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? Not meaningfully, in normal storage use. Food-grade 304 (18/8) steel is stable, and there are no plasticisers or coatings in it to migrate. Cooking is the one case where the numbers become measurable — simmering an acidic sauce for hours does move small amounts of nickel and chromium. Storing that same sauce in the fridge is a different situation entirely. The full answer, including nickel.
Is there BPA in it? No — there’s no BPA, no plasticiser and no coating to wear off, because there is no plastic in the body or the lid. We won’t call it “non-toxic”: that is a word, not a test result. What we can give you is the complete list of what touches your food: 304 steel and one food-grade silicone seal.
What about acidic foods — tomato, citrus, vinegar? Fine for storage. You may hear that acid "reacts" with metal. The research behind that claim measured tomato sauce simmered for hours, not stored in a container — we go through it properly in does tomato sauce react with a stainless steel container?
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. More on 304 vs 316.
Is the silicone lid seal safe? Yes, when it’s food-grade. Silicone is stable and doesn’t rely on softeners that break down. It is the one part that isn’t steel, and we name it rather than hide it.
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.