Our mission: plastic out of the kitchen, safe alternatives back in
Our stainless steel collection originated from one clear mission:
to replace plastic products in Dutch households with safe, sustainable alternatives for daily use with food and beverages.
This choice is not based on marketing, but on science. More and more research shows that microplastics are not only an environmental problem, but also a health issue. Microplastics have now been found in human blood¹, lung tissue² and even in the placenta³. These particles can cause inflammatory reactions and oxidative stress, and act as carriers for harmful substances such as plasticizers and other endocrine-disrupting chemicals⁴⁻⁶.
Although the exact long-term effects are still being investigated, the conclusion is clear: exposure occurs, also through our daily food.
Microplastics via plastic kitchen utensils
An important, but often underestimated, path of exposure is plastic kitchen utensils. Research shows that with normal use — and certainly with heating, contact with fats or acids — plastic particles and additives can migrate into food⁷⁻⁹.
Examples include:
- plastic spatulas and spoons during cooking
- plastic containers with hot food
- microwave and dishwasher use
- wear and tear on cutting boards and edges
Studies show that plastic kitchen utensils in daily use can release thousands to millions of micro- and nanoplastics per year into food¹⁰. These particles are then ingested, without being visible or detectable by taste.
Precisely because eating is a daily and long-term exposure route, we believe it is responsible to avoid plastic as much as possible in this context.
Our search for suppliers
Our first choice was production within Europe. In practice, this proved hardly feasible. Almost no stainless steel kitchenware is produced in Europe anymore on a scale and at prices that allow for a broad switch from plastic to steel.
Some European manufacturers — such as CRISTEL (France), Lagostina (Italy) and Fissler (Germany) — produce high-quality stainless steel products, but exclusively for their own brands and in the higher price segment. This would mean that simple kitchen products would become inaccessible to many consumers, which goes against our mission.
That is why we have opted for production outside Europe, like many other European brands. The difference is not in where it is produced, but in how strictly it is selected, tested and controlled.
Not all stainless steel is food-safe
"Stainless steel" is a collective term. Technically, there are several types of stainless steel with different compositions and properties.
AISI 304 — the food-grade standard
We exclusively work with AISI 304 stainless steel (EN 1.4301).
This quality contains:
- approximately 18–20% chromium
- 8–10.5% nickel
This composition ensures:
- high corrosion resistance
- a stable, self-healing passive layer
- good performance with heat, acids and fats
- broad international acceptance for food contact
AISI 304 is used worldwide in professional kitchens, the food industry, and medical applications.
AISI 430 — why cheap stainless steel is often less suitable
Many cheaper products on online platforms are made from AISI 430 stainless steel. This type contains chromium (±16–18%), but no nickel.
The absence of nickel means:
- lower corrosion resistance
- a less stable protective layer
- greater susceptibility to oxidation and staining
- less margin for long-term or intensive food contact
AISI 430 is therefore primarily used in decorative or dry applications and is not considered the standard for long-term food-grade use¹¹.
What does science say about metal release from stainless steel?
A frequently cited study is that of Kamerud et al. (2013), published in the Journal of Agricultural and Food Chemistry¹². This study investigated whether and how much nickel and chromium can be released from stainless steel during cooking.
Important: the researchers deliberately chose a worst-case scenario:
- acidic tomato sauce
- cooking times up to 20 hours
- new stainless steel pans
- multiple cooking cycles
After 10 cooking cycles, per serving (126 g):
- ~88 µg nickel
- ~86 µg chromium
was measured.
For context:
The European Food Safety Authority (EFSA) uses an acceptable daily intake for nickel of 2.8 µg per kg body weight¹³. For an adult of ~80 kg, this is approximately 224 µg per day. Even this extreme test remains below that for healthy individuals.
In addition, Cr(III) was measured — an essential trace element — and not the toxic Cr(VI), which is not present in stainless steel.
With normal use (shorter cooking times, repeated use, varied diet), metal release is low and not clinically relevant for most people.
Our test procedures and quality control
We select suppliers based on material choice and verifiable quality. Specifically:
- we request material reports that confirm AISI 304
- we inspect weld seams and surfaces
- we perform internal quality controls (magnet test)
Following customer inquiries, we are investigating additional independent analyses, such as XRF measurements in collaboration with an external knowledge institution (e.g., Wageningen University & Research), to even more transparently substantiate material composition.
In addition, we will further expand our website with:
- clearer origin information
- additional certificates
- transparency about material tests per product
Conclusion
Plastic kitchen utensils can release microplastics and chemical substances into food.
Not all stainless steel is equal.
Well-selected and tested AISI 304 stainless steel offers a proven, stable, and safe solution for daily food contact.
We remain critical, transparent, and willing to conduct further tests — because health and trust should not be assumptions.
Sources
-
Leslie et al. (2022) – Discovery and quantification of plastic particle pollution in human blood
-
Pauly et al. (2023) – Detection of microplastics in human lung tissue
-
Ragusa et al. (2021) – Plasticenta: microplastics in human placenta
-
Wright & Kelly (2017) – Plastic and Human Health
-
Horton et al. (2021) – Microplastics and oxidative stress
-
Smith et al. (2018) – Human Consumption of Microplastics
-
Rochman et al. (2013) – Ingested plastic transfers hazardous chemicals
-
Muncke et al. (2020) – Food packaging and human health
-
EFSA (2016) – Bisphenol A and food contact materials
-
Li et al. (2020) – Release of microplastics from plastic utensils during use
-
Metallurgy references — AISI 304 vs AISI 430 material properties
-
Kamerud et al. (2013) – Stainless steel leaches nickel and chromium into foods during cooking
-
EFSA (2015) – Scientific opinion on nickel in food and drinking water
