Is stainless steel (SS) cookware safe to use?

Safety of Stainless Steel Cookware

Stainless steel cookware is generally safe for most individuals, though it can release small amounts of nickel and chromium into food during cooking, particularly with acidic foods and longer cooking times.

General Safety Profile

Stainless steel cookware is widely used in both home and commercial kitchens. According to current evidence, the safety considerations include:

• Metal leaching occurs but is typically below harmful thresholds for most people
• New cookware releases more metals than well-used pieces
• Acidic foods increase metal release

Metal Release from Stainless Steel

Research shows that stainless steel cookware can release metals into food during cooking:

• Nickel and chromium are the primary metals released 1
• Metal release increases with:
  • Longer cooking times (significant increases after 6 hours) 2
  • Acidic foods (like tomato sauce) 2
  • New cookware (leaching decreases with repeated use) 2

In a 2013 study, researchers found that after 6 hours of cooking tomato sauce, nickel and chromium concentrations increased up to 26-fold and 7-fold respectively, depending on the grade of stainless steel 2. However, metal leaching decreased with sequential cooking cycles and stabilized after the sixth cooking cycle.

Health Implications

For General Population

For most people, the amounts of metals released from stainless steel cookware are below levels that would cause health concerns:

• The American Cancer Society guideline indicates that while there are concerns about substances released from cookware, "long-term impacts of exposure to these chemicals on cancer risk in epidemiologic studies are lacking" 3
• The amounts of nickel and chromium released are generally below known allergy-triggering thresholds 1

For Nickel-Sensitive Individuals

People with nickel allergies may need to take special precautions:

• Early research (1992) suggested that nickel-sensitive patients should switch to alternative cookware materials 4
• However, more recent studies (1998,2017) found that for most nickel-allergic individuals, high-quality stainless steel cookware is safe to use 5, 1
• The 2017 study noted that "under common conditions, the use of 18/10 stainless steel pots is considered to be safe for the majority of nickel-allergic and/or chromium-allergic subjects" 1

Practical Recommendations

To minimize metal leaching from stainless steel cookware:

• Use high-quality stainless steel (18/10 or grade 316)
• Avoid cooking highly acidic foods for extended periods in new stainless steel cookware
• Consider "seasoning" new stainless steel cookware by using it several times before using it for acidic foods
• For individuals with severe nickel or chromium allergies, consider alternative cookware materials such as glass, ceramic, or enameled steel

Alternative Cookware Options

For those concerned about metal leaching, the American Cancer Society notes that "consumers who are concerned about possible harm from these exposures can choose glass or metal storage containers and cookware" 3.

Conclusion

While stainless steel cookware does release small amounts of metals into food, particularly with acidic foods and longer cooking times, the levels are generally considered safe for most people, including those with mild nickel or chromium allergies. Only individuals with severe metal allergies may need to consider alternative cookware materials.