CHEMISTRY 1(CHE 0315)

SAFETY AND USES OF STAINLESS STEEL COOKWARE

NAME OF LECTURERMADAM WAN AINNA MARDHIAH WAN SHAFIEE

SEMESTERSEMESTER 3

GROUPG47

GROUP MEMBERNUR IZZATI ATTIYAH BINTI MOKHTAR (133068)

NURULHIDAYAH BINTI MOHAMED ISMAIL (133677)NUR NATASYA BINTI RAMLI (133137)

NURUL AFIQAH BINTI ALI (133404)

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ABSTRACT

The history of cooking vessels has started by the development of pottery which have been used

as cookware, manufactured by hunter-gatherers. The development of pottery allowed for the

creation of fireproof cooking vessels in a variety of shapes and sizes. Ceramics conduct heat

poorly, most ceramic pots will crack if used on the stovetop, and are only intended for the oven.

The development of bronze and iron metalworking skills allowed for cookware made from metal

to be manufactured. By the 17th century, brass or copper vessels were common in Asia and

Europe, whilst iron pots were common in the American colonies. Improvements in metallurgy

during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless

steel and aluminum to be economically produced. Our project is about the safety and uses of

stainless steels cookware. Stainless steel cookware is widely used materials in food preparation

and cooking. This is due to its ability to withstand a high heat condition, does not wear down,

does not corrode easily, extremely durable, smooth hard non-porous surface, and cleans easily.

However, we find that this type of cookware has its own disadvantages. For instance, poor heat

conductor. Pots and pans have to be coated with copper or aluminum to improve cooking time

and surface. The other disadvantage of stainless steel cookware is high cost. A good set of

stainless steel cookware can get pricey.

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TABLES OF CONTENT

CONTENTS PAGE

1. ABSTRACT i

2. TABLE OF CONTENT ii

3. 1. INTRODUCTION 1

4. 1.1 Background 1

5. 2. CONTENT 3

6. 2.1 Discussion of problems 8

7. 2.2 Analysis of problems 8

8. 3. CONCLUSION 9

9. REFERENCES 10

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1. INTRODUCTION

1.1 Background

The development of pottery allowed for the creation of fireproof cooking vessels in a variety of

shapes and sizes. Coating the earthenware with some type of plant gum, and later glazes,

converted the porous container into a waterproof vessel. The earthenware cookware could then

be suspended over a fire through use of a tripod or other apparatus, or even be placed directly

into a low fire or coal bed as in the case of the pipkin. Ceramics conduct heat poorly, however,

so ceramic pots must cook over relatively low heats and over long periods of time. However,

most ceramic pots will crack if used on the stovetop, and are only intended for the oven.

The development of bronze and iron metalworking skills allowed for cookware made from metal

to be manufactured, although adoption of the new cookware was slow due to the much higher

cost. After the development of metal cookware there was little new development in cookware,

with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most

cooking tasks, with a spit employed for roasting.

By the 17th century, it was common for a Western kitchen to contain a number of skillets,

baking pans, a kettle and several pots, along with a variety of pot hooks and trivets. Brass or

copper vessels were common in Asia and Europe, whilst iron pots were common in the

American colonies. Improvements in metallurgy during the 19th and 20th centuries allowed for

pots and pans from metals such as steel, stainless steel and aluminum to be economically

produced (Source: Wikipedia.org).

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Stainless steel cookwares have become increasingly popular, because of the purity of the metal.

Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing

18% chromium with either 8% Nickel, called 18/8, or with 10% Nickel, called 18/10, are

commonly used for kitchen equipment. Stainless steel's virtues are resistance to corrosion, non-

reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless

steel's drawbacks for cooking use is that it is a relatively poor heat conductor and contains

chromium, a toxic metal considered unsafe when ingested as metal particles. Since the material

does not adequately spread the heat itself, stainless steel cookware is generally made as a

cladding of stainless steel on both sides of an aluminum core or an aluminum/copper/aluminum

core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or

aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the

sides ( Source: http://www.docstoc.com)

Some questions have however been raised about the effect that some of the important elements

in stainless steel could have on our health. The effect of ingredients such as iron, chromium and

nickel that could be transferred during the cooking process is being investigated. Experts believe

that because the amounts transferred is so small that it will not have an affected.

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2. CONTENT

2.1 Discussion of problems

The main problem is about the effect of usage stainless steel cookware to health. However, based

on research stainless steels are generally considered non-hazardous to human health. All stainless

steels contain a low carbon, iron based steel which has other metals mixed in to increase its

corrosion resistance and strength and a minimum of 10.5% chromium, which ensures the

formation of a protective, adherent nanometric, oxide film covering the entire surface. Thus, the

alloying elements in stainless steel are firmly bonded in its chemical matrix. Increasing the

chromium content beyond the minimum of 10.5% confers still greater corrosion resistance.

Corrosion resistance may be further improved, and a wide range of properties provided, by the

addition of other chemical elements (e.g. nickel and molybdenum). Corrosion from stainless

steel in aggressive media can be avoided by use of the proper grade in accordance with relevant

European or international standards. 18/8 and 18/10 indicate that the pot is part of the 300 series

of stainless steel with a higher amount of nickel, the 300 series is more resistant to corrosion and

rust. However, 18/0 of 400 series that contain less amount of nickel makes it the safest choice.

Therefore, it is advisable to use the stainless steels cookware made of 18/0 of 400 series.

According on webpages healthybuildingscience.com, the higher amount of nickel and chromium

in the stainless steel lead them to leach into the food. Longer durations of cooking increased

leaching. Besides, new stainless steel leached more than pans that had been used prior to testing.

Next, the 10th cooking cycle resulted in an average of 88 micro gram of nickel and 86

microgram of chromium leached per 126 g serving of food sample. Here, these are the reason

why the leaching of nickel and chromium not dangerous to health.

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● Humans are estimated to ingest an average of 150 - 900 microgram of nickel per day.

The Tolerable Upper Intake Level(UL) of nickel is 1000 microgram per day.

● According to the National Institute of Health (NIH), safe dietary intake of chromium for

adults and adolescents is 25 to 45 microgram per day. However, there are no adverse

effects to high intake of chromium, so there is no Tolerable Upper Intake Level (UL) set.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of

the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You

are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural

acids and salts contained in our foods can create a chemical reaction with ordinary cooking

surfaces.

“The kind of steel used in most stainless steel cookware is not the best metal in which to prepare

foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and

nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as

they are heated. The chrome and nickel salts are retained when ingested. They cannot be

eliminated. They build up and in time can create troublesome conditions". - Dr. Shelton's

Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State

University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA

Stainless steels should be stored in a manner that prevents iron contamination. Avoid placing or

storing stainless steel in uncoated iron or steel racks and protect from iron emissions from cutting

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or grinding operations. Care should be taken to avoid exposing fine process dust (e.g. from

grinding and blasting operations) to high temperatures as it may present a potential fire hazard.

Choosing the wrong grade of stainless steel cookware can lead health problems. When shopping

for stainless steel cookware, try to avoid the 200 series. it corrodes easily, is not durable, and

contains manganese which can be extremely toxic. If they are beginning to wear, it is better to

replace them with the new one to avoid health hazard.

Generally, as stainless steel is inert and non-reactive when employed correctly, potential health

and safety impacts are extremely limited. This explains why stainless steel is so widely used in

medical appliances and for equipment and tools in the food processing industry. In addition to

long-term experience with stainless steel in a wide variety of applications, the material has also

been tested and reviewed for possible health effect.

The Company only stocks and sells stainless steel grades that are standardised and proven to be

safe for their recommended use. To ensure that all products sold by the company comply with

the specified requirements, only suppliers whose production sites are certified in accordance with

the ISO 9001 quality standard are used. In addition, the company’s sales and distribution service

centres are also certified in accordance with this quality standard. Stainless steels are used in

applications where safety and hygiene is of utmost importance (equipment in contact with

drinking water, food contact materials, medical devices, etc). This Safety Information Sheet

(SIS) presents relevant information for downstream users in order to secure a proper use of the

stainless steel articles supplied.

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2.2 Analysis of problems

This review is based on studies performed by N.Basal and colleagues (2013) in their study titled

Elemental Analysis of Some Stainless-Steel Cookware. In the study they used Optical Emission

Spectrometry (OES). The optical emission spectrometry (OES) offers a simple, fast, accurate,

and precise method for simultaneous determination of multiple trace elements of solid metallic

samples. The obtained spectrum of radiation is separated into the distinct element-lines and the

peak area of each line is measured. The background was taken into account. Metals found in the

cookware stainless steel are shown in Table 1 below.

Table 1

Elemental analysis of twelve stainless-steel samples using OES technique.

( Source : N.Basal and colleagues (2013))

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The major elements from the analysis are iron (70-88%), chromium (11-18%), nickel (0.06-

1.6%) and only one sample contains 9.8% of nickel. The minors are titanium (0.005-1.4%),

manganese (0.3-0.7%), silicon (0.24-0.44%), carbon (0.04-0.27%), Aluminum (0.008-0.34%)

and copper (<0.01-0.2%). Other elements in the samples are traces.

Generally, the above data reveal that only one sample matches the composition of popular

304grade stainless steel (18/10 type stainless). Other samples are low cost alternatives with less

corrosion resistance and less durability, because of the lower chromium, nearly no nickel, and

slightly more manganese content. It is expected that this alloying elemental composition is

directly reflecting their relative low price.

High nickel prices are prompting customers to actively seek alternative grades or other materials.

Thus the kitchenware market may hold either nickel-free or small nickel content stainless steel

tools. Other choices include stainless steel coated vessels with aluminum or carbon steel core.

However, all low cost alternatives suffer from diminished life cycle.

Low content of chromium directly affects the thickness of the passive layer, which decreases the

corrosion resistance. Low content of nickel directly affects the stability of the stainless steel

structure, which decreases durability of the tools. The higher the nickel content, the more

protection the flatware has from corrosion. The lower content of nickel may be partially

compensated by slightly higher content of manganese to maintain the stainless steel properties at

lower cost.

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Low price, low quality stainless steel cookware is subjected to chloride pitting corrosion if the

chloride content is above about 6 mmol/l (212 mg/l) in cold water and above about 1.5 mmol/l

(53 mg/l) in heated water. It is important to select high alloying content of chromium and nickel,

among others, enough to make stainless steel a safe choice. The higher the quality of the stainless

steels, the less the elemental release.

The human body needs only 30 mg a day of iron. Excess iron increases the blood pressure and

reduces the flow rate of blood which increasing the risk of cardiovascular problems. Manganese

is not only necessary for human to survive, but it is also toxic when too high concentration is

present in the human body. Manganese excess causes headaches, insomnia, weak-muscles,

schizophrenia, lung embolism and bronchitis. When chromium level increases in the body, it

leads to stomach problems and low blood sugar. More excess of chromium will damage the

liver, kidneys and nerves. The human body has a very small amount of nickel because it is a

carcinogenic metal. When this amount increases, it causes lung cancer, nose cancer, asthma,

bronchitis, and heart disorder.

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3. CONCLUSION

Samples from the Egyptian market were collected and analyzed elementally by different

analytical techniques. The results indicate that most of the samples are low quality stainless steel

and do not contain enough nickel. The authors recommend that all the stainless steel kitchenware

must be subject to quality control procedures before delivering into the market. The people must

be informed about the risk connected with utilization of these low quality materials. From an

Islamic perspective health is viewed as one of the greatest blessings that God has bestowed on

mankind. It should be noted that the greatest blessing after belief is health, as narrated in the

following Hadith:

The final messenger of God, Prophet Muhammad (pbuh) mounted the pulpit, then wept and said,

"Ask Allah (swt) for forgiveness and health, for after being granted certainty, one is given

nothing better than health." 

Related in Tirmidhi 

Health is indeed a favour that we take for granted. We should express gratitude to God for

bestowing us with health, and we should try are up most to look after it. God has entrusted us

with our bodies for a predestined period of time. He will hold us to account on how we looked

after and utilised our bodies and good health.

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It has been narrated that Prophet Muhammad (pbuh) said:

"No one will be allowed to move from his position on the Day of Judgement until he has been asked

how he spent his life, how he used his knowledge, how he earnt and spent his money and in what

pursuits he used his health" 

Related in Tirmidhi 

The preservation of this blessing can only be achieved through taking good care of one’s health

and taking every measure to maintain and enhance it. With this in mind every Muslim should

make sure they undertake all necessary actions which are conducive to the preservation of good

health. Healthy living is part and parcel of Islam, introduced with the inception of Islam more

than 14 centuries ago. Furthermore, the Quran and the Sunnah outline the teachings that show

every Muslim how to protect his health and live life in a state of purity. Numerous examples in

Islam instruct its followers to live a healthy life, a selection are from the research of stainless

steel cookware, which can preserve a good health by using the good grade of products.

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REFERENCES

(NIH), N. I. (2013, Nov 4). http://ods.od.nih.gov/factsheets/Chromium-HealthProfessional/. Retrieved Feb 27, 2014, from http://ods.od.nih.gov.

Association, E. S. (2013, jan 29). http://www.eurofer.org/index.php/eng/News-Publications/Publications. Retrieved mac 03, 2014, from http://www.eurofer.org.

Basal, N., & Solieman, A. H. (2013). Elemental Analysis of Some Cookware Stainless-Steel Samples . Arab Journal of Nuclear Science and Applications, 46(4), (106-113) 2013 , 106-113.

Enductioncookware. (2013, Mei 21). http://www.docstoc.com/docs/157810529/Induction-Cookware-Reviews. Retrieved mac 03, 2014, from http://www.docstoc.com.Health, F. I. (2009, Mac 09).

Http://www.ttl.fi/en/publications/Electronic_publications/Pages/default.aspx . Retrieved Mac 01, 2014, from http://www.ttl.fi.

Healthybuildingscience.com. (2013, Nov 22). http://healthybuildingscience.com/2013/11/22/safe-cookware/. Retrieved Mac 01, 2014, from http://healthybuildingscience.com.

Hygienic, D. S. (2013). http://www.happycookingco.com/hidden-dangers.cfm. Retrieved February 25, 2014, from http://www.happycookingco.com.

T.Holah, D. J. (1990, Jun). Sink Of Stainless Clean Best, Beat Bacteria.

Wikipedia. (2014, feb 27). http://en.wikipedia.org. Retrieved mac 01, 2014, from http://en.wikipedia.org/wiki/Cookware_and_bakeware.

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