Stainless steel cookware is considered a good choice of cookware for cooking. It is the most popular cookware in North America. It is sturdy, durable, corrosive and easy to maintain. However, it is scratched if it is not used and maintained properly, so we wonder if it is safe using stainless steel cookware.
Stainless steel utensils are made of iron, chrome and nickel. When abrasive materials are used on a stainless steel pot or pan, the pot or pan may eventually get scratched. When cooking with a stainless steel casserole or saucepan, a small amount of iron, chromium and nickel will be released into the food. Consuming a large amount of iron can cause excessive levels of iron in our blood that can be dangerous and at risk. The reference dietary intake indicates that the tolerable tolerable iron dose for adults is 45 mg per day. The tolerable level of iron intake for children under fourteen is 40 mg per day. The daily intake of chromium in the United States is 35 mg for adult males and 25 mg for adult females. Cooking with nickel containing stainless steel cookware will not add a lot of nickel to the daily meal. However, sensitive individuals may exhibit an allergic reaction to nickel.
Studies have shown that the use of scratched stainless steel cookware poses no significant risk to health. It is said that the amount of iron, chromium and nickel released when cooking with the pan or scraped pan is less than the percentage of the total daily intake. Nevertheless, if the stainless steel pot or pan is badly damaged with deep scratches or signs of corrosion, it is recommended to discard the pot or pan. Pots and pans that are badly damaged with deep scratches should not be used, as the amount of iron, chromium and nickel released during cooking is uncertain and can cause serious health problems. It is also recommended to people who have allergic reactions to nickel to avoid using nickel containing stainless steel utensils.
It is best to use only a soft cloth to clean stainless steel cookware. To minimize the cause of damage, it is suggested that abrasive cleansers are not used when washing, and avoid using sharp pointed utensils when cooking. Although stainless steel cookware is resilient, it can be damaged without proper care. When stainless steel cookware is damaged, its performance will not be optimal. For example, a stainless steel pot or pan with a copper-clad bottom may lose its good heat conduction when the copper layer is scratched. As a result, the damage also reduces the value and life appearance of the pot or pan.
In summary, lightly scratched stainless steel cookware poses no health risk. The use of a pot or pan in scratched stainless steel is harmless because only a small amount of iron, chromium and nickel can be released during cooking. The consumption of a small percentage of iron, chromium and nickel, which is less than the percentage of daily intake, does not add importance to health problems. However, if the pot or pan is deeply scratched, it is recommended not to use the pot or pan because the amount of iron, chromium and nickel released during cooking could be toxic. It is important to use and properly maintain stainless steel cookware. In order to keep stainless steel cookware at their best performance, avoid using abrasive materials when cooking or cleaning a pot or stainless steel pan. In doing so, it will certainly avoid damaging the pot or pan and, therefore, will improve its durability and shelf life.