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By G.N. Flint and S. Packirisamy, reprinted from Contact Dermatitis, Vol. 32 (4), 1995. An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant value associated with new pans on first use, the contribution made by 19 Cr/9 Ni stainless steel cooking utensils to nickel in the diet is negligible. The amount of nickel (0 to 8 ?g) derived from the utensils in standard portions of various "aggressive" foodstuffs tested was less than that to be found occurring in 1 square of a bitter-sweet chocolate bar.

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