It's clear that our cookware can leach toxins into our food so choosing non-toxic cookware is important. But it's not entirely easy to find what is safe because there are so many things that can be toxic.

My question is for my steamers that are said to be stainless steel. I've come to believe the inner baskets are not stainless steel. I may be wrong but they don't attract a magnet when I try. Does anyone know if the temperature of boiling point will release the metals in the baskets?

A great topic for a thread.

One should only ever use stainless steel cookware. Aluminium has been linked to Alzheimer's, amongst other things, so its use in cookware, cutlery and food storage, is definitely not to be advised.

As to your question, pretty much anything will leech to some degree under such testing conditions.
Can you identify the manufacturer? If you can, they could tell you what it's made of. Though I would imagine whatever it is would be an industry standard. A quick gallop through Google might provide an answer.

What we eat and cook with is something we take for granted, but it is an important health issue we should consider.
Cookware should be stainless steel and cutlery should be sterling silver.

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Mommysunshine: STAINLESS steel is not attracted to magnets.

As for releasing of metals, Stainless is sttacked by chlorides in an acidic environment. But the attack would be extremely slow with foods. Aluminum on the other hand is attacked by chlorides also as well as other things and the attack would be faster. Definitely stay away from aluminum. Stainless is fine.

I like cast iron for only frying. It is not good for acid foods though, especially tomatoes.

I wonder how those anodized pans are. Are they hard enough not to leach anything toxic? https://www.only-cookware.com/what_is..._cookware.html

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That which does not kill us makes us stronger. -Friedrich Nietzsche

I do not like aluminum, anodized or not.

This source said it does attract magnets. https://www.healingnaturallybybee.com/articles/cook2.php

Check out the price of sterling silver: https://www.healingnaturallybybee.com/articles/cook2.php

I'll buy one fork and knife to share with the whole family I guess.

There are many different types of stainless and most of them contain NI and Cr

I've seen Orgreenic kitchenware advertised on TV, and it's in a catalog I just received. The non-stick surface is supposed to be PFOA and PTFE-free. It withstands high temps and can go from stovetop to oven. It has an aluminum alloy core. A 10 inch diameter fry pan is $19.98. Wonder if this is healthy to cook with. https://www.orgreenic.com/?uid=EC067...2DF00F38A93B75

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NatMedTalk and Beyond

I saw that at a kitchen store yesterday. I also saw it at Bed, Bath, and Beyond for more money. The kitchen store has an "As Seen on TV" 10 inch one for about $19. They had another brand for about $40. B,B,&B had the same for $40. I felt it. Very slippery. There is even one for milk. Apparently you can scorch the milk, and it won't stick. Nice.

It is coated with a ceramic of some sort. That's why it is at least good for cooking without the worry of leaching toxins.

I have one of those types of pans made by cusinart... you have to cook on a low temp or you ruin it.. Im not fully impressed.. I have ruined one already and the other is on the way out... and this is hard to prevent when you have a whole bunch of people using your pans! If you scorch it use a vinegar soak. I will purchase another when we open our B&B for use for cooking guests breakfast only.

I like the swedish porceline lined cast iron but its sooo heavy!

You can get steamers made out of baskt material, reeds. No metals there for sure. I also use a fair amount of pyrex glass but of course not for sauteeing.

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