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I know the subject of cookware may seem a bit out of place in a course called “Advancing Your Health with Real Food”. But what good is trying to avoid chemicals, preservatives, pesticides, etc. in our food if when you cook it you are inadvertently poisoning it with toxins?
Let’s briefly look at a few types of cookware and where they stand.
Cookware to Avoid
Teflon (Non-Stick) Cookware
Teflon is a carcinogenic substance that is used to coat pans, making them easier to cook with. When it is heated, such as in a coated pan or microwave popcorn bag, it releases toxic fumes that are so harmful they are known to kill birds! Teflon is also used to coat food packaging like fast foods and microwavable popcorn bags; and in everything from stain-resistant carpet and stain-resistant clothing. With this substance being so common place, it is believed that Teflon is found in 95% of the populations blood. (Trusted.MD)
Teflon chemicals, ammonium perfluorooctanoate, known as C-8, have been found in the blood of workers in Teflon (DuPont) factories. There are known cases of female workers, who became pregnant while employed at the factory, giving birth to babies with various birth-defects. (ABC News 20/20 did a story on this that is sadly no longer available in their archives…I wonder why? Well happily someone copied it so that it would be available for other to view, see this link Teflon is Poison.)
If you have any teflon (non-stick) cookware in your home, I would suggest that you…Get rid of it immediately!
Aluminum & Hard-Anodized Cookware
Aluminum is linked to increased rates of Alzheimer’s Disease. Aluminum is a widely recognized nerve toxin and has been shown to induce neurochemical changes. (Mercola.com)
For years people have known how aluminum salts can leach from a pan or pot and into the food being cooked, especially if it is acidic. This is the very reason why aluminum-lined cookware is strictly prohibited in some countries like France, Germany, Great Britain, Belgium, Hungary, Brazil and Switzerland.
Avoid all aluminum pans and cookware, there are much better options.
Stainless-Steel Cookware
Stainless-Steel cookware is a much better option to cook with than aluminum or Teflon cookware. But even stainless-steel cookware has been shown to leach metals into your food, such as nickel and chromium. This can be harmful to your health. (Healthy Child Healthy World)
If you have stainless-steel cookware that you must use, you can minimize leaching of metals by cooking on low heat with wooden utensils only. Metal utensils scratch the surface and release more metals.
If possible get rid of your stainless-steel cookware or use it minimally…choosing better cookware for most of your cooking (which you’ll find listed below).
Cookware to Fall in Love With
- Glass Cookware & Bakeware
- Stoneware
- Cast Iron & Enameled Cast Iron
- Ceramic Cookware & Bakeware
These four types of cookware above are healthy options when it comes to cooking your food. When shopping for these types of cookware, watch out for items made in China as they could contain lead. Buy reputable brands of these cookwares. And do your research! (yes homework is a must)
A Note on Cast Iron Cookware: This cookware has been around for many many years. When “seasoned” and used properly it is naturally non-stick. If you have a glass-top stove you can still use cast iron cookware. Buy either enameled cast iron or look for pans with flat smooth bottoms. Use care when setting a cast iron pan on your glass-top range and do not slide it around or you could crack/scratch the surface. Since cast iron heats so evenly and efficiently you need to reduce the heat to medium or less to get the same results of other pans.
A Note on Ceramic Cookware / Bakeware: This cookware is much lighter than cast iron, but in-turn is a little more delicate as well. It heats evenly and is mostly non-stick when used properly and also needs less heat to cook with. This cookware can go from stove top, to oven, to table. The ceramic will keep your food warm long after you have cooked it. For more information you can see my review of this cookware / bakeware. (Xtrema Ceramic Cookware *Review* and Xtrema Ceramic Bakeware *Review*)
Please comment below and share what types of cookware you use frequently. What are you doing to try to remove toxins from your home in the form of cookware?
WOW!!! I’m amazed at how much one uses to cook with can be very harmful. I am on a full disability budget and will change out items as I can.
This may be a dumb question, but what about aluminum foil? Will there still be leeching into the food? Also what are your thoughts on plastic? As in storage containers, etc. thanks!
Aluminum foil is something that should be avoided as much as possible as it will leach into the food.
When using plastic with food storage it is best to use BPA-free plastics. Never use plastic storage containers to heat food in and never wash them in the dishwasher, only by hand. The reason for this is that once the plastics are heated they will always be leaching chemicals. Personally I only use plastics (always BPA-free) for dry food storage, nothing “wet” or moist, and I wash them by hand in hot soapy, but not scalding water when needed.
Is porcelain safe to cook with?
I suppose it depends on the manufacturer. You would need to contact them about any glazes or coatings they use to see if they may contain lead etc.
What about crock pots? I have one. It looks like ceramic but I do not know. What material are usually crock pots made of?
Crock pots have a glaze on them that can include lead. The one brand of crock pots I recommend are Hamilton Beech as they are lead-free, according to the manufacturer. I had to get rid of an old crock pot that I had some time ago. Luckily you can find a good Hamilton Beech in most Wal-mart stores if you have one near you, for a very reasonable price. In fact I just saw some recently like the model I have for around $15.00
yikes! I had no idea about the non-stick pans! I do use stonewear (almost exclusively) with baking, but cooking is another story entirely. I guess I’ll be putting some new pots and pans on my wish list.
Build your new pan collection overtime. Pick the most used pans to replace first. Cast iron is a good choice for the price and it will build up the arms. 🙂 – Jeff
So, I looked at my cookware, and it says it’s “Titanium reinforced alloy.” Is that the same thing as teflon?
Sounds like you have a Titanium Pan. Since Titanium does not distribute heat evenly, these pans made up of an aluminum core surrounded by a layer of Titanium. Can’t say how thin the Titanium layer is or if it is porous enough to allow any Aluminum to leach through. Though for sure if and whenever it gets a scratch you know it is leaching. This is why we do not recommend them.
The best pans are going to be Ceramic, Cast Iron, or Enameled Cast Iron.
Stainless Steel is the next best (if you are really on a budget). But be aware that unless it is surgical steel it most likely will leach nickel.
I have been slowly working for a couple of years now at changing over my cookware. I now have several cast iron pans (they are relatively inexpensive), a few ceramic pans, and an enameled cast iron dutch oven. Left of my old cookware are a few stainless steel pans that I only use occasionally.
I am working with stainless right now but never use any thing but wood with it. I am slowly bringing stoneware in to kitchen when money allows.
Cast iron has some applications in cooking. We use a mix of cookware. Some stoneware, some cast iron, some coated cast iron, and we do have a stainless pan or two hanging around for occasional use. Working toward perfection is a good goal,:) but do remember not to let it get you down if there is a occasional use of an not ideal pan. The biggest issues are the readily available non-stick pans and aluminum pans. – Jeff