Since Lemmy is into junk science fear…Here’s a peer-reviewed study showing stainless steel leeches nickel and chromium toxic metals into food.

The tenth cooking cycle (after 20 hours), resulted in an average of 88 μg of (nickel) Ni and 86 μg of (chromium) Cr leached per 126 g serving of tomato sauce.

#1 If you’re cooking tomato sauce for 20 hours, you’re doing it wrong.

Adults in the U.S. are estimated to ingest an average of 69 to 162 μg of Ni per day

The average daily intake of chromium in the US population has been estimated at 76 μg while the US FDA recommended daily intake is 120 μg Cr

#2 Even after cooking tomato sauce for 20 hours, the leached amounts were within the daily average intake or recommended daily intake for both nickel and chromium.