The Science Of Stainless Steel Cookware


A commonly used material for cookware today is stainless steel. Most people who use it assume that stainless steel is totally safe to use. Unfortunately, this is not the case. If you use stainless steel cookware in the wrong way, it can end up being dangerous for your health. There is a correct and incorrect way to use stainless steel cookware. For you to use it correctly, it is important to make sure that you first understand its composition. Here is the science of stainless steel cookware.

Various types of stainless steel 

Stainless steel comes in varieties which are known as grades. These grades are identified using specific numbers. Examples of these are 302 and 304. The numbers represent the temperature resistance, quality, and durability of the stainless steel.  

Stainless steel also has a special ratio which is indicated as 18/10 or 10/0. It presents the composition of the steel by pointing out the amount of nickel and chromium used to make this alloy.  304 stainless steel is often described as surgical. It is also described using the ratio 18/8. This is the minimum variety which you should purchase when getting cookware. 18/8 and 18/10 are the types that should be used to make stainless steel cookware.   Stainless steel conducts heat very well. As a result, it is used as a coating for a copper or aluminum core. It is also used simply as a bottom plate for other metals.

The presence of toxic, heavy metals in stainless steel 

Steel is made up of iron and carbon. Iron is prone to rust. Therefore, rust-resistant metals are added into the mixture. They include nickel and chromium. After they are all combined, the metals bond to create rust-resistant stainless steel. It is more reliable, durable, beautiful and supremely functional too.  

Unfortunately, these heavy metals can trigger health complications in some people. Some women develop Acute Contact Dermatitis (ACD) if they are exposed to nickel. Consuming only 67 micrograms of nickel can cause symptoms of eczema. Larger amounts cause Alzheimer’s Disease.

How can you prevent the negative effects of heavy metals from your stainless steel cookware? 

As you buy some great cookware sets recommended by Kitchen Byte, make sure to purchase high chromium stainless steel sets. They have much lower levels of nickel. This prevents the possibility of developing adverse reactions after using the cookware.  

After that, be careful when you are cooking food that is high in chromium. Examples of such foods are oats, broccoli, grass-fed beef, brewers yeast, free-range eggs, and sweet potatoes. Trace amounts are helpful for the body. However, large amounts can cause extreme biological reactions. Therefore, reduce the intake of food that is rich in this compound when cooking with stainless steel cookware.

Much of the cookware in our kitchens are made of stainless steel. Unbeknownst to many, this material contains heavy metals. Thankfully, there are steps which you can take to protect yourself from the adverse effects caused by consuming these metals. The guidelines above can help you to achieve this. Follow these tips so as to cook in a healthy way using stainless steel cookware!



About Author

LaDonna Dennis

LaDonna Dennis is the founder and creator of Mom Blog Society. She wears many hats. She is a Homemaker*Blogger*Crafter*Reader*Pinner*Friend*Animal Lover* Former writer of Frost Illustrated and, Cancer...SURVIVOR! LaDonna is happily married to the love of her life, the mother of 3 grown children and "Grams" to 3 grandchildren. She adores animals and has four furbabies: Makia ( a German Shepherd, whose mission in life is to be her attached to her hip) and Hachie, (an OCD Alaskan Malamute, and Akia (An Alaskan Malamute) who is just sweet as can be. And Sassy, a four-month-old German Shepherd who has quickly stolen her heart and become the most precious fur baby of all times. Aside from the humans in her life, LaDonna's fur babies are her world.

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