We’ve been discussing leaching of metals that occurs from different types of cookware.
I received from the makers of Xtrema Cookware a lab report showing heavy metal leaching from various types of cookware.
The following are the highest numbers on the tests:
seasoned cast iron skillet – 2817 mg/L iron
speckled metal bakeware – 35 mg/L aluminum
enamel cast iron skillet – 25 mg/L aluminum
Take a look. Amounts of heavy metals leached are compared to acceptable levels of the various metals in drinking water standards.
This test did not include stainless steel.
Lab results of leaching from cookware
Hi,
Thank you foir sharing your documentation. I was just wondering, why do you state on your list of favorite pans the Xtrema when you give the above lab result showing high levels of metals?
Thank you for your time.
The company that makes Xtrema did the test on other types of cookware as noted. The results shown are not for Xtrema cookware. You can find extensive lab testing on Xtrema cookware on their website which shows they do not leach metals.
I have to replace my stainless steel lasagna/roaster for chickens pan and I saw your list of Graniteware but I am concerned when I read the comment regarding the Xtrema test on pans particularly the “speckled metal bakeware” comment from 9/26/2011. I called Graniteware customer service today and she said the company has been making them for over 100 years and it does not leech aluminum as there is no aluminum in the product. Would you feel comfortable buying a pan from Graniteware now? I just can’t afford Xtrema though I did just purchase their tea kettle
After speaking with Graniteware myself, I did purchase a large Graniteware pot (before Xtrema had one). My problem with it is that the metal is very thin and the large pot didn’t cook as well as pots with thicker bottoms. I finally gave up on it.
I bought the Xtrema Dutch Oven and love it. I make all my stocks and soups in it now. In fact, it’s sitting on my coutertop right now, waiting to take the remains of yesterday’s stock making out to the garden.
Hi again Debra, I just came across this page again, after seeing your link to it on another Q&A page. This time, I opened the lab results document. It says they put acid in the cookware and let it sit 24 hours and then tested for leached metals. This seems very different than how we use cookware in everyday use. For instance, if I cook a roast in a Graniteware pan, I’m cooking a roast, not trying to eat the enamel off with acid sitting in it for 24 hours. And since they did not provide brand names, the report doesn’t really help me to know whether the “speckled” pan I have (Graniteware) is the same as what they tested. And even if it is the same brand, the testing method isn’t consistent with how I actually use the pan. The report makes it seem as though there is nothing safe to cook in…except Xtrema, from whom this report came. Stainless tea kettle? Unsafe. Glass baking dish? Unsafe. Again, I’m inclined to think that our electric stainless kettle that takes about 1 minute to bring water to a boil probably isn’t leaching metal into that water, though it might if I put acid in it and let it sit 24 hours. It took forever to find that kettle, by the way, that doesn’t have plastic parts in contact with the water.
I agree with you. It takes contact time for metals to leach. They were comparing types of cookware leaching in a lab test, not actual real-life use. It does tell us though, that even in those extreme circumstances, Xtreama is not leaching metals.
How are the speckled metal bakeware and the enamel cast iron leaching aluminum? Does “speckled metal bakeware” mean Graniteware? I use that brand of roasting pan, and I was under the impression they are a safe choice. And I am currently shopping for enameled cast iron cookware – again under the impression that it is a safe choice. Actually, the reason I came across this post right now is because I thought I recalled seeing something on your site in the past about Le Creuset and I think perhaps someone inquired about Lodge brand of enameled cast iron. So I came back to see if I could find that – and instead I opened this post first; I was trying to find out if you had any concerns about the Lodge brand of enamel cast iron dutch ovens and such. I didn’t think those kinds of cookware even had any aluminum in them. Can you explain more about this leaching?
I don’t know how an enameled finish leaches aluminum, unless there is aluminum in that particular sample.
Go over to the cookware page of Debra’s List and you’ll see what information I got from each of the manufacturers about their enamel finish. Obviously this is not every manufacturer. So call any you are interested in and ask what their enamel finish is made from, if it contains any metals and have they tested it for leaching.