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Investigation: The Jiangsu Provincial Quality Inspection Institute, which conducted the risk monitoring of the kettles, clarified that besides the standard "SN/T2829-2011," they also referred to a method capable of detecting manganese, "JY/T015-1996." This method was not mentioned in the final public report, and the reason for the omission was not explained.

Expert Opinion: Professor Li Guangqiang from Wuhan University of Science and Technology explained that "high manganese steel" has a higher manganese content and less nickel compared to "304 stainless steel." While it may have slightly lower corrosion resistance and a less bright appearance, it is widely used due to its cost-effectiveness. He also noted that many cutlery sets abroad are made from high manganese steel, and it is safe for use in everyday environments, provided it is produced by reputable manufacturers.

Manganese Intake and Safety: Nutritionist Wen Jing from Henan Provincial People's Hospital stated that manganese is an essential element for the human body, playing a crucial role in bone development. The toxicity of manganese is much lower than that of lead, arsenic, cadmium, and nickel. The recommended daily intake for adults is 3.5mg, with a tolerable upper intake level of 10mg. Manganese poisoning cases are rare and usually result from occupational exposure, not diet, as the human body absorbs only 1% to 5% of ingested manganese.

Industry Standards: The lack of specific national standards for stainless steel grades used in food containers and the amount of manganese leaching has left room for such controversies. The Jiangsu Provincial Quality Supervision Bureau has suggested improvements, including the establishment of health and safety indicators for materials in contact with food and the revision of stainless steel product health standards.

*This article is an adaptation of the original Chinese article from Dahe Daily, aiming to provide a clearer understanding of the concerns surrounding stainless steel kettles.