Is Cold Rolled Steel Safe for Cooking?
Cooking is a fundamental way to prepare food. It can be a simple or complex process depending on the type of food being prepared. However, regardless of the complexity involved in cooking, the safety of the cookware used is crucial to ensure that no harmful substances leach into the food. One type of material that is becoming increasingly popular for cookware is cold rolled steel. However, many people question whether it is safe for cooking purposes, and this article will explore the pros and cons of using cold rolled steel in cooking.
What is Cold Rolled Steel?
Cold rolled steel refers to the processing method used to manufacture it. The process involves rolling steel at room temperature, which makes it easier to form and manipulate than when hot-rolled. During this process, the steel is compressed between two rollers, which generally leads to a smoother and more polished surface appearance compared to other types of steel.
The resulting steel has key properties that make it ideal for manufacturing various products such as sheet metal and automotive parts. Furthermore, its smooth surface makes it highly appealing for use in the manufacturing of kitchen utensils, including pots and pans.
Safety Concerns with Cooking on Metals
The metal used in cooking utensils matters because certain metals can react with acidic foods or liquids causing harmful compounds to transfer into them. Some examples include aluminum, copper, and cast iron. Toxic metal poisoning can be severe leading to gastrointestinal issues such as nausea or vomiting.
A further concern relates to heavy metals leaching into food when heating utensils made from unsafe metals are exposed to high heat. Consequently, over time metal exposure can build up inside the body leading to some health issues such as Parkinson’s disease.
How Cold Rolled Steel Cookware is Made
Cookware made using cold rolled steel is manufactured with a process that involves mixing molten iron with carbon and other alloys. This is then passed through rollers which compress the mixture into different shapes including pans and pots.
The difference between stainless steel cookware and cold rolled steel cookware is that the former contains nickel resulting in an acid-resistance material, whereas, the latter does not require nickel making it a cheaper option. The surface polishing on it makes it more appealing to users and creates an additional layer of protection against the leaching of harmful metals in food.
Benefits of Using Cold Rolled Steel Cookware
- Conductivity and Heating Ability: Cold rolled steel cookware heats up quickly and can maintain high temperatures providing an even cooking experience
- Durability and Resilience: The strength from cold rolling leads to a durable and long-lasting product
- Cost-effectiveness: It has a lower price tag than other materials, such as copper or cast iron
- Multifunctional Use: Cold rolled steel can be used across many types of kitchens, including gas stoves, electric stoves, and even grills
Risks Associated with Cold Rolled Steel Cookware
While there are many benefits to using cold rolled steel cookware, some disadvantages have been identified that interested parties should consider before making their purchase.
- Heavy metal contamination risks: Chromium III and nickel are both elements found in many manufacturing processes for this type of cookware. While they are not harmful in small amounts, over time they can build up in the body and become toxic
- Possibility of coatings containing unsafe chemicals: Cold-rolled steel cookware sometimes contains PFOA or other coatings. These chemicals can leach into food and lead to health problems, including high cholesterol levels and thyroid diseases
- Other safety hazards: In addition to metal poisoning and chemical coatings, cold rolled steel cookware can be sharp if not handled properly. This risk poses dangers to those who might accidentally cut themselves while washing their pans, or even during the regular cooking process
Alternative Safe Cookware Materials
If you are looking for a safer alternative to cold rolled steel cookware, there are several options available. They include:
- Glass: Glass cookware is versatile and can handle various temperatures. The downside is that it is fragile hence requires careful handling
- Ceramic: Ceramic cookware is best for those looking for non-stick options without exposing yourself to harmful substances such as PFOA
- Cast iron: Cast iron is durable and safe with time, even providing a bit of necessary iron when used regularly but can be heavy for some users
- Copper: Copper heats up quickly making it efficient in cooking. However, it generally requires maintenance to prevent tarnishing which can lead to leaching of metals into food.
How to Keep Your Cold Rolled Steel Cookware Safe for Cooking
Your cold rolled steel cookware can be kept safe by following good practices. These include:
- Maintaining Proper Care and Maintenance: Regularly clean your cookware and check it for signs of wear or sharp edges to prevent the risk of cuts from handling or ingesting harmful materials during the cooking process
- Appropriate Cleaning Techniques: Avoid scouring or using harsh detergents on cold-rolled steel cookware. Instead, use mild cleaners like soap and water so that you don’t scratch the surface or cause early wear-and-tear
Conclusion: Is Cold Rolled Steel Safe for Cooking?
Cold rolled steel cookware is a more cost-effective option for those looking to buy kitchen utensils that won’t break the bank. Its conductivity, durability, and resilience make it an appealing choice for many people.
Furthermore, with proper care and maintenance, there are no significant health risks associated with using cold rolled steel cookware. While some may argue that other materials provide better safety benefits, overall cold-rolled steel is a safe option for cooking utensils.
In conclusion, while there are safety risks that come along with using any type of cookware material, following the proper practices can help avoid them. With this in mind, it’s essential always to consider your options and choose the materials that best suit your needs and budget.
References
1. Eriksson et al. (2010). Heavy metals in machinery industry effluents – Sources, toxicities and technologies for prevention. Journal of hazardous materials, 179 (1), 10-18.
2. Witkiewicz et al. (2008) Chemical contamination of food products – health consequences risk assessment. Polish Annals of Medicine, 15(2), 116-123.
3. Wong et al.(2014) Environmental contaminants: Past, present, and future.Office of Environmental Health and Safety. Retrieved from: https://www.ehs.utoronto.ca/resources/fs/environ/Contaminants/fs_contaminants.htm
Frequently Asked Questions
Can I safely use cold rolled steel for cooking?
Yes! Cold rolled steel is safe for cooking as long as it is properly seasoned and maintained. Its non-porous surface makes it a great option for cooking food without worrying about any harmful chemicals leaching into your food. Just make sure to season it with oil before your first use, and clean it properly after each use.
What are the benefits of using cold rolled steel for cooking?
Cold rolled steel has many benefits that make it a great material for cooking. It heats up quickly and evenly, which means you can cook your food faster and with less energy. This also helps to prevent hot spots and uneven cooking. Additionally, cold rolled steel is extremely durable and long-lasting, so you won’t have to worry about replacing it anytime soon.
How do I clean and maintain my cold rolled steel cookware?
To clean your cold rolled steel cookware, simply use hot water and a mild dish soap. Avoid using harsh chemical cleaners or scrubbers that could damage the surface. After cleaning, dry your cookware thoroughly with a soft cloth or towel to prevent rusting. To maintain its non-stick surface, you’ll need to season it regularly with oil.
What should I avoid when using cold rolled steel cookware?
While cold rolled steel is safe for cooking, there are some things you should avoid doing to ensure that your cookware stays in good condition. For example, never leave acidic foods or liquids in your cookware for extended periods of time, as this could cause discoloration or corrosion. You should also avoid using metal utensils that could scratch the surface of your cookware. By following these simple guidelines, you can ensure that your cold rolled steel cookware stays safe and in excellent condition for years to come.
