A noticeable shift is happening among young Indians, particularly Generation Z, who are increasingly choosing stainless steel utensils over plastic, melamine, and aluminium. Market traders across Delhi report a sharp rise in steel sales over the past three to five years, driven by health awareness and environmental concerns. Brands like Hawkins, Prestige, and Tramontina have seen significant growth in tri-ply cookware, cutlery, and cooking vessels. Nutritionists explain that steel resists leaching harmful metals into food under normal conditions, unlike aluminium or copper. Steel's durability, ease of maintenance, and cost-effectiveness also appeal to students and young professionals. While some caution remains about nickel and chromium leaching under specific conditions, experts confirm that high-grade stainless steel remains safe for most users. The trend reflects a broader generational move toward sustainable, health-conscious living, making steel both a practical and fashionable choice for modern kitchens.
Why Steel Appeals to Health-Conscious Youth
Senior nutritionist Ashlesha Joshi explains that stainless steel does not leach large amounts of reactive metallic ions under normal cooking conditions, unlike un-anodised aluminium or copper with acidic foods. Steel resists corrosion, scratching, warping, and flaking under high heat, ensuring cooked food retains its nutrient profile more reliably. However, under certain conditions, steel can leach nickel and chromium. Joshi clarifies that for most consumers, leached amounts from stainless steel cookware do not exceed safe intake levels. Only individuals with nickel allergies or those cooking very acidic foods for extended periods in low-grade pans may face higher exposure. Young users like 26-year-old Gurveen Kaur prioritize health, avoiding plastic due to unpleasant odors and potential risks.
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