Systemic nickel: the contribution made by stainless‐steel cooking utensils

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Abstract
An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19 Cr/9 Ni stainless‐steel cooking utensils to nickel in the diet is negligible. The amount of nickel (0 to 8 μg) derived from the utensils in standard portions of various “aggressive” foodstuffs tested was less than that to be found occurring in 1 square of a bitter‐sweet chocolate bar. New pans, if first used with acid fruits, can show a greater pick‐up of nickel, which, in the worst case observed, amounted to approximately 1/5 of the normal daily intake for the average person (ca. 200/ig). This situation does not recur in subsequent usage, even after the pan has been cleaned by abrasion. A higher rate of nickel release was observed in new pans on first use from 4 manufacturers located in different countries and appears to be a general phenomenon. This could provide a possible explanation for the high pick‐up of nickel by acid fruits reported in 1 instance in the literature.

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