Why US has warned against an Indian cookware brand

The kind of cookware we use can quietly decide how healthy, or harmful, our food really is.

For generations, Indian kitchens have used traditional utensils such as clay pots, brass, or even copper vessels, not just out of habit but because they were known to carry health benefits. With mass production and modern materials flooding the market today, not all cookware passes that test.

That’s exactly what the United States Food and Drug Administration (USFDA) has now warned about.

The agency raised concerns over cookware manufactured by Indian company Saraswati Strips Pvt Ltd, saying its products may release unsafe levels of lead, a toxic heavy metal linked to serious health problems.

So, why is lead such a big worry? What kind of cookware is under the scanner? And what exactly does the USFDA recommend? Here’s a closer look.

What is the cookware in question?

According to the USFDA, the products marketed as “pure aluminium utensils” and sold under the Tiger White brand were deemed unsafe for use in food storage and cooking.

Additionally, the US health regulator reported that some imported cookware products made of brass, aluminium, and aluminium alloys known as Indalium/Indolium or Hindalium/Hindolium have also been tested by the agency, and they have leached dangerously high levels of lead.

Keeping the harm the cookware can cause, the US agency stated, “Retailers should discontinue sale and consumers should not use this product as cookware or food storage.”

Brand and product name: Pure Aluminium Utensils, Tiger White
Trademark number: RTM No. 2608606
Certification claim: ISO 9001:2015 certified company
Manufacturer: Saraswati Strips Pvt. Ltd., India

Also read: Cooking up trouble: What is ‘Teflon flu’, cases of which have been on the rise in the US?

Why is lead exposure harmful?

Lead is a toxic heavy metal, and health experts agree that there is no safe level of exposure. Even very small amounts, if ingested regularly, can accumulate in the body and cause long-term harm.

A study published in the National Library of Medicine found that lead levels in aluminium cookware often exceeded 100 parts per million (ppm). In many cases, these utensils released lead in amounts higher than the recommended dietary limits when food was cooked or stored in them.

Eating food contaminated with lead can raise blood lead levels over time. Children and babies are especially vulnerable because of their smaller body size, faster metabolism, and rapid growth. Even at low levels, exposure can have lasting effects, such as learning difficulties, reduced IQ, and behavioural changes. Pregnant women and foetuses are also at higher risk.

Lead doesn’t just harm the brain and nervous system, it also affects the blood, kidneys, and heart. It can cause anaemia, raise blood pressure, and, with prolonged exposure, accumulate in kidney tissues. This can impair the kidneys’ ability to filter waste, eventually leading to Chronic Kidney Disease (CKD) and even permanent damage.

At higher levels, the symptoms become more noticeable. People may experience fatigue, headaches, stomach pain, vomiting, or neurological changes. In children, this often shows up as developmental delays, memory issues, and poor concentration.

What does the USFDA recommend?

The USFDA has urged consumers to carefully check if they own any cookware from the flagged list. If they do, they should be discarded immediately and not donated, sold, or refurbished.

Those who suspect elevated blood lead levels are advised to consult a healthcare professional without delay.

Previously, ICMR, India’s apex medical body gave a thumbs up to mud pots, calling them one of the “safest” cookware. Not only does cooking in them require less oil, but they also largely retain the nutritional balance of food due to even heat distribution.

For retailers and distributors, the agency has directed an immediate halt to sales of the affected products. They are also advised to reach out to the USFDA for guidance on safe cookware practices.

In order to protect the public’s health and safety, the USFDA is still keeping an eye on lead levels in food and cookware.

With input from agencies