![]() ![]() The ratio of nickel and chromium determines the ‘grade’ of stainless steel (find out more about steel grades through the British Stainless Steel Association, located, naturally, in Sheffield, England).Ĭookware may be listed as 18/8, 18/10, or even 18/1, with the first number indicating the percentage of chromium and the second the percentage of nickel. Chromium also helps protect against rust and enhances durability. In general, stainless steel consists of around 10 percent chromium, along with nickel and iron. It also helps increase the hardness of the stainless steel and gives it a polished look and feel. Nickel is included in the stainless-steel alloy largely to help with rust resistance. This is because, while stainless steel cookware is available that is either very low in nickel or nickel-free, such cookware is extremely prone to corrosion. Nickel has also been linked to adverse health effects, including sensitization to allergic (contact) dermatitis in some people ( R).Īnyone who is nickel sensitive should consider an alternative to stainless steel. Stainless steel can contain iron, chromium, and nickel, the latter having no nutritional benefit in the body. This is more likely if you cook acidic foods in a stainless-steel pot for a long time. One possible downside of stainless steel is that it may leach heavy metals into food. Depending on the grade (specifically, amounts of nickel or manganese in the stainless steel) may be prone to corrosionĭisadvantages of stainless steel cookware.May leach metals into food if cooking acidic foods for long periods of time. ![]()
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