Food Grade Utensils

The metals which make the best fit for cooking utensils.

It is important to eat healthy and nutritious foods, but how and what utensils/containers you process your meals in is equally important. Choosing the right utensils and processing food for a precise time is crucial for creating a wholesome meal. In light of our increasingly busy lifestyles and the pervasive influence of modern culture, there has been a notable shift towards prioritizing convenience. This shift is met through the consumption of processed and packaged food products readily accessible in the market. These packaged foods undergo a large-scale processing procedure, utilizing specialised equipment and containers to ensure production in substantial quantities. This article explores the best metal for cooking utensils.

Metals and alloys are used as food contact materials, mainly in processing equipment, containers, and household utensils. Some utensils/equipment are often covered by a surface coating, which reduces the migration of chemicals to food material. When the metallic surface utensil is not coated/treated with a food-safe material, then there is a rise in the migration of metal ions into the food products which could endanger human health.

Have you ever thought about what kind of material for containers is used in the food industry? Let’s have a look at the options for the best metal for cooking utensils.

1. Stainless Steel.                                                                                                           Stainless steel plays a critical and multifaceted role in the food industry due to its unique properties and characteristics that align with the stringent requirements of food safety, hygiene, and efficient production processes. In the context of food safety and regulatory compliance, stainless steel emerges as a front-runner. The Food Safety and Standards Authority of India (FSSAI) and similar regulatory bodies across the world emphasize the importance of using food-contact materials that are non-reactive, corrosion-resistant, and easy to clean. Stainless steel excels on all these fronts, safeguarding the integrity of the food being processed and preventing any unwanted contamination.

Fig 01 – SS wine storing tank


2.Galvanized steel

Galvanized steel, while widely used in various industries, presents a nuanced role when it comes to the food industry. Its application within this sector involves a careful balance between its practical benefits and adhering to the strict standards set by regulatory bodies.

Its primary advantage lies in its corrosion resistance and cost-effectiveness, making it a go-to choice for equipment and structures in less critical areas of the food industry.

Galvanized steel is standard steel that is coated in zinc to provide enhanced corrosion resistance. The galvanized coating protects the iron steel substrate from corrosion due to moisture, saturated environmental conditions, or ambient humidity. The galvanization process produces a sacrificial layer between the zinc protective layer and the steel, allowing for maximum protection from rust-inducing elements.

Compliance with these guidelines ensures that the use of galvanized steel does not compromise the safety and quality of food products. However, it’s essential to exercise caution and undertake thorough risk assessments when implementing galvanized steel in areas that directly or indirectly interact with food.

It must not be used for beverages or highly acidic food items. When zinc is in contact with acidic foods and beverages, it is converted to zinc salts, which are readily absorbed by the body. Excessive levels of these salts can cause minor sickness in humans.

3. Bronze/Kansa


Bronze, also known as Kansa, has a rich history as a material of choice in various cultural and culinary contexts. While the regulations offer comprehensive guidelines for food-contact materials, the use of traditional materials like bronze introduces an intriguing intersection of tradition and regulation. Kansa (Bronze) is an alloy of copper which is added 78 per cent along with tin 22 per cent, both heated together up to 700 centigrade to form pure bronze. Bronze vessels can retain nearly 97 % of nutrients. Both FSSAI and FDA emphasize that food-contact materials must not contribute to the contamination of food or the introduction of harmful substances. While bronze’s natural antibacterial properties could be seen as advantageous, the alloy’s composition and potential reactions with certain foods might raise concerns about the release of copper into food. Elevated levels of copper can have health implications, warranting a thorough assessment of safety. Older bronze items may have some quantity of lead or arsenic combined with copper and tin. These elements could leach from the metal into your food during cooking/ processing. Both lead and arsenic are cumulative poisons; that is, they can build up in your body over time and undermine your health before severe symptoms are obvious. Modern manufacturers of bronze cookware and flatware recommend that you avoid using these items with acidic foods.


4.Cast iron

Cast iron, celebrated for its durability and heat retention, has established a lasting presence in both traditional and contemporary kitchens. Throughout history, cast iron has been a staple in cooking due to its ability to evenly distribute heat and provide a natural non-stick surface when properly seasoned. It is an alloy of iron that contains 2- 4 % carbon, along with varying amounts of silicon and manganese and traces of impurities such as sulphur and phosphorus. It is made by reducing iron ore in a blast furnace.Although the regulatory bodies do not explicitly outline guidelines for cast iron, their overarching principles necessitate that food-contact materials must not contribute to food contamination or pose health risks. Cast iron’s seasoned surface and long-term use might raise concerns about the release of iron into food. Incorporating cast iron cookware into the food industry demands a thoughtful balance between its historical charm and its alignment with contemporary regulations. Rigorous seasoning, proper maintenance, and awareness of potential interactions with various foods are essential considerations.


5.Brass

Brass is an alloy made primarily of copper and zinc. The proportions of the copper and zinc are varied to yield many different kinds of brass. Basic modern brass is 67% copper and 33% zinc. However, the amount of copper may range from 55% to 95% by weight, with the amount of zinc varying from 5% to 45%. Lead is commonly added to brass at a concentration of around 2%. The lead addition improves the machinability of brass. However, significant lead leaching often occurs, even in brass with a relatively low overall lead concentration. FSSAI prohibits the use of brass utensils which are not properly tinned.




Fig 02- Chafing dish (Brass)


6.Copper

Copper is a non-ferrous transition metal. Unlike brass and bronze, it is a pure, naturally occurring metal. Copper vessels are traditionally used in many specialised food processing activities, such as breweries and distilleries, for cheese-making, chocolate, dry vegetables, jam and sweets production. Copper is used in alloys, particularly brass, bronze, and nickel silver. In food utensils, copper is in general used unalloyed. Copper is slowly attacked by dilute hydrochloric acid or dilute sulfuric acid and is soluble in ammonia water (Beliles, 1994). Acidic foodstuffs can attack copper in utensils. Therefore, copper may be present in foodstuffs due to migration from food contact materials, e.g., copper utensils, copper pipes, etc or from using drinking water from copper pipes for food preparation. There is a greater risk of health effects from deficiency of copper intake than from excess copper intake. Acute toxicity due to ingestion of copper is infrequent in humans. However, when it occurs it is usually a consequence of the migration of copper into beverages (including drinking water) or from accidental or deliberate ingestion of high quantities of copper salts. The material resists bacteria without degrading. It even kills bacteria that are exposed to its surface. This quality makes it ideal for use in food-safe equipment.

FSSAI prohibits the use of copper equipment and utensils which are not properly tinned.





Fig. 03 -Brewery equipment




Tinning of Copper /Kalai


Tinning is also known as tin plating/ Kalai. It is a process of coating a thin sheet or strip of steel with tin which is known as tinplate on a metallic surface of copper or brass. It is used to prevent rust and corrosion while maintaining the electrical and thermal conductivity of metals.


7.Aluminium

Fig. 04 – Aluminium can
8.Mud/clay
The use of mud or clay in the food industry harks back to ancient times when natural materials were employed to cook and serve food. The resurgence of mud/clay cookware and serving vessels demands a thorough assessment of their compatibility with modern standards.                                                                    Mud/clay offers a natural and eco-friendly alternative to modern cookware. These materials have inherent thermal properties that can contribute to gentle and even cooking. However, their porosity can potentially lead to the absorption of moisture and the growth of bacteria if not properly maintained.                                            While the regulations provide a framework for safe food practices, integrating mud/clay requires meticulous attention to maintenance and awareness of potential interactions with different foods.                                                                         Properties of Material ( to choose the best metal for cooking utensils )

Galvanized Steel	Corrosion resistance Good surface appearance Good formability for meeting the deep drawing requirements. Good paint ability provided proper pre-treatment is performed, and good weldability.
Bronze	Hardness and brittleness (although typically it is less brittle than cast iron) Melting point of 950 degrees Celsius High resistance to corrosion from saltwater Exhibits low metal-to-metal friction.
Stainless Steel	Heat-resistant and has a low melting point, allowing it to withstand very high temperatures without breaking down excellent anti-corrosion properties
Cast Iron	Heat-resistant and has a low melting point, allowing it to withstand very high temperatures without breaking downexcellent anti-corrosion properties
Brass	Susceptibility to stress-cracking. As brass is stronger and stiffer than pure copper, it is more susceptible to developing stress cracks. Malleability and formability. Compared to bronze, brass is more malleable. Additionally, it is easy to cast or work. High melting point. Brass has a melting point of approximately 900°C. The exact melting point differs based on the concentration of different metals in the alloy. Non-ferromagnetic. As brass is not ferromagnetic, it is much easier to process for recycling Corrosion resistance.
Copper	Copper demonstrates excellent thermal and electrical conductivity, making it suitable for use in electronic and electrical systems and thermal equipment.It exhibits resistance to many forms of damage, including impact, wear, and corrosion. Additionally, it maintains its strength when flexed, formed, and drawn. Bacterial antimicrobial resistance. The material resists bacteria without degrading. It even kills bacteria that are exposed to its surface. This quality makes it ideal for use in food-safe equipment. It is softer than zinc and can be polished to a bright finish. Copper has low chemical reactivity

Aluminium

Temperature tolerance and a good conductor of heat. Corrosion resistance Aluminium is generally light in weight & Low cost. Malleability means it can be hammered into thin sheets.