http://www.care2.com/greenliving/dangers-of-cookware-safe-alternatives.html
Dangers of Cookware, Safe Alternatives
I remember the first time I cooked eggs in a Teflon skillet, without a lick of butter those eggs slipped and scooted all around the pan like kids on sleds. Non-stick cookware promised an easy clean-up and freedom from fat, but eventually a dark cloud floated over the land of Teflon and it’s safety has come into serious question.
As anyone with a bird in the house can attest, non-stick cookware can be lethal to flying friends–even DuPont, Teflon’s maker, has a brochure about not using non-stick cookware near birds. And although DuPont promises that Teflon is safe for humans, the whole canary-in-the-coalmine scenario is hard to ignore. If those toxic Perfluorooctanoic Acid (PFOA) fumes can kill birds in a few minutes, what can they do to us?
PFOA is a synthetic chemical that is used in the manufacturing of traditional nonstick cookware coatings. The coating itself is called polytetrafluorethylene (PTFE)–most commonly known by its trademark name Teflon. Although PFOA isn’t present in the finished Teflon, it can be formed as a gas when the coating is subjected to high heat and begins to degrade. Some reports suggest that the heat doesn’t need to be that high for PFOA to be released. An EPA Science Advisory Board recommends upgrading the category of a substance, PFOA in this case, from “possible human carcinogen” to “likely human carcinogen.”
The associated health risks are so undeniable that DuPont has voluntarily committed to eliminate the sources of exposure to PFOA from their manufacturing operations and products by 2015. The EPA classifies PFOA as carcinogenic in animals, causing testicular, pancreatic, mammary and liver tumors in rats. Workers exposed to PFOA have increased risks of dying from or needing treatment for cancers of the pancreas and male reproductive tract. Numerous studies have shown that PFOA alters reproductive hormones in the male, causing increased levels of estrogen and abnormal testosterone regulation and that PFOA or chemicals that break down into PFOA damage the thyroid gland. I could go on and on, but I think you get my point.
So, Teflon’s out. Another concern is straight aluminum. Aluminum conducts heat beautifully, but direct contact with food is undesirable. It’s a soft and highly reactive metal that can leach into food, especially when acidic ingredients are cooked and stored. For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans–ingesting aluminum may be linked to Alzheimer’s disease. Proponents of aluminum cookware say it’s debatable how many aluminum molecules get into food, but many scientists and doctors say it’s a serious health risk. So…here are the cookware materials that are safe to use:
Anodized Aluminum
Cookware made of anodized aluminum was made famous by Caphalon–it is dark gray-black and has a smooth surface, but doesn’t feel coated. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, which makes it non-porous and non-reactive. The aluminum is unavailable to leach into food, and many cooks consider it an ideal non-stick and scratch-resistant cooking surface. Just know that the anodization can breakdown over time, especially with the frequent cooking of acidic foods such as pasta sauce, well-water use or dishwasher’s caustic soaps.
Cast Iron
This may seem odd to those not in the know, but those charming heavy cast iron pans are beautifully non-stick when properly seasoned (cookware-speak for lightly oiled and baked). They hold heat wonderfully and are a joy to cook with–I’m pretty sure they’re the best kept secret in the cupboard. They require some extra maintenance but they are inexpensive and add a little iron to your diet as well.
Clad Cookware
Layered cookware is called clad–think of those lovely, and costly, All-Clad pots and pans. Typically, stainless steel surrounds a sandwich of other metals, such as aluminum or copper. The inert stainless steel provides the cooking surface, while the aluminum or copper improves the heat conductivity.
Enameled Cast Iron
Picture those dreamy many-hued sets of Le Crueset–more expensive than cast iron, but also more non-stick than plain cast iron and don’t require seasoning. If you need an excuse to splurge, I’d say you have it. Iron Chef superstar Mario Batali has also come out with a line of enamel cast iron cookware that is lovely on the eye, and about half the cost of the classic Le Crueset.
Glass
Glass is the most inert of all cookware, meaning that it doesn’t leach metals or other ingredients into the food.
GreenPans
This line of cookware boasts a new non-stick material called Thermolon. It is being billed as the first environment-friendly, PFOA-free, PTFE-free non-stick cookware and uses a ceramic-based nano non-stick technology. It has earned a Good Housekeeping Seal, has been endorsed by hunky celebrity chef Todd English, and the 6-piece set is relatively affordable. But take note, nanotechnology safety is open to debate.
Stainless Steel
Stainless is a very good choice for healthy cooking because it is one of the most inert metals. It reportedly does leach a small amount of nickel. One drawback is that it doesn’t conduct heat evenly, so consider stainless “clad,” described above, for this purpose.
Wok
Bring out the old wok–or get a new one if yours ended up at your last garage sale. Cheap and easy, a cooking tradition as old as stir-frying in a wok is worth its weight in gold. Make sure it is a carbon steel or cast iron version; some western woks are coated with Teflon.
Stick-Free Cooking Tips
1. Non-Teflon pans require a small bit of oil–but the few extra calories are better than, say, a poisoned bird or cancer.
2. The stick-free trick for non-Teflon pans is temperature. The pan needs to be hot! If food is added to a too-cool pan it doesn’t instantly sear–searing results in the release of water, which prevents sticking.
3. Use common sense when considering searing: don’t crowd the pan, heat the pan in proportion to how much food you are cooking, and remove the food from the fridge for a bit before cooking to take the chill off.
4. Also remember this tip from many a chef: when searing food, don’t flip it too soon. The food needs to attain a brown and slightly crisp surface before flipping or it will, yes, stick.
When you are ready to replace your Teflon pans with safer versions, know that recycling is possible! Locate a metal recycling business–these pans are categorized as “dirty aluminum” which pays out less than aluminum, but at least the material is recycled.
Next up I’ll write about the joys of cast iron–until then, I’m curious to know what kind of pans do you love to cook with?
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56 comments
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I've taken the risk of using teflon-type nonstick pans for many years for eggs, because I hadn't found anything else to really be nonstick. But I just discovered Martha Stewart's line of EcoCook nonstick fry pans for Macy's and I'm hooked. They are nontoxic and supposedly use less energy to manufacture, and they are super ''nonsticky.' They are scratch-resistant but I discovered that they're quite vulnerable to chipping.
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Although I cherish my cast iron pieces-- some of which have been handed down through several generations-- and I still occasionally use them, I no longer use them as the mainstay they once were in my kitchen.
Cast iron does leach significant levels of iron, and there is peer-reviewed research to indicate that excess iron in the body is a major contributor to heart disease.
Iron is cumulative in the system, and is only sloughed off via blood loss. Research indicates that iron levels largely account for the variance between men and pre-menopausal women in heart disease-- and why the rates quickly equalize for men and post-menopausal women, once women no longer lose blood (and thus iron) through menses.
I have been aware of this issue for many years, and have noted that little has been widely distributed on subject (no profit margin), except that most "mature" or "senior" vitamins and supplements generally no longer contain iron. (And you don't see those Geritol commercials anymore, lamenting "iron-poor, tired blood".)
Regular use of cast iron is not a good idea unless you are a pre-menopausal woman, are anemic, or are a regular blood donor.
A good, though pricey, alternative-- that has similar cooking properties to cast iron-- is the enamel coated cast iron products.
I do still love my cast iron for sentimental reasons, and still occasionally use them for a few things that just have to be cooked in cast iron, but I am very surprised to see cast iron listed
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After reading this article, I stored my T-Fal (which I adore) and pulled out my blue cornflower CorningWare to use. I had forgotten how easy it is to clean up.
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''Loge'' makes great frying pans, they are 'seasoned' already and not expensive [but heavy]. One has to use lower heat with cast iron because it retains heat so well.
Le Creuset is also wonderful, got my 6.7 l [=7 and a quarter] pot for 98.- Can. plus tax on sale. Lid has some imperfections on the outside [looks like white water spots but they don't come of], that's why it was cheeper and it doesn't affect the performance. That pot is PERFECT for all sorts of thick soups [beans, peas, lentils], stews, pot roasts, etc.
Being originally from Germany i'm not used to cooking in the oven [waste of energy in addition to heating up the kitchen in Summer]. I also have a ceramic glass cook top but as long as one doesn't 'rattle the pan' while cooking it shouldn't leave marks! If you fry eggs, you have to fry them until they are quite done [a little butter/ oil mix also tastes nice] and I have no problems whatsoever.
I would NOT simmer acidic food/ tomate based, etc. in my pan, that's what pots are for. There is nothing wrong with the good old enameld pots as long as they are heavy and of better quality. Same goes for certain Pyrex [again, I only use the stove top] but they require soaking afterwards. Found something on the Shopping Channel [called: ''Temptation Cookware'], it's fridge/ freezer/ dishwasher/ micro and up to 500 F oven safe!!] it comes in some pretty pattern or solids, the performance is awsome and clean up easier than anything else I have ever had before!
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info for Jacs Bate: is it possible your cast iron grill pan has a WOODEN handle?
I had a wok [Teflon -, before all this news about the danger of this chemical was in the news, =yikes, it's LONG gone!] with wooden handle and moisture somehow got underneath 'the metal ring type thing' that attached the handle to the pan. I was wondering for many weeks where this awful, mouldy smell could come from every time I opened the cupboard until ''a lightbulb'' finally went off in my head and I took a good, close up ''sniff'',- mystery solved!!! I live in Nova Scotia/ Can. and am familiar with coastal climate but that was not the reason for the smell!!
About 1.5 years ago I bought a cast iron Lagostina 'pizza pan' [60.- Can. plus tax], everything stuck to it at first despite it supposed to be 'pre seasoned'.
Read up on the internet on how to 'season a pan' but found a much easier way. Rubbed the cold pan with taper towel and peanut oil, followed by coarse salt [pickling salt was all I had at hand] and oil, wiped everything off and put pan in 400 F oven for about an hour. Had to remove 'gummy residue' from around rim of pan with salt and oil mix and then decided it was easier to just heat some frozen french fries, that way the pan got seasoned and I didn't have to waste any more energy [oven], lol. After doing this 5 -6 times the pizza pan was perfect and now nothing sticks to it anymore. I can also use it as a cookie sheet!!
Hope that helps you?!
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Coconut Oil is the only safe oil to cook with. "Extra-virgin olive oil, is a healthy monounsaturated fat. It works great as a salad dressing. However, due to its chemical structure, cooking makes it susceptible to oxidative damage.
And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.
Has anyone tried Mercola's Healthy Chef Ceramic Cookware?
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I am Wolfgang Puck all the way except for my skillet. I love the small Telflon skillet. This article has motivated me to let it go.
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While I refuse to use teflon anything, this was very informative!!! Thank for this post. I also had no idea about the enameled cast iron and didn't know if it was safe. Especially since all I have seen are from China.
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I have a GreenPan and love it. I do not use any teflon coated cookware nor any aluminum, to avoid those dangerous chemicals. As I have a ceramic cooktop, I can't use copper or cast iron cookware. I think my stainless steel and greenpan work wonderfully.
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