Hey it ' s me ur cousin <| sep |> I don ' t see why they would be . It ' s stainless steel . You cook out of stainless steel all the time . You don ' t have a problem inhaling what you ' re cooking do you ? I posted this in Trees and their biggest concern was inhaling the sugar and there were several long debates that basically majority ruled that this pipe is safe it seems . I thoroughly washed the socket wrench head as well to get anything foreign out of it . Rinsed with rubbing alcohol and then hot water . <| sep |> My favorite way to cook any tough leafy green chard , collards , kale , etc is pretty simple first , render off a few pieces of bacon until nice and crispy . Remove the bacon and drain on paper towels , but keep the fat in the pan . On medium heat , add some thinly sliced red onions . Cook , stirring occasionally , until slightly softened . Add in washed and chopped chard . It ' s fine if there ' s water clinging to the leaves . Stir a few times to get the leaves all coatedcombined with the onions and grease , pour in a splash of beer or stock , then cover and cook until soft . Stir occasionally , add liquid if needed . It ' s done when the stems are tender . Season to taste as you go . I like freshly grated nutmeg not a ton , paprika or cayenne , freshly ground black pepper , maybe a sprinkle of mustard powder .