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My stainless steel cookware made in China has black stuff in the bottom of it when over heated. Is it really stainless steel, and is it safe to use for cooking?
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Anything made in China is suspect and most likely inferior and/or defective. The Chinese make crappy steel, and a good part of it comes from individual back yard smelters where the peasants melt down their old cooking pots and plow blades. As a result, Chinese steel is full of impurities.
What you have is probably a very inferior grade of steel and personally, I would toss the stuff and get something decent. Cheap stuff from China is no good at all.
The black stuff is probably food that has become carbon. I would say they are safe, but with the cheap stainless being so thin, you really have to cut your heat back when using them. You will have to scrub the black off the pot or it will just get worse everytime you use it.
It would be better if you just invested in a quality set of cookware that will last you the rest of your life.
Another option would be to cook with cast iron if you need high heat for cooking.