Table 2. Experiments.

Cooking scenarios with materials used to test experimental variable with Ni and Cr results in percent leached from SRM.

Experimental Variable	n	SRM	SS Grade Equivalent	Cook Time (hours)	Cooking Cycles	Tomato Sauce	Mean %Ni Leached	Mean %Cr Leached
Stainless Steel Grade	5	NIST 121d	304	6	1	Sauce A	2.85%	1.32%
	5	NIST 123c	304	6	1	Sauce A	5.10%	3.25%
	5	NIST 160b	316	6	1	Sauce A	4.20%	2.61%
	5	Ni-131	–	6	1	Sauce A	6.60%	–
	5	Saucepan	316	20	1	Sauce A	–	–
Cooking Time	4	NIST 123c	304	2	1	Sauce A	4.26%	3.35%
	4	NIST 123c	304	6	1	Sauce A	4.94%	3.71%
	4	NIST 123c	304	20	1	Sauce A	6.59%	4.00%
Cooking Cycle	4	NIST 123c	304	6	1	Sauce A	5.10%	3.25%
	4	NIST 123c	304	6	3	Sauce A	1.28%	1.11%
	4	NIST 123c	304	6	6	Sauce A	0.48%	0.30%
	4	NIST 123c	304	6	10	Sauce A	0.48%	0.34%
Tomato Sauce	5	NIST 123c	304	6	1	Sauce A	5.10%	3.25%
	5	NIST 123c	304	6	1	Sauce B	5.08%	3.25%
	5	NIST 123c	304	6	1	Sauce C	5.11%	3.16%
	4	NIST 123c	304	6	1	Sauce D	4.62%	2.67%