New pots and pans

Purity of Food Cooked in Stainless Steel Utensils (14039)

An extensive program of cooking operations using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19%Cr/9%Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufacturers and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release.

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