Cookware, How to Test the Quality of Stainless Steel

Stainless steel needs to be of the highest quality. Less expensive stainless, which contains cadmium and nickel as alloys, can leach into the water.

Two Testing Methods

1. The Baking soda test can be done on your stainless steel cookware to check its quality. Boil some water in the pot or pan with one tablespoon of baking soda in it. After boiling it, taste the water. If it tastes metallic the stainless steel isn't of a high quality.



2. The Magnet Test: 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. If the pan is magnetic, it is 18/0...if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.