To my knowledge, stainless steel cookware has no downside about which I have heard. FWIW, I personally have avoided using any cookware that has it. My stainless steel cookware which I bough after I moved 4 years ago is all stainless ...no hi-tech coating.
"There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. "Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot." Dr. Shelton. For cleanliness and safety reasons, you food should be cooked on only high -grade surgical stainless steel. "
Further research jas turned up this article on stainless-steel cooking:
Many health-conscious people swear by stainless steel cookware. But while stainless steel is relatively inert compared to other metals, the metals present in the alloy can be released into food in extremely low quantities. These metals can include nickel, molybdenum, titanium, aluminum, and carbon steel.
Researchers differ on the health effects of these metals leaching from stainless cookware. Most say that while these quantities are not hazardous to the average person, they may affect those with sensitivities. A 1995 study found that stainless steel pans contributed markedly to the levels of nickel in cooked food. In contrast, another study, also released in 1995, found only minor increases in nickel concentrations in acid foodstuffs when new stainless steel pans were used. "
However stainless coated with the old Teflon formulation did have some downside, especially if it was scratched off. The newest formulation of Teflon coating and other synthetic coatings, is allegedly less risky, but I'd avoid them ... especially when cooking with acidic foods like tomatoes, or cooking with vinegar and when cooking temps are greater than 450 deg F.
I just looked up one resource to see what is being said about no-stick cookware.