Updates: Read these more recent articles:
Is Stainless Steel Toxic?: Read This Before Throwing Away your Pots and Pans
Does Stainless Steel Leach into Water?
Since I receive so many questions on this blog pertaining to products made from stainless steel, I thought I’d give you some background about what stainless steel is and how it leaches into various foods and beverages.
Steel is used to make a wide variety of industrial, construction, and consumer products. The largest use by far for consumer products is to make auto bodies and “tin cans” (actually made of steel with a very thin protective coating of tin), although it is also used to make appliances, cutlery, flatware, razor blades, cookware, water bottles, and many other items.
What Steel is Made From
Steel, by definition, is made primarily from iron. Iron is a naturally-occurring metallic element. It is rarely found on the surface of the earth because it oxidizes readily in the presence of oxygen and moisture, and disintigrates into rust. Iron used in products, such as cast iron, is made from the iron ore hematite, from which oxygen has been removed by heating to high temperatures. So when a product is made primarily from iron, it will naturally rust.
Pure single crystals of iron are very soft, so other metals are added to strengthen it. These are called “alloys”. Alloying iron with small amounts of other metals and carbon produces steel, which can be 1,000 times harder than pure iron.
There are two basic types of steel: carbon steel and stainless steel.
The type of steel used to make auto bodies, cans, cutlery, and woks is plain carbon steel, produced by the Basic Oxygen Furnace process. You can easily tell that it is carbon steel because it turns black over time and easily rusts when exposed to air and moisture. Made simply of iron with 0.1 to 1.2 percent carbon and even less manganese, carbon steel can be recycled and often contains a minimum of 25 percent recycled content whether it is so labeled or not. The Electric Arc Furnace process, which is used to produce steel shapes such as railroad ties and bridge spans, uses virtually 100 percent recycled steel.
Most consumer products made from steel, however, such as cookware and bakeware, cooking utensils, and flatware, are made from stainless steel, which has a special ability to resist stains and corrosion (so it doesn’t rust or turn black). The average stainless steel object is made of about 60% recycled material of which about 40% originates from products consumers have recycled and 60% comes from manufacturing processes. (The Recycling of Stainless Steel” International Stainless Steel Forum. 2006)
In metallurgy, stainless steel is defined as a steel alloy with a minimum of 11% chromium content by mass. The addition of chromium prevents the corrosion that causes rust, and also prevents stains, thus the name “stainless steel.”
The chromium–and this is an important point with regards to metal toxicity–forms a layer of chromium oxide over the steel when exposed to oxygen. This layer is impervious to water and air, protecting the metal beneath. This layer quickly reforms when the surface is scratched, so when a food or beverage or your body comes in contact with stainless steel, what it is actually contacting is chromium.
There are more than 150 grades of stainless steel, of which fifteen are most common. In addition to chromium, nickel and manganese are added to some alloys.
More than 70% of stainless steel production is of the 300 series, which produces a particular crystalline structure called “austenitic.” These contain a maximum of 0.15% carbon, a minimum of 16% chromium and sufficient nickel and/or manganese to retain their crystalline structure.
These stainless steels are named by their chromium and nickel content. The common composition of 18% chromium and 8% nickel is known as 18/8 stainless. 18/0 and 18/10 are also available.
The most common grade is Type 304, which is 18/8 stainless steel.
The second most common is Type 316, called “surgical stainless steel” for food and surgical stainless steel uses. In addition to chormium and nickel, surgical stainless steel also contains molybdenum to prevent specific forms of corrosion and help maintain the cutting edge. Three hundred sixteen surgical steel is used in the manufacture and handling of food and pharmaceutical products where it is often required in order to minimize metallic contamination.
Type 440 is used to make knives, as it holds a sharp edge well.
| SAE | % Cr | % Ni | % C | % Mn | % Si | % P | % S | % N | |
|---|---|---|---|---|---|---|---|---|---|
| 304 | 18-20 | 8-10.50 | 0.08 | 2 | 0.75 | 0.045 | 0.03 | 0.1 | – |
| 316 | 16-18 | 10-14 | 0.08 | 2 | 0.75 | 0.045 | 0.03 | 0.10 | 2.0–3.0 Mo |
| 440A | 16-18 | – | 0.60-0.75 | 1 | 1 | 0.04 | 0.03 | – | 0.75 Mo |
| 440B | 16-18 | – | 0.75-0.95 | 1 | 1 | 0.04 | 0.03 | – | 0.75 Mo |
| 440C | 16-18 | – | 0.95-1.20 | 1 | 1 | 0.04 | 0.03 | – | 0.75 Mo |
Leaching of Metals from Stainless Steel
Despite the fact that stainless steel has an outer protective layer that reforms almost immediately when the metal is scratched, iron and nickel do leach through this layer, resulting in the leached of all three metals into food and beverages.
I searched for studies that would show leaching of metals from stainless steel and found one that I could purchase for $34, so I bought it: Bulletin of Environmental Contamination and Toxicology: Leaching of Heavy Metals (Chromium, Iron, and Nickel) from Stainless Steel Utensils in Food Stimulants and Food Materials.
It’s from 1994, but stainless steel is stainless steel.
They tested a variety of stainless steel tumblers and bowls used in India, some new and some used.
Foods of various pH were tested for the leaching of iron, chromium, and nickel.
| item | pH |
| Distilled water | 7.00 |
| 5% Sodium carbonate | 11.50 |
| 5% Acetic Acid | 2.11 |
| Tea | 6.65 |
| Coffee | 6.50 |
| Milk | 6.88 |
| Curd | 4.30 |
| Fruit juice | 4.20 |
| Lemon pickle | 2.55 |
Their findings:
- Iron, chromium and nickel were all found to leach into both alkaline and acidic foods and beverages, while none of the metals leached into distilled water.
- Leaching of iron, chromium and nickel was observed from both new and old utensils.
- Leaching of iron occurred in all foods.
- Leaching of nickel occurred in curd, fruit juice and pickle (more acid)
- Leaching of chromium occurred in milk, coffee, and tea (only slightly acid)
Thus, the study concluded “stainless steel utensils may put reasonable amount of iron and chromium trace element in diet. The concentration of nickel leach out in food products probably do not constitute hazard to consumer as the amount of nickel eleaced out is lower to that of recommended values of EPA (0.02 mg/day).”
It also noted, “There are many factors which probably effect the release of iron, chromium and nickel in food. These will include stainless steel surface area of contact, physical nature of surface area, pH of food products, its temperature, time and contact, agitation, chemical composition of steel alloy and presence of organic chelating constituents like citric acid, tartaric acid and oxalic acid.”
So there is a wide spectrum of possible leaching that could occur.
My philosophy is to apply the “precautionary principle” and avoid potentially toxic chemicals whenever possible. Since cookware and water bottles exist that do not leach these metals, I prefer to use and recommend those that do not leach toxic substances.
Here is a whole list of other studies that have data on the leaching of metals into food and beverages:
Brittin Helen, C and Nossaman, Cheryl E (1986) Iron content of food cooked in iron utensils. J Am Diet Assoc 86:897-901
Buhler DR (1973) Environmental contamination by toxic metals, heavy metals in environment: Seminar Conducted by Water Resources Research Institute, Oregan. EHC, Nickel (1991), WHO, Geneva, 108
Inoue I, Ishiwala H and Yoshihira K (1988) Aluminium levels in food-simulating solvents and various food cooked in Alpans. J Agric Food Chem 36:599-601
Joel Kuligowski and Kopal M Halperin (1992) Stainless steel cookware as a significant source of Ni, Cr and Fe. Arch Environ Contam Toxicol 23:211-215
Krishnamurti CR, Vishwanathan Pushpa (1991) Toxic metals in Indian environment. Pub. Tata MCGraw Hill Publishing Co. Ltd., New Delhi, India.
Mosironi R (1973) International Studies on Trace Elements in etiology of cardiovascular diseases. Nutr Rep Int 7: 51-59.
Offenbacher Esther, G Pi-sunyer, F Xavier (1983) Temperature and pH effects on the release of Cr from stainless steel into water and fruit juices. J Agric
Food Chem 31:89-92
Ohkubo Noboru, Kate Takashi, Koshiola Kyoko, Miyazaki Genichi (1983) Dissolution of Cr from stainless steel tablewares. Hokuriku Koshu Eisei Gakkaishi 10:
22-23.
O’Neill NC, Tanner MS (1989) Uptake of Cu from brass vessels by bovine milk and its relevance to Indian Childhood Cirrhosis. J Pediatr Gastrointerol Nutr
9: 167-172
Reilly C (1985) The dietary significance of adventitious Fe, Zn, Cu and Pb in domestically prepared food. Food Additives and Contaminant 2:209-215
Stoewsand GS, Stanner JR, Kosikowski FV, Morse RA,
Bache CA and Lisk DJ (1979) Cr and Ni in acidic food and by product contacting stainless steel during processing. Bull Environ Contam Toxicol 21: 600-603.
U.S. Department of Health and Human Services (1991)
Toxicological profile for nickel, Agency for toxic substances and disease Registry,Atlanta, Georgia.
Van-Schoor O, Deelstra H (1986) The influence of home preparation and eating habits on daily Cr intake. Trace Elem Anal Chem Med Biol Proc Int Workshop 4th
(Pub 1987, 165-168)
Venugopal B and Luekey TD (1978) Metal toxicity in mamnals I I . Chemical toxicity of metals and metalloids. Plenum Press, New York.
I am currently building a roasting basket for a pig roaster / open fire pit cooking . The stainless steel is1/4 inch rods to be fashioned into the basket. I was told that the stainless steel is not polished. Should I use this product for cooking food with or, should I only use polished stainless steel for making this particular basket? My worry is food will be contaminated.
The important thing is to make sure it is food grade stainless steel. I’m not sure whether or not food grade stainless steel can be unpolished. Galvanized steel should not be used for cooking.
No one is talking about how stainless steel is treated. Most water bottles are electro polished. There is a much better way but slower and more labor intensive. That is polishing to a mirror finish which creates a protective layer and dramatically reduces leaching of all metals. There is a bottle to be soon released done this way called : THE BEST CANTEEN.
I’ll keep an eye out for this and would love more information.
Was “The Best Canteen” ever released?
Hi! This is my first visit to your blog! We are a group of volunteers and starting a new project in a community
in the same niche. Your blog provided us useful information to work
on. You have done a extraordinary job!
Thank you 🙂
I don’t know where to put this but it is relevant because it’s about surgical steel and nickel allergy. I had open heart surgery at the famous Mayo Clinic in Rochester, MN. In my consultation with the surgeon, I told him that I have a severe allergy to nickel and that he could not bind my ribs back together with surgical steel. He said, “That’s what we use.” I told him I was apprehensive then and he asked me what my symptoms were. I told him and he postponed the surgery while he sent me for consultation to the Allergy/Dermatology doctors. They researched quickly and found an adult women with a nickel allergy for whom they used surgical steel and she had chronic pain in the chest until they removed the sutures a year later. He told me he had used a poly fiber material in babies and children. So I am the first adult woman at the Mayo who received this alternate material. I have heard that 15-20% of the population has a nickel allergy; most people don’t know it. Surgical Steel and Stainless Steel have nickel in them.
Thanks so much for sharing this. You put it in the perfect place.
Debra,
Thank you for an awesome blog.
Is there any regulation for importing 18/0 flatware from China? Is there any certification compliance?
Thanks
I have no information on this.
Is there a recommendation for flatware? Isn’t most of it Stainless?
Most is stainless steel. I personally use silverplate.
There certainly is still much to learn about how all the substances we are exposed to can affect our bodies.
For me to write a whole dissertation about these three heavy metals is beyond the scope of this blog. But in fact, I am working on writing just such information that will be coming soon elsewhere.
Scientists DO study the pathways through which materials and substances enter the body and certainly there are some routes that are more toxic than others.
And I agree that our bodies need certain substances in certain amounts to be healthy, but that doesn’t mean they are safe in the extreme exposures we have to them as a result of exposure to industrial products.
A full answer to your question will need to wait for another day.
White wine I have heard is linked to breast cancer. Isn’t it aged in stainless steel tanks? It is acidic. Hulda Clark in her book The Cure for All Diseases says prostate cancer is related to high nickel levels in men’s bodies.
I am not familiar with how white wine is made nor am I familiar with Hulda Clark’s book. Does she reference in her book studies that support the link between nickel and prostate cancer? Is there evidence that stainless steel is the source of the nickel?
Hi, Debra.
Great article–thanks so much for your thorough research!
I have a question about storing coffee GROUNDS –not brewed coffee–in a stainless steel container. I just purchased the Planetary Design Airscape Stainless Steel Coffee Canister to store my ground coffee. What attracted me to the product was the pressurized compression-type lid that forces all air out of the container to keep the grounds fresher longer. BUT…as I was washing it, I noticed it said, “Made in China” on the bottom, which got me wondering if lesser quality stainless steel could leach anything into the grounds. After reading your article, I see that all stainless steel can leach contaminants into liquids, but was wondering about leaching into solids such as coffee grounds. Any info would be much appreciated! 🙂
Personally I don’t store anything in standless steel or cook in stainless steel.
What do you use for cooking then? Thanks
Xtrema Cookware and Le Creuset.
Hi, do you have any update on Xtrema and LC? Xtrema has been shown to contain a number of heavy metals, mostly in the glaze (some in the ceramic substrate). It also appears that the claim of “FDA approved” on their website has been forged….the FDA says they have not given their approval.
LC has tested positive for some amounts of lead and cadmium in some of their products…mostly the ones made in China. Certain colours have more metals than others.
See Tamara Rubin’s site for more info.
You can read about both Xtrema and Le Crueset in my Ultimate Guide to Non-Toxic Cookware.
What type material do you recommend for storing water? I carry a stainless water bottle from the Tiger Corporation around with me all day, which is made in China. I want something light and portable. Any suggestions?
Studies show that stainless steel does not leach into plain water. I think its okay to use stainless steel for just water but its best to make sure it is from a high-quality, reputable brand.
Read more here.
It is amazing that this article from 2010 continues to attract hits and useful comments. I found the article because I wanted to understand the level of lead content in stainless steel. One comment expressed concern about hot water heaters. Glass-lined steel tanks are certainly available in water heaters. I just had one installed last month.
One should understand that hot water tends to dissolve the coating of orthophosphates added to water by your water agency to minimize the leaching of lead and copper from your water pipes. When drawing water for drinking or cooking, avoid the hot water tap. If the hot and cold water valves are connected to the same faucet orifice, run the cold water a couple of seconds to flush out any standing water that may remain from previous hot water use. In a good urban water system the water lead level at your tap should be less than 1 part per billion (one microgram of lead in one kilogram of water). There is probably an aerator on your faucet. This blend air into the water to give a full flow while reducing water use. Since the insert also acts as filter it can collect detritus, including lead stuck to other metals. If the insert is metal it should be replaced with a plastic device.
Hi Debra,
I’ve been using the same stainless steel buckets for my dogs water for over 10 years. The obviously they always contain water. Can anything have leached out over that time in sufficient quantities to make my dogs ill?
Thank you
Regards
Amanda
Yes, but it would be an illness that would happen in the future, after years of accumulation in his body. Like it takes 30 years of smoking cigarettes to develop cancer.
I’m wondering if my dogs’ seizures were initiated by exposure to stainless steel bowls from China. There are some indications that this is the case, i.e. no seizures since I switched them to US made/tested Basis stainless steel bowls last month. Do you have any information on what contaminants might be in Chinese stainless steel, even “food grade”?
I have no information on this.
I was trying to find safer alternatives to carry my distilled water around and was researching different food grade stainless steels bc I was concerned about leaching. I came across your article and found all my answers. I absolutely loved reading it, and totally appreciate the time, energy, and love you put into your investigation and reporting. The study you were able to find and purchase was a great share. Thank you!!! I will definitely be back on later to browse your site for more insightful knowledge.
Hi Debra,
Can you recommend an insulated travel mug for coffee?
Thank you,
Lisa
I don’t know of one and can’t even imagine how one would be made. Readers, any ideas about this?
Love this info. I just bought a porcelain hot and cold.
I use these: http://us.keepcup.com/keepcup-series/changemakers-brew-cork-series/espresso.html
https://us.keepcup.com/about-us?country=United%20States#
They are not insulated but you could maybe get or make a cover for the outside? Etsy? The glass is quite thick. I use the ones with the rubbery (removable) grips. They also sell some with cork grips. They say don’t remove the cork but it DOES remove. I rinse it with warm soapy water and dry very well. However I went back to the rubbery grips as I like them better. The cork has a corky smell which bothered me and I was concerned about them getting mold.
I believe you can also buy ceramic coffee mugs. Again, they probably wouldn’t be insulated. Just drink your coffee fast? Just kidding! 😉 Who does that? 😀
Hi Debra,
I just discovered your blog and love it! What are your thoughts on a safe ice tray?
Well, your choices are plastic, silicone, or metal. All have drawbacks, but this is not a major exposure. Use any one of them and reduce your exposures to more toxic things like pesticides and carpet fumes.
I read your article with great interest I have just started distilling all the water I consume and obvioulsy wish to carry some when I leave the house .
When you said
Since cookware and water bottles exist that do not leach these metals,
I was wondering if these included bottle made from 304 food grade and 316 surgical grade stainless steels. Steel being far more rugged than glass and of course I do not trust any plastic.
Also might I ask you views on titanium bottles.
There is issue of avoiding certain things whilst cooking. Obviously non-stick pots and pans are OUT. Leaving only steel what do you recommend when it comes to cooking.
I recommend glass bottles and ceramic or enamel cookware
HI! I have some Crow Canyon enamelware but I’m wondering about the concern of lead and Cadmium ect…?
Call the company and ask them. I’m not familiar with this brand.
What are your thoughts of the YETI drinking cups? Also bad for you?
Hello Debra and thanks for sharing all this information, as it can help everyone!
I got a stainless steel coolander (bowl type) at ikea to wash my greens and veggies with more ease as we grow them, but now I think I will contaminate them with metals. Unfortunately we are some of those people with stainless everywhere, which leads me to my next question, what would you do if the only prep surface you have is astainless steel table. I don’t put food on it but on a cutting board, however all the utensils, plates, pots, lids, everything has been on that table. We don’t have other option as we have water damage on the kitchen and can’t access it for now (it is currently isolated from the rest of the house with plastic until we get the resources to fix and replace). A table glass top would be expensive for us but and I saw a glass sheet at home depot that I could put on top of the table, but it may not be food smay:( what would you do?
Personally what I did was just replace all my stainless steel as I was able to afford to.
The longer the contact time, the more leaching occurs. So replace items with long contact time first (like cookware and water bottles and storage containers). I’m not so concerned about a minute or two of contact while you are chopping.
Talk about extreme. I was curious whether there was any leakage of metals from stainless steel, and thought your blog was great. However my understanding was that there was only a very low leakage and not one that would be at all harmful levels.
Yet the replies to comments sounds like you believe there is. And this comment above about not even washing food in a strainer or putting another utensil in something stainless steel is extreme and paranoid.
Other articles have said there is only minor leakage of nickel if the pan is dented or badly scratched. And that it would still be such a low level. That’s what I also got from this blog. Stainless steel is one of the better things to use compared to others.
Are you saying the levels leaked are high?
From a confused person
All the data I have at the moment is here in this blog.
I think I’ve been pretty consistently saying that it takes contact time for the leaching to occur, so putting food in a colendar or on stainless steel flatware is NOT the same as cooking tomato sauce in a stainless steel pot for hours.
I myself have removed all stainless steel cookware from my kitchen. I still have a set of stainless steel chef-type serving utentils and measuring cups, but that’s all.
I’m actually going to be cleaning up this post and taking another look for more evidence soon.
hi Debra I love your blog and investigation … I have already got the same knowledge from different sources… but as you were thinking about cutlety leaching heavy metals to our food i have to tell you about dr Hulda Clark books you can have in pdf free from her website She investigated how heavy metals are comulated in our body… and unfortunately she proved that stainless steel cutlery gives us enough nickel to be ill in some cases. I recomend to everyone to read her books. xx
I would agree in some cases there would be too much nickel exposure from stainless steel.
I want to be clearer about this.
For the average person, using stainless steel cutlery would not add a significant exposure of nickel to cause a problem in the same way a stainless steel pan would be an exposure. A stainless steel pan would be a much greater exposure and should be the first exposure to eliminate. From questions to this blog I see many people being concerned about minute exposures while not eliminating the major exposures.
For someone who is sensitive to nickel, any exposure could be too much and they should eliminate all exposures regardless of size.
“(…)while none of the metals leached into distilled water.” Does that mean that drinking distilled water out of an 18/8 SS water bottle is unproblematic in regards to leaching (just got an 18/8 SS Klean Kanteen water bottle that I drink distilled water out of)?
“Since cookware and water bottles exist that do not leach these metals, I prefer to use and recommend those that do not leach toxic substances.” It would`ve been nice if you mentioned some examples.
Thanks a lot for the article!
None of the metals leached into distilled water was the result of this particular study. However, years ago Rodale Press found metals leaching into distilled water from stainless steel distillers, which gave me the first clue about stainless steel leaching. Unfortunately this was way before internet and I no longer have the study and couldn’t get a copy from Rodale Press, so I don’t have substantiation for this.
But distilled water is also known as “thirsty water” because it is pristine. Water “picks up” minerals and other elements as it moves through the environment. Water by nature does not like to be clean.
So my educated opinion is that distilled water placed in any container will actually cause that container to leach.
For my recommended water bottles see DDebra’s List | Water | Bottles
Hi there—
Is there any reason why I should not let my baby play with stainless steel toy cookware from IKEA? Here’s the link: http://www.ikea.com/us/en/catalog/products/00130167/
We’re not cooking in it. Just being careful before I give it to her. Thanks!
My only precaution is that she shouldn’t put it in her mouth for long periods.
Hi, I was wondering what you thought about these teething toys ?? “Kleynimals”…it’s a 100% food grade stainless steel – 304 stainless, also known as 18/10, sourced in the USA
https://kleynimals.com/metal-toy-keys-for-babies/
It’s very popular in my non-toxic mom’s group but after reading your article I’m not so sure…
thanks!!
Personally I wouldn’t put standless steel in my baby’s mouth for hours on end. I suggest wood teething rings.
Thank you for this thoroughly researched article. I have been looking for a stainless steel french press and I can’t seem to find one that isn’t made in China and after reading your piece, I hesitate to purchase a SS one regardless of where it is manufactured. As well, all of the glass ones are made with the Borosilicate glass. The ceramic one I found was also made in China, so the chances that the glaze is full is lead are pretty high. I have to say, for those of us diligently trying to live a life as toxin free as possible, it is harder and harder to do so. I am completely bummed! Again, thank you so much for this!
I have a french press and I chose the borosilicate glass.
I have a question – we were given flatware and it’s marked “Stainless” “China” on the back. Not “Stainless Steel”. They feel cheaply made and I’m wondering, are they in fact stainless steel, or in any way harmful to us? Any thoughts?
I have no way of knowing if a specific set of stainless steel flatware made in China really is stainless steel or not.
I just bought lunchbots insulated container to keep food hot for 6 hours. If I use it to keep soups and Mac and cheese warm, do you think it would be dangerous for my 4 year old? If so, what do you recommend, as a container, to keep lunches hot? Thank you!
Sorry, to add to my previous question- Can the metals that leach from stainless steel, cause cancer? What are the health risks? Thanks again!
Yes metals can leach from stainless steel. Heavy metals can build up in your body can cause a whole list of health problems.
I think it would leach heavy metals. I personally wouldn’t put hot food in stainless steel for that period of time.
Unfortunately, I don’t know of a safe container to carry hot foods. Glass would be the best, but it breakable.
Another blogger has tested the effects of leaching from stainless steel as well as Le Creuset: https://thenaturalbabymama.com/your-home/kitchen/cookware/leach-testing-cookware-heavy-metals/
Something to note: certain types of glass (e.g., soda lime and borosilicate) also leach aluminum into food since both are made of aluminum.
Finally, quite a few Le Creuset cookware items are testing positive for cadmium and even lead: http://tamararubin.com/category/le-creuset/
I think there is a lot more research to be done on leaching before we can assume that ALL samples are leaching.
You are right that borosilicate glass is made with aluminum (80% silica, 13% boric oxide, 4% sodium oxide and 2–3% aluminium oxide), however that doesn’t mean it leaches. I’m studying more about glass leaching and I’m not ready to discuss this yet, but there are some variables about this.
More research to do 🙂
Debra, I just saw this comment. Do you have any more to share about aluminum leaching from glass? I’ve never heard this before.
Nothing more yet.
Would storing dry foods (rice,flour etc) too leach nickel?
I don’t have any scientific data on this but my logic tells me that it would. Because contact time has a lot to do with it. The greater the time spent in contact, the more leaching occurs.
What do you keep your spices/herbs in? If glass, what type of lid? Mine need to lay in a drawer, which means a tall glass jar on its side would result in the spices touching the lid. What to do?
I put my spices in a drawer too. I use stubby little jars from Penzey’s Spices. Click here then clcik on the SELECT button for the “B” jar and you’ll see the one I use. The lids are a very hard plastic. They said they have the jars made especially for them, but they don’t know the type of plastic. I’ve never noticed any outgassing in all the years I’ve used them. Hard plastic does not outgas like soft plastic. I have 8 jars across and 7 jars deep of these jars in one drawer. I like using a lot of spices!
Hi Debra,
Thanks for your thorough research. After reading all the negatives about using plastics for food storage I got rid of my plastic food containers. I switched to glass. However, I wanted something lighter and with less potential for breakage.
I bought some stainless steel bowels with covers from Kohls. I didn’t know until I received them that they were made in India. Now I’m afraid to use those.
What is your opinion of stainless steel bowels made in India? Would American made be safer. Are any brands safer than others? I hope this isn’t a redundent question for you.
I don’t use stanless steel at all, except where the food would have very brief contact with the steel.
I’ve already written everything I know about types of steel in this post. Of course al manufacturing may have impurities and cheaper manufactured materials may have more impurities than more expensive ones just based on the price of raw materials used.
American made stainless steel might have fewer impurities but it’s still stainless steel that can leach heavy metals.
Dear Sue,
Its extremely hurting to hear that products made from India are not safe. Please dont just comment without knowing about Indian manufacturing industry.
I am from India. Most of the Indian population uses Stainless steel utensils for food preparation, serving. We have Tea, Coffee in Stainless steel. So you need not be afraid to use those.
We didnt have any issue till date(touchwood!!). But they have to be taken care; should not use abrasive steel brushes that tend to cause cracks.
Stainless steel utensils is part of our tradition and Indian households cant do without them.
But you need to do research before buying them as there are a lot of variants like Ply cookware, Induction base(base that can be used in both traditional gas stoves and Induction bases), Sandwich base, Copper bottom(done to conduct heat better so that cooking will be faster), All-Clad cookware.
Thanks.
Hi Debra, I went in to Sur la Table and said i just wanted to boil water for tea and that I would pay any price for a pot –just let me know what is the safest pot for that. I was told by the manager that she herself uses stainless steel as it is the safest. She said even glass not made in China has been found to leach lead, and le crueset pots had coatings that could leach. She said most enamel coatings can leach cadmium, among other things, and wear off to leach what’s underneath as well. So, i left with an All-Clad stainless steel butter warmer pot made in America. There is no substance that some research will not say something is wrong with. There is no unequivocally “safe” pot or substance. It seems that one mainly has to avoid cheap stuff, anything made in China, and stuff like aluminum that is obviously a problem.
This makes me wonder about Saladmaster cookware. I believe it is made from titanium, maybe there are other ingredients, too. It is super expensive, I have 2 small pans that are super easy to clean, had a large skillet, it was not easy to clean and I gave it away. I have been under the impression that their cookware is safe. Ceramic would be too heavy for me as I have chronic fatigue. Any thoughts about Saladmaster cookware?
It is made with 316Ti Stainless Steel, which contains a small amount of titanium. It is safe to use. Here is an updated post on cooking with stainless steel.
Hello. I am currently investigating pan options for making maple syrup at home. The Maple Syrup industry appears, as a whole, to use stainless steel boiling pans… sap is boiled for many many hours before it becomes syrup…
I’m not sure what to use anymore (although this spring I ended up using a ceramic coated roasting dish over an open fire…not sure of the quality of the product but the ceramic didn’t burn off).
It sounds like these are circumstances where nickel would most likely leech into the syrup.. many hours of boiling sap.. an acidic liquid..
Am I correct now in second guessing getting some stainless steel pans for making syrup as I expand my operation? Would all commercial maple syrup contain significant levels of nickel now? I know in the old days they may have used galvanized, and in some cases copper… but I believe the standard now is generally 18/8 or 304 stainless steel..
Thanks!
I would say that is good logic, but it would be great if someone would actually test maple syrup to see if this logic holds true in reality.
If you are reading this and are sensitive to nickel, do you have any problem with maple syrup?
I don’t actually know if I’m sensitive to Nickel to be honest.. I just started doing a bit of research as I plan to expand my hobby and discovered Stainless steel can leach out nickel and Chromium.. Is it only a concern if one is sensitive to these? I’m not that well educated on the topic to be honest… I know lead can accumulate in the body.. do these other metals?
I have no problems with maple syrup that I’m aware of (other than loving it too much!).. Thanks!
Yes, all heavy metals can accumulate in the body, which is why I take PureBody liquid zeolite every day. This gently removes heavy metals from your body so they don’t accumulate to the high levels that can cause illness.
Hello! What flatware would you suggest that is safe?
I personally use silver-plated but just found some wooden flatware that I’m going to order.
What about titanium utensils / flatware or drinking? Titanium is an inert metal, they use it for implants.
I know of no problems with titanium. Here are some search results for “titanium flatware” on amazon
Recently found this site after having (unwisely) purchased new gas grill grids for my 21-year-old Ducane, and later found out they were manufactured in China. Looks like I made a big mistake. Should I toss them? Quickly? Thanks!
If you think they are toxic PLEASE TOSS THEM.
Does stainless steel distiller pose a problem? I would think the high temperature (boiling) would cause some nickel and chromium leeched into water.
Yes that’s exactly right. The first time I heard of stainless steel leaching was many years ago in an article by Rodale Press that said they tested the water from a stainless steel distiller and it was contaminated.
Greeting Debra,
I am grateful to have been lead to this site. I have been Blessed by the information you share.
I am wondering if you could inlightened me on “cast iron” cookware.
With God’s Blessings,
Ruth
Cast iron cookware does leach iron into food, which may or may not be good. I think it’s safer to use enameled cast iron such as Le Creuset or Straub cookware.
In my growing up, the fact that iron from caste iron can leech into the food was considered a positive and not a negative.
Yes, that’s true. But there is a difference between iron leaching and toxic heavy metals leaching. Iron can be beneficial to health. Toxic heavy metals are not.
The point is that cast iron is not pure, it contains varying amounts of other metals derived from its original ore, notably lead, even if none are added. Am I right?
That would be true for any material. The Earth itself is not “pure.” All of the elements on the periodic table are in every material.
The problem is when these elements are isolated and concentrated and put into products.
In my educated opinion, I consider cast iron to be more “pure” than stainless steel. It’s closer to natural state and has fewer contaminants.
What is a good automatic coffee maker to buy that leaches the least amount of toxins? Some have stainless components, some plastic. What are your thoughts?
I don’t know of an automatic coffee maker that I would recommend.
Here are two manual coffee maker I like best: Hario Coffee Drip Equipment.
Thank You for taking time to not only research this information, but continually respond to questions from your readers. After thorough research for 2 days between 18/10 stainless made in Italy for water (spring, not distilled which would not leach from stainless) vs. glass storage (made in China) we’ve decided on glass. Even though the Italian made 18/10 drum seemed so perfect, it’s unfortunate that it’s not the best choice. However, with this being said, the amount of leaching is under “federal limits” but any leaching is perhaps not the safest. Here is some additional information you may or may not have seen. http://pubs.acs.org/doi/abs/10.1021/acs.analchem.5b03464 Thanks
Thanks. This is consistent with what I’ve read elsewhere.
Recently someone contacted me who is a manufacturer of a stanless steel product because his own research led him to question whether or not he should sell his product.
This is not a complete picture. There are different grades of 316, and the one that is supposedly safer is the titanium infused 316Ti. Unfortunately, I cannot find any studies that look at nickel leeching from 316Ti. Have you found any?
Just for information, I had heavy metals testing done in 2014 and I had no nickel to speak of. I converted all cooking utensils to stainless in 2015, and now in 2016 after retesting metals, I am over the red line in nickel!! So this issue you are raising is real, and for those of us whose livers are not processing toxins rapidly, we can bioaccumulate significant amounts of nickel.
I haven’t found a study about nickel leaching from 316Ti.
can you please provide any reference of chromium leaching from stainless steel 316Ti
Actually, I found a study that shows NO LEACHING from grade 316.
This study tested “a new SS grade 316 saucepan” and found no leaching. See the last item “saucepan” in the first section “Stainless Steel Grade.” However another 316 item above saucepan showed leaching from 316 of 2.61%. So I’m not sure that all 316 does not leach chromium. Inconclusive. I have to err on the side of being precautionary.
I found the dashes in the table confusing, as well, and after reading on, I realized they did not mean “0” or “no leaching.” I’m not sure why they didn’t put the data in the table.
Quotation from later in the article: “A two quart SS 316 grade saucepan, typical of home cookware, was used to directly estimate metal leaching into tomato sauce. The Ni concentration in TS cooked in the saucepan increased to 3.84 mg/kg after a 20 hr cook time, Figure 1A. This represents nominally a 50-fold increase in Ni concentration in TS cooked in the saucepan. While less dramatic, Cr also increased significantly in TS from 0.200mg/kg to 0.6mg/kg, nominally a 3-fold increase when cooked in a SS saucepan.”
MY GUESS Is that the NEW stainless utensils you bought, are probably made of CHEAP grade stainless steel from CHINA
On TV, 2 Chinese women said that they DON’T BUY things made in china because the quality is so bad and there’s so much cheating going on
the public is uninformed and there is no testing, so they can put anything in there almost there has been asbestos found in plastic children toys made in china for instance
Yes, I am a westerner living in China. I can say that Chinese people prefer to use clay pots and pans if they are concerned about health. If they can afford it, they prefer to buy products not made in China because they are very well aware of the dangerous practices of business people trying to earn a quick buck, INCLUDING SO-CALLED ORGANIC CHINESE FOODS. Many Chinese people warned me not to eat Chinese-grown veggies due to heavy metal-laced machinery runoff water being recycled for irrigation of farmlands. Many others warned me not to eat Chinese artificial eggs which are made with chemicals, not by chickens the natural way. Even rice is mixed with fake plastic rice grains to increase profits. Korea had to ban imports of fish from China which were loaded with lead to make the fish weigh more for greater profits. Furthermore, a few years ago a famous Chinese corporate business owner was busted for selling poisoned milk with added chemicals. I believe he was given the death sentence because many people died from his company’s greed. USA food corporations are NOT much better these days with all the added ingredients to promote addiction and food cravings for their profitable gains. Aspartame, food coloring, sugar, preservatives and MSG are in everything and proven to destroy the brain and cause cancer and obesity. GMOs are causing sterility. Etc. etc. Back to the topic of cookware…the vast majority of Asians, however, use aluminum cookware, including the Chinese. This obviously is NOT because it is healthy. It’s because it’s cheaper than stainless steel. Unfortunately, most of them don’t realize aluminum is extremely dangerous.
Where do you get heavy metal testing done??
Nervousinnashville: Check out one of two books written by Lawrence Wilson, MD, on detoxing. I recall he recommends only two labs to use (he says the others are not reliable – one of the labs I believe he once owned but not any longer). I especially recommend his book on sauna detoxing — it is very inclusive, and written for the lay person; his other detoxing book is more technical, but still very helpful for anyone who needs to detox heavy metals. There are a lot of good books on detoxing but I think his are the best and most complete. I’m a nutritionist. Hope this helps.
Hi Debra —
Very interesting information. Thank you for your research and for sharing!
Having broken a silicone-sleeved glass water bottle (2 ft. drop onto concrete), and run across the Swell, OGGI, and other stainless steel bottles that “keep contents cold for 24 hours, hot for 12 hours,” I have been merrily using the stainless bottles for ice water all summer long – the fact that the water does stay cold all day in the car on an 85-degree day is a bonus when running household errands.
I’ve noticed nothing untoward.
However, having recently had a sore throat (wasn’t using the bottle at the time) and cold, and coming into winter, I wanted to soothe my throat with hot lemon water with honey. It was also an opportunity to finally test the “hot/12 hours” claim on the stainless steel bottles. While some symptoms of my cold have improved or are gone, the sore throat (not the searing pain of post-nasal-drip, rather an overall dull soreness) and swollen glands are recurring, some days to the point of severity, including difficulty swallowing or even opening my mouth wide.
In misery last night, I remembered back to a time when I was making beaded bookmarks for friends as gifts, and noticed the same (albeit not severe, just annoying) symptoms when I worked with the “charms” a lot. My 20/20 hindsight guess is that they were not safe metal, and I am allergic. And it made me wonder about the stainless steel hot water bottle, particularly factoring in the “hot” and the “lemon.”
This was the long way to my noting to ask my allergist about nickel and other metals … and to ask you your thoughts, and whether you are aware if the glass water bottles with the silicone sleeves are safe for introduction of boiling water. Having broken one, I’m at best hesitant to go back to them, and downright scared at the possibility of dropping one full of hot liquid, or exploding one in the process of filling it, either of which scenarios could add a bad burn to a pesky “broken glass cleanup on aisle 3” situation.
I believe it would be possible to find a bottle with enough silicone coverage to protect my hands from a warm/hot beverage. And while the beverage not staying hot for a good long while would be an annoyance, I’m much more concerned about the drop- and the fill-factors. Do you carry hot beverages in your glass bottles?
Thank you.
Michelle
I don’t carry hot beverages in my glass bottles, however, if I did, I would probably use my bottle from BottlesUp which has a much thicker glass than others. I would tie one or more cotton bandanas around the bottle to be able to hold it. I’ve noticed glass water bottles have widely different thickness of glass. But they are intended for cold water. I’d try BottlesUp. Contact them and ask them about putting hot water in their bottles.
Hi. I have a Zulu glass water bottle, is that safe? Also I cook in Pyrex Vision Amber colored glass pot and pans. What’s you input on those? Thank. I’ve learned so much from you
I’m not aware of anything toxic about either product.
But where does the recycled glass come from? A lot of glass that is recycled contains lead. And they are manufacturing in Mexico which does not have a good reputation regarding heavy metals, etc.
Recycled glass dishware and glassware is often handmade from old soda bottles, glass bottles, and jars—all of which are regulated to be “food safe.” Different types of glass are separated out, for example, glass CRT screens, which contain lead, are kept separate from soda bottles and other recyclable glass intended for dinnerware and glassware.
Is this water bottle lead free ?
‘Thermos The Rock Steel Bottle, Silver’
Lead is not used to make stainless steel.
Hi Debra. All-Clad safer than other stainless steel?
I haven’t researched this. Please call their customer service and ask about the type of stainless steel they use and I will comment.
I have ALL-Clad and just realized that my new multi 12 qt pot, lasagna pan, and my slow cooker are all made in CHINA!!! I thought I had nothing to worry about!!! A lot of All Clad products are said to be made in America… my 10 piece All Clad cook wear is the M2 and am thinking about selling all this and go with salad master.
I am wanting to write the Ohio A.G. (where I am from) and the Pennsylvania A.G. ( All Clad is based in PA) For false advertising.. I’m calling All Clad’s customer service tomorrow to see if I can get my money back on a lot of my products. All Clad will say no, then I’ll get all my pots tested for heavy metals….. All I can say is do your research and buy 316ti surgical stainless steel.
Bret Tracy: I think surgical stainless steel actually has a higher nickel content — that’s what makes it stronger. I don’t know of any studies of titanium except they are said to be safer – but by whose standards? I looked into titanium when I considered have tooth implants. For now I am using only glass water bottles and ceramic cookware – but I worry about cadmium used in coloring some of the ceramic. Debra, any indication surgical stainless is any safer?
All I know about this is what I already wrote in the post, “Surgical stainless steel is used in food and pharmaceutical products where it is often required in order to minimize metallic contamination.”
So my impression is that it seems to leach less, but would still leach some.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/
This is an article I found. Maybe helpful
Thank you so much! Great artilce! Everyone…read this!
I have a set of Magnalite Professional Stainless Steel cookware. The only numbers on it are 195. Do you have any Information on this brand as to leaching nickel?
I think 195 is some product number. Call the company and ask them about their stainless steel and write back to me.
That’s true that volcanoes are spewing, however, they are a naturally-occurring phenomenon that is part of the balance of Nature. What is out of balance is the sheer amount of toxic substances being ADDED to the natural enviornment by humans. What is so important about toxics in consumer products is that they are right immediate in our homes and an exposure we each have control over. And I would argue that toxics contribute to candida. By removing toxics you would also lessen candida.
Hi Debra, I was reading your Toxic Free book. In regards to stainless steel cookware, you mentioned that scratching the surface with metal utensils can open the metal, allowing highly toxic metals to be released into food. But if it is exposed to air stainless steel heals the wound, sealing the metals into the alloy. I am thinking about my very expensive stainless steel pot where I have scratched the bottom with a metal spoon (silly me) in the past, what should I do to bring it back to normal state? Or is it too late?
Your question is more technical than I know the answer to. I’ve been trying to find someone who can explain all this. Still looking.
Hi Debra,
What is your view on cooking food in Thermomix and Saladmaster? When making soup or risotto, etc, it gets cooked in there for a while with high heat. Do you think it potentially leaches toxic chemicals? They are both extremely expensive…
Thank you.
I have no reason to believe that these stainless steel appliances will not leach. I personally wouldn’t use them.
Hi Debra,
Thank you so much for your valuable information, knowledge and insights. I don’t live in the USA and can’t find any retailers who sell Xtrema cookware but we do have Le Creuset and am just wondering whether their stainless steel pots are any better than others? If not, what materials should I use for making soup or steaming vegetables? Also, I bake a lot so if I were to replace stainless steel baking trays and bread loaf pans, etc, what materials should I use? Is Le Creuset’s stoneware okay? Should I avoid any non-stick even if it’s from Le Creuset? What are your thoughts about baking in glass like Pyrex?
OK to bake in glass like Pyrex. No nonstick, Le Creuset is OK. For baking I put a silicone baking mat on top of steel.
What about putting “If You Care Parchment Baking Paper” on a stainless steel baking tray?
Totally fine with me. I do that myself, or use a siicone baking pad.
Regarding Le Creuset – I own two of their ovens in the red color and decided to contact them about possible heavy metals. Heavy metals are often used in making colors (cadmium makes red for instance) and lead is used to help make the colors adhere. I received Le Creuset’s official statement regarding this which said their products are made in France (a plus imo) and all of their products fall within the International laws regarding “the maximum release of lead and cadmium”. Keep in mind it has been determined there is no safe amount of lead. And some people will detox better than others from cadmium. But Le Creuset also noted that two of their colors do not contain any lead or cadmium at all; these are the Palm and Dune colors.
Thank you so much for the information but I still have a bit of a question. I’m currently using highly alkaline water via my Tyant water ionizer. Would you recommend using stainless water bottles while using this type of water? and which grade??
I don’t put my drinking water in stainless steel. Only glass.
How do you know the glass does not contain lead? If it does contain lead this would be much worse than stainless steel.
Also where can you buy glass straws?
Many Thanks
Right now it’s almost impossible to find out if the glass contains lead. Some “leaded” glass is clearly marked that it contains lead, but everyday glass is not labeled for lead content.
It’s likely that most glass contains lead from background contamination of the materials it is made from. But all materials have this background contamination. Lead is not routinely added to the making of glass, like heavy metals are routinely added to stainless steel.
Glass straws at Simply Straws, Glass Dharma, and Strawsome
I have a toddler and don’t know what I should give her to drink out of. I worry about glass breaking and there aren’t many options. She has stainless steel but now I’m afraid to give it to her
I would use some type of thick glass that won’t break so easily. Or you can get glass cups with silicone sleeves or silicone sleeves to put on your own glass cups.
Does 18/0 stainless steel leach nickel, as I believe the 0 determines zero nickel?
That’s correct. No nickel in 18/0.
Is it unsafe to use a stainless steel stovetop espresso pot? Only alternative is aluminum which seems worse.
I personally do not use ANY stainless steel for ANYTHING in my house. One of the decisions we each need to make in our quests for a nonotic life is do we use a toxic product to get what we want (in your case espresso) or do we give up the product if we can’t find the product made from a toxic free material? I generally choose giving up the product if I can’t find a way to make it less toxic, or a way to detox the toxic exposure out of my body.
While I can understand that you might LOVE espresso, for me the idea that I would need to put toxics into my body to have it makes it unappealing to me.
I need to replace a gas tank water heater. I was told the inside is stainless steel. Is this going to be a problem. Tankless is so expensive.
Update to question: just spoke to the manager at water heater company and the tank is not 100% stainless steel, it is some stainless steel but mostly metal. Either way, would gas tank water heaters with metal inside be ok? Our current old water heater is lined with glass inside but they no longer make them.
I have a tankless water heater that heats the water on demand. There is no tank. I love it and never run out of hot water. You might consider this.
I don’t recommend having hot water sit in stanless steel. There is great probability metals would leach into the water.
Hi Debra. To my knowledge, all water distillers are made with stainless steel. I’m stuck between a rock and a hard place, trying to filter water for my toddler. Phoenix city water is fluoridated and contains a plethora of chemicals. Plastic (reverse osmosis) has been shown to be endocrine disruptive and toxic. Now I’m worried about the nickel and chromium leaching into our water from our distiller. Using a TDS meter, our distilled water measures at a 2. City water measures at 560 and reverse osmosis around 75. Would it be your opinion that the lesser of all these evils is continuing using the stainless steel distiller? Please recommend a water purification system you feel is the least toxic for children. I’m so overwhelmed. 🙁 Thanks SO much for your time and all your research. You are blazing trails like Erin Brokovich! 🙂 Thanks, Amy
Yes you are right, currently all water distillers are made from stainless steel, which leaches heavy metals. I used to have a glass distiller that I loved, but they are no longer available.
My best recommendation is the Pure Effect Advanced Filtration water filters, which address all the problems you mention. I have one in my home and it actually produces better water than any filter I’ve ever used in the past thirty years.
Hello! I want to thank you so much for your research. I am (okay…WAS 4 children ago) a biochemist and have been trying to find a proper stainless steel/safe/not-made-in-china/India/Thailand/etc. lunch box for my children. All I can find is the Laken brand….which seems to be very safe and made in Spain from non-china sourced stainless steel.
Unfortunately, they have vacuumed sealed containers, but nothing to hold a bunch of dry foods in, separated, like a bento box.
I have been looking for a year. I have been diligently looking for a couple of months.
Is there anything you would suggest??
Yours thankfully,
Allison
Why not use the glass food storage containers with the snap-on silicone lids?
Especially the Wean Green brand has small sizes and very thick glass that would withstand lunchboxes.
Yes!
I feel that may be the best choice for us. Thank you so much.
Yours,
Allison
Hi Debra,
I just recently purchased the Big Berkey stainless steel water filter. What are your thoughts on that?
My first introduction to stainless steel leaching was years ago when I read a report from Rodale Press saying they had found metals in the product water from stainless steel water distillers.
Personally, as a rule I don’t use stainless steel for anything, based on this.
You could still use the Berkey elements but instead of a stainless, use glass, stone, or ceramic?
I suppose if you could find a container of the right size. I don’t know enough about how water filters are constructed to know how the container relates to the medium.
Debra,
I just found your posting and had always used stainless steel for everything. Thank you for all the information. Can you tell me for Le. Creuset which cookware you recommend now as they have now different types of surfaces? I am looking to replace my frying pans by all clad and had tried xtrema a while back and was not happy. What about Dr. mercola cookware or cast iron?
Thank you,
Dr Mercola’s cookware is the same Xtrema cookware that I recommend and use myself. He just put his own name on it.
I think cast iron is fine. But buy Lodge or some other reputable cast iron cookware. Some of the cheaper cast iron comes from China and is painted.
You want the enameled Le Creuset.
I am considering purchasing an Angel Juicer… It is triturating gears … It is all stainless steal… Fears are 304… But you can get 316 … It is for some serious health issues & the price of the ones we are considering are between $1,250. – $1,650.
After reading this, I am concerned about metal leaching… The alternative juicers are made of BPA free plastic & will not do what is needed for me… Do you have any thoughts on the subject? Thank you!
Food needs contact time for metals to leach out of stainless steel. I doubt there would be much leaching from a juicer.
I don’t know much about juicers because I don’t recommend juice, at all, of any kind.
It fractionates the whole food and gives your body a jolt of sugar, instead of having the fiber as well.
For cancer therapy green juices are recommended such as Gerson therapy. This has saved many lives. I agree with you otherwise, that unless one is faced with cancer, one should drink pure water.
Which Angel juicer did you get in the end? I was actually more concerned about the 316 as it is supposedly a « softer » version of stainless steel.
Does this mean my steel tea infused spoons are bad?
All stainless steel can leach. How much depends on the amount of time the food or beverage is in contact with the stainless steel.
Yesterday I broke my glass mixing bowl for my Kitchen Aid stand mixer. It came with a stainless steel bowl. I’m getting a new glass bowl because I can’t bear mixing something with the metal whisk scratching the stainless steel bowl.
But I think a minute or two of steeping tea in a stainless steel tea infuser probably won’t make much difference.
You might consider a bamboo strainer, or a glass teapot with a glass infuser.
Interesting. I recently found out that I am severely allergic to nickel after I cut out all high-nickel foods and switched to a glass kettle I feel a lot better (consuming anything with nickel gives me strange cramps on the top of my feet among other odd symptoms). The one thing I have not been able to find is a larger nickel-free stainless steel pot, for cooking (quinoa) pasta and potatoes and such. Do you know of any brand that is nickel free?
Try Xtrema or Miriam’s Earthen Cookware.
Le Creuset makes an enamel-on-steel stock pot that might suit your needs. You’d need to contact them to specifically inquire about the nickel, but I would suspect it shouldn’t be an issue, since there is an enamel over the metal. Also, Graniteware might also make a similar type of stock pot.
Yes on both of your recommendations. But I have to say I bought a Graniteware stock pot and personally found it way too thin to cook very well. I only used it twice.
That’s good to know, Debra. I have personally only used Graniteware roasting pans and used at low temperatures in the oven. I can see how the stock pot would be a different situation.
I’m using a Pure Water stainless steel distiller. Am I poisoning myself?
The first I heard of leaching was many years ago when Rodale Press tested the water combing out of a stainless steel distiller. I wouldn’t use it.
Hello Debra, The subject seems to be very important to me. I am starting a Tea blending and Packaging industry in North eastern part of INDIA. Blending process for each batch of Tea will take maximum 15-20 minute. May I use Iron made Blender mixture machine for Mixing TEA ?
15-20 minutes contact time is not going to have much effect on tea.
hi Debra,
thanks very much for your article. I have been concerned with this issue lately as well. You mentioned that the leaching depends on the amount of time food is in contact with the metal. Does that mean we don’t have to be too concerned with stainless steel knives?
mei
Exactly. Mere seconds of contact is not the same as hours or days or months or years.
Thank you so much for this article!! I have to give some background info as to why this is so helpful to me. I had (past tense because I’m hoping my nightmare is over) facial skin rashes start occurring over the last year or so. They were so bad that I had to get steroid and antibiotic treatment to get them to go away, only to have it come back in a months time. I couldn’t figure out what was going on. I hadn’t changed any products, no new foods, nothing. I have no health insurance, our business was in a slump, so I couldn’t afford to see an allergist. I scoured the Internet and recently stumbled on an article that a woman had very similar problems as myself and she discovered the fillings in her teeth were causing her problems, which got me searching more. I read that stainless steel cookware, if heavily pitted or scratched, can cause metals like nickel to leech. It hit me. I had been eating my cereal out of this small metal bowl every morning for at least as long as my problems had been occurring. It never occurred to me this was a problem because i had been eating out of it for so long, and most of us eat with stainless steel utensils. I’ve since stopped eating out of that bowl and have not had a reoccurrence of the rashes. I’m hoping this was the source of my problems. I’m concerned though that I may still have a toxic level. Do you have any suggestions on how to get rid of heavy metals in the body?
Jenny
Yes. PureBody Liquid Zeolite detox drops. I take them every day.
I just bought food grade stainless steel straws off eBay without doing any research beforehand. Should I be worried – will I definitely have heavy metals leach into my drinks/smoothies?
All leaching requires contact time. The longer you leave the straw in the smoothie, the more likely heavy metals will leach into the liquid. When you sip through the straw, the smoothie coming through the straw will not have enough contact time for leaching. Ten minutes of the straw sitting in the smoothie will probably not produce much leaching.
But there are glass straws which would leach less, if at all.
Hi Debra:
Thank you very much for your information.
I am choosing a juicer made of food grade and Surgical grade stainless steel. What is your advice? Which one is the safest? Thank in advance 🙂
Surgical grade would be better than food grade.
Which lunch boxes and water bottles would you use, stainless steel, or leech-free plastic? Or is there another type I haven’t considered? I am looking at the ECOLunchbox range, which claims to be ‘non-toxic’ – they say it’s independently lab tested as lead free, food-safe grade 304 stainless steel. Does this make it different than the other stainless steel on the market? Thanks! 🙂
I always recommend glass, though I know it’s not practical for lunchboxes. Grade 304 staainless steel is the standard “18/8” stainless; it is the most widely used stainless steel. Yes it would be lead-free, but lead is not an issue in stainless steel—all stainless steel is lead-free.
Here’s an interesting article about “food grade” stainless steel: Finishing stainless steel for food-grade applications. It says “The term food grade and its many variants refers to surfaces that have, in the federal government’s terminology, a sanitary finish—a finish that is safe for processing food products and can easily and reliably be cleaned and sanitized…food-grade stainless steel must result in surfaces devoid of areas that encourage bacteria growth. The surfaces must be free of lines, grooves, pits, or divots. Additionally, the surfaces must withstand corrosion from the food being handled and the chemicals used to sanitize the equipment.”
So what is that sanitary finish? Well, that article didn’t say. This needs more research time than I have at the moment. But I’ll see what I can find.
What do you suggest for children? Lately the safest materials are stainless steel (for toddlers). I have a Kleen Kanteen for his drinking cup him and a Planetbox lunch conatiner. I know you will suggest glass, but that’s not reasonable when packing a school lunch for a toddler. What is a mom to do? Use a different type of plastic like a bento #5? Thanks
This is difficult because it is choosing the lesser of two evils. A key point is how long does the food or beverage have contact with the material? If it’s only a few hours, like from morning to lunch, that’s not as bad as if it’s stored for a week or longer. The longer the storage time, the more is absorbed. Without measuring leaching I would consider the safer plastics and stainless steel to be about the same. This is one of the reasons I take Pure Body Liquid Zeolite detox drops — because we can’t eliminate toxic exposures 100%. Toddlers can take them too.
Hello, Debra, how long do the liquids have to be in stainless steel to leach? Does leaching increase with higher temperature? What do you use for cooking? Thanks.
Different foods leach at different rates. The longer foods and beverages have contact with stainless steel, the more they leach. Scratched surfaces leach more.
For cookware I use Xtrema ceramic cookware. This isn’t a “ceramic” finish. It’s actually ceramic through and through.
Hi Debra,
What if we store our food in our stainless steel pots in the refrigerator? Is that doing more harm than good?
I don’t know. I wouldn’t store food in stainless steel. If I had to cook in stainless steel I would take it out of the pot as quickly as possible and store the food in glass. I have many glass containers that I love and they keep the food very fresh for a long time.
Hi Debra,
If Ceramcor is ceramic through and through, and not just ceramic coated, why does the black ceramic on the bottoms of my Ceramcor pots appear to be wearing off on the ridges? I have been wondering about this. Thank you very much.
Just because the black ceramic layer is wearing off the bottom doesn’t mean that it’s not ceramic through and through. It’s just a different color. I chipped the handle of one of my Xtrema pots and it was natural clay color beneath the outer black layer.
Hi Debra,
Thank you for your information. I often use my stainless steel mugs like brands from tiger and thermos to drink plain water and my favorite tea.
Can I check is it recommended to drink beverage using a stainless steel mug or I should switch to a ceramic one?
Thank you
I would use a lead-free ceramic or glass mug.
Hi Debra,
Thanks so much for all the great information you share. As far as stainless steel goes, I was wondering what your recommendations are for safe/non-toxic eating utensils? Do you think a higher quality stainless steel would be okay? I just bought a few bamboo forks,spoons and knives to try, though I’m not sure they would be a good option for everything. Any thoughts on those kinds of utensils, as well, for eating? (Like how/what to use them with or not?)
Many thanks!!
This is a subject I haven’t written about because there are so many unknowns. But I’ll tell you my current thoughts.
First, the problem with leaching is that there needs to be contact time for this to occur, and the contact time with food on a fork or spoon between plate and mouth is insignificant. It’s just too short a period for leaching to occur.
Personally, I use silverplate flatware. I started with my grandmother’s when I inherited it and then bought more at an auction. But I will tell you that while my grandmother’s silver is holding up very well, the auction silverplate is not. It is wearing off. It could be re-plated, but this makes me wonder if it’s coming off in my food. It’s OK to ingest small amounts of silver, but it does function as an antibiotic.
I don’t have any reason to believe there is any problem with using stainless steel flatware because of the short time of contact. Likewise plastic or whatever other material.
I do like the idea of wooden utensils and chopsticks which are very low tech and biodegradable. I also like Chinese ceramic soup spoons and I love to eat with my fingers most of all!
I know I’m replying to an old comment but don’t count out the Le Creuset cookware because it chips. The company offers a 101year warranty. I inherited my grandmother’s Le Creuset dutch oven. I had a small chip on it. The company took it back and gave me a brand new one. (Make sure you photograph whatever you send them, though. I did have to deal with a mix-up at first.)
COMMENT FROM DEBRA:
Well that’s good to know! I actually learned more about Le Creuset since writing this and now recommend it. It has a very good glass finish that is nontoxic.
Hi Debra,
Really appreciate all the work that you do.
Not to be contrarian, but the common components of stainless steel that you list are all sold as dietary supplements. This includes iron, chromium and nickel.
Did the single study you purchase come to the conclusion that the levels leached into food would be toxic over the long term?
COMMENT FROM DEBRA:
“Toxic over the long term” is a subjective statement. Each body is different and each has a unique ability to remove those metals, or have them build up. When they build up in the body to a certain amount, they become toxic, but that amount is different for each body. What’s best is if these metals come into the body, then they should exit the body immediately and not build up. In today’s world we are exposed routinely to more than our bodies can eliminate and they build up.
Also, these metals come in various forms, some more toxic than others, Salt, for example (not a metal but the same concept holds true), is vital to health in it’s natural form as it appears in the Earth, and causes all kinds of health problems when industrially refined. Same holds true for practically everything.
Hi Debra,
Do you know the name brands of stainless steel pots that leach out toxic chemicals?
COMMENT FROM DEBRA:
To the best of my knowledge, all of them.
Even Le Creuset pots??
Hi Debra!I bought a thermal mug recently and it is made in China. The package does not specify if it is stainless steel, but I assumed it is. Is there a way to test at home if it is genuine stainless steel? Are there characteristics of stainless steel other than it being “stainless”?
COMMENT FROM DEBRA:
There are tests you can do, used in metal scrapping, however I think the easiest thing for you to do is look at something labeled stainless steel and learn how it looks and then look at your mug.
hi debra!
i inherited a large, vintage, stainless steel, cooking, spoon that was made in “japan”. the brand of spoon is “nasco”. my question is:
being that this is a used, vintage spoon, it is stainless steel but the spoon part is dark compared to the handle? is this dangerous or something to be concerned about? or is there a way that i can “brighten” the spoon part to match the shiney handle side of this spoon?
just to give you a little insight (kinda), my aunt said that the spoon turned dark because she had left it sitting in a pot (of soup or something) that was boiling. would this be possible? should i keep the spoon or throw it out? please get back to me & let me know.
thank you debra. i look forward to hearing from you real soon.
lovingly,
christina
COMMENT FROM DEBRA:
If it were me, I would hang it on the kitchen wall as a reminder of my aunt, just as I have my grandmother’s empty cookie jar sitting on a shelf. There’s too much uncertainty about what the materials might be.
Hello Debra,
Just a quick note to say a BIG thank you for taking the time to do this steel leaching investigation so thoroughly, and then share such a great write-up. Much appreciated.
Jonathan