I am no longer using SS sauciers or saucepans to make marinana oe tomato sauces. I am using enameled cast iron.
"After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel."
* * *
"To estimate potential oral exposures, nickel and
chromium per serving of tomato sauce were calculated from
the mean concentrations of select experimental samples. A
single serving of tomato sauce is defined by the manufacturer to
be 126 g (about 4.5 oz)."
* * *
"All tomato sauce samples that were cooked in the presence of
stainless steel using typical cooking procedures showed
significantly elevated Ni and Cr concentrations. In addition to
other natural dietary sources, stainless steel cookware is an
under-recognized source, which can potentially contribute to
overall nickel and chromium consumption. For the scenarios
tested, the amount of nickel and chromium leached from
stainless steel into tomato sauce is independent of tomato sauce
brand, but dependent on the grade of stainless steel, cooking
time, and previous usage or seasoning of the stainless steel."
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