Description
New research is reshaping what we thought we knew about “safe” kitchenware. A groundbreaking white paper by worldstainless has revealed that everyday materials such as plastics, PTFE-coated non-stick cookware, and even ceramics can release harmful substances during normal cooking and food-handling conditions.
This steelTalk examines why stainless steel is emerging as the modern benchmark for healthy, durable, and environmentally responsible kitchens. The session will unpack the white paper’s key findings and explain how stainless steel’s corrosion resistance, self-repairing passive layer, long service life, and recyclability make it a strong alternative to materials that may present safety or sustainability concerns.
In this steelTalk, Tim Collins, Secretary General at worldstainless, will explain the science behind safe kitchenware and explore the path forward towards truly safe kitchens.
Course content
Learning Outcomes
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Recognises common consumer goods and domestic appliances that incorporate steel components, such as refrigerators, washing machines, and kitchenware.1
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Has an extensive knowledge of steel grades, their chemical compositions, and mechanical properties, allowing them to make precise recommendations for product optimisation.4
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Identifies basic types of steel used in these applications, such as stainless steel and carbon steel.1
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