Thank you for your informative site. Can you use stainless steel whisks and utensils in stainless steel saucepans and bowls with safety or will it scratch them and then they leach nickel? (I have seen so many cooking shows and restaurants where they do this). One of your blogs says – ‘Once scratched, all stainless steel, will impart metallic ions into food’, however it seems inevitable this will happen. If stainless steel utensils are not suitable, what do you recommend that whisks and stirring spoons are made of? Silicon?