The detrimental effect of metallic iron on the oxidative stability of olive oil was reported by Paz, I. and Molero, M. They further found that tin had a similar negative effect. However, their thermogravimetry and derivative thermogravimetry studies do not show any significant change in the degradation rate due to the presence of copper and lead . The formation of trans fats in heated vegetable oil is also affected by the nature of the metal container in which it is heated. In one paper, it was reported that the formation of trans fat in vegetable oils heated in the three metal containers has the following order: cast iron > Hindalium (an aluminium alloy) > stainless steel. In comparison to these metal containers, glass containers have the least amount of trans fat accumulation . One report from our lab investigates the impact of container material on the thermal degradation of various vegetable oils (coconut, canola, soybean, sunflower, groundnut, and rice bran). Oils were heated in glass, copper, and iron containers. The findings indicated that the container surface significantly influenced the thermal degradation process. Metal surfaces, particularly iron, exhibited higher pro-oxidizing properties compared to glass. Re-esterification was favoured on copper surfaces.