What pan should I use?

A colleague asked me yesterday if I knew the best type of pan to use to minimise ingestion of toxins – she’d just found out that stainless steel pans have nickel content and that there have been health scares associated with nickel.

Quite how problematic the amounts of nickel ingested actually are is open to debate – a plausible study found that even in the worst case scenario of boiling acidic liquids for long periods (making chutney, since you ask), the amount of nickel leached was often below detectable levels and never anywhere near levels that would give concern.

But just because The Man says we shouldn’t be concerned doesn’t mean we shouldn’t be concerned and I didn’t really know the answer to my colleague’s question, so I thought I’d have a quick look at the options and issues.

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