Stainless steel products for food are divided into two categories according to their use. One category is tableware containers, which refer to stainless steel utensils used to hold food, namely pots, bowls, pots, etc. There is also a category of stainless steel tableware, which is commonly used in daily contact with knives, forks, spoons, chopsticks, and other tableware that directly contact food.

The main safety issue of stainless steel for food contact is the migration of heavy metals. Generally, stainless steel products do not pose a food safety risk during the process of holding, cooking, or contacting food. When the heavy metals transferred from stainless steel products during use exceed the limit, they may endanger human health.

"430 stainless steel is not food grade. 430 stainless steel is ferritic stainless steel, with magnetism, and is also known as stainless iron. It is commonly used as cutting tools (wear-resistant and hard) for tableware. Currently, austenitic stainless steel (without magnetism or with micro magnetism) is commonly used. For example, 201, 202, 301, 304 (with good corrosion resistance of austenite), so using 430 stainless steel for tableware is not very safe because 430 stainless steel has poor corrosion resistance."

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