I use stainless steel pans, should I be worried about leaching?

Stainless steel is generally considered the best choice for cooking because it is sanitary, nonporous, and the metals are highly stable. Environmentally, however, the mining and manufacture of steel is a highly technological, energy-intensive and polluting process. Stainless steel also leaches nickel and chromium into food, which may be harmful to health.

If you choose stainless steel for it's advantages, then buy an energy-efficient brand to balance out some of the environmental disadvantages. This type of stainless steel cookware generally has double-walled sides and insulated lids allow you to slow-cook at lower temperatures and save a substantial amount of energy. In addition, because the pots retain heat, foods will continue to cook even after the pot is removed from the burner.

You can minimize the leaching of metals by only using wooden utensils in stainless steel pots and pans. Metal utensils scratch the surface and release more metals.

These answers were provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra has been a pioneering consumer advocate since 1982, specializing in product and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.