Nickel is commonly used in as an alloying element in stainless steel cookware. The nickel increases the durability of cookware so that pots, pans and utensils can be cleaned thoroughly, over and over again, with minimal tarnishing or corroding over time.
The most typical grade of stainless steel in food contact applications is AISI 304, commonly referred to as 18/8. The first number refers to the amount of chromium that is contained in the stainless (18% chromium), and the second number is the amount of nickel (8% nickel).
Nickel-containing stainless steel cookware has a long history of safe and hygienic use in food contact applications. There is one possible concern however: a very small subgroup of nickel-sensitised people might experience flare-ups of nickel dermatitis after ingesting sufficient volumes of nickel in food and water.

This advisory note seeks to advise manufacturers of cookware and consumers on how to minimise the risk of elevated nickel levels in food.