The Cookware Valley

thecookwarevalley

is stainless steel cookware non toxic

Is Stainless Steel Cookware Non-Toxic? Read the Facts of 2023

In the kitchen, stainless steel has become a common choice. It can withstand corrosion from acids in meats, milk, fruits, and vegetables. Stainless steel cookware is easy to sanitize and incredibly lightweight. But the main concern about stainless steel is that; is stainless steel cookware non-toxic.

Stainless steel is PFAS-free and generally considered safe to cook and bake on. If you cook or bake acidic foods (such as tomato sauce) or heavily salted foods for an extended period, nickel, chromium, and iron can leach into your food at safe levels.  

Let’s explore what factors are important to make stainless steel non-toxic, its different chemical compositions, and its health impact.

What Makes Stainless Steel a Healthier Choice?

Browning ingredients to perfection is easiest in stainless steel pans and surfaces, which are also more resistant to slips and spills than nonstick options. In contrast, to cast iron, stainless steel is a non-reactive metal that won’t impart a “tinny” flavor to highly acidic dishes. Additionally, stainless steel pans and pots like Cuisinart have a slim profile, allowing for more precise temperature control. A stainless steel sauté or fry pan by All-Clad is the most versatile tool for the home cook. Stainless steel browns meat easily and contributes to the development of rich flavor in pan drippings, making it a good choice for preparing a wide variety of proteins, especially chicken. For browning and caramelizing vegetables, a stainless steel pan is ideal.

Toxicity of Stainless Steel Cookware

Let’s begin with the question of whether or not the cooking surface of stainless steel cookware is safe.

As long as the alloy contains at least 16% chromium, stainless steel is considered food safe and non-toxic.

This chromium content keeps the cooking surface hard and non-reactive, keeping harmful bacteria out and preventing heavy metals from leaching into the food.

However, a small amount of chromium and nickel are released into food using stainless steel cookware.

What Factors Impact the Toxicity?

Various factors impact the toxicity of stainless steel cookware including:

  • The type of steel used.
  • The acidity of the food being cooked.
  • The length of time the pot or pan has been used.

In most cases, the trace amounts of chromium and nickel that leach into food from stainless steel are too low to be considered a health risk.

Chromium and nickel are both necessary minerals. Humans only need trace amounts of nickel, and excessive chromium is harmful. However, according to The National Sanitation Federation (NSF), the parts of these substances released by stainless steel that contain them are so small that they do not pose any danger to most people.

It’s important to note that chromium and nickel can cause health problems for some people due to allergies and sensitivities, respectively.

In most cases, leaching from stainless steel cookware is not high enough to cause allergic reactions. Some people have mild reactions to chromium, but those with severe reactions should not use stainless steel cookware. And those who have an allergy to nickel should only use an alloy with no nickel.

Therefore, we know that stainless steel does not harm human health in and of itself. Only people with known sensitivities to chromium or nickel should avoid its use.

On the other hand, as we’ve already established, stainless steel pans aren’t made entirely of stainless steel. There are additional components within them. Toxicity concerns may also arise from the use of these other materials.

The worry is that even though the amount released from stainless steel cookware is usually minimal. The presence of these elements like titanium, aluminum, and copper in our bodies may become too high, especially since we already get these from food.

Toxicity of Elements in Stainless Steel Cookware

As we discussed, some stainless steel cookware is “titanium-infused,” meaning it uses titanium nano-particles. Due to a lack of information sharing, consumers may need help determining if their cookware contains nano-titanium particles.

The number of times it has been used affects the amount of chromium and nickel that leaches into food from stainless steel cookware, as determined by scientists.

The presence of nano-particles raises concerns because new evidence suggests that nanotechnologies may pose toxicity risks. The issue is that we can’t predict the consequences. There is still a lot of mystery surrounding the effects of radiation on the human body, especially after prolonged exposure.

There’s evidence to suggest these titanium nano-particles could be harmful to humans because of the differences in their chemical and structural properties due to their diminutive size.

Therefore, we cannot confidently state that any stainless steel pan containing nano-particles is non-toxic. Evidence is still limited, and more research is needed.

What Are The Issues With Aluminum In The Stainless Steel Cookware?

Remember that most stainless steel cookware has a layer of aluminum (or copper) between the cooking surface and the exterior surface.

If the pan is of high enough quality, the aluminum core will not be compromised, and the aluminum will stay safely contained. That means this cookware may be risk-free to use.

Aluminum in low concentrations is generally safe. However, the risk of these metals leaching into your food can be eliminated by promptly replacing any damaged cookware. Don’t use any aluminum or pans that have been dented, pitted, or otherwise damaged.

If consumed frequently, aluminum in food may cause various health issues over time. Using aluminum or stainless steel cookware that has had the aluminum coating worn away could exacerbate this issue.

Remember that metals can potentially leach into your food from cooking at high heat or cooking more acidic foods like tomatoes or tomato sauce.

Stainless Steel Cookware Effects On Your Health?

When all of these factors are considered together, it becomes clear that cooking with stainless steel does not pose a significant risk to one’s health.

People with sensitivities or allergies to chromium or nickel are the only ones who should avoid these metals. Some people may get rashes from handling and cooking in these pans, prompting them to seek medical attention from a dermatologist.

Because it is contained within the structure and does not come into contact with food, the aluminum used in stainless steel cookware typically poses no health risks. However, it can leak out of broken pans and pose a health risk if the substance is exposed.

Considering how pervasive aluminum is, everyone takes in and exhales a little bit every day. However, the amount of aluminum in food and cookware is likely low, and most of it is eliminated from the body without being absorbed.

Despite widespread belief to the contrary, no credible research has found a connection between exposure to aluminum in food or cookware and memory loss, Alzheimer’s disease, or any other form of dementia. Occupational exposure is more likely to be to blame than ingestion.

It would help if you kept in mind that aluminum in stainless steel cookware is not likely to be a significant source of aluminum. You can reduce your exposure to aluminum by not using aluminum cookware (check the condition of your stainless steel cookware to ensure the aluminum is undamaged) and by avoiding processed foods, excessive tea consumption, and other potential exposure routes.

Coatings that Harm Human Health

Nano-titanium and nonstick PTFE coatings, which are sometimes applied to stainless steel cookware, are two examples of additives that may harm human health.

Evidence suggests that titanium nano-particles may contribute to oxidative stress, inflammation, genotoxicity, metabolic change, and even carcinogenesis; however, more research is needed before definitive conclusions can be drawn.

Cancer, reduced vaccine response, inflammation, hypertension, and preeclampsia are some health effects linked to PFOA and other PFAS (possibly but inconclusively including Gen X used to replace it).

When heated to temperatures above 260 degrees Celsius, PTFE coating emits toxic fumes that can be harmful to humans (causing flu-like symptoms known as polymer fume fever) and fatal to small animals.

Is Stainless Steel Cookware Production Has Any Effect On The Environment?

There is significantly less material going to waste during the production of stainless steel. Furthermore, many industries are finding new uses for waste products, bringing us one step closer to fully closed-loop circular systems.

Over half of the energy used and the amount of carbon dioxide released in steel production have dropped since the 1960s. The environmental impacts of this industry are much lower than they used to be. More work still needs to be done, especially in switching entirely from fossil fuels for electricity production.

What types of stainless steel are non-toxic?

In terms of nickel exposure, stainless steel 18/0 is the most secure. It is, however, more prone to corrosion and more expensive. Food containers are frequently made of 200 series stainless steel. While less high quality than the 300 or 400 series, it is still considered food grade.

Is it healthy to cook with steel?

Even if you cook acidic foods like rhubarb, apricots, or tomatoes in nickel-containing stainless steel cookware that won’t rust, you won’t get much more nickel in your diet. Like iron, small amounts of chromium are good for your health, but too much cannot be good.

What could go wrong with stainless steel?

Studies have shown that some of the ions given off by stainless steel devices can kill or damage enzymes and proteins and cause allergic reactions. Alloys made of stainless steel can have nickel, chromium, molybdenum, iron, carbon, and other metals.

What should you avoid when working with stainless steel?

7 Stainless Steel Cleaning Products You Should Never Use

  • Powders for scouring
  • The steel wool.
  • Bleach and other chlorine-containing products.
  • Windex and other ammonia-based glass cleaners.
  • Tap water, particularly if it is hard water (use clean distilled or filtered H2O instead)
  • Cleaners for the oven.

Is stainless steel harmful to food?

It is chemically inert, and its constituent metals have no significant reaction with or transfer to food. Stainless steel is also non-toxic and can be made into smooth, non-absorbent surfaces, equipment, and utensils that can be cleaned, disinfected, and sterilized without risk of corrosion.

Is stainless steel free of bacteria?

Stainless steel naturally has no antimicrobial properties and can harbor dangerous bacteria for days.

Do toxic chemicals exist in stainless steel?

Stainless steel is a low-carbon, iron-based steel alloyed with other metals to reduce corrosion and increase strength. It is always at least 10% chromium. Nickel, manganese, aluminum, silicon, and sulfur are examples of other metals.

Conclusion 

Cooking with stainless steel is a breeze because of how adaptable, durable, and efficient it is. Millions of people use it daily to prepare meals at home and in restaurants. People with a severe nickel allergy can use stainless steel cookware that does not contain nickel.

I hope this article helped you to answer the question; is stainless steel non-toxic? If you have any queries, pen them down in the comment section.

Leave a Comment

Leave a Comment