I own a Lagostina cookware set and I'm intrigued by the possibility of bacterial buildup between the rivets' base and the interior of the pot wall.

I have recently sent a comment to this effect to customer service...with the classic response that I was the first one to mention this. They are nonetheless forwarding my comment to the proper authorities.

Is the use of such rivets a common thing among newer cookware design? Am I being overly cautious?

Has anyone researched this on the web?

Any comment would be appreciated.

Thank you,

A retired physics teacher