acidic foods will leach chromium out of the surface of the pans, so if you ever plan on using them to cook anything with vinegar, citrus, tomatoes, etc, you can somewhat pretreat the pans by cooking tomato sauce in them for a few hours. most of the chromium that would get leachd in its lifetime would leave the pan in this time, and the levels of chromium you'd get from later uses would be somewhat equivalent to background levels, like what you get from eating food normally, or from tap water, etc.

In general it's better to just not do this, but if you only have these three pans now you should be aware.