Stainless steel, made from iron and other metals, is strong and resists wear and tear. It is inexpensive, long-lasting and the most popular cookware in North America. The metals used in stainless steel or iron cookware which may produce health effects are iron, nickel and chromium.
Iron is essential to produce red blood cells. Large amounts can be poisonous, but in North America, we are more likely to lack iron than have too much. Iron cookware provides less than 20% of total daily iron intake - well within safe levels.
Nickel is not poisonous in small quantities but it can provoke a reaction in people allergic to nickel. The average adult consumes between 150 to 250 micrograms of nickel per day. Using corrosion-resistant nickelcontaining stainless steel cookware, even for cooking acidic foods such as rhubarb, apricots or tomatoes, will not add significant amounts of nickel to the diet.
Small doses of chromium, like iron, are good for your health, but they can be harmful in higher amounts. The safe intake range is about 50 to 200 micrograms per day, what most Canadians take in. One meal prepared with stainless steel equipment gives you about 45 micrograms of chromium, not enough to cause concern.
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