Microstructural and leaching behavior of aluminum pressure cookware: A case for standardized testing in Saudi Arabia

This study evaluates the chemical composition, leaching behavior, and microstructural changes of aluminum pressure cookers through Optical Emission Spectroscopy (OES), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), and Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS). OES analysis revealed that the cookware comprises 97.8–98.6% aluminum, with manganese and iron as prominent alloying elements, alongside trace amounts of potentially toxic elements such as lead, cadmium, and arsenic. Leaching tests demonstrated minimal elemental migration in boiling water but significantly elevated leaching in 4% acetic acid, with manganese reaching 26.83 ppm, iron 85.849 ppm, and lead 0.0398 ppm. SEM-EDS analysis revealed severe surface degradation and pitting in samples exposed to acidic conditions, coupled with localized increases in toxic elements. These findings highlight the heterogeneous nature of leaching, driven by microstructural inconsistencies and environmental factors. The study underscores the necessity of rigorous testing protocols, particularly using SEM-EDS investigations, to identify and mitigate risks associated with metal migration from aluminum cookware. Establishing regulatory standards and educating consumers on the safe use of aluminum cookware, especially in acidic food preparations, is critical to safeguarding public health in Saudi Arabia.