buying stainless steel

[Guest guest]

I just bought some stainless steel pans from Calphalon. I did the magnet

test and the magnet only stuck to the sides of the pain. The magnet does

not stick at all to the bottom. I just looked them up on the internet and

found this:

Inside every Simply Calphalon Stainless pan is a bottom core crafted from

heavy-gauge, highly conductive aluminum. It conducts heat evenly and

efficiently with no hot spots. Interiors and exterior surfaces of Simply

Calphalon Stainless are made from surgical quality, 18/10 stainless steel.

Do I need to return them? Ugh.

[Guest guest]

I'm replying to my own email because I am continuing to research this. I

have found two websites that say that the 18/0 is the cheaper of the two

types of stainless which contradicts the file. The file on the group

homepage says that Stainless needs to be of the highest quality.

Can anyone share what brand of stainless they have bought or which brand is

recommended for being the safest?

Thank you, Tammy

P.S. I am sorry that I forgot to sign my last email. Thanks again, Tammy

_____

From: [mailto: ]

On Behalf Of Tammy Gallo

Sent: Sunday, December 31, 2006 6:37 PM

Subject: [ ] buying stainless steel

I just bought some stainless steel pans from Calphalon. I did the magnet

test and the magnet only stuck to the sides of the pain. The magnet does

not stick at all to the bottom. I just looked them up on the internet and

found this:

Inside every Simply Calphalon Stainless pan is a bottom core crafted from

heavy-gauge, highly conductive aluminum. It conducts heat evenly and

efficiently with no hot spots. Interiors and exterior surfaces of Simply

Calphalon Stainless are made from surgical quality, 18/10 stainless steel.

Do I need to return them? Ugh.

[Guest guest]

>

> I just bought some stainless steel pans from Calphalon. I did the

magnet test and the magnet only stuck to the sides of the pain. The

magnet does not stick at all to the bottom. I just looked them up on

the internet and found this: Inside every Simply Calphalon Stainless

pan is a bottom core crafted from heavy-gauge, highly conductive

aluminum. It conducts heat evenly and efficiently with no hot spots.

Interiors and exterior surfaces of Simply Calphalon Stainless are made

from surgical quality, 18/10 stainless steel.

>

> Do I need to return them? Ugh.

==>Hi, is that Tammy? The core inside the stainless steel is aluminum

but the surface inside isn't. Most stainless has an aluminum core

because it conducts heat better than stainless steel, and it won't

hurt to have the very bottom made of aluminum because it doesn't touch

the food.

Bee

[Guest guest]

>

> I'm replying to my own email because I am continuing to research

this. I have found two websites that say that the 18/0 is the cheaper

of the two types of stainless which contradicts the file. The file on

the group homepage says that Stainless needs to be of the highest quality.

==>This is from my article about cookware:

" Many health-conscious people swear by stainless steel cookware. But

while stainless steel is relatively inert (having little or no ability

to react) compared to other metals, the metals present in the alloy

(mixture of metals) can be released into food. These metals can

include nickel, molybdenum, titanium, aluminum and carbon steel.

Stainless steel is an iron alloy, and to be classified as stainless

steel, the metal must contain at least 11 % chromium (no nickel

required). The numbers 18/0, 18/8 and 8/10 refer to the percentage of

content of chromium and nickel. Stainless steel used in cookware is

normally 18% chromium and 8% to 10% nickel.

Stainless steel is very resistance to corrosion, it does not react

with either alkaline or acidic foods, and it is not easily scratched

or dented. Stainless steel's drawback for cooking use is that it is a

relatively poor heat conductor.

As a result, stainless steel cookware is generally made with a metal

insert of copper or aluminum in the base to conduct the heat across

the base. Higher quality stainless steel cookware also has copper or

aluminum inserted all around the sides of the pot or pan to increase

heat conductivity.

Researchers differ on the health effects of metals leaching from

stainless cookware. Most say that while these quantities are not

hazardous to the average person, they may affect those with

sensitivities. A 1995 study found that stainless steel pans

contributed markedly to the levels of nickel in cooked food.

In contrast, another study, also released in 1995, found only minor

increases in nickel concentrations in acid foodstuffs when new

stainless steel pans were used.

According to Dr. Ray Peat, a biochemist, there are two kinds of

stainless steel -- one kind is attracted to magnets, the other kind is

not.

You want to buy only the magnetically-attractive type of stainless

steel, which apparently has very low nickel content and does not leach

nickel into food. Nickel is likely more toxic than mercury and the

main reason for concern with stainless steel cookware.

Here is some additional evidence of the fact that magnetized steel is

safer. The best quality stainless steel cookware will be magnetic (low

in nickel) and will have aluminum or copper inserts all around the

bottom and sides.

> Can anyone share what brand of stainless they have bought or which

brand is recommended for being the safest?

==>I believe that cast iron is better, and even cast iron coated with

enamel. However, I have a very old set of Prudential Ware 18/6 which

are terrific, but I do not know if they sell them any more - I've had

them for 47 years.

Bee