Is stainless steel toxin free?

Stainless steel is PFAS-free and is generally considered safe to cook and bake on. If you're cooking or baking acidic foods (like tomato sauce) or heavily salted foods for extended periods, this can cause leaching of nickel, chromium, and iron into your food, within levels that are safe to consume.

umbelorganics.com - The Best Non-Toxic Cookware For A Healthy Home - Umbel Organics

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Teflon and similar non-stick surfaces that contain PFAS (see more about Teflon below). Aluminum – Research shows a relationship between aluminum accumulation in the brain and neurodegenerative diseases like Alzheimers ( 1 ). Lead and Cadmium – Some glazes on ceramic pans can leach lead and cadmium, which can both pose health risks. Read more about health risks from lead exposure here , and read more about health risks from exposure to cadmium here .

Here’s Why You Should Ditch Teflon Pans

The non-stick coating on your cookware most likely contains Teflon (which contains PFAS chemicals) – it’s so handy for cooking eggs and for super easy clean-up, but there are health concerns that make non-stick Teflon less than ideal. PFAS is short for per- and polyfluoroalkyl substances. PFAS chemicals are found in products like nonstick pans (e.g. “Teflon”), food packaging, waterproof jackets, and carpets to repel water, grease, and stains. PFAS chemicals don’t break down easily, and they can persist in your body and in the environment for decades. As a result of their pervasiveness, more than 95 percent of the U.S. population has PFAS in their bodies, according to the Centers for Disease Control and Prevention (CDC). What is Teflon? Teflon, otherwise known as polytetrafluoroethylene (PTFE), is the brand name for the non-stick coating used in cookware and bakeware. Prior to 2013, a chemical called perfluorooctanoic acid (PFOA or C8) was added to PTFE to give it non-stick properties. Although the majority of PFOA was burned off during processing, small amounts remained in the cookware coating. Hundreds of pet bird deaths have been blamed on toxic emissions from non-stick cookware (2). In humans, inhalation of Teflon fumes (from heating an empty pan above 500°F) can cause “Teflon flu” with coughing, fever and sore throat. Are you thinking that there’s no way your non-stick pans could get 500°F hot? Good Housekeeping performed a test to determine how fast three sets of non-stick pans (cheap and light, midweight, and heavy, high end) heat up past 500°F. All three pans heated up past 500°F in just minutes (3)! DuPont manufactured Teflon for decades, despite the fact that confidential internal company studies showed the chemicals caused cancer and birth defects. Chemical waste containing PFOA from a Teflon manufacturing plant near Parkersburg, West Virginia leached into the groundwater and polluted the drinking water in the surrounding area. Studies of almost 70,000 people that lived near the Teflon plant linked PFOA in tap water to kidney and testicular cancer, thyroid disease, high cholesterol, ulcerative colitis and other health problems (4). Further research has associated PFAS with more health risks, including increased risk of asthma, immune system disfunction, decreased vaccine response in children, changes in liver enzymes, increased risk of high blood pressure and pre-ecalmpsia in pregnant women, small decreases in infant birth weight and weight gain in adults. Although PFOA and PFOS have been voluntarily phased out by industry, they have been replaced by other chemicals in the PFAS family. GenX is a replacement for PFOA, yet studies suggest that GenX is linked to harmful effects in the liver and reproductive problems (5, 6).

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How toxic is stainless steel?

Stainless steel is not only a top-quality and durable metal, it is also the safest option for use in your home. Stainless steel emits no toxins and does not react with ingredients.

cristelusa.com - Why stainless steel is the healthiest and safest pick for cooking

You may have come across various grades of stainless steel such as 18/0, 18/8 and 18/10. CRISTEL frying pans and saucepans are made of the best quality 18/10 stainless steel. The stainless steel used to make them contains 18% chrome which gives the steel its rust-resistance and 10% nickel which considerably improves the material's taste neutrality. By definition, stainless steel must contain at least 10% chromium, which is beneficial to the human body in small amounts. Our products are composed of 18% chrome and 10% nickel. This 18/10 stainless steel reacts minimally with food meaning there is no interference from the cookware with your food preparation, meaning all nutritional value, flavors and colors are fully preserved. What’s more, it’s stylish, elegant and maintains its shine over years of use. It has become a universal staple in kitchens worldwide as it is one of the most versatile, durable and reliable metals on the market.

NO TOXIC EMISSIONS

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