purity of food cooked in stainless steel utensils

摘要

An extensive programme of cooking operations, using household recipes, has shown that, apart form aberrant values associated with new pans on first use, the contribution made by 19/100 Cr/9/100 Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately ~1_20 to ~1_3 and ~1_20 to `1_2 of the normal daily intake of chromium and nickel espec- tively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion.