Non-toxic cookware

Non-toxic cookware

Is your cookware safe?

These days, you can choose from an overwhelming number of cookware options: stainless steel, cast iron, ceramic, copper, aluminum, clay, along with many surfaces marketed as non-stick. Some of these are safe, while others can be bad for your health, and bad for the planet.

 

The Food Revolution Network provides the whole cookware story.

You’ve just returned from the store or farmers market with
an armful of fresh, delicious, organic produce.
You’re looking forward to a piping hot, comforting, scrumptious,
health-enhancing meal. Once everything’s chopped and prepped, you’re about to
start cooking. But wait! Are you using healthy cookware? Or is that sauté pan
or stockpot going to leach toxic chemicals into the meal you’re about to eat,
and into the air you’re
breathing?

These days, you can choose from an overwhelming number of
cookware options: stainless steel, cast iron, ceramic, copper, aluminum, clay,
along with many surfaces marketed as non-stick. Some of these are fine, while
others can be bad for your health, and bad for the planet.

What to Consider When Choosing Non-Toxic and Healthy
Cookware

To figure out which healthy cookware is best for you, you’ll
want to consider the chemicals used in the cookware. You’ll also want to
determine how durable the cookware is, your personal cooking needs and, of
course, the price. Ultimately, you’ll need to weigh the pros and cons of each
cookware type and determine which one best fits your lifestyle. Let’s look at
each of these considerations in a bit more depth.

Chemicals

The chemicals used in the cookware itself don’t just stay in
the pots and pans. They can actually leach into the food you cook and get
released into the air when the cookware is heated. Which ones leach the most,
and the most harmful chemicals? It depends on what the primary components of
the cookware are, but many brands of non-stick cookware are among the worst offenders.

Durability

How long will the cookware actually last? Nobody likes
having to throw a perfectly good pan “away” (i.e., into a landfill) after just
a year or two of use. We all want to make smart purchases that will last us for
a long time. Lifespan often depends on the maintenance required to keep your
cookware in tip-top shape. It can also depend on how easily scratched or
damaged the materials can get. Typically, cast
iron
 and good quality stainless steel cookware can last for decades, while
most non-stick pots and pans wear out every few years.

Your Cooking Needs

Do you do more sauteéing, boiling, steaming, or baking? Is
non-stick cookware necessary for the food you prepare? Do you only cook
occasionally, and just need to invest in a couple of higher quality pieces as
opposed to an entire set? Additionally, buying multi-purpose pots and
pans will minimize waste and save space in your kitchen
.

Price

Cookware tends to be one of those things in life where you
get what you pay for. In the long run, you’re better off with a durable pan
that will weather heat, cold, bumps, and heavy use without degrading. But if
you can’t afford a top-notch brand, don’t stress. There are plenty of
reasonably priced middle-of-the-road options that can be relatively safe and
last a long time.

There are thousands of healthy and not-so-healthy cookware
options out there. Here are the pros and cons of some of the most popular,
starting with ones you may want to avoid, which ones are moderately safe, and
which ones appear to be the safest.

The Least Safe Cookware

Non-Stick Teflon Coated Cookware

Although these can save you the trouble of having to oil
your pan before cooking and are easy to use and clean, non-stick doesn’t mean
non-toxic. When most non-stick cookware is heated, it emits toxic fumes into
the air. Toxicity is such a problem that the manufacturer labels on non-stick
pans often warn consumers not to use high heat with these products. However,
tests funded by the Environmental Working Group (EWG) show that in just a few
minutes on a typical stove, non-stick cookware could exceed temperatures at
which the coating breaks apart and emits toxins.

One of the most widespread non-stick coatings is Teflon,
which comes with many concerns. Bird veterinarians have known for decades that
many forms of non-stick cookware can produce fumes that are dangerous to
pet birds. As early as 1986, a Chicago veterinarian called “Teflon
toxicosis” a “leading cause of death among birds.”
 Hundreds of pet
birds were, and still are, killed by the fumes from non-stick Teflon cookware.

Have you ever heard of the “canary in the coal mine?” Birds
can be more sensitive to dangerous gases than humans. But if something is
lethal to birds, then it doesn’t take a coal miner to guess that it probably
isn’t good for you, either.

If you must cook with Teflon or other typical non-stick
pans, make sure to use low or medium heat and stir with a wooden spoon to
minimize chemical exposure.

Aluminum Cookware

Aluminum cookware can present problems, too. Studies show
the metal can leach into
food, especially when you’re cooking tomato products or other acidic foods. If
too much aluminum enters your body, it can settle into
your internal organs, including your brain, liver, heart, and bones, and
eventually cause disease. Aluminum exposure has been studied for
its potential link to 
Alzheimer’s
disease
 for many years.

What about anodized aluminum? In this case, there’s a
protective layer over the aluminum to increase durability, but it may still
break down
 over time.

Copper Cookware

Copper looks nice, but it can be toxic. If it’s not lined
with stainless steel  — or if it has a thin coating and the coating scratches
off — copper can also leach into your food and enter your body. The coating can
also start wearing off
after being scrubbed and cleaned. Even though small amounts of copper are
necessary for health, too much copper can be harmful and
can contribute to
neurodegenerative disease.

Copper cookware also tends to cost a pretty penny and be
high maintenance. Because it’s a soft metal, copper conducts heat well, but it
has to be polished to maintain its
shiny appearance. Copper bottoms on stainless steel pans, however, give you the
best of both worlds — providing you with a safe material against the food, and
the conductive benefits of copper.

Moderately Safe Cookware

Cast Iron Cookware

Cast iron lasts a long time, and it spreads and maintains
heat really well, so your food heats thoroughly and evenly. But it’s heavy and
fairly high
maintenance
. Pans also require seasoning with a coating of oil to prevent
rusting and sticking. As a result, they have special cleaning instructions (it
shouldn’t go in the dishwasher or be washed with detergent). And you should
thoroughly dry it after each use.

Because some of the iron makes its way into your food, it’s
important to be cautious about how much you use it. Too much iron can be toxic. If you’re iron
deficient, cast iron cookware can be a simple, though highly imprecise, way to
add iron to your diet. (For more on the pros and cons of iron, how much you
need, and how much is too much, click here.)

One of our recommended cast iron cookware brands is Lodge,
which has been around for a long time with an excellent reputation for quality.
For a link to their most popular skillets, click here.

Glass Cookware

Glass is non-reactive, meaning it doesn’t release chemicals
into food. It’s also usually inexpensive and is safe to place in the microwave
and dishwasher. You can use most glass cookware on electric stoves, but not gas
ones.

On the cons side, you should never place hot glass cookware
on a cold surface as it can crack or even shatter. Additionally, glass is
heavier and more fragile than many other types of cookware, doesn’t work on
induction stoves, and is not non-stick.

Some of our favorite glass cookware options include the
Pyrex Baking Pan here and the
Visions 5L Round Dutch Oven here.

Carbon Steel Cookware

Carbon steel cookware has a very similar makeup to
cast iron, but it’s lighter weight than cast iron, making it easier to use and
store. It can also withstand very high temperatures.

However, carbon steel does require seasoning like cast iron,
and it degrades in the presence of acidic foods like tomatoes. Carbon steel
also develops what’s called a patina,
a brownish film caused by oxidation over time, which some people say makes food
taste a little funny. Additionally, it can leach iron into food, which in most
cases is not something you want.

Like cast iron, carbon steel cookware cannot go in the
dishwasher.  And it also takes a while to heat up and doesn’t retain its
heat, making it relatively inefficient.

Some well-rated carbon steel cookware products include the
Lodge 12 Inch Seasoned Carbon Steel Skillet here and the 14 inch Craft Wok
Traditional Hand Hammered Carbon Steel Pow Wok here.

Healthy Cookwear That’s Also Effective

Stainless Steel Cookware

Stainless steel is a healthy cookware choice that can last a
long time. It works well for pressure cookers and big pots of soup, steamed
vegetables
, and cooking legumes and
grains. However, stainless steel isn’t great for frying or sauté pans because
it isn’t non-stick. It requires either a lot of water or some oil to keep food
from sticking.

High-quality stainless steel cookware can be pricey. But
keep in mind that a well made stainless steel pot can last for decades.

A few highly consumer-rated stainless steel products
include: the Cuisinart MCP-12N Multiclad Pro Stainless Steel Cookware Set here, the Cook N Home 10-Piece Stainless
Steel Cookware Set here, and the
Cooks Standard 12-Inch/30cm Classic Stainless Steel Everyday Chef’s Stir Fry
Pan here.

Enamel-Coated Cast Iron Cookware

Enameled cast iron has a porcelain coating —
made from powdered glass — which makes it rust-proof and easy to maintain. This
version is naturally non-stick, so no seasoning is required before using it. It
also won’t leach chemicals
or iron, is unaffected by acidic foods, is relatively lightweight, and works on
induction stoves. Good brands are durable, but the enamel coating can degrade
over time. So, you may need to replace heavily used pans every few years.

Unlike regular cast iron, enamel-coated cookware comes in a
variety of colors besides black. You can also regularly clean it with soap,
which can destroy the seasoning on regular cast iron. Enameled cast iron is
also a good choice if you want to throw it in the dishwasher —
something you can’t do with regular cast iron cookware. One healthy cookware
product made from enamel-coated cast iron is this skillet by Essenso.

Ceramic or Ceramic Coated Cookware

Ceramic or ceramic coated are healthy cookware options for a
number of reasons. With 100% ceramic cookware, you don’t have to worry about
coatings or leaching of chemicals. You can bake with them and use on the stove
without concern. Other perks of ceramic are its’ scratch resistance and slow and even
cooking
.

With ceramic coated cookware, you will want to make sure
it’s free of lead, cadmium, poly- and perfluoroalkyl substances (PFAs), and
perfluorooctanoic acid (PFOA) — a carcinogenic chemical released
when PFAs are heated. While these chemicals are widespread in ceramic coated
cookware, it isn’t too hard to find cookware without them. Manufacturers will
generally include “PFA-free,” PFOA-free,” and “lead- and cadmium-free” on their
packages or websites.

Ceramic coated cookware works on induction stoves, but 100%
ceramic does not. Another con is that while it is strong, solid ceramic
cookware can break when dropped onto a hard surface.

Xtrema Pure 100% ceramic cookware is a safe and solid
option. You can use it on top of the stove, in the oven and under the broiler.
Xtrema ceramic is scratch resistant and easy to clean. Find out more here.

And Greenpan Cookware, here,
uses a non-stick coating called Thermolon™ derived from a sand derivative and
free from PFAs and PFOA.

Titanium Cookware

Titanium is often used to make sterile surgical instruments
because it’s considered a “biocompatible
metal, meaning it won’t react adversely with the human body. Cookware made with
titanium is lighter weight, durable, doesn’t leach into your food, and is
typically more affordable than many other options. Furthermore, it’s highly
resistant to rust and scratching. When exposed to air and water, the
metal reacts with
the oxygen it’s exposed to, creating a natural titanium dioxide shield around
itself. Pretty cool, huh?

One of the biggest downsides to titanium cookware, however,
is that it takes a while to warm up and doesn’t always conduct heat evenly.
Some manufacturers recognize this and have made improvements, such as making
pans that are titanium-coated over an aluminum core. Or, in some
instances, covering them
with a ceramic-titanium blend to improve durability and give a non-stick
quality. Not all titanium cookware is non-stick, though, especially if it’s
100% titanium. Additionally, certain titanium cookware can be used on induction
stoves, while others may not be, so look for this clarification on the package
or manufacturer website.

One well-rated titanium brand is Keith, while Saflon also makes a non-toxic titanium
and aluminum core set.

Choosing Healthy Cookware for Your Needs

If you’re steaming or boiling food, you don’t necessarily
need your pot to be non-stick. But for frying or sauté pans, non-stick becomes
valuable.

The best choice for you comes down to your personal cooking
needs, preferences, and priorities. And if you’re realizing that you need to do
some spring cleaning of your current cookware, don’t panic. Do some research
and replace things slowly. Each step you take will lead you to a safer and more
sustainable kitchen.

And remember — sustainable and healthy cookware can become
like an old friend. It might even last a lifetime.

 

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Also check out our site where we have great recipes.


Have a Healthy Day!,

.

Rod Stone
Author,
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.

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