title: Purity of food cooked in stainless steel utensils.
abstract: An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19% Cr/9% Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately 1/20 to 1/3 and 1/20 to 1/2 of the normal daily intake of chromium and nickel respectively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufactures and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release.
authors.affiliation: Nickel Development Institute, Alvechurch, Birmingham, UK.
authors.forename: G N
authors.initials: GN
authors.lastname: Flint
authors.forename: S
authors.initials: S
authors.lastname: Packirisamy
mesh_terms: D002857:Chromium / Q000032:analysis; D003297:Cooking and Eating Utensils; D005506:Food Contamination; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009532:Nickel / Q000032:analysis; D011198:Solanum tuberosum / Q000737:chemistry; D013193:Stainless Steel
chemical_list: D002857:Chromium; D013193:Stainless Steel; D009532:Nickel