For anybody interested, the full text of the report (which is on the subject of possible contact dermatitis risks for those with extremely high sensitivity to nickel compounds) is at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/  

if you believe you are already way beyond that kind of problem to the point you actually are toxically poisoned by nickel in stainless steel pans, your Titanic has already hit its iceberg. No point to worrying about minute variations in minute amounts relative to heat level dependent, scratch-related, or pH dependant
variations. One might as well try to minimize the damages to the Titanic by worrying about the brand of brass polish used for shining the ship's brightwork after it hits the iceberg, eh?. :>).

jwvideo, I disagree with that. I regularly get blood and urine testing (at least once a year) for heavy metals, and my nickel levels in both elevated dramatically when I started cooking in stainless. Some areas of the country - like the Bay Area in California - have a serious nickel contamination issue in the soil. You don't have to have an IgE allergic-type reaction to a metal to be concerned about it. Nickel is not something you want traveling around in your blood. I don't believe that 99.9% of the people who use these products ever test for exposure, so we just don't know what the population-wide exposures are.

Given this issue, and given my own test results, I think it is reasonable to study this problem and use cooking tools and techniques that minimize the exposure.

You disagree that you should stop using pans that you believe have already poisoned you in barely a year of use? Being already at "toxic levels" of nickel is way past a time for "concern" to "minimize the exposure." .

So putting it all together, stainless steel, teflon, & ceramic all leech chemicals into your food. Where does that leave us as far as cookware? (I was about to buy a set of SS to get off of teflon.)

@Shawn Hoffman For non-acidic foods, I think stainless is probably okay, but you might want to focus on high-end brands that take out all the surface impurities. The Silvinox treatment by Demeyere is an example of that. Doing some heavy metal testing through a functional medicine doctor now and every few years will help you monitor your status.

For acidic sauces, an enamel cast iron dutch oven and braiser are good choices. But the further complication on that is you probably want a white or very light-colored paint, and a newer product, because the older enameled pots test very high in lead on the exterior paints. Paint pigments are often high in lead. Even though these are "sealed" behind the enamel, you still wonder over time as the enamel develops micro-cracks how that might leach out.

You can use an enameled cast iron saucepan for everyday cooking, but the heat distribution will never be as good on a cooktop - and especially on an induction cooktop - as a multi-layer stainless design with a thick base.

@jennyjen10 When you take all nickel out of stainless steel, it rusts. So the question would be what did they substitute for the nickel to reduce rusting?

I substituted my very old stainless cookware for disposable wood utensils. I typically throw away the fork every two weeks and start with a new one. I think that alone will reduce my nickel exposure a lot. For now I stick with Demeyere and similar quality brands for the cookware.

It’s ferretic stainless steel so that probably stops any rusting. Their website is quite detailed so best to check there. If you’re happy with Demeyere keep with that.

Solidteknics have been branching out, Mark Henry the founder is a mechanical engineer by trade so is devising a lot more things for the kitchen. He now hand makes chefs knives.

They currently have two kitchen tools on Kickstarter.

https://www.kickstarter.com/projects/solidteknics/solidteknics-kitchen-tools-lil-flippa-and-tss?ref=6jqxpt&utm_source=Solidteknics+followers&utm_campaign=8ed3d823a1-Afterpay+Email+Campaign_COPY_01&utm_medium=email&utm_term=0_5ebe9a553a-8ed3d823a1-529505006&mc_cid=8ed3d823a1&mc_eid=5babd0dd1e