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Why do some stainless steel cookware items have a “Prop 65” warning? Isn’t stainless steel non-toxic?

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Tamara Rubin is a multiple-federal-award-winning independent advocate for childhood Lead poisoning prevention and consumer goods safety, and a documentary filmmaker. She is also a mother of Lead-poisoned children (two of her sons were acutely Lead-poisoned in 2005).

August 18, 2022 — Thursday

Why does stainless steel sometimes have a “Prop 65” warning?
Why do stainless cookware items have a “Prop 65” warning?
Isn’t stainless steel non-toxic?

Section #1) What is in stainless steel?

First, here’s a link to an article I wrote discussing this specific question. There are quite a few grades/alloys of stainless steel (for the hard-core curious types, here’s a chart listing a whole bunch of ’em — the most common ones used in high-quality cookware are 304, 316, & 400 Series). Plus, the composition of stainless steel actually varies across the decades. With the testing I have done and reported on this website, you can see many variations of stainless steel composition. Here are some examples:

Here’s a link to the category of articles on this website with a “Stainless Steel” tag. What most of these items have in common (as products made from the stainless composite metal that allows it to be called “stainless”) is that they contain some amount of Iron, Chromium, and Nickel. Other metals present in various Stainless Steel formulations may include Copper, Manganese, Vanadium, Cobalt, Bromine, and Molybdenum.

Section #2) Why do some stainless steel products have a Prop 65 warning?

Prop 65 is a labeling standard for California State. If a product contains a substance that California has determined may cause cancer or reproductive harm, the packaging and marketing information for that product (if/when it is sold in California) needs to include the appropriate Prop 65 language related to the toxicants/ chemicals/ metals contained in the product.

Per the statements below, from two different manufacturers of stainless steel products (see images at the bottom of this article), California considers Chromium and Nickel to be probable or known carcinogens. Most stainless steel has both Chromium and Nickel, as significant components, therefore requiring the Prop 65 warning as well. Some stainless steel alloys are either Nickel-free, or low-Nickel (400 series), and therefore considered safer/healthier for food-use products, based on these considerations. The most common stainless steel alloy found in kitchens today generally has about 170,000 to 180,000 ppm of Chromium and 78,000 to 82,000 ppm of Nickel. Manufacturers refer to this typical stainless steel alloy formulation — using 18% Chromium, and 8% Nickel, respectively — simply as “18/8”. This is also the typical makeup for items with the description “food-grade stainless,” or “medical-grade stainless.” The primary metal in stainless steel is Iron, of course — which is generally present at levels in the range of 700,000 to 800,000 ppm. Additional metals typically found in stainless steel (mentioned above), tend to be present at levels anywhere from 100 to 10,000 ppm.

Section #3) Isn’t Stainless Steel completely safe for cookware?

There have been some studies indicating that cooking in stainless products (or otherwise using stainless items for food-use purposes) may cause some of the metals contained in the stainless item to leach into the food contained in the item… I have carefully read several of those studies — and in my opinion, the cooking methodologies and tested usage of the item (as demonstrated in these studies) are not typical of the actual, anticipated uses for these items “when used as intended” by the manufacturer (and when used in the way most people typically cook their food).

Instead, the studies appear to have pushed the limit (as many studies do), not just to determine IF metals leach from stainless with cooking, but to see under what conditions/ what kind of usage might induce leaching (of Nickel or other metals) into the food cooked in a stainless pan (as an example). One of the most popular studies cited by cookware manufacturers attempting to disparage the use of stainless steel for everyday cookware (in promoting their non-stainless steel cookware) is a study in which tomato-based products (highly acidic) were cooked for a very long time (longer than one might typically ever cook tomatoes) to determine how much of the metals might leach into the tomato sauce under those conditions.

  • Study Example — “Stainless Steel Leaches Nickel and Chromium into Foods During Cooking” (Published September 19, 2013):
    • Most notable in this study — cook times used were from two to 20 hours (!) I personally don’t normally cook anything in a stainless pot or pan for more than 10 to 20 minutes — maybe (rarely) for an hour, at most. Also note the concluding sentence of the abstract (image below): “Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.”
    • Also notable in this study: the leaching decreases/ stabilizes over time (after the sixth use/cycle with “seasoning”). So if you wanted to rely solely on the information presented in this study, you could (in theory) buy some new stainless pans, put tomato sauce in the pan, cook for 20 hours (wash, rinse, and repeat six times) — and then any leaching for long-form cooking in these pans should be (at least) stabilized/minimized. Said another way: if you have been using your stainless pots for years (or decades), it is not likely there is an ongoing concern (with the exception being for those who have Nickel allergies/sensitivities or have a recommendation from a doctor to avoid any exposure to Nickel or Chromium).

So (again, in my opinion, based on the studies which I have read), the concern for leaching of Nickel (and/or Chromium) into food cooked in stainless is primarily only a concern under atypical/extreme-use scenarios — not under “normal use as intended” scenarios. As always, I invite Lead Safe Mama readers to share any research with me that might contradict this understanding.

Section #3.a.) Caveats — for ensuring you are using Stainless Steel appropriately/safely

Based on the research I have done (including reviewing many of the above-mentioned studies and conducting XRF testing of thousands upon thousands of stainless steel items), it is my understanding that stainless steel is safe for cookware and other food-use items, with the following caveats: 

  1. If you actually have a Nickel allergy — or if your doctor is concerned because you have tested positive for unsafe levels of Nickel or Chromium (in a blood, urine, or hair test), you may want to avoid stainless. Stick with clear glass and well-seasoned cast iron (unless you happen to have Hereditary Hemochromatosis) and — if appropriate/recommended by your doctor — emphasize raw foods in your diet whenever possible.
  2. Avoid “long-form” cooking of high-acid foods in stainless steel vessels. One specific example (per the study noted above): don’t cook tomato-based products for hours on end (for reduction purposes) in stainless ware. Using stainless (as I do in my home) to quickly sauté vegetables (or to cook pancakes, eggs, or to boil water) should be a non-issue. That said, my current preferred vessels for simply boiling water are clear borosilicate glass (link one and link two), and my preferred “pan” for pancakes is an uncoated vintage cast-iron griddle that spans across two burners.
  3. In any home (as I have written about previously), cookware should optimally consist of an assortment of materials — (e.g. clear, undecorated glass; plain, enamel-free, undecorated cast iron; and stainless steel). Never rely on just one pan or just one type of pan. Mix things up! I also prefer hand-made unfinished natural wood for utensils, and use those in conjunction with stainless utensils — you can see some examples here.
  4. If you are choosing stainless cookware for your family, you should purchase the highest-quality stainless steel cookware you can afford. That said, even less-expensive single-component stainless items should not present health concerns as long as caveats #2 and #3 above are followed! In my work, I recommend both inexpensive and expensive stainless options; as long as the items are made of 18/8 base metal (and used as intended), the health impacts should generally be the same.
  5. Avoid inexpensive insulated stainless steel water bottles — as many of those are sealed using a solid Lead sealing dot (link with details here) and sometimes with much lower quality stainless.
  6. Stainless steel water bottles should be used only for water (never for coffee, tea, juice, or other acidic beverages), with the water changed daily with rinsing between uses. Link with details here. For water bottles that might hold something other than water, I prefer glass (link with options here).
  7.  Note: many stainless steel cookware vessels also have some non-stainless components (like glass lids with painted logos, cast Aluminum valves, Brass handles, etc.) — these can test positive for unsafe levels of Lead (or other toxic metals), so the considerations here (in asserting that stainless is a safe option) only apply to cookware in which ALL components are stainless steel. A good example of the type of cookware to be wary of is this stainless steel Butterfly brand pressure cooker from India.
  8. When possible, choosing low-nickel or nickel-free stainless (400 series alloys — also sometimes simply referred to again by the (approximate) percentages of Chromium and Nickel present as “18/0”) is preferable. Here’s a good example of some high-quality low-nickel stainless cookware — link with details here.

Section #4) Is Nickel-free stainless steel really a safer choice?

In our family, we do not have a concern for high-quality stainless steel cookware containing Nickel:

  1. We intentionally use an assortment of cookware of varying materials, so do not have excessive exposure to any metals through any one particular pot or pan.
  2. This lack of concern is supported by the fact that none of the six of us — in our nuclear family — has ever tested positive for Nickel at concerning levels, nor exhibited any Nickel sensitivity (with jewelry, for example).
  3. Additional evidence supports the possibility that high-quality 18/8 stainless is relatively inert in many applications (when used as intended vs. cooking acidic tomato sauce for 20 hours!): stainless steel has long been widely used (for many decades — nearly a century actually, since 1926 — see the image with a link below) for medical devices internally/inside the body, with success. 

Even in light of these considerations demonstrating the safety of 18/8 stainless, out of an abundance of caution — given the fact that research is always discovering new potential impacts — it might be worthwhile to consider choosing Nickel-free (or low-nickel) stainless. Maybe opt for using glass alternatives — like water bottles — whenever possible. This is among the many reasons why these low-nickel pans are my favorite for cooking for my family.

Section #5) What about multi-layer construction Stainless Steel pans with a Copper “core?” Or, with an Aluminum “core?”

For stainless pans with a Copper or Aluminum core (the Copper or Aluminum layer is specifically added to the vessel — “sandwiched” between two stainless steel layers —  for the purpose of even heat dissipation), the core is normally fully encased between layers of stainless steel and, as it is not exposed, there is no opportunity for the Copper or Aluminum layer to impact the health of the user.  

The exception to this common construction for pans with a Copper core is some designs in which the Copper core is visible as a band of Copper showing around the lower edge of the pan (as an accent for decorative purposes, see image below). However, again, this does not impact the food cooked in the pans at all, as it is not a food-contact surface. The image below shows the exposed decorative copper edge on a pan with a copper core. Note: I no longer recommend this brand of pan and am only sharing the image to demonstrate this one point. 

Section #6) What about Stainless Steel with measurement markings on the interior surface of the pots or pans?

I have previously cautioned about the concern for the potential for Lead in the food-contact surface measurement markings of stainless pots and pans (see markings on the interior of the cooking pot in the image below). These interior markings are typically either laser-etched or painted-on. Sometimes they are also applied as vinyl decals (typically on the outside of vessels not intended for use with cooking). 

While laser-etching is safe, painted or vinyl markings on any food surface are always a potential concern. However, more recent (post-2018) examples of measurement markings I have tested (on stainless steel vessels) have typically not been positive for Lead (this is a good example of that — link). In general, to be certain the markings are Lead-free (in the absence of testing a specific pan you might be interested in), look for etched or molded markings, or for pans with no interior markings on the food surface.

Section #7) But I heard you tested some stainless items and found them to be contaminated with other toxic metals; is that a concern?

Purchasing mass-manufactured products always has risks (possible contamination from manufacturing stream and/or supply chain variations), which is why I do my best to find (and write about) and recommend trusted brands that consistently manufacture products that test negative for Lead, Cadmium, Mercury, Arsenic and Antimony, using XRF technology. It is for this reason (for example) that I only recommend ONE brand of insulated stainless water bottles (link) — as that is the ONLY brand of insulated water bottles that I have found to consistently test negative for toxicants across all recent years of production (specifically negative for the five metals listed in the previous sentence)!

That said, it is incredibly rare to find stainless steel cookware products that test positive (in the metal of the vessel itself — not in a non-stainless component of the product) for Lead, Cadmium, Mercury, Arsenic, or Cadmium. However, recently (in the past year) I did some preliminary testing of two examples of pots/pans from one company (each example likely manufactured after January 2021), which tested positive with preliminary testing for trace levels of Mercury in the food surface. This is the first time I have ever found traces of Mercury in a stainless product! In response to these preliminary findings, I did a deep dive of research and confirmed it is actually possible for Stainless Steel to be contaminated with Mercury. I will be writing about that more (in detail) shortly — and will link that article here as soon as it is live.

Earlier products from this same company (tested and manufactured before 2021) have all tested negative for Mercury, so this potential “Mercury contamination” (if it can be confirmed with additional testing!) is likely a batch-specific problem. In response to this preliminary testing, and pending additional third-party testing, I removed this brand (All-Clad) as a current recommendation in my store and shopping site and am working on doing additional testing to confirm whether or not other testing methodologies (i.e. other than XRF testing) might confirm trace Mercury in these pans — or if it is some sort of anomaly in the readings. And, if so, what might cause the anomaly (in rare instances, a combination of other metals will produce a reading — in the GUI interface on the XRF instruments — for a third metal that is not actually present, and I definitely need to rule this out). In the meantime, if you have All-Clad stainless steel products purchased before 2020, I would not be concerned; if you have All Clad stainless steel products purchased after 2020, I would consider setting them aside for the moment until additional independent testing can be done to determine whether or not some of the pans may have low-level mercury contamination in the stainless, and (if so) what the batch-range is (the date-range of manufacture and product-range) for that potential contamination.

Note: one member of one of the families who owned one of the two pans in question was tested for metals and reported to me that their metals test was negative for Mercury.

Section #8) In Conclusion

The work of Lead Safe Mama, LLC is designed to educate our readers about the science behind any issues and considerations for any particular topic. Unfortunately, while science is the right place to start an inquiry, a lot of “science” (e.g. non-peer-reviewed studies, popular articles, etc.) is biased, and/or imprecise, ambiguous (depending on the intentions, origin, and funding behind any given study). Further/additional/more rigorous inquiry is often necessary.

With the conversation and considerations above about Stainless Steel, we are trying to give our readers as many of the answers to this inquiry as possible — in one place — so you can therefore move forward in making safer choices for your family. Ideally, we must acknowledge that industrially-manufactured manmade materials are inherently not “natural,” and therefore not always safe. On a practical level, we often have to choose between “lesser evils” and evaluate those choices based on particular considerations for our family (and the advice of our doctors). My family has chosen to continue to use stainless steel and currently do not have concerns (in general) with stainless steel toxicity.

In evaluating my comments above about long-form cooking, I reflected on the fact that I used to often make fruit jams/preserves in the summer (plum, blackberry, etc.) and that those are long-form cooking. I no longer do that — as concentrated sugars are not great for humans, and eating fresh fruit is preferred  — but I don’t have a concern with using jam in moderation now and then (not as a primary food staple). If I were to make a sandwich, I prefer almond butter and honey (for example) noting the honey is lightly-filtered, uncooked, and raw, with fewer opportunities for contamination from processing. This is a complicated journey and most choices and considerations impact others. In the end, you have to do what you decide is best for your family — and that includes factors of time and convenience. But if just one reader (you?) can make those choices from a more educated standpoint (instead of just assuming that products sold to us by manufacturers are automatically safe) then the movement will have a small win for the future.

Here’s the Lead Safe Mama overview article with guidelines for choosing safer cookware.

In googling this question, here’s one other search result that came up

Here’s another:
 

Reader Interactions

Comments

  1. Read says

    Tamara,
    Can you please let us know when you will retest and verify your recent findings on the All Clad? In the last 3 months, I replaced my cookware with All Clad and now I am extremely concerned.

    Reply

  2. Jess says

    I’m in the process of replacing my stainless cookware. I’ve been doing a lot of research to make sure I purchase the safest options. I came across a brand called Heritage Steel, which I felt the most comfortable with. It’s made in the USA and they add titanium (316ti) right into the stainless mix (not coated), which from what I understand is probably the safest metal for cooking. It’s a medical grade metal. I will continue to replace my stainless cookware piece by piece with Heritage Steel.

    Reply

  3. Maryna says

    Hi Tamara,
    Where can I find the year of production of my All-Clad pans? I bought a set in March 2021… I really worry as I actively use them for cooking for my toddler (

    Reply

    • Tamara says

      Hi Maryna – I really don’t know any more than what I shared in this article at this moment. You could call All-Clad and ask that question of them directly. If you learn anything, please do report that back here. Thank you.

      Tamara

      Reply

      • Maryna says

        Hi Tamara,
        I contacted the customer service All-Clad with that question. They told me to send pictures of the box the set came in (thankfully, I didn’t throw it away) to find out when the set was produced. They also asked me for the link where I read about mercury contamination. So I’m asking you if I can send them the link of your article?

        Reply

        • Tamara says

          Sigh – sure – you can send them this. It’s preliminary testing – please articulate that it is “potential” contamination based on preliminary XRF testing that needs additional confirmation. I am clear about that in the article, so there’s no harm done, but I do need to do additional testing (as stated.)

          Tamara

          Reply

  4. Janell says

    Our All Clad was purchased February 2020. Where would it fall in concern?

    Also, do you have any recommendations for those with nickel allergies?

    Reply

  5. BayMom says

    Well this is seriously bad news. I tossed my LeCreusets based on your advice and now I have to worry about my All Clad? Many of us have purchased newer All Clads and have no idea exactly when. Please let us all know more about this soon. To the above lady using Titanium I suggest not trusting that either. Titanium leaches and there have been studies linking titanium dioxide to DNA damage. As for the pans you now like the best they have Vanadium which isn’t great.

    Reply

  6. Nancy Polasek says

    I love your work, but sometimes, it freaks me out. You say that cooking tomato-based dishes for over 2 hours is unusual, but two of my best dishes are cooked like that. Chilli and braised pork butt. Maybe that is a difference between Oregon and Texas. Thinking about safety, I bought a mid-tier, 12qt stainless stockpot that allows me to maintain a proper simmer of my chilli, for 40 minutes. I had to test a few pots to find one that woukd work on my stove. Would it be safer to use my Staub enameled, cast iron pot for this? Even more popular, is my braised pork shoulder, based on the recipe in Salt, Fat, Acid, Heat. It uses crushed tomatoes and beer. My son asks for this as his birthday dinner. Due to to high demand, I started braising 9-11lb pork butts, in a large, stainless roasting pan, w/o the rack. “Low and Slow” cooking is the key to great pork. It can braise for 9-16 hrs, depending on various factors. I had even planned to cook a pork butt during the 2021 Texas Winter storm, to help keep the house warm. Ha Ha! Our power was out for 54 hrs and then we had no safe drinking water. No pork either. I recently bought a 7qt Staub pot, so I guess I’ll have to switch to smaller butts, to use that instead.

    Reply

    • Sarah says

      I had this same thought when I read this article. Low and slow cooking. People do this all the time around where I live. I used to make tomato sauce on the stove top in my stainless steel pot that took quite some time. I have changed it up recently partly because I’m allergic to nickle and was concerned of the leaching. Now I cook it in glass in the oven instead.

      Reply

      • Nancy Polasek says

        That is a good idea to try. I’ll keep it in mind cuz I have a large borosilicate glass bowl. I just realized that I have almost done what was suggested, get through 6 extended cooking cycles, w acidic food, and then don’t worry so much.

        Reply

      • Julie says

        Hi, that’s a great idea! What quantity tomato sauce do you oven cook and what sz/brand glass pan do you use to cook it? I suppose you soften the veggies by sauteing on stovetop first the place in oven? I hope you see this. TIA

        Reply

        • Hannah says

          I just tried this out. My slow cooker has a Teflon insert which I am not a fan of. The other day when I made a batch of Chili Beef Stew, I browned the meat in my cast iron on the stove and then tossed all of the ingredients into a large white (undecorated) pyrex casserole dish with a glass lid. Threw it into the oven at 250 for 6 hours. It was super tasty and just as effective if not more so as my slow cooker.

          Reply

  7. Sarah says

    Hi! I’ve been following you for a few years now. Thank you for all you do to help inform us. You’ve helped me to think about these things and I’ve made some better choices now thanks to you.

    I think I’m allergic to nickle and would like to buy nickle free stainless steel at a more affordable price than what you recommended. What do you think of the brand HOMICHEF? This is the set I am considering…

    https://www.amazon.com/gp/aw/d/B01GHCQ33C/ref=ox_sc_act_image_1?smid=AA0JXIBOQVERM&psc=1

    Or do you know of any other sets that I can afford.

    Thank you

    Reply

  8. Roxie says

    Thank you for all the hard work you do! Really incredible! I have an All-Clad that was a gift last Christmas (2021) so interested in what you learn.

    Reply

  9. J says

    Any news on the All-Clad? I reached out to them and they simply said their products meet prop 65 standards and are safe for intended use. My husband just replaced all our pans with All-Clad and now I’m feeling anxious about it.

    Reply

  10. Desi says

    So glad you provided a little more information about these studies (about how cooking acidic foods for a long time in stainless steel can cause leaching of nickel etc, at least for the first half-dozen or so times you cook this way, then the leaching will likely stabilize). So helpful. One of the main things I used to use my slow cooker for (and will now use my recently-purchased Instantpot for) is a vegan, curried kidney-bean dish called Pujabi Rajmah, that cooks primarily in an onion and tomato slurry for ten hours (this time is what allows the beans to cook to the point of getting creamy). So while I thought: who on earth cooks tomatoes for hours on end? Well, I guess that would be me. Now I’ve got some decisions to make. Luckily, I see there is an Instantpot version of the recipe as well; I hope it will yield the same result. Barring that, I may have to move this circus to the oven.

    Actually, if your husband is vegan, he may want to try the recipe if he doesn’t have one like it already, it’s on the website ‘Indian as Apple Pie’:
    https://www.indianasapplepie.com/blogs/indian-as-apple-pie/15715748-slow-cooker-punjabi-rajmah-spiced-kidney-beans. (I notice the Instantpot recipe has slightly different spices than this one.) It’s so flavourful even my brother and husband who are meat-eaters love it. And now I can hopefully make it without that pinch of lead and ideally, without that dash of nickel either.

    Reply

  11. Mariane says

    Would you expect the ring holder from IKEA stainless steel measuring spoons to be safe? Baby was playing with my set and I forgot about the key holder potentially being an issue. It smelled like metal, usually stainless has no smell? Thanks so much!

    Reply

  13. Ting says

    Hi Tamara,
    I found your website after trying to look for bakeware that is safe to use. I wanted to buy a madeleine pan to bake madeleines for my grandma but I can not decide on whether to buy a tinned steel Madeleine pan or a silicone coated Madeleine pan. As you mentioned in your article the silicone coating contains chemicals that is not safe and will leaked into the food. Is it better to buy a Gobel tinned steel Madeleine pan instead of a silicone coated one? Is there a stainless steel mold without any coating? Gobel also make a Rectangular Stainless Steel Cake Pan that I want to buy but it has a Prop 65 warning on the webstaurantstore.com website. Does this mean it contains lead? Thanks.

    Reply

  17. Erika says

    Updating my last comment to say that stainless steel from what I’ve read can be contaminated by mercury, however being wrought it is all dissolved and so any mercury contamination should theoretically be on the surface and able to be cleaned off. Idk, just a random thing I came across. Could these pots have been contaminated? Maybe with a thermometer somehow? Just tossing ideas around. I don’t love the idea of mercury possible being in my pans.

    Reply

  18. Meghan says

    Just wondering if there is any update on All Clad. I contracted their customer service and they don’t seemed to be trained in this area. I got a generic response that their pots and pans are food safe. I asked if they did third party testing for heavy metals and they said no. Wasn’t exactly confidence inspiring.

    Reply

  20. Dash says

    Hello Tamara – thanks for all you do. One topic that I’ve been searching for is coffeemakers. In my pursuit of anti-plastic and aluminum for coffee making, one I use is a stainless steel moka pot – Giannina, from Italy. My friends/relatives use is the popular Bialetti (made in China). Have you done any testing on any coffeemakers?

    Reply

  21. allen says

    there’s a few articles that say studies show even slightly acidic and slightly basic liquids like fruit juice and milk still leached nickel and/or chromium.

    and the thing is a lot of people do cook soups and stews for many hours.

    it’s possible the amounts leached are so small they wouldn’t affect health, even in the long term, but it’s not really known. all is really known is it’s not as toxic as lead or aluminum.

    these are 2 of the articles:

    https://www.debralynndadd.com/q-a/stainless-steel-leaching-into-food-and-beverages/

    https://www.happy-mothering.com/why-were-switching-from-stainless-steel-to-glass-water-bottles/

    the first article has a list of studies at the bottom of the article.

    the 2nd article links this study, but is paywalled:
    https://link.springer.com/article/10.1007/BF00192042

    Reply

  22. Jenny says

    I make bone broth and it simmers for 12-24 hrs. I’ve been doing it in a stainless steel pot. Is there a better option?

    Reply

  23. Erika says

    I’m disappointed that we were given nothing specific about mercury levels in all clad and have not heard any updates in months. Especially since this is a company I specifically bought from based on recommendations from this site. I think we deserve a more thorough explanation.

    Mercury levels, are all sets contaminated, what series of all clad pans, etc

    Reply

    • Tamara says

      All we can say definitively right now is that more research is needed – this appears to only be an issue (if it is an issue – which we have not yet confirmed) in saucepans (not frying pans or other products) from this brand purchased in the 2020-2022 range of production years. We don’t know how pervasive it is and we have not yet confirmed it is an issue at all, so unfortunately there is nothing more to share. If you purchased yours in 2021 or later – you may want to set your sauce pans aside until additional testing can be done. if you would like a more definitive answer we encourage you to send yours out for leach testing and report back here with what you learn.

      Reply

  24. R says

    Tamara,
    Can you recommend where we can send the pans for leach testing? All I use from All Clad is the sauce pans. I rarely use the frying pans.
    Thank you

    Reply

    • Tamara says

      I don’t currently have a lab I know of that will do leach testing for consumers. When they do that sort of thing it normally costs about $300 per item – so it is better (more economical) to just stop using them and buy some other alternative pan until more information is available. Ikea has good inexpensive choices. Most of the all-stainless options at Walmart or Target should be fine too.

      Reply

  25. Lautaro says

    Hi Tamara, thank you for all the information you share on this site.
    In this post you mention that you no longer recommend the all clad with the copper and aluminium core. Would you mind sharing the reason for that? Or maybe a link where you explain it if there is one?

    I am asking because I recently had a baby an soon we will have to start cooking for her. So I started to pay attention to the tools what we use to cook and most of them are not safe. I was looking to buy one of these multi layer stainless steel, so knowing your reasoning may help me decide.

    Reply

    • Lautaro says

      I just read through the other comments that it is not the multilayer building what you stopped recommending, but the all clad brand because of the possible mercury contamination.

      Can you confirm that you still think that other multilayer stainless steel brands are ok in your mind? Or do you think that only pure stainless steel is better?

      Reply

  28. Amanda says

    Hi,
    Have you tested the HOMICHEF brand on Amazon? It’s advertised as nickel free stainless steel but I worried about what else it may contain.

    Reply

  29. Victor says

    Hello, Just commenting to get notified when there’s an update regarding the mercury in all-clad saucepan. Thank you for all the wonderful information!

    Reply

  30. Anita says

    I too would love to know updates on All Clad as soon as possible. I need to replace my Le Cruset in full instead of just one pot. Thank you so very much.

    Reply

  31. Stephanie says

    Hello! Are stainless steel insulated coffee mugs intended for use with hot coffee safe to drink hot coffee from?? Thank you!

    Reply

  32. P L says

    “KXIAOCHEN 20oz Insulated Coffee Mug with Lid, Stainless Steel Coffee Cup, Double Wall Vacuum Coffee Tumbler with Handle, Premium Thermal Travel Coffee Mug ”
    Is this a safe mug?

    Reply

  33. Richard says

    Would love to know if the new InstantPot Duo Plus is safe to use. Since I saw the barely readable p65 warning label when reading the how-to booklet the InstantPot has remained in the box. I’m wondering if there are ways to replace the inside stainless steel cooking vessel with something safe. Or, could it be converted to an expensive yoghurt maker by putting a pyrex contatiner with a silicon cover into the cooking vessel so there is no contact between the yoghurt and the stainless steel pot? It is ironic that I had hoped to cook Indian food in the InstantPot (there are now MANY Indian InstantPot cookbooks!) and then to find that acidic foods leach lead and that many spices have high levels of lead in them to boot. How about Swiss and Italian pressure cookers? I just read that most of the metal they use is mined in China? Glass cookware? What is affordable and safe to use? Thank you.

    Reply

  34. Terry says

    Hi Tamara,
    It has been about 18 months since you posted your provisional findings about All-Clad testing positive for mercury. ( I recently bought I saucepan as a gift before reading your article and I’m very worried that it could be part of that batch you tested). You mentioned that independent testing is the next step— what precisely did you have in mind? Is that something that you are still pursuing? I am happy to try to pursue this but I don’t know how to go about it. And the place I bought the particular saucepan is now out of stock in that size. I’m sure you understand that there are countless people awaiting this important follow-up. I very much look forward to your response.
    Thank you!

    Reply

      • Terry says

        Re the All Clad, would it be possible to have a different XRF instrument test the specific pots/pans you tested, to see if it was the kind of anomaly in that specific reading that you suggested might have been the cause? Or to test some other All Clad pans From the same line likely manufactured from the same period— I believe readers would send them if asked. I would certainly be happy to donate funds towards the purchase of those types of All Clad pieces to help In this effort. It would be incredibly comforting to put this issue to rest, one way or the other.

        Reply

        • Tamara says

          I have already done that (tested multiple pans from this time – with multiple instruments) – which is why I’m recommending holding off on using them until further study can be done. There is some solid research out there too … about the possibility for steel to be contaminated with Mercury – & I haven’t found the anomalie in other brands. I have not written more about the issue because I need to gather more information so that when I write about it the company does not sue me. I need to make sure all of my ducks are in a row. All I can say now: based on testing to date, more testing needs to be done and I would set those pans aside and not use them until more testing (using different testing methodologies) can either confirm or dismiss the concern for toxicants in these pans.

          Reply

          • Melody says

            Tamara, have you tested the stainless measuring cups/spoons from that mfg? Did the instrument show similar information on the measuring cups as it did on the pans, so far? I understand more information is being gathered so nothing is concrete I’m just curious if the instrument is showing something similar with the measuring cups as the pans? I know at some point those were a favorite of yours too.

  35. Terry says

    Hi Tamara,
    Thank you for your quick reply.
    Unfortunately , I just gave these pans as a gift to a family with a baby earlier this month, and I am loath to upset them. So I am trying to explore it a bit myself , as I am really losing sleep over this. One of the engineers in the discussion you posted said mercury in stainless would disappear during the refining process…
    Can you share the various readings on the various cookware items with dates.?

    Reply

    • Tamara says

      Really – as I said – I cannot share any more information beyond what I have already shared because I don’t have more information on this to share at the moment. If you have concerns about your particular purchase I would like to suggest that you consider having them independently tested yourself. I have not been able to find a lab yet that will do this testing, but if you do find one I would encourage you to share that information here so others would have access to the information. Given the testing might cost more than $300 per item, it might make more sense to buy inexpensive replacement pots from Ikea, Walmart or Target (often found for about $100 for a full basic set of stainless pans).

      T

      Reply

  36. Jenny says

    Hi – if we have a set from 2015 of all clad pots and pans is that year seem ok? Just wondering if I need to go replace my set or since I’m pre 2020 they are likely ok! Thank you so much for the work you do. As an attorney I also appreciate that you have to be careful and have all your facts straight before you publicly disclose more information!

    Reply

    • Tamara says

      Hi Jenny – thank you for commenting. I have only noticed this issue with a handful of the newer pans (tested in home consultations). I have not noticed this issue with older pans from this brand.
      T

      Reply

  37. Angie says

    Hi Tamara,
    After reading your work and becoming concerned about some of my dishware, I was doing a mass kitchen lead swab test… and noticed when I set the swab down on my stainless still sink, it lit up like crazy, and the testing liquid also lit up my hands after touching the sink. This can’t be good. If replacing, I need a lightweight metal sink for my kitchen- but is this something I’m going to run into in newer sinks too? How do I sort this out? Thanks

    Reply

  38. Martha says

    Hi Tamara!

    I purchased a combo set, sauce pots and fry pans, in 2022. I read above that the mercury was linked to the sauce pots and the fry pans aren’t contaminated. Is that still holding true?

    I called Bloomingdale’s, they won’t honor a return and forwarded me to All-Clad. All Clad’s customer service did zero for me. Their limited lifetime warranty is at their discretion, unless you have sharp edges. Then they’ll consider replacing.

    Reply

  39. Ana says

    Hi Tamara,

    Thank you for all that you do. I purchased a set of stainless steal All-Clad measuring cups, spoons, whisk, pizza wheel, and pasta fork, and ladle in 2022 per your recommendation of the brand at that time. I went all out. I’m disappointed to hear the news of possible mercury contamination in their newer saucepans — can you confirm that other All-Clad items (such as measuring cups, spoons, whisk, pizza wheel, pasta fork, ladles) are ok? I’m a breast cancer survivor and have a little one. It’s really challenging to try to keep up with all of the curveballs that companies throw at us consumers! I appreciate your transparency and just want to know if I should replace all of my All-Clad gear at this point. Sigh.

    Reply

  41. Susan says

    What pot and pan would you recommend for acidity foods eg. tomatoes when you need to cook and simmer for hours? I have an enamel coated pot from Lagostina Brand which I have used for years and purchased for my children for use for little grandchildren. I need to toss them. My children won’t listen to get rid of the items without a replacement.
    Some recipes can be 4-5hrs of heat.
    Are there safe glass pots and pans available? Thank you!

    Reply

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