Why Material Matters: Are We Really Testing What Touches Our Food?

THEBUSINESSBYTES BUREAU

BHUBANESWAR, JULY 21, 2025

As public consciousness around food safety grows, attention is increasingly focused on what goes into our meals—calories, nutrients, additives, and origin. But amid this growing scrutiny, a crucial factor often slips under the radar: the cookware we use every day. The very materials that touch our food — under high heat, oil, and moisture — can silently and significantly influence our long-term health.

Scientific studies and regulatory warnings from bodies such as the Bureau of Indian Standards (BIS), the World Health Organization (WHO), and the U.S. Food and Drug Administration (FDA) have raised repeated alarms about the potential toxicity of certain cooking materials. Especially concerning are low-grade or poorly regulated cookware products that can leach harmful substances like lead, cadmium, or aluminium into food during routine use.

The numbers are sobering. WHO attributes over 1.5 million deaths annually to lead exposure, with cardiovascular damage being a primary contributor. A 2022 study analyzing 40 aluminium cookware items — many of them imported or artisanal — revealed that 27 leached lead levels exceeding the FDA’s daily limit for children, in some cases by more than 1,400 times. Earlier this year, the FDA again cautioned consumers against imported cookware found to release toxic metals, highlighting severe risks for children, pregnant women, and breastfeeding mothers. Closer to home, Indian authorities have reiterated that aluminium cookware has a limited lifespan and should ideally be replaced every one to two years, depending on usage and build quality.

These revelations shift the conversation around cookware from a matter of personal preference to a serious public health concern. The realisation is simple yet urgent: it’s not just about what we eat, but what we cook with.

Greater regulatory scrutiny and consumer awareness are the need of the hour. Cookware materials must meet fundamental safety requirements such as low toxic metal content, resistance to degradation, and minimal leaching under high temperatures. Among the safer options, stainless steel stands out. It is chemically inert, corrosion-resistant, and proven across sectors like healthcare, pharmaceuticals, and food processing for its safety and durability. Unlike other materials that may degrade or react with food over time, stainless steel remains stable, making it a reliable choice for Indian kitchens.

While frameworks like those set by the BIS and FSSAI provide important protections, these must be paired with consistent enforcement and heightened consumer literacy. Transparency in manufacturing, clear labelling, and public education campaigns will go a long way in building safer food environments.

As India steps up its food safety standards, it is essential that we bring the same rigor to evaluating what our food touches before it reaches our plates. Cookware is not just a vessel — it is the frontline of food contact. From regulators and manufacturers to retailers and everyday consumers, there is a shared responsibility to demand certified, food-safe materials and reject compromises when it comes to health. In the quiet corners of our kitchens lies the next frontier of food safety — and it starts with awareness.