CHOOSING STAINLESS STEEL COOKWARE
Did you find this helpful?
Please consider supporting me :)
Please consider supporting me :)
I was recently investigating stainless steel as a long lasting and healthy cookware alternative. Here I have documented everything that I learned about choosing your stainless steel cookware...
The Basics
Steel is an alloy (mixture) of Iron combined with Carbon. The carbon usually forms only a small percent (1-2%) of the mix, and helps to improve strength and fracture resistance.
Stainless Steel is an alloy (mixture) of steel combined with other elements, including at least 11% Chromium, which provides resistance to corrosion. The higher the chromium content, the higher the corrosion resistance. Other elements such as Nickel, Manganese, Molybdenum, and Carbon can also be added to obtain certain desired properties. Nickel makes stainless steel stronger and improves its resistance to oxidisation and corrosion, particularly in the presence of acidic materials.
Food Safe Stainless Steel
For a stainless steel to be food contact substances (FCS) approved by the US Food and Drug Administration (FDA), American National Standards Institute (ANSI) and National Science Foundation (NSF), it must have a minimum chromium content of 16%.
Types of Stainless Steel
There are many different types and grades of stainless steel, however, only a few of these are used in cookware. We will consider the 200, 300 and 400 Series of Stainless Steel which are used in cookware.
Food Grade Stainless Steels
200 Series
300 Series
400 Series
The Basics
Steel is an alloy (mixture) of Iron combined with Carbon. The carbon usually forms only a small percent (1-2%) of the mix, and helps to improve strength and fracture resistance.
Stainless Steel is an alloy (mixture) of steel combined with other elements, including at least 11% Chromium, which provides resistance to corrosion. The higher the chromium content, the higher the corrosion resistance. Other elements such as Nickel, Manganese, Molybdenum, and Carbon can also be added to obtain certain desired properties. Nickel makes stainless steel stronger and improves its resistance to oxidisation and corrosion, particularly in the presence of acidic materials.
Food Safe Stainless Steel
For a stainless steel to be food contact substances (FCS) approved by the US Food and Drug Administration (FDA), American National Standards Institute (ANSI) and National Science Foundation (NSF), it must have a minimum chromium content of 16%.
Types of Stainless Steel
There are many different types and grades of stainless steel, however, only a few of these are used in cookware. We will consider the 200, 300 and 400 Series of Stainless Steel which are used in cookware.
Food Grade Stainless Steels
200 Series
- Austenitic crystalline structure, chromium-nickel-manganese alloy (ie contain chromium, nickel and manganese)
- Contain a maximum of 0.15% carbon, a minimum of 16% chromium
- 200 Series stainless steels replace some or all of their nickel content with manganese to reduce cost, but this results in a lower corrosion resistance (ie. more prone to corrosion and rust), and therefore a lower quality cookware.
300 Series
- Austenitic crystalline structure, chromium-nickel alloy (ie contain chromium and nickel)
- Contain a maximum of 0.15% carbon, a minimum of 16% chromium
- Are usually more expensive , however, the higher nickel content gives them the best corrosion resistance
- The most widely used is the 304 Stainless Steel. This includes 18/8 (18% chromium and 8% nickel) and 18/10 (18% chromium and 10% nickel).
- Also common is the 316 Stainless Steel. It is generally used for food and Surgical Stainless Steel. It contains 16% chromium, 10% nickel, and 2% molybdenum. The additional element, molybdenum, is the key to increasing resistance to corrosion. High quality cookware is usually made from this top-grade Stainless Steel. It is also called Marine Grade Stainless steel as it has increased resistance to chloride (salt water) corrosion compared to type 304. It has a high resistance to acids, alkalis, and chlorides (such as salt) compared to other austenitic stainless steels, such as grade 304 , which can experience severe pitting corrosion when exposed to salt, which is often present in food products.
400 Series
- Ferritic and Martensitic crystalline structures, chromium alloys (ie contain chromium)
- Some of the alloys in this group fall below the 16% chromium required and are therefore not food safe.
- The ferritic stainless steels generally have better engineering properties than austenitic grades, but have reduced corrosion resistance due to lower chromium and nickel content but are usually less expensive due to that.
- They contain very little or no, nickel, such as 18/0 Stainless Steel (composition of 18% chromium and 0% nickel). This can be of interest to people who wish to avoid exposure to nickel.
- The ferritic alloys are also magnetic.
What is Austenitic, Ferritic and Martensitic Stainless Steel?
Stainless steels can be classified by their crystalline structure into three main types:
Ferritic steel
Ferritic steels are characterised by the fact that they are made up of the microstructures known as ferrite.
Ferritic steels usually contain higher levels of chromium (up to 27%) than other types of stainless steels, they have little or no nickel, and only small amounts of carbon. The body-centered-cubic grain in Ferritic steel is responsible for the fact that, unlike all other types of stainless steel, they have a magnetic nature.
Austenitic steel
When nickel or nitrogen is added to steel, it becomes "austenite" by nature. The austenite crystalline structure is a main characteristic.
Austenitic stainless steels contain 16 to 26 percent chromium, and up to 35 percent nickel, as well as nitrogen, carbon, and other elements.
This is the most commonly used type of stainless steel because of its exceptional resistance to heat and corrosion. Austenitic Steel is known for unsurpassed strength and formability. It can not be hardened by heat treatment, and it is usually non-magnetic.
The 200 and 300 series steels come from this category.
The 300 series is nickel-based and includes the commonly used grade 304 stainless steel . It usually contains 18 percent chromium and eight percent nickel (18/8), which the minimum amount of nickel required to turn ferritic stainless steel into austenitic when that much chromium is present.
The 200 series is low in nickel and high in nitrogen or manganese making it a less expensive alternative to the 300 series.
Martensitic steel
The main added component of martensitic steel is chromium, usually 11.5-18%. Other common components include up to 1.2% carbon, and nickel. Small amounts of other alloying elements such as manganese, molybdenum can also be added. The high amount of carbon gives this type of steel a strong molecular structure, but the lower levels of nickel makes it less corrosion resistant than other types of stainless steel.
Martensitic materials have significant strength, durability and hardness.
The 400 series steels come from this category
Stainless steels can be classified by their crystalline structure into three main types:
- Ferritic
- Martensitic
- Austenitic
Ferritic steel
Ferritic steels are characterised by the fact that they are made up of the microstructures known as ferrite.
Ferritic steels usually contain higher levels of chromium (up to 27%) than other types of stainless steels, they have little or no nickel, and only small amounts of carbon. The body-centered-cubic grain in Ferritic steel is responsible for the fact that, unlike all other types of stainless steel, they have a magnetic nature.
Austenitic steel
When nickel or nitrogen is added to steel, it becomes "austenite" by nature. The austenite crystalline structure is a main characteristic.
Austenitic stainless steels contain 16 to 26 percent chromium, and up to 35 percent nickel, as well as nitrogen, carbon, and other elements.
This is the most commonly used type of stainless steel because of its exceptional resistance to heat and corrosion. Austenitic Steel is known for unsurpassed strength and formability. It can not be hardened by heat treatment, and it is usually non-magnetic.
The 200 and 300 series steels come from this category.
The 300 series is nickel-based and includes the commonly used grade 304 stainless steel . It usually contains 18 percent chromium and eight percent nickel (18/8), which the minimum amount of nickel required to turn ferritic stainless steel into austenitic when that much chromium is present.
The 200 series is low in nickel and high in nitrogen or manganese making it a less expensive alternative to the 300 series.
Martensitic steel
The main added component of martensitic steel is chromium, usually 11.5-18%. Other common components include up to 1.2% carbon, and nickel. Small amounts of other alloying elements such as manganese, molybdenum can also be added. The high amount of carbon gives this type of steel a strong molecular structure, but the lower levels of nickel makes it less corrosion resistant than other types of stainless steel.
Martensitic materials have significant strength, durability and hardness.
The 400 series steels come from this category
Choosing Stainless Steel Cookware
Stainless steel is a popular cookware choice.
Advantages
Disadvantages
Stainless steel is a popular cookware choice.
Advantages
- It is strong, durable and long lasting. You can scrub it and use metal utensils without harming it.
- It is relatively non-reactive and inert. That is, it doesn't generally react with food.
- It can withstand high temperatures.
- It is versatile and can be used in many cooking methods.
- It is relatively affordable, especially when you consider its durability and that it will last for many years.
Disadvantages
- Food will tend to stick to stainless steel during cooking. It can take time to master the trick of cooking with stainless steel.
- It is a poor conductor of heat - but combining it with aluminium or copper in multi-layered bases improves it's conductivity.
How to identify quality Stainless Steel cookware
How do you know if the product is well made?
THE GRADE OF STAINLESS STEEL USED
Look for grade numbers stamped on the base of the cookware or stated on the box (18/8, 18/10, 18/0) that show you the grade of Stainless Steel.
How do you know if the product is well made?
THE GRADE OF STAINLESS STEEL USED
- Good quality cookware should be made from at least 18/8 or 18/10 grade Stainless Steel (also known as grade 304 Stainless Steel).
- 316 Stainless Steel (also known as Surgical Stainless Steel or marine grade), is a higher quality, but more expensive option. It has even more resistance to corrosion from acids, alkalis, and chlorides.
- 200 series Stainless Steel, while considered food grade, is more prone to rust and corrosion, but is cheaper. It is more often found in items like storage containers and bowls.
- 400 series Stainless Steel can have little or no nickel (18/0) and is good if you wish to avoid exposure to Nickel, but it does have lower corrosion resistance.
Look for grade numbers stamped on the base of the cookware or stated on the box (18/8, 18/10, 18/0) that show you the grade of Stainless Steel.
THE MATERIAL USED IN THE CORE
Stainless steel is a poor heat conductor, and therefore either Aluminium (cheaper) or Copper (more expensive) are often used with the Stainless Steel to increase conductivity of the heat.
This can be done as either:
1. Core - Bottom Clad: There is a disc of another metal at the base of the pot. Less expensive, but also less effective
2. Core - Sandwich cladding - where the added metal is fully encased by the stainless steel on all sides
Different metals conduct heat differently and for the best cooking results, a cooking surface that heats evenly and retains heat well is the most desirable. To achieve this, in fully clad cookware different materials (usually copper or aluminium) are sandwiched together in alternating layers. Stainless steel is extremely durable, retains heat well and looks nice, but conducts heat poorly. By layering different metals, cladding blends together the best characteristics of different materials for a better cooking surface. The thicker the core, the better the heat distribution. Note that an aluminium core needs to be 3 times as thick as a copper core to achieve the same heat distribution.
A heavier pot contains more material, and will therefore be more expensive. Generally speaking, a heavier pot will therefore not only be more durable and less likely to dent, but also to heat up quicker and have less hot spots. It will also be more expensive. If the cookware feels light or flimsy, it is likely of low quality.
THE HANDLE
- Cookware with Stainless Steel handles can be put into the oven - just remember to use heat protectors when you remove it from the oven.
- Handles that have been riveted on are likely to last longer with rough treatment / heavy use than handles that have been spot welded on - check that the handles are firmly attached with visible rivets.
- Some pots and pans, such as the nöni™ range made by Solidteknics, are made from one solid sheet of Stainless Steel, making the handle extremely durable and long lasting.
THE CONSTRUCTION
The base should feel solid and sturdy, and if you put the pan/pot onto a flat surface it should not wobble, but sit flat on the surface (important for heat transfer). Remember also that grease and food will get into nooks and crannies, making it harder to keep clean, so less ornate, plain cookware will be easier to maintain.
YOUR COOKTOP TYPE
Remember that the most commonly used Stainless Steels are not magnetic (304 series - 18/8, 18/10 and 316 series). Induction cooktops use copper coils to generate heat from electric currents directly to your cookware. In order for the induction cooktop to work, pots and pans need to have a magnetic and flat bottom. So only magnetic Stainless Steel (Ferritic Stainless Steel, which contains no nickel 18/0 or 400 series) or a Stainless Steel pot with a magnetic core or cladding will work on an induction cooktop.
In most cases, if a stainless steel pot or pan is induction compatible, it is made of 3 or 5 layers of metal – the non-magnetic, more corrosion resistant 18/10 stainless steel is on the inside (where there is food contact), the magnetic, nickel free 18/0 steel is on the outside and a layer of aluminium or copper is between the two layers for better heat conduction.
To tell is a pot or pan is induction compatible, hold a magnet to the bottom surface. If it sticks firmly you’ve got induction cookware.
Remember that induction heats the pot and not the cooktop surface, therefore choose wide, flat bottoms to easily transfer and distribute the heat.
Many manufacturers have started putting an "induction compatible" symbol on the bottom of their cookware or note compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.
THE REPUTATION OF THE COMPANY
Check the reviews and choose a brand that has a reputation for good quality.
The base should feel solid and sturdy, and if you put the pan/pot onto a flat surface it should not wobble, but sit flat on the surface (important for heat transfer). Remember also that grease and food will get into nooks and crannies, making it harder to keep clean, so less ornate, plain cookware will be easier to maintain.
YOUR COOKTOP TYPE
Remember that the most commonly used Stainless Steels are not magnetic (304 series - 18/8, 18/10 and 316 series). Induction cooktops use copper coils to generate heat from electric currents directly to your cookware. In order for the induction cooktop to work, pots and pans need to have a magnetic and flat bottom. So only magnetic Stainless Steel (Ferritic Stainless Steel, which contains no nickel 18/0 or 400 series) or a Stainless Steel pot with a magnetic core or cladding will work on an induction cooktop.
In most cases, if a stainless steel pot or pan is induction compatible, it is made of 3 or 5 layers of metal – the non-magnetic, more corrosion resistant 18/10 stainless steel is on the inside (where there is food contact), the magnetic, nickel free 18/0 steel is on the outside and a layer of aluminium or copper is between the two layers for better heat conduction.
To tell is a pot or pan is induction compatible, hold a magnet to the bottom surface. If it sticks firmly you’ve got induction cookware.
Remember that induction heats the pot and not the cooktop surface, therefore choose wide, flat bottoms to easily transfer and distribute the heat.
Many manufacturers have started putting an "induction compatible" symbol on the bottom of their cookware or note compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.
THE REPUTATION OF THE COMPANY
Check the reviews and choose a brand that has a reputation for good quality.
Leaching of Nickel from Stainless Steel
Stainless Steel can be corroded by organic acids in food (such as when cooking with tomatoes), especially when cooking at higher temperatures, therefore iron, chromium, and nickel can be released from the material into the food.
Nickel is implicated in numerous health problems, most notably allergic contact dermatitis.
Chromium and iron, however, are essential nutrients for which stainless could be a useful source.
There have been several studies done on the leeching of iron, chromium and nickel into food. It was found that Stainless steel cookware can be a source of nickel and chromium leeching into food. The amounts of these released were dependent on the food being cooked, the stainless steel grade, the cooking time, and cookware usage (with the amount released decreasing with each subsequent cooking event, and stabilising over time). One study noted that the amounts released were "low compared with the levels of nickel and chromium contained in the menus; mean intakes of these elements were under the tolerable daily intake (TDI) recommended by the World Health Organization." (19) and they suggested that switching to materials other than (good quality) stainless steel was therefore not necessary. The was reinforced by another study who looked at high quality grade 316 18/10 pots and concluded that "In all experiments, the amounts released were below known allergy-triggering thresholds."(20) but were cautious in those who were highly sensitive "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. However, the total amount of nickel contained in foods and released from pots may exceed the individual threshold for triggering allergy, potentially causing problems for highly sensitive patients, or, conversely, contribute to induction of immunotolerance by oral low-dose exposure."(20)
Summary
Nickel is released from Stainless Steel cookware during cooking, though usually in small amounts.
People highly sensitive to Nickel should consider switching to a material other than Stainless steel, or to nickel-free stainless steel.
You can reduce the amount of Nickel released by choosing high quality Stainless Steel (such as 316 grade 18/10) or Nickel-free stainless steel. Consider cooking and storing acidic foods, which are likely to cause more leeching of nickel, in a different type of cookware material.
Stainless Steel can be corroded by organic acids in food (such as when cooking with tomatoes), especially when cooking at higher temperatures, therefore iron, chromium, and nickel can be released from the material into the food.
Nickel is implicated in numerous health problems, most notably allergic contact dermatitis.
Chromium and iron, however, are essential nutrients for which stainless could be a useful source.
There have been several studies done on the leeching of iron, chromium and nickel into food. It was found that Stainless steel cookware can be a source of nickel and chromium leeching into food. The amounts of these released were dependent on the food being cooked, the stainless steel grade, the cooking time, and cookware usage (with the amount released decreasing with each subsequent cooking event, and stabilising over time). One study noted that the amounts released were "low compared with the levels of nickel and chromium contained in the menus; mean intakes of these elements were under the tolerable daily intake (TDI) recommended by the World Health Organization." (19) and they suggested that switching to materials other than (good quality) stainless steel was therefore not necessary. The was reinforced by another study who looked at high quality grade 316 18/10 pots and concluded that "In all experiments, the amounts released were below known allergy-triggering thresholds."(20) but were cautious in those who were highly sensitive "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. However, the total amount of nickel contained in foods and released from pots may exceed the individual threshold for triggering allergy, potentially causing problems for highly sensitive patients, or, conversely, contribute to induction of immunotolerance by oral low-dose exposure."(20)
Summary
Nickel is released from Stainless Steel cookware during cooking, though usually in small amounts.
People highly sensitive to Nickel should consider switching to a material other than Stainless steel, or to nickel-free stainless steel.
You can reduce the amount of Nickel released by choosing high quality Stainless Steel (such as 316 grade 18/10) or Nickel-free stainless steel. Consider cooking and storing acidic foods, which are likely to cause more leeching of nickel, in a different type of cookware material.
Products to consider
18/10 Stainless Steel Cookware
Scanpan Impact 18/10 Stainless Steel Cookware
I have two Scanpan Impact fry pans and use them nearly every day. They are strong, sturdy and find that they heat up quickly on both gas and induction cooktops.
The Impact series is a stainless steel cookware range, refined with a sandwich base with an aluminium core that results in solid pots and pans that heat quickly.
I have two Scanpan Impact fry pans and use them nearly every day. They are strong, sturdy and find that they heat up quickly on both gas and induction cooktops.
The Impact series is a stainless steel cookware range, refined with a sandwich base with an aluminium core that results in solid pots and pans that heat quickly.
Cuisinart 18/10 Stainless Steel Cookware
Another highly-rated cookware range from a company who has been creating quality cookware for decades. These have an Aluminum core heats and cools quickly for precise temperature control.
Another highly-rated cookware range from a company who has been creating quality cookware for decades. These have an Aluminum core heats and cools quickly for precise temperature control.
All Clad 18/10 304-Grade Stainless Steel Cookware
Made in the USA, compatible with all cooktops and very highly rated.
Made in the USA, compatible with all cooktops and very highly rated.
Nickel Free Cookware
HOMI Chef Nickel Free Stainless Steel Cookware
Homi Chef has an affordable and highly rated nickel free stainless steel cookware range that is worth considering.
Homi Chef has an affordable and highly rated nickel free stainless steel cookware range that is worth considering.
nöni™ non-nickel Stainless Steel Cookware by SolidTeknics
This is an Australian-made cookware range of seamless, one-piece pans wrought from a single sheet of ferritic Stainless Steel. There are no joins or rivets that can be a weak point. The ferritic stainless steel is free of nickel and is nearly twice as conductive as regular Austenitic stainless steel (18-10) and because it is magnetic it is induction compatible.
The also have unique lids that will stand alone as a high-performing shallow skillet, crêpe pan, baking tray, or griddle, suitable for all kinds of frying, searing, grilling and baking.
It is suitable for a professional or home kitchen and have versatile use from stovetop (including induction) to oven, to BBQ, campfire and even pizza ovens
The company prides itself on the quality of their pans and they come with a multi-century warranty
This is an Australian-made cookware range of seamless, one-piece pans wrought from a single sheet of ferritic Stainless Steel. There are no joins or rivets that can be a weak point. The ferritic stainless steel is free of nickel and is nearly twice as conductive as regular Austenitic stainless steel (18-10) and because it is magnetic it is induction compatible.
The also have unique lids that will stand alone as a high-performing shallow skillet, crêpe pan, baking tray, or griddle, suitable for all kinds of frying, searing, grilling and baking.
It is suitable for a professional or home kitchen and have versatile use from stovetop (including induction) to oven, to BBQ, campfire and even pizza ovens
The company prides itself on the quality of their pans and they come with a multi-century warranty
Meyer Nickel Free Stainless Steel Cookware
Meyer uses high grade nickel free stainless steel made in Japan. They receive excellent overall reviews.
Meyer uses high grade nickel free stainless steel made in Japan. They receive excellent overall reviews.
References
1. Wikipedia - Steel
https://en.wikipedia.org/wiki/Steel
2. Wikipedia - Stainless Steel
https://en.wikipedia.org/wiki/Stainless_steel
3. Wikipedia - Stainless Steel Grades
https://en.wikipedia.org/wiki/SAE_steel_grades
4. Choice Australia
https://www.choice.com.au/home-and-living/kitchen/cookware/buying-guides/saucepans
5. Michelin Guide
https://guide.michelin.com/en/article/features/stainless-steel-cookware-purchasing-guide
6. Corrosionpedia
https://www.corrosionpedia.com/definition/124/austenitic
https://www.corrosionpedia.com/definition/5123/martensitic
7. Britanncia
https://www.britannica.com/technology/austenite
8. Ulbrich
https://www.ulbrich.com/blog/what-is-austenitic-stainless-steel/
https://www.ulbrich.com/blog/ferritic-stainless-steel-a-useful-overview-of-ferritic-steel-grades/#:~:text=Ferritic%20stainless%20steel%20is%20really,slightly%20hardenable%20by%20cold%20rolling.
https://www.ulbrich.com/blog/what-is-martensitic-stainless-steel-and-what-can-it-do-for-your-business/
9. Boulder engineering
https://www.boulderes.com/resource-library/food-contact-safe-stainless-steel#:~:text=However%2C%20for%20a%20stainless%20steel,minimum%20chromium%20content%20of%2016%25.
10. The Cookware Advisor
https://thecookwareadvisor.com/buying-stainless-steel-cookware-read-this-first/
11. Marlin Wire
www.marlinwire.com/blog/what-is-the-best-food-grade-stainless-steel
12. Austral Wright
https://www.australwright.com.au/technical-data/advice/stainless-steel/stainless-steels-for-food-processing/
13. The Cookware Advisor
https://thecookwareadvisor.com/buying-stainless-steel-cookware-read-this-first/
14. Solid Teknics
https://www.solidteknics.com/
15. Fridgaire
www.frigidaire.com/Blog/Product-Advice--Education/Cookware-For-Induction-Cooking/
16. The Spruce Eats
https://www.thespruceeats.com/what-is-the-best-cookware-for-induction-cooktops-908920
17. Pub Med - Stainless steel cookware as a significant source of nickel, chromium, and iron
pubmed.ncbi.nlm.nih.gov/1514841/
18. Pub Med - Stainless steel leaches nickel and chromium into foods during cooking
pubmed.ncbi.nlm.nih.gov/23984718/
19. Pub Med - Contribution of chromium and nickel enrichment during cooking of foods in stainless steel utensils.
https://pubmed.ncbi.nlm.nih.gov/9687027/
20. Pub Med - Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots
Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots
https://pubmed.ncbi.nlm.nih.gov/27804135/
1. Wikipedia - Steel
https://en.wikipedia.org/wiki/Steel
2. Wikipedia - Stainless Steel
https://en.wikipedia.org/wiki/Stainless_steel
3. Wikipedia - Stainless Steel Grades
https://en.wikipedia.org/wiki/SAE_steel_grades
4. Choice Australia
https://www.choice.com.au/home-and-living/kitchen/cookware/buying-guides/saucepans
5. Michelin Guide
https://guide.michelin.com/en/article/features/stainless-steel-cookware-purchasing-guide
6. Corrosionpedia
https://www.corrosionpedia.com/definition/124/austenitic
https://www.corrosionpedia.com/definition/5123/martensitic
7. Britanncia
https://www.britannica.com/technology/austenite
8. Ulbrich
https://www.ulbrich.com/blog/what-is-austenitic-stainless-steel/
https://www.ulbrich.com/blog/ferritic-stainless-steel-a-useful-overview-of-ferritic-steel-grades/#:~:text=Ferritic%20stainless%20steel%20is%20really,slightly%20hardenable%20by%20cold%20rolling.
https://www.ulbrich.com/blog/what-is-martensitic-stainless-steel-and-what-can-it-do-for-your-business/
9. Boulder engineering
https://www.boulderes.com/resource-library/food-contact-safe-stainless-steel#:~:text=However%2C%20for%20a%20stainless%20steel,minimum%20chromium%20content%20of%2016%25.
10. The Cookware Advisor
https://thecookwareadvisor.com/buying-stainless-steel-cookware-read-this-first/
11. Marlin Wire
www.marlinwire.com/blog/what-is-the-best-food-grade-stainless-steel
12. Austral Wright
https://www.australwright.com.au/technical-data/advice/stainless-steel/stainless-steels-for-food-processing/
13. The Cookware Advisor
https://thecookwareadvisor.com/buying-stainless-steel-cookware-read-this-first/
14. Solid Teknics
https://www.solidteknics.com/
15. Fridgaire
www.frigidaire.com/Blog/Product-Advice--Education/Cookware-For-Induction-Cooking/
16. The Spruce Eats
https://www.thespruceeats.com/what-is-the-best-cookware-for-induction-cooktops-908920
17. Pub Med - Stainless steel cookware as a significant source of nickel, chromium, and iron
pubmed.ncbi.nlm.nih.gov/1514841/
18. Pub Med - Stainless steel leaches nickel and chromium into foods during cooking
pubmed.ncbi.nlm.nih.gov/23984718/
19. Pub Med - Contribution of chromium and nickel enrichment during cooking of foods in stainless steel utensils.
https://pubmed.ncbi.nlm.nih.gov/9687027/
20. Pub Med - Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots
Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots
https://pubmed.ncbi.nlm.nih.gov/27804135/
|
All Crafts, Printables and Site Content are free for personal use only. Stock photos are free. If you find Craft n Home helpful, please buy me a coffee!
© craftnhome Privacy Policy |