In normal cooking, highly aggressive ingredients are commonly used: tomatoes, salt, vinegar, different spices, etc. Some recipes require slow, long cooking in combination with high temperatures. Furthermore, pots and pans are often used as containers to store leftovers (from stove to fridge), a habit that prolongs the time of exposure of the coating to aggressive solutions. Under these circumstances, there is always a risk of corrosion, leading to blistering, undermining and peeling off.
In the houseware industry there are very few standards with regards to corrosion resistance that are “generally accepted”. Usually these tests cover only a part of the usage or are related to the material of the body. As a result, coatings- and houseware manufacturers have created specific tests (or combinations of different tests) on the basis of their own experiences.
