Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg · •kg-1, respectively). Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for frying.584334338Adish, A.A., Esrey, S.A., Gyorkos, T.W., Jean-Baptiste, J., Rojhani, A., Effect of consumption of food cooked in iron pots on iron status and growth of young children: A randomised trial (1999) Lancet, 353 (9154), pp. 712-716Agarwal, P., Srivastava, S., Srivastava, M., Prakash, S., Ramanamurthy, M., Shirivastav, R., Dass, S., Studies on leaching of Cr and Ni from stainless steel utensils in certain acids and in some Indian drinks (1997) Sei Tot Environ, 199 (3), pp. 271-275Ans, V.G., Mattos, E.S., Jorge, N., Avaliação da qualidade dos óleos de frituras usados em restaurantes, lanchonetes e similares (1999) Ci Tecnol Aliment, 19 (3), pp. 413-419(1994) Official methods and recommended practices of the American Oil Chemists' Society, , American Oil Chemists' Society (AOCS, 4th ed. Champaign, IL USACella, R.C.F., Reginato-D'Arce, M.A.B., Spoto, M.H.F., Comportamento do óleo de soya refinado utilizado em fritura por imersão com alimentos de origem vegetal (2002) Ci Tecnol Aliment, 22 (2), pp. 111-116Jorge N. Alterações em óleos de frituras. 1997. Hig Aliment. 11 (52) 15-23Jorge, N., Gonçalves, L.A.G., Comportamento do aceite de girassol com alto teor de ácido oléico em termoxidação e fritura (1998) Ci Tecnol Aliment, 18 (3), pp. 335-342Kuligowski, J., Halperin, K.M., Stainless steel cookware as a significant source of nickel, chromium, and iron (1992) Arch Environ Contam Toxic, 2 (23), pp. 211-215Kumar, R., Srivastava, P.K., Srivastava, S.P., Leaching of heavy metals (Cr, Fe and Ni) from stainless steel utensils in food simulants and food materials (1994) Bull Environ Contam Toxic, 53 (2), pp. 259-266Liukkonen-Lilja, H., Pieppone, S., Leaching of aluminium from dishes and packages (1992) Food Add Contam, 9 (3), pp. 213-223Park, J., Brittin, H.C., Increased iron content of food due to stainless steel cookware (1997) J Am Diet Assoc, 97 (6), pp. 659-661Park, J., Brittin, H.C., Iron content, sensory evaluation, and consumer acceptance of food cooked in iron utensils (2000) J Food Qual, 23 (2), pp. 205-215Quintaes, K.D., Amaya-Farfan, J., Morgano, M.A., Mantovani, D.M.B., Soapstone (steatite) cookware as a source of minerals (2002) Food Add Contam, 19 (2), pp. 134-143Quintaes, K.D., Amaya-Farfan, J.A., Tomazini, F.M., Morgano, M.A., Migração de minerais de panelas brasileiras de aço inoxidável, ferro fundido e pedrasabão (esteatito) para simulantes de alimentos (2004) Ci Tecnol Aliment, 24 (3), pp. 397-402Sanibal, E.A.A., Mancini-Filho, J., Perfil de ácidos graxos trans de óleo e gordura hidrogenada de soya no processo de fritura (2004) Ci Tecnol Aliment, 24 (1), pp. 27-31