#18 10 stainless steel pots update#
#18 10 stainless steel pots free#

I summarized this study. She said that even with the Saladmaster, with extensive exposure to acid foods, and/or salt, prolonged use can create pitting in the metal. Titanium content is typically only around 0.5%, as you’ll see in this document she emailed me. I asked her if they had any research on the product materials leaching into food and they do not. She confirmed Saladmaster does contain 16% to 18% chromium and 10% to 14% nickel, and is more stainless steel than titanium. She said they don’t share their names when I asked for hers – (817) 633-3555 Option 4.

I also recommend glass cookware, and cover other options in my cookware recommendations article.Īnother Update! September 28: I called Saladmaster today and spoke to a representative. If it says 18/0 or durable, there is no nickel, otherwise it will either say 18/10 or aluminum clad and that would pertain to the older products that do contain nickel. I spoke to a representative at Faberware and he said that the current products are 18/0 stainless steel. Also, I just found another couple more cookware options that are 18/0: Jarhill and Faberware. Saladmaster is made from 316Ti, which still contains nickel.

#18 10 stainless steel pots update#

Update – I had a follow up question that prompted me to add this information: Ted Mooney explains that the differences between 18/10, 316, 316L, and 316Ti are subtle and minor. The 6-piece set I link to is sold on Amazon at a 37% discount.

#18 10 stainless steel pots free#

Also Homichef makes a food grade nickel free stainless steel (21/0) which is labeled as non-toxic, and non-allergic. This kind of stainless steel material contains a minute amount of nickel (0.50 percent or less). There are also many biological defenses against excess intake.”Īccording to numerous sources, the safest stainless steel to cook with is nickel free or 18/0. The outside layer of Gunter Wilhelm cookware is made from type 430 stainless steel. Our body needs chromium albeit in small amounts. For this reason, it is best to stick with higher chromium stainless steel cookware. Chromium 6 (hexavalent chromium) is a carcinogen that is given off in fumes during the welding of stainless steel, but our kitchen stoves cannot cause stainless steel to break down to this level.Īs John Moody points out “… the health risks from the nickel are worse than from the chromium. However, there is no Tolerable Upper Intake Level (UL) set . The chromium in solid stainless is not to be confused with Chromium 6. 18/8 and 18/10 are the most common types used for stainless steel cookware and food applications. According to the National Institute of Health (NIH), safe dietary intake of chromium for adults and adolescents is 25 to 45 μg per day. The “18” refers to the chromium content, which gives flatware its rust-resistance properties, and the “8” or “10” refers to the nickel content, which gives it its silver-like shine and some rust-resistance. When you look at stainless steel cookware, you’ll see numbers such as 18/0 and 18/8 that refer to the percentages of chromium and nickel in the stainless steel alloy. The principal elements in stainless that can have negative effects on our health are iron, chromium and nickel.” But even stainless steel allows other metals to leach into the foods. Craig Stellpflug, who is identified as a cancer nutrition expert, explains that “Stainless steel cookware is made from a metal alloy consisting of mostly iron and chromium along with differing percentages of molybdenum, nickel, titanium, copper and vanadium. The short answer is that not all stainless steel is made the same way, and as a result some is considered safer than others.