Stainless steel is already a great option for non-toxic cooking (if you use them right), but the TYPE of stainless steel also matters…The popular types on the market will be either 18/10, 18/8, or 18/0 stainless steel. Here’s a simple breakdown for those unfamiliar with these numbers:👉🏼 18/ = percentage of chromium the stainless steel contains.👉🏼 /8 -10 - or 0 = the percentages of nickel the stainless steel contains.For me, 18/0 is the best choice despite being less corrosion resistant becau

Stainless Steel is "usually" the gold standard for non-toxic solutions to modern: eating, drinking, cooking and more — but even a good thing can be TOXIC if used wrong.If you use stainless steel cookware in your kitchen, you need to watch this video BEFORE you cook dinner tonight! 🧑‍🍳 Using stainless steel the WRONG WAY can expose you and your family to additional and potentailly harmful levels of nickel and chromium — putting you and your family at an increased risk of heart problems, kidney