>>1105731With any new stainless steel product you get, to be used for food/drink, always "season" it. In the case of new stainless steel, it needs to be "used" 10 times before you use it for stuff you'll be eating. Basically, you need something with a pH level of around 3.5-4.7 (tomato sauce/paste for instance). You place it in the vessel and let it leach out the surface Chromium and Nickle for up to 10 minutes. Toss that out, wash it, repeat the process. Do this 10 times.
By the tenth time, the surface chromium and nickle will no longer leach into your food or drink very much. You'll still get some, but it is very low. If you don't do this process you will get a big spike of leached chromium and nickle in your drink/food for the first 5-10 times you use it, depending on the acidity of the food/drink.
Here's further reading on that,
>Stainless Steel Leaches Nickel and Chromium into Foods During Cookinghttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/>Any experiences...?I only use these for cooking applications. For drinks I used double-walled, glass-lined, vacuum-sealed, carafes. Specifically, ones that have a rubber seal between the glass and the opening of the carafe. The rubber seal prevents thermal transfer. Coffee can stay hot for up to about 36 hours for instance.
Using a stainless steel bottle like that, I can cook small amounts of rice in it. Though, what I do is bring the rice and water to a boil, put the lid on loosely, so pressure can escape then wrap something insulating around it like a wool blanket and sleeping bag, making an insulation cooker. I let that sit for about 20-40mins depending on the type of rice and dish I'm making. This prevents the rice from sticking, burning, or needing to be stirred.
>>1105739>bpa freeKeep in mind that BPA is well studied, but the replacements used for it are not well studied.
>>1105762Here's what I go by,
>Does this leached chemical or ingredient improve or maintain my health? 
