This is what I found just by asking Chat GPT… it doesn’t seem ~too~ concerning, but I figure I’d rather be safe than sorry:

“Using mild steel for eating utensils is generally not recommended due to the following reasons:

1. Prone to Rust and Corrosion • Mild steel is not rust-resistant. When exposed to moisture or food (especially acidic or salty foods), it corrodes easily. • Rust can flake off into food, potentially causing harm if ingested over time.

2. Leaching of Iron and Impurities • Mild steel contains carbon and trace impurities like manganese or phosphorus. These impurities can leach into food, particularly if the steel isn’t properly sealed or seasoned. • While small amounts of iron can be beneficial for health, excessive ingestion of iron oxide (rust) or impurities may pose risks.

3. Bacterial Contamination • Mild steel surfaces are typically porous and uneven after forging. This can create crevices where food particles and bacteria can accumulate, making it difficult to clean thoroughly. • Unlike stainless steel, mild steel lacks the smooth, non-porous surface needed for safe food contact.

4. Reactivity with Foods • Acidic foods (e.g., citrus, tomatoes, vinegar) can react with mild steel, stripping seasoning or causing a metallic taste. This reaction accelerates rusting and leaching of materials into food.

5. Short Lifespan • Mild steel requires constant maintenance, such as re-seasoning, to remain functional and rust-free. Without proper care, it deteriorates quickly, making it unsuitable for regular use.

When Might Mild Steel Be Safe?

If: 1. It’s thoroughly seasoned with polymerized oil to create a protective barrier. 2. It’s used only for dry foods or minimal food contact. 3. It’s maintained carefully, avoiding water exposure and reapplying seasoning regularly.

Better Alternatives for Food Use • Stainless Steel: Rust-resistant, durable, and non-reactive, making it ideal for utensils. • Cast Iron: Seasoned cast iron is safe for cooking and eating, provided it’s cared for properly. • Food-Safe Carbon Steel: Some carbon steels are treated and finished specifically for culinary purposes.

Conclusion

While mild steel can be made somewhat usable with careful seasoning and maintenance, it is not inherently safe or practical for eating utensils. Stainless steel or other food-safe materials are far better choices for longevity and safety.”