.  
6.6 Handles  Performance  
6.6.1 General  
The requirements specified in this clause are intended to be applied to complete items of cookware, 
incorporating the handle and its fixing system . 
Permanent deformation of, or failure in, the body of the cookware adjacent to a handle in a 
performance test  shall be regarded as failure to satisfy the related requirement.  
Handle assemblies, or knob assemblies, shall satisfy  each of the appropria te requirements specified 
in 5.6.2  to 5.6.10. A handle  or part of a handle, affixed to a lid  shall satisfy only those requirements 
appropriate to  knob assemblies.  
6.6.2 Bending Strength  
A handle assembly shall withstand a bending force of 75 N when tested without visible failure of, or 
damage to, any part thereof and without permanent distortion or permanent looseni ng of the fixing 
system.  
6.6.3 Torque Strength  
A handle assembly shall withstand a torque of 5 N.m and a knob assembly a torque of 3 N.m when 
tested as described in Annex B, without visible failure of, or damage to, any part thereof and without 
permanent d istortion or permanent loosening of the fixing system.  
6.6.4 Impact Strength    MEDC 02 (359) FTZS 2891:2021  
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 A handle assembly shall withstand an impact mass equal to one half of the mass of the empty item of 
cookware or 500 g, whichever is less subject to a minimum mass of 250 g, and a knob assembly, an 
impact mass of 250 g when tested without visible failure of , or damage to, any part thereof and 
without permanent distortion or permanent loosening of the fixing system.  
6.6.5 Fatigue Resistance  
A handle assembly shall withstand 1 500 raising and lowering cycles without permanent distortion or 
permanent loosening of the handle or of its fixing system  
6.6.6 Leakage  
There shall be no leakage of the content of the cookware through any fixing system p enetrating the 
body of the cookware during the performance of the test. This test shall be carried out before and 
after the tests described in 6.6.2 to 6 .6.5. 
6.6.7 Thermal Insulation  
The maximum temperature rise above ambient of a handle material or knob material to be contacted 
by the hand in normal use shall not exceed the following, as appropriate,  
a) Plastics, wood, rubber : 50°C  
b) Glass, porcelain, vitreous material : 40°C  
c) Metal:  Either 30°C, or where this is exceeded , the cookware shall carry a warning that in use the 
handle must be insulated, for example by the use of an oven glove . 
6.6.8 Heat Resistance  
A handle assembly or knob assembly shall continue to  meet t he appropriate requirements of 6.2 to 
6.5 following:  
a) for  thermosetting plastics material , heating  in an air ci rculating oven at 180 ±  2 ºC for 1 h and 
cooling at ambient temperature for 3 h;  
b) for all other materials* heating in an air circulating  oven at 100 ±  2 ºC for 168 h and cooling  at 
ambient temperature for 3 h.  
NOTE -However blisters appearing on plastic handles  will not constitute failure under this test.  
6.6.9 Washing Resistance  
A handle assembly or knob assembly shall continue to  meet t he appropriate requirements of 6.2 to 
6.5 following  either:  
a) 100 wash and dry cycles, simulatin g hand washing . of immersion in a 2 percent V/V  solution of  
mestic washing -up liquid,  for 6 ± 1 min at 60 ± 5 º C, followed b y drying  suspended in air at room 
temperature fo r 6 ± 1 min; 
b) 25 cycles in a domestic  dishwashing machine,  operating at 70 ± 5 º C, with a 35 g charge of  
detergent approximately to the following  analysis:  
32 percent sodium triolyphosphate  (anhydrons)  
25 percent sodium carbonate (anhydrous)  
35 percent sodium metasilicate ( anhydrous)  
5 percent calcium hypochlorite ( anhydrous)  
Remainder surfactant ( anionic type)  
Caustic alkannity = 15 percent as NaO  (sodium oxide)    MEDC 02 (359) FTZS 2891:2021  
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 The test temperature shall be that measured on the  article under test during the hot washing part of 
the cycle. Allow the article under test to rest for not less than  1 h at ambient conditions between each 
cycle.  
6.6.10 Burning Resistance  
A handle shall not melt or drip molten and/or burning  material with the a position when tested as 
descri bed in Annex F  Any burning shall  either extin guish  itself within 15 s of removal of the  flame, or if 
burning continues beyond 15 s, it shall be extinguished by a steady drought of  5 m/s a  the area of 
burning. Once extinguishe d the handle  material shall not spontaneously re -ignite.  
With th e test flame applied at the body/handle junction  there shall be no loosening or distortion of the 
handle  attachment during or after the test.  
 
7 Tests  
7.1 Staining Test  
The surface of the utensil shall be thoroughly washed  with hot soapy water. Thoroughly rinse and 
then degrease the test specimens in acetone or methylated  spirits, then wiped using a soft cloth. The 
utensils, when  dipped for 16 h in each of the following solutions  maintained at 60 ± 2 ºC temperature, 
shall not show  any sign of staining after removal from the solutions at  the end of above period:  
a) Ten gram s of glacial acetic acid (99 percent)  dissolved in distilled water to make 100 ml;  and 
b) Five gram s of pure sodium chloride dissolved  in distilled water to make 100 ml.  
7.2 Mechanical Shock  Test (for cladded ut ensils only)  
The utensil body shall be supported in air with the  bottom side up and a steel ball weighing half a 
kilogram  dropped on to it from the height of 500 mm five times.  After completion of the test, the 
cladded or deposited  layer shall show no sign of peeling off or coming off.  
7.3 Thermal Shock Test (for cladded utensils only)  
The utensil body only shall be kept in an oven to attain  a temperature of 275  ºC (+25/ –0 ºC). 
Thereafter the  utensil shall be removed and dipped immed iately in  water maintained at room 
temperature. This process  shall be repeated three times and at the end of the  process the deposited 
layer/cladding shall not show any  sign of peeling off or coming off.  
7.4 Dry Heat Test (for cladded utensils only)  
The Utensil body only shall be heated upto 250 ºC (+25/ –0 ºC) on induction and immediately quench 
in water (water temperature before quenching shall be  around 35 ºC ± 5  ºC). Repeat the cycle for 25 
times on  induction and repeat the cycle for 25 times on gas.  Check the bottom for bulge, separation of 
disc or  blisters after cooling every cycle. There shall be no  separation of cowl or disc from the utensil 
after cooling.  
7.5 Coating Thickness Test  
The total thickness of the utensil including copper  deposit shall  be measured. The copper deposit 
shall then be stripped off in two areas of required size. The  thickness of the stainless steel sheet shall 
then be  measured. The difference between the total thickness  including copper deposited and the 
thickness of  stainle ss steel sheet be considered as the thickness of  the copper deposited. This test is 
for electro deposition  of copper only.  
8 Sampling  
8.1 The utensils to be selected from a lot are to be drawn at random. When utensils in a lot are 
packed in different boxes, a suitable number of boxes (not less than 10% of the total number in a lot   MEDC 02 (359) FTZS 2891:2021  
11 
 subject to a minimum of 2) shall be first chosen at random. From each of the boxes so chosen, an 
approximately equal number of utensils shall be selected at random so as to obtain the required 
number of utensils.  
8.2 Visual and Dimension Characteristics   
Unless agreed to between the purchaser and the manufacturer, the sampling of utensils and criteria 
of conformi ty shall be according to Table 8  for visual and dimensional characteristics.  
Table 8 : Scale of sampling and criteria for conformity, for visual characteristics and 
dimensions (Normal Inspection)  
LOT SIZE  VISUAL CHARACTERISTICS  
AQL = 2.5  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
0 to 50  First 
Second  8 
8 8 
16 0 
1 2 
2 
51 to 100  First 
Second  13 
13 13 
26 0 
1 2 
2 
101 to 150  First 
Second  20 
20 20 
40 0 
3 3 
4 
151 to 300  First 
Second  32 
32 32 
64 1 
4 4 
5 
301 to 500  First 
Second  50 
50 50 
100 2 
6 5 
7 
501 to 1000  First 
Second  80 
80 80 
160 3 
8 7 
9 
1001 to 3000  First 
Second  125 
125 125 
250 5 
12 9 
13 
3001 to 10000  First 
Second  200 
200 200 
400 7 
18 11 
9 
10001 and above  First 
Second  315 
315 315 
630 11 
26 16 
27 
LOT SIZE  DIMENSIONS  
AQL = 2.5  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
0 to 50  First 
Second  5 
5 5 
10 0 
1 2 
2 
51 to 100  First 
Second  8 
8 8 
16 0 
1 2 
2 
101 to 150  First 
Second  13 
13 13 
26 0 
1 2 
2 
151 to 300  First 
Second  20 
20 20 
40 0 
3 3 
4 
301 to 500  First 
Second  32 
32 32 
64 1 
4 4 
5 
501 to 1000  First 
Second  50 
50 50 
100 2 
6 5 
7 
1001 to 3000  First 
Second  80 
80 80 
160 3 
8 7 
9 
3001 to 10000  First 
Second  125 
125 125 
250 5 
12 9 
13 
10001 and above  First 
Second  200 
200 200 
400 7 
18 11 
9 
8.3 Staining Test  
The lots which have been found satisfactory in respect of visual and dimensional characteristics shall 
then be tested for st aining test (where applicable).  Unless agreed to between the purchaser and the   MEDC 02 (359) FTZS 2891:2021  
12 
 manufacturer, the sampling of utensils and criteria of conformi ty shall be according to Table 9  for 
staining test.  
Table 9 : Scale of sampling and criteria f or conformity for Standard Test  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
First 5 5 * 2 
Second  5 10 * 2 
Third  5 15 0 2 
Fourth  5 20 0 3 
Fifth 5 25 1 3 
Sixth  5 30 1 3 
Seventh  5 35 2 3 
*Acceptance not permitted at this sample size  
 
 
8.4 The tests 7 .2 to 7.5 are type tests applicabl e to cladded utensils and shall be done on separate 
sample in every batch. To  ensure the quality of the ute nsils additional tests shall be conducted on 
three u tensils selected at random from one shift production or 1 00 pieces, whichever is l ess in the 
order specified in  Table  10. 
Table 10 : Addition Tests  
S/No. Tests  Remarks  
i) i) Sample 1:  
a) Mechanical shock  test ( see 6.2) 
 
b) Thermal shock test  (see 6.3 )  
If found OK subject to next test . 
 
Only for electro deposited  utensils  
ii) Sample 2: Staining  test (see 6.1 ) 
 This test is to be carried out for  every     
5000 pieces or once in a  month 
whichever is earlier  
iii) Sample 3: Dry heat  test (see 6.4) 
 For cladded 2 -ply and 3 -ply construction 
utensils  
 
 
 
 
 
 
 
 
 
 
 
 
 
   MEDC 02 (359) FTZS 2891:2021  
13 
 9 Marking, Packaging and Labe ling 
9.1 Marking  
Each utensil shall be legibly and indelibly  (by stamping or engraving or etching)  marked with the 
following : 
a) Manufacturer name and/or initials and/or trademark ; 
b) Material grade or batch number ;  
c) Country of origin . 
 
9.2 Packaging  
Utensils shall be wrapped in soft tissue paper and shall be packed in accordance with the best trade 
practices or according to the instructions of the purchaser. All utensils shall be packed neatly in the 
package  that is closed to prevent contamination during storage and transportation. Care shall be 
taken to see that the utensils do not get dented or damaged during transit.  
9.3 Label ing 
Each package of the utensil shall be labeled with the following information:  
 a) manufacturer’s name or trademark;  
 b) country of origin;  
 c) batch number;  
 d) material grade.  
            e) name of the utensil, gross capacity (in litres)/ size (in mm) and quantity in the package.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   MEDC 02 (359) FTZS 2891:2021  
14 
 ANNEX A  
BENDING STRENGTH TEST  
A-1 APPARATUS  
A-1.1 A means of applying a force of 75 N  at a speed not  exceeding 50 mm/min.  
NOTE - A tensile testing machine is an appropriate means of achieving this.  
A-1.2 A D section loading bar, diameter 10 ± 1 mm,  to transmit the applied force evenly across the 
width of  a handle under test.  
A-1.3 A means of attaching the cookware firmly to a  rigid base throughout the test, for example, a G 
clamp,  or for attaching a han dle via its fixing system to an appropriate support.  
A-2 PROCEDURE  
A-2.1 Attach the cookware firmly to the rigid base so  that the contacting face of the loading bar is 10 ± 
1 mm  from the end of the handle (see Fig. 1).  
A-2.2 Apply the loading bar at a speed not exceeding  50 mm/min  until a force of 75 N is applied or 
until failure of the assembly occurs, whichever is the sooner.  
 
 
Fig. 1 Arrangemen t for Bending S trength  Test 
 
 
 
 
 
 
 
 
 
 
 
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 ANNEX B  
TORQUE TEST  
B-1 APPARATUS  
B-1.1 A calibrated torque wrench capable of applying  a torque of up to 5 N.m.  
B-1.2 A means of  attaching  the cookware firmly to a  rigid base throughout the test, for example, a G 
clamp , or for attaching a handle or knob via its fixing system  to an appropriate support.  
B-2 PROCEDURE  
B-2.1 Attach the cookware firmly to the rigid base and  clamp the torque wrench to the handle or knob 
adjacent  to the fixing system at 90’ to the major axis of  the fixing  system.  
B-2.2 By means of the wrench twist  the handle or knob  until a torque of 5 N.m for a handle or 3 N.m 
for a knob  is applied or until failure of any part of the assembly  occurs, whichever is the sooner.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 ANNEX C  
IMPACT STRENGTH TEST  
C-1 APPARATUS  
C-1.1 A means of dropping a weighted striker from a  height of 500 ± 5 mm so that it falls vertically, 
essentially  without friction, using guides.  
C-1.2 A steel striker of hemispherical striking surface  25 ± 1 mm in diameter and mass 250 ± 5 g 
capable of  being weighted to a total mass of 500 ± 5 g. 
C-1.3 A means of attaching the cookware firmly to a  rigid base throughout the test, for example, a G 
clamp,  or for attaching a handle or knob via its fixing system  to an appropriate support and arranged 
such that the  cookware may also be turned through 90° and 1 80° so  that the handle or knob may 
additionally be struck on  its side and, if appropriate, on its lower surface.  
C-2 PROCEDURE  
C-2.1 Attach  the cookware  or the lid firmly  to the rigid base so that it is correctly aligned below the 
striker.  Support the underside of a lid when striking the knob directly.  
C-2.2 Load the striker to the appropriate mass  (one half of the mass of the empty cookware of 500 g,  
whichever is less for a handle, 250 g for knob or for the  handle of cookware of mass less than 500 g) 
and release  it so that it strikes the handle within 10 mm of its end  (see Fig. 2 ) or the knob directly.  
C-2.3 Inspect the assembly and report any visible  damage.  
C-2.4 Rotate the assembly through 90’ so as to strike  the handle or knob on one side.  
C-2.5 Repeat the procedures described in C -2.2 and C -2.3. 
C-2.6 Rotate th e assembly through a further 90º so as  to strike the handle  or knob (if appropriate) on 
its underside.  
 
 
Fig. 2 Arrange ment  for Impact Test  
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 ANNEX D  
FATIGUE TEST  
D-1 APPARATUS  
D-1.1 A means of continuously raising the lowering a  loaded item of cookware from a level surface 
once per  minute by means of its handle. The general form of a  suitable apparatus is shown in Fig. 3, 
the profile of the  cam providing the raising and lowering action is such  that a smooth graduation from 
rest to the fully raised  position (40 ± 2 mm ) and back to rest is achieved  in 60 ± 1 s. 
D-1.2 Metal spheres 40 ± 10 mm in diameter, as  loading for the cookware during the test.  
D-2 PROCEDURE  
D-2.1 Place into the cookware a loading of metal  spheres of mass equiv alent to 2.25 times the mass 
of water at the gross ca pacity of the cookware.  
D-2.2 Attach the cookware securely to the apparatus  as shown in Fig.  3A, 3B or 3C, as appropriate 
and raise  and lower it once per minute by means of the rotating  cam. The selection of apparatus is 
made according to  the number and type of handle(s ) specified in 4.3  irrespective of the number and 
type of handle(s)  actually fitted.  
D-2.3 At the completion of 1500 raising and lowering  cycles, examine the cookware and report any 
permanent  visible distortion or weakening of any part of t he handle assembly or assemblies.  
 
 
Fig. 3A  Arrangement f or Fatigu e Tests - For a  Single Straight Handle  
 
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Fig. 3B  Arrangement f or Fatigue Test s - For Two Loop, Flange o r Similar Handles  
 
 
Fig. 3C  Arrangement f or Fatigue T ests - For One Straight Handle and One Loop, Flange o r Similar 
Handle  
 
 
 
 
 
 
 
 
 
 
 
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 ANNEX E  
LEAKAGE AND THERMAL INSULATION TEST  
E-1 APPARATUS MATERIALS AND  CONDITIONS  
E-1.1 Gas  ring or hot plate rated at 3 kW in still air and  of sufficient size to heat the whole area of the 
base of the  cookware under test without extending beyond this in  the area below the handle.  
E-1.2 Thermocouple,or any other temperature measuring  device accurate to ± 3ºC over the range 
30°C to  100°C and consisting of a surface contact probe capable  of being held in i ntimate contact with 
a handle or knob.  
NOTE -Temperatures are measured on the underside of a handle and half way up at the sides of a knob or a 
handle fixed to a lid.  
E-l.3 Water of no special degree of purity and cooking  oil of flash point in excess of 250 ºC. 
E-l.4 The tests are carried out in draught free conditions  at room temperature.  
The actual room temperature at the time of the measurements  required by E -2.1.3, E -2.2.3 or E -2.3.3 
is recorded to accuracy  off 3°C to e nable calculation  of the temperature rise above room temperature  
(see 5.7 ). 
E-2 PROCEDURE  
E-2.1 Cookware in which cooking oil is not normally  intended to be used, other than pressure cookers  
(see E -2.3). 
E-2.1.1 Fill the cookware with cold water to above the level of the main handle connection(s) and 
attach the  lid, if any.  
E-2.1.2 Raise the temperature of the water to boiling  point and maintain at a constant, moderate rate 
of ebullition.  
E-2.1.3 By means of the thermocouple or any other  temperature measur ing device, measure the 
temperatures  reached at each of the points specified in  Fig. 4A to 4D, as appropriate and record 
these aft er 30 minutes ebullition.  
E-2.1.4 During the test observe and record whether  there is leakage through any fixing penetrating 
the body of the cookware.  
E-2.2 Cookware in Which Cooking Oil is Intended to be Used  
E-2.2.1 Fill the cookware with cooking oil to 50  percent of gross capacity for shallow items or 90  
percent of gross capacity for other items.  
NOTE - For reasons of safety, it is essential that this test be carried out without any lid or cover on the cookware 
unless the product under evaluation is expressly intended to be covered.  
E-2.2.2 Raise the temperature of the cooling oil to:  
a) 220 f 5OC for -shallow items of cookware ; and 
b) 180 f 5’C, for other items of cookware.  
Maintain the cooking oil at the appropriate temperature.  
E-2.2.3 By  means of the thermocouple measure the  temperature reached at each of the point 
specified in  Fig. 4A to 4D as appropriate and record these after 15  minutes at the appropriate 
temperature.    MEDC 02 (359) FTZS 2891:2021  
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 E-2.2.4 During the test observe and record whether  there is leakage through any fixing penetrating 
the body of the cookware.  
WARNING NOTE  - Due care should be exercised  when conducting this test with cooking  oil. The temperatures 
specified are close to the  flash  point of the oil and adequate ventilation is  essential . 
E-2.2.5 If the level of oil in the test does not come  above the level of the main handle connections, 
carry  out test described in E -2.1 omitting  the temperature  measurements of E -2.1.3.  
E-2:3 Pressure Cookers  
E-2.3.1 Fill the pressure cooker to one halfof its gross  capacity with cold water and attach the lid in 
accordance  with the manufacturer’s instructions.  
E-2.3.2 Raise the temperature of the water to the  nominal operating pressure of the cooker and 
maintain  it steadily at the nominal operating pressure with the  burner adjusted to the minimum setting 
required to  achieve this.  
E-2.3.3 By  means of the thermocouple measure the  temperature reached at each of the points 
specified in  Fig. 4A to 4E as appropriate and record these after 10  minutes of steady operating at the 
nominal operating  pressure.  
NOTE - A handle, or part of a handle, affixed to the lid of a pressure cooker is measured at the point specified in 
Fig. 4E.  
All dimensions in millimetres.  
 
Fig. 4A Points f or Temperature Measurement - Long Handle  
 
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Fig. 4B  Points f or Temperature Measurement - Solid Flange Handle  
 
 
Fig. 4C  Points f or Temperature Measurement - Loop Handle  
 
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Fig. 4D  Points For Temperature Measurement - Knob  
 
 
Fig. 4E  Points For Temperature Measurement - Pressure Cooker Handle(S)  
 
 
 
 
 
 
 
 
 
 
 
 
 
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23 
 ANNEX F  
RESISTANCE TO BURNING  
F-1 APPARATUS  
F-1.1 A burden burner, tube diameter 9.5 ± 0.5 mm  fuelled by natural gas and adjusted to a flame 
height of  38 ± 2 mm with the air inlet to the burner closed.  
F-1.2 A means of attaching the cookware firmly to a  rigid base throughout the test for example, a G 
clamp,  or for attaching a handle or knob via its fixing system  to an approp riate support.  
F-1.3 A draught free area provided with a facility for  the extraction of any fumes immediately following 
the test. 
F-2 PROCEDURE  
F-2.1 Attach the cookware to the rigid base.  
F-2.2 Position the burner (alight) so that the centre of  the burner tip is 18 ± 2 mm below the bottom 
surface of  the end of the handle (see Fig. 5 ). 
F-2.3 Expose the handle to the flame for 30 ± 1 s, remove the flame, and allow the handle to burn 
either  until any flame extinguishes or for 15 s whichever  occurs f irst. Observe whether molten or 
burning material  falls from the handle during this period.  
F-2.4 Measure the record the length of any time for  which the handle continues to burn following 
removal  of the flame. If this reaches 15 s, immediately apply a  steady draught of 5 m/s across the 
area of burning for  5 s and record whether burning continues or is extinguished.  
F-2.5 Reposition the burned under the handle, ignoring  any flame guard, as close as practicable to 
the body/  handle junction and repeat the proc edures described  in F-2.2 to F -2.4. 
F-2.6 Allow the cookware to cool for 3 h at ambient  temperature and then carry out the appropriate 
tests  descirbed in Annexes C and E (see 4.10 ). 
 
Fig. 5 ARRANGEMENT FOR BURNING TEST  
 
 
 
 
 
 
 
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ANNEX G  
TESTING SEQUENCE  
A suggested sequence for testing cookware /kitchenware/utensil  to the requirements of this standard 
is shown below:  
 
Fig. 06 Test Sequence  
 
 
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ANNEX H  
DIAGRAMMATIC SHAPE OF DIFFERENT TYPES OF UTENSILS  
A-1 Diagrammatic shape of different types of utensils shall be as shown in Fig. 1 to Fig. 14. In these 
figures ‘ H’ is the height and ‘ D’ is the diameter.  
 
Saucepan Cover  
 
Saucepan  
 
Fig. 7 Deep Saucepan  
 
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Fig. 8 Frying -Pan 
 
 
Fig. 9 Saucepan  
 
 
 
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Fig. 10 Bowl  
 
 
Fig. 11 Tumbler  
 
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Fig. 12 Compartmental Tray, Round  
 
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Fig. 13 Compartmental Tray, Rectangular  
 
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Fig. 14 Entree Dish, Round  
 
 
Fig. 15 Jug Typical  
 
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Fig. 16 Cassrole w ith Cladded Base  
 
Fig. 17 Jug w ith Cladded Base  
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Fig. 18 Deep Pot w ith Cladded Base  
 
 
Fig. 19 Fry Pan With Cladded Base  
 
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Fig. 20 Sauce Pan w ith Cladded Base  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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