Are stainless steel cookware harmful to human health?
As the national economy continues to advance, and people’s lifestyles improve, stainless steel pots have become an essential cooking utensil in most households. These pots boast corrosion resistance due to the presence of chromium alloy elements. These elements facilitate the formation of a robust oxide film (passivation film) on the steel surface, which is insoluble in certain environments. This property ensures isolation between the metal and the external medium, preventing chemical interaction. Consequently, stainless steel pots exhibit excellent chemical stability in air, water, and steam, and they maintain sufficient stability in various aqueous solutions, including acids, alkalis, and salts. This corrosion resistance is advantageous, allowing the pots to remain stable even in high or low-temperature environments.
While stainless steel pots contain trace elements such as chromium, nickel, molybdenum, cadmium, manganese, etc., they are generally not harmful to the human body when used correctly. However, it is advisable not to store salt, soy sauce, vegetables, or soups in stainless steel containers for an extended period. Additionally, it is crucial to avoid using strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc., to clean stainless steel tableware containers, as this could lead to corrosion.
JIANGMEN CHANGWEN COOKWARE & KITCHENWARE CO., LTD., a distinguished high-tech enterprise seamlessly integrating stainless steel cookware research, development, manufacturing, export trade, and independent brand sales. Our cutting-edge products are proudly exported to over 100 countries, spanning Europe and the United States, solidifying our position as a key global supplier of stainless steel goods. For any inquiries or assistance, please don’t hesitate to reach out to us. Your satisfaction is our priorit.