Which stainless steel cookware leaches less nickel into food, 304 or 316?
You can check the answer of the people under the question at Quora “nickel free cookware“
About Isabella
Written by: Isabella
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Which stainless steel cookware leaches less nickel into food, 304 or 316?
You can check the answer of the people under the question at Quora “nickel free cookware“
About Isabella
No stainless steel cookware leaches any meaningful amount of nickel into food.
BELLA 21 Piece Cook Bake and Store Set
STOP with the metals leaching bull crap!
Let’s use Mr. Pietrovito’s data to clear this up.
First, when you read the entire studies of how samples are prepared, they’re using new pots of fresh stainless that have never been boiled with food. How did they preclean those? Any metal dust still in them from manufacturing?
Then, they select the most acidic normal food they could think of — tomato sauce.
Then, they cooked it for a very long time — hours.
So, what did they get?
First, the toxic dose (from the Pietrovito data) is 0.5 grams. A half gram. The weight of a whole small peanut.
The study got “as much as” 86 micrograms. 86 millionths of a gram. 86 thousandths of a thousandth of a gram. So chop two peanuts into a thousand pieces.
Then take one of those particles and chop it into a thousand micro-particles. Wisk out 86 of those onto your plate. That’s the possible dose but not the likely dose. Other studies have shown that the same pots, used over and over, shed less and less metal atoms.
For persons that are highly allergic to nickel, there is strong doubt that that level of dose could elicit any reaction. Some people say yes. Some people say no. Regardless, the regular population will experience zero effects.
Non-Stick Cookware Set, Pots and Pans – 8-Piece Set
“Which stainless steel cookware leaches less nickel into food, 304 or 316?”
304 stainless steel (SS) is the most common alloy used for cookware. 316, 304/403 and 403 SS are less commonly used. 316 is less susceptible to corrosion from salt, however the amount of nickel leaching into food from either 304 or 316 SS cookware is likely a very similar trace amount. It is unclear that these trace amounts are unhealthy, however these trace amounts may cause allergic reaction from oral or tactile exposure.
Reasons why nickel is a concern:
* Nickel is toxic: While nickel is toxic to humans in doses larger than 0.5 grams, the amount of nickel in 304 and 316 SS cookware is so small that it can be effectively disregarded as a toxic concern.
* Nickel is a potential allergen: Nickel content in 304 and 316 SS has the potential to cause allergic reactions in people with nickel sensitivity. Toxicological studies indicate that a single oral dose of Nickel (Ni) as low as 67 μg can cause recurrence of allergic contact dermatitis (ACD), flare up eczema, or lead to systemic dermatitis in individuals sensitive to nickel. Studies have shown that metals (iron, chromium, nickel) do leach into foods from metal cookware (up to 88 μg of Ni and 86 μg of chromium (Cr) per 126 g (4.5 oz) serving of tomato sauce which may be sufficient to cause ACD. However, other scientific studies report contact doses of nickel from either 304 or 316 SS cookware have NOT actually caused ACD.
* Nickel is a potential carcinogenic: The International Agency for Research on Cancer (IARC) has determined that some nickel compounds are carcinogenic to humans and that metallic nickel may possibly be carcinogenic to humans. The EPA has determined that nickel refinery dust and nickel subsulfide are human carcinogens. However, there is no scientific evidence tying SS cookware to cancer.
How stainless steel works:
SS resists corrosion by forming a very thin passive protective layer of oxide that tenaciously covers the entire surface. This protective layer resists further corrosion. Even if this protective layer is removed by machining or scratching, it will just form again.
The major chemical difference between 304 and 316 SS is the inclusion of molybdenum in 316 SS to make it more resistant to salt, saltwater and high chloride content freshwater. 430 SS has a very small amount of nickel and is slightly less corrosion resistant and is brittle at sub-freezing temperatures.
* 304 stainless steel
*
* 8 to 10.5% nickel
* 18-20% of chromium
* 316 stainless steel
*
* 10% nickel
* 16% chromium
* 2-3% molybdenum
* 0.08% carbon
* 316L stainless steel (low carbon)
*
* 10–12% nickel
* 16–18% chromium
* 2-3% molybdenum
* 0.03% maximum carbon
* 430 stainless steel
*
* No more than 0.75% nickel
* 16-18% chromium
The relatively high concentration of molybdenum present in 316 helps to prevent pitting corrosion from saline and chloride. The Pitting Resistance Equivalent Number (PREN) provides a comparative measure of pitting resistance for various SS alloys.
As can be seen in the chart above, 430 SS offers the least pitting corrosion resistance while 316 SS offers the highest pitting corrosion resistance.
Scientific Studies:
A 2019 study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless-steel saucepan, cooking times of 2-20 h and four commercial tomato sauces. The results were:
* New stainless steel pots and pans release more metals into food than older ones and metal leaching decreased and stabilized after six cooking cycle, although significant metal contributions to foods were still observed.
* Leaching of all metals increases with cooking time and acidity (pH) . Longer cooking durations of 6 to 20 hours resulted in increases …
Calphalon 10-Piece Pots and Pans Set, Nonstick Kitchen Cookware
SS304 and SS316 are similar. No metallurgist had said, nickel is leached from stainless steel during cooking.
SS304 and SS316 are approved for cooking, medical use, etc by International Organizations like ISO, EHEDG, European Hygenc Engg & Design Gr, Hygienic Equipment Design Criteria
10 Pcs Non Stick Cooking Set w/ Frying Pans & Saucepans