The kind of steel used in most stainless steel cookware is not the - TopicsExpress



          

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. Sheltons Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA happycookingco/hidden-dangers.cfm
Posted on: Fri, 12 Dec 2014 09:36:09 +0000

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