---
title: "Sourcing Kitchenware & Cookware"
summary: "Non-stick pans, knives, and silicone utensils. PTFE vs. Ceramic coatings."
category: "guide"
date: "2026-03-10"
author: "Withyou Trip Sourcing Team"
image: "/images/blog/sourcing-cookware-kitchenware-hero-unique.png"
---
# Heating Up: Sourcing Cookware
Phase 2. A massive category.
## 1. Key Categories
* **Cookware:** Fry pans, Pots (Aluminum, Stainless Steel, Cast Iron).
* **Knives:** Damascus steel, Ceramic knives.
* **Utensils:** Nylon, Silicone, Wood.
## 2. Coatings (The Non-Stick Debate)
* **PTFE (Teflon-like):** Classic, cheap, effective. PFOA-free is the standard now.
* **Ceramic (Sol-Gel):** "Green", eco-friendly, but loses non-stick properties faster (6-12 months).
* **HexClad style:** Hybrid etched stainless steel. Very trendy.
## 3. Production Hubs
* **Yongkang:** Aluminum non-stick pans (pressed/forged).
* **Yangjiang:** The "City of Knives". 90% of Chinese knives come from here.
* **Jiangmen:** Stainless steel pots.
## 4. Handles
* The pan body is standard. The **Handle** is where you differentiate.
* Soft-touch (Bakelite with silicone coding) vs. Stainless Steel (Riveted).
## Summary
For knives, ask about the steel hardness (HRC). A good kitchen knife should be HRC 56+. Cheap ones are HRC 52 and go dull in a week.