If it’s 6 hours to leak then I feel safe, don’t think I’ve ever cooked something for 6 hours in stainless steel
Interesting... I guess the rumors come from the paper linked below. I took a quick look so far. Initial conclusions are:
- the authors seem legit with no conflict of interest in the funding of the study.
- The concern is Ni and Cr leaking to the food. (We need to check if the amounts are relevant or just trace)
- Seems like the "problem" starts after 6hours of cooking.
- The amount leaked varies a lot depending on the grade of the stainless steel.
My personal view then, is that there is no cookware that won't leak something. Probably is a choose your bad type of situation.
https://fses.oregonstate.edu/system/files/biblio_docs/Kamerud2013JAFC_SSLeachesNiCrIntoFood.pdf
Discussion
I will follow up after digging more. The study is done by cooking sauces from 2 to 20 hours, so it's unknown about making eggs or steaks.
I make like 3 hours roasts in one of this "Le Creuset" cast iron that seems to have a coating of something, now that I'm think about it.
Thanks for taking a look. Yeah I love my slow cooker but looking to move to something else other than non stick. Although the risk is low considering it doesn’t heat high