If you prefer nickel-free stainless steel, purchase cookware with the numbers “18/0” for 18% chromium and 0% nickel—although the legal limit for “nickel-free” is 0.75%, so if you are very sensitive it might be best to avoid stainless steel altogether.
Which is Best for Food-Safe Applications? Overall, grade 316 is usually the better choice when making food-grade stainless steel containers.
430 stainless steel is also referred to as 18/0 stainless steel and is safe for people with nickel allergies or sensitivities. There is less nickel in 430 stainless steel which makes them more affordable but also less corrosion resistant and may be more likely to warp and leach over time.
Toxicity: Does stainless steel release anything, and if so, what? Common food/medical-grade stainless steel (18-8 or 18-10, 304 grade) can release trace amounts of certain elements – but the higher the quality of the stainless steel, the less the leaching.
Nontoxic and non-absorbent
Therefore, you don't have to worry about it picking up any impurities from the steel itself. Also, stainless steel can have finishes and polishes applied to surfaces to avoid cross-contamination between different products, food, and the steel itself.
If you don't need the added resistance of 316, standard 304 grades will offer similar performance and longevity at a lower price point. However, in situations where the added resistance is needed, 316 often improves the functional lifespan of the steel products by years.
Learn more about the differences between 304 and 316 stainless steel in our guide,304 vs 316 stainless steel. This material is chemically inert, so it doesn't react to sanitation or sterilisation processes. It's also safe for contact with body tissue.
To see where 18/8 stainless steel's strengths lie, take a look at the following pros: It has decent corrosion and oxidation resistance (though not the best out of all steel grades). Because its surface is non-reactive, it's safe and strong enough to use with food in kitchens and restaurants.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
18/10 provides a brilliant lustre and a rust-resistant durable product which is easy to maintain. Whereas 18/0 offers an economical design with a short soft shine and zero nickel content; however, a zero nickel content means it can be prone to staining.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
So the “magnet test” is to take a magnet to your stainless steel cookware, and if it sticks, it's “safe”—indicating no nickel present—but if it doesn't stick, then it's not safe, and contains nickel (which is an austenite steel).
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.
All-Clad Stainless Bonded Cookware Set
All-Clad's D3 Everyday set came out on top in our testing of stainless steel cookware, which makes these all-metal pots and pans an obvious choice for our favorite non-toxic cookware, too.
Let's just get straight to the point: yes, stainless steel water bottles are completely safe! This is due to the material they're made of: 304 (also known as 18/8) stainless steel, which is food grade. This material is corrosion-resistant as it's made from chromium and nickel.
The 304 stainless steel alloy is the most widely used and versatile grade in the stainless-steel family. It comprises roughly 18% chromium and 8% nickel. Notably, it doesn't contain any molybdenum. 304 stainless steel is highly resistant to atmospheric corrosion, water, and many chemicals.
Based on this list, it is best to avoid Teflon and other nonstick pans, especially those made with either PTFE or PFOA, as well as aluminum pots and pans.
Some cooks rely on ceramic cookware because of its non-stick properties, but for the seasoned home cook, ceramic lacks the durability and versatility of stainless steel cookware.
Our products are safe, and compliant with with all applicable federal and state safety regulations. We are proud to be able to offer our customers a variety of cookware materials to choose from, including stainless steel and nonstick ceramic.
While 18-8 is more affordable and easier to machine, 304 is stronger, more resistant to corrosion, and suitable for harsh environments. Regardless of your choice, both grades have their unique properties and can provide excellent performance in various applications.
Martensitic Stainless Steel
Martensitic Stainless grades are a group of stainless alloys made to be be corrosion resistant and harden-able (using heat treating). All martensitic grades are straightforward chromium steels without nickel.
Nearly all food-grade stainless steels come from the 300 and 400 series, including: 304 Grade Stainless Steel. 304 stainless steel offers an affordable option for nearly any food processing environment. It can withstand corrosion from several oxidizing acids, meaning it is easy to sanitize.
“Pro” iPhones are too heavy. After six generations of using “surgical-grade stainless steel” for its high-end iPhones, Apple is expected to switch to a new metal for the iPhone 15 Pro / 15 Pro Max mid-frame.
Acid testing is one test that will separate 304 and 316 grades of stainless steel. Hydrochloric acid attacks 304 grade very rapidly and produces gas, but attacks 316 grade only very slowly.