Did you ever think that your kitchen or food could be a source of poison? Unfortunately, depending on the material and coating, pans and pots are not always safe for health. Toxic chemicals like nickel, cobalt and aluminum can make cookware a health risk. That's why it's important to use healthy pans and pots when preparing healthy meals.
Healthy pans and pots without aluminum
Aluminum conducts heat easily and is therefore widely used in the manufacture of cookware including disposable ones. At the same time, however, aluminum is a heavy metal that is linked to degenerative diseases such as Alzheimer's and Parkinson's.
When heated and in contact with acidic foods, aluminum is transferred from the pans to the food. Therefore, it is not a good idea to cook tomato soup in an aluminum pot or lasagna with tomato sauce in an aluminum bowl.
There are pans and pots where the base is made of aluminum and the outer coating that comes into contact with the food is made of another, safe material. The problem is that such coatings are easily scratched and damaged, so they are generally not particularly reliable. So if you want to stay on the safe side, do not use aluminum dishes or aluminum bowls!
Non-stick Teflon coatings are harmful to our health
More than 20 years ago, we were all excited about the non-stick coating on Teflon pans, which made cooking easier. Years later it was discovered that Teflon can be toxic, especially if the coating is scratched!
Teflon and some other nonstick coatings are made from a polymer compound that, when heated, releases a chemical called perfluorooctanoic acid (PFOA). This PFOA builds up in the body and cannot be broken down. It is believed that small amounts of PFOA do not pose a health risk, but it is not defined what exactly is meant by “small amounts” and when they become dangerous. High levels of PFOA in the human body can lead to cancer, birth defects and cardiovascular disease.
PFOA is also released into the air in the form of vapor. These toxic fumes can kill a small bird the size of a canary fawn if its cage is placed near the heated Teflon pan (the canary bird effect). The website of the largest manufacturer of Teflon cookware, DuPont, still has a warning that birds should be removed from the kitchen while cooking.
The same manufacturer has long argued that dangerous vapors are released into the air only at high temperatures above 660°F (350°C). However, in 2003, a study by the US non-profit organization Environmental Working Group (EWG) proved that the temperature is much lower, at 325°F (160°C).
In a subsequent lawsuit between DuPont and the U.S. Environmental Protection Agency, the manufacturer had to pay $16.5 million in compensation for concealing information about the effects of PFOA.
Later, in 2015, EWG reported on a new study by Harvard scientists. According to the study results, PFOA was found in the blood of breastfed babies. The conclusion is that dangerous compounds are transmitted through breast milk. Another reason for pregnant women and nursing mothers to be extra careful about which pans and pots they use to prepare their food.
The use of PFOA is now banned in the USA, but this ban does not yet apply to Europe.
The logical question is of course: Which materials are non-toxic and safe?
Healthy stainless steel pans and pots
The variety of such pans and pots is large and their prices are relatively affordable. This makes them a good choice for most households. However, they have two minor disadvantages. One of them is thatStainless steel is not non-stick, so you have to pay attentionnot to burn the ground.
The second problem is thatStandard steel is alloyed with nickel and chromiumto avoid rust formation. According to some studies, these alloys can be transferred to food through prolonged heating and contact with acidic foods. However, if you avoid cooking tomato soup and other acidic foods in it, stainless steel containers are a good and safe choice. They are perfect for cooking pasta, rice and chickpeas, for example.
Ceramic baking dishes are healthy
These baking pans are made of hard ceramic and are completely safe. They are relatively easy to clean, have good thermal conductivity and preserve the taste of the food. Ceramic baking pans come in different shapes and sizes and are mostly used for baking casseroles, tarts and cakes. As a disadvantage, one can mention that they are fragile.
Ceramic-coated pans and pots are something different. Usually the base is made of metal (aluminum and less often stainless steel) covered with a ceramic layer. The ceramic-coated pans and pots contain no PFOAs and are easy to clean. However, if the ceramic coating is damaged, there is a health risk.
Cast iron and enameled cast iron
The pots and are particularly popular with people who want to cook healthilyCast iron pans. The food prepared in it is not only safe for health, but also very tasty.
There are two peculiarities that we need to explain. Firstly, they are heavy. Very difficult. If you're hoping to flip a pancake from a cast iron skillet in the air, it won't happen!
Secondly, if the cast iron pan is not enamelled, special care is necessary. Before using it for the first time, you need to season the iron pan, which means that it is thoroughly coated with oil and baked in the oven at the highest temperature for an hour. It is advisable to repeat this process several times. After rinsing and cleaning, the bottom of the pan is lightly greased again with fat. This way the food doesn't stick.
IsCopper dishes healthy? This is a question asked by many hobby chefs who also care about the appearance of their dishes. And the answer is “yes”.
Copper cookware has been around as long as, or even longer than, cast iron cookware. It is made of copper and often lined with tin. Many professional chefs prefer copper cookware because it conducts heat quickly and also loses it again quickly. With copper pots and pans you can easily control the cooking temperature.
Since most copper pots and pans are lined with tin, their surface is almost non-stick. So they have low stickiness. Furthermore, the tin coating does not react with acidic foods and is therefore ideal for sauces and tomato dishes.
Stone-coated pans and pots
These types of pans are less well known, but very interesting. The stone coating is made of a natural porous material that distributes heat evenly and has good non-stick capabilities. There are also a few things to consider here: Do not use dishwashing liquid for cleaning as the scent is absorbed by the porous surface.
Glass cookware
Fireproof glass is also completely non-toxic, but fragile. As with ceramic bakeware, attention is required. If a glass mold is placed directly into the hot oven, it will burst due to the temperature difference. So always put the mold in first and then heat the oven.
Clay baking molds and pots
These are made from natural clay and therefore fall into the category of safe containers. But caution is advised given the fact that most clay pots for cooking are glazed. This makes them more durable and shiny, seals the colors and ensures a good look. However, it is possible that the material used for glazing contains traces of lead, which could be transferred to the food when heated.
