High riskRecall
Lotus Mom Corporation dba Indian Kitchen Mart
Aluminum Kadai with Metal Handles Size 5. A-Cook MADE IN INDIA SIZE 5
Potential contamination with leachable lead. Distribution: U.S. Distribution: CA, CO
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Lotus Mom Corporation dba Indian Kitchen Mart
Potential contamination with leachable lead. Distribution: U.S. Distribution: CA, CO
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Lotus Mom Corporation dba Indian Kitchen Mart
Potential contamination with leachable lead. Distribution: U.S. Distribution: CA, CO Codes: UPC: 7 023672 414398
Lotus Mom Corporation dba Indian Kitchen Mart
Potential contamination with leachable lead. Distribution: U.S. Distribution: CA, CO Codes: UPC: 7 023672 411878
Pure borosilicate glass with BPA-free plastic lids. No detectable lead, cadmium, or phthalates. Oven, microwave, freezer, and dishwasher safe. One of the safest food storage options available.
Full 10-piece set tested by NSF International. No detectable lead, cadmium, or other heavy metals in any piece. Made from surgical-grade 316L stainless steel with aluminum core for even heating. NSF/ANSI 51 certified for food equipment.
Lead-based glaze detected in imported ceramic bowls. Exceeds FDA limit of 0.5 ppm for flatware. Glaze contains lead oxide used for a glossy finish. Risk is highest when used with hot or acidic foods.
No detectable lead in any component including cap, seal, and body. Made from food-grade 18/8 stainless steel. BPA-free silicone seal. Tested for 40+ contaminants -- all below detection limits.
Hand-painted decorative glaze contains lead at 18 ppm on exterior. Interior glaze tested at 3 ppm -- above FDA limit for small hollowware. Risk increases when mug is microwaved or used with acidic beverages like coffee.
Extremely high lead levels in traditional clay glaze at 580 ppm. These pots are popular for slow cooking beans and stews but the lead leaches heavily when heated. FDA has detained multiple shipments from this manufacturer under Import Alert 99-33.
24% lead oxide content in crystal glass matrix. Lead leaches into beverages at approximately 40-80 mcg/L after 15 minutes of contact with wine. Leaching increases significantly with storage time and acidity of beverage.