Cookware, How to Test the Quality of Stainless Steel

[Guest guest]

Cookware, How to Test the Quality of Stainless Steel

 

Stainless needs to be of the highest quality. Less expensive stainless,

which contains cadmium and nickel as alloys, can leach into the water.

 

Two Testing Methods

 

1. Baking soda test can be done on your stainless steel cookware to

check its quality. Boil some water in the pot or pan with one tablespoon of

baking soda in it. After boiling it, taste the water. If it tastes metallic

the stainless steel isn't of a high quality.

 

2. Magnet Test: According to Dr. Ray Peat, a biochemist, there are two

kinds of stainless steel -- one kind is attracted to magnets, the other kind

is not. You want to buy only the magnetically-attractive type of stainless

steel, which apparently has very low nickel content and does not leach nickel

into food. Nickel is likely more toxic than mercury and the main reason for

concern with stainless steel cookware. If the pan is magnetic, it is 18/0...if

not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural

ferrous properties of the iron in the stainless steel.

 

 

 

 

 

[Guest guest]

First, you have to wonder why the person that wrote this thought that

magnetic stainless is cheaper. Nickel costs far more than iron and it

is harder to work with. Furthermore, magnetic stainless will rust and

it readily leaches iron.

 

Second, you have to wonder how much nickel and cadmium actually leach

out of stainless steel during the cooking process. I would doubt that

it could be measured, but worst case would be cooking highly acidic food

for long periods as with stewed tomatoes.

 

Finally, until I read something more convincing, I'll stick with the

higher quality stainless cookware.

 

One thing for certain, all stainless steel beats aluminum and teflon in

terms of probable safety.