Is my polypropelene container killing me?

jed

Confession: to tide me over until I could order a proper fancy polycarbonate container, I picked up a $5 polypropelene container + lid at IKEA: http://www.ikea.com/us/en/catalog/products/30102974/

It was easy to cut a round slot in the lid to fit around my Anova. That was over a year ago. I use my stockpot for smaller portions, but anything big gets cooked into the IKEA box. The thing is, it's worked really well. So every time I threaten to spend $50 to get a polycarb box and lid, I think of the other modern kitchen tools I can buy instead. And then I buy them.

Can anybody point to evidence that I'm slowly killing myself? Nomiku says "Containers made from PP are only good for storage and not for hot liquids." But the lowest of the max heat range that Wikipedia states for PP is 266F (https://en.wikipedia.org/wiki/Polypropylene#Chemical_and_physical_properties ). This supply store cites 275F http://www.dynalabcorp.com/technical_info_polypropylene.asp . I never go higher than about 140F in the PP box, though I do sometimes cook in it for 2-3 days.

Any input would be much appreciated. And if nobody can point to dangers, then hey- here's a really cheap option for a sous vide container!

Thanks,

-Jed

reck.harm

Polypropelene is widely used for all kinds of foodpackaging, so unless it's contaminated in any way i don't see any general problems. Also even if anything leaks in the water, it would still have to penetrate the bag you're cooking in so i'd risk it.