Short answer: yes. Food-grade stainless steel is one of the most trusted food-contact materials there is — it’s what commercial kitchens, hospitals, and food processing plants are built from. Here are the questions people actually ask.
Does it leach into food? No, in normal use. Food-grade 304 (18/8) steel is non-reactive and stable. It doesn’t release chemicals into food the way some plastics can when heated or exposed to acid.
Is it really "non-toxic"? There’s no BPA? Correct — there’s no BPA, no plasticizers, no coating to wear off. The food touches solid metal. There’s nothing there to worry about.
What about acidic foods — tomato, citrus, vinegar? Fine for storage. You may hear that acid "reacts" with metal; with food-grade stainless in a container, that reaction is negligible and doesn’t affect safety. It’s why stainless mixing bowls and cookware are a kitchen standard.
What does 304 / 18/8 actually mean? It’s the grade — roughly 18% chromium, 8% nickel. The chromium forms a stable, corrosion-resistant surface. It’s the standard for food-safe stainless.
Is the silicone lid seal safe? Yes, when it’s food-grade. Silicone is stable, doesn’t rely on softeners that break down, and only contacts the lid edge — not your food the way the body does.
The one honest caveat isn’t about safety at all: the steel body isn’t microwave-safe, so you reheat on a plate. That’s a convenience trade-off, not a health one.
If the whole point is to store food without wondering what’s getting into it, food-grade stainless is about as settled an answer as materials get.
Food should be stored without doubt.