Is using stainless steel cookware harmful to your health?

Qualified stainless steel cookware (such as 304 food-grade stainless steel) is stable and releases trace amounts of metal ions within safe limits during normal use. However, low-quality stainless steel (such as industrial-grade 201 stainless steel) may contain heavy metals (such as manganese and chromium), which release harmful substances when exposed to acidic foods or high temperatures.

Usage Precautions
Avoid prolonged storage of acidic/alkaline substances: Strongly acidic foods such as vinegar, tomatoes, and soy sauce should not be stored in stainless steel containers for extended periods.

Caution when using at high temperatures: Low-quality stainless steel may release more metals during high-temperature cooking. It is recommended to prioritize high-temperature-resistant materials (such as 316 stainless steel).

Wear Inspection: Scratched or corroded tableware should be replaced promptly, as damaged areas may increase the risk of heavy metal leakage.