can be made from a variety of materials: aluminium, copper, iron,
steel, stainless steel, glass, earthenware. Some of these materials
can find their way into food.
Usually very little
aluminium migrates during cooking and at present there is no conclusive
evidence that the amounts of aluminium normally consumed with our
food are hazardous. Higher amounts of aluminium can transfer to food
from cookware if highly acidic foods such as vinegar-containing sauces,
tomatoes, and citrus fruits are left in contact with aluminium for
periods longer than 5 or 6 hours. Similarly, unlined copper utensils
containing acidic foods can result in migration of some copper into
the food. This can cause rapid destruction of vitamin C and also possibly
can lead to harmful levels of copper in food. It is better to use
copper vessels that are plated with tin, stainless steel or some other
material that will prevent this occurring.
enameled iron and steel and stainless steel are unlikely to cause
potentially hazardous levels of material to migrate into food. Some
glazes on pottery utensils that have been wrongly mixed or fired have
caused potentially harmful amounts of the heavy metals lead and cadmium
to migrate into acid foods that have been stored or cooked in these
vessels. This is not normally a problem because modern methods of
glazing produce resistant products.