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The Safest Cookware

The Safest Cookware

The article I published on Care2 on Monday, 2 Cookware Materials to Avoid, generated a number of comments asking for advice about safer cookware alternatives. On reading these I decided to tell you about the three types of cookware I use in my home, and why. Three types? I own a hodgepodge just because I’ve inherited a number of cookware pieces from different households. (And I threw away aluminum and Teflon-coated cookware at the same time. I’ve written in the past about the aluminum pot my mother always used to made spaghetti sauce, shuddering to think of the amount of aluminum my sisters and I have in our brains because the acid in those tomatoes would have helped the metal leach from the pan!)

As a general rule, the more inert the cookware, the better.

Glass
Glass is the most inert of all cookware, meaning that it doesn’t leach metals or other ingredients into the food.

Clad Cookware

Layered cookware is called clad. 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. (I don’t personally have clad cookware, but I consider it in the family of stainless steel, below, that I do have.)

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.

Porcelain-Coated Cookware
Also called enamel, this cookware is nonreactive and conducts heat evenly. The porcelain is usually over an iron base. Le Creuset is an example of a porcelain-coated cookware brand. The drawback with porcelain-coated cookware is that once the porcelain chips, the food is exposed to the iron, which can rust.

Greenpans?
Read more about nonstick cookware and alternative tips in Melissa Breyers article that mentions them along with other alternatives and materials to avoid.

Silicone Bakeware?
My concern about silicone isn’t that it will off-gas when it is heated (most bakeware can withstand 500 degrees F before it breaks down), but that very small amounts of migrating silicone oil could get on food, hands and other skin.

Tips for Safe Cookware
Avoid oven cookware that has any plastic, even if the manufacturer claims it can withstand up to 400F.
Cast-iron cookware labels sometimes state that the pans are pre-seasoned. This refers to a wax-based coating that keeps the pan from rusting between manufacture and purchase.

Annie Bond is the author of Home Enlightenment (Rodale, paperback, 2008).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

88 comments

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6:23AM PDT on Apr 11, 2014

Thank you for the post. It’s been two years since I started using pure clay cookware and replaced most of my metal and ceramic ware with them. They do a great job in my kitchen. I use it to cook almost any recipes except for the dry fries. The unique steam locker lid seal steam & water soluble nutrients inside to give you the healthiest food. Most important is that my pure clay pot is non-toxic, metal and chemical free (does not react with food). I got it from mecware.US

5:32PM PST on Dec 19, 2013

Very good article: useful information! Thank you:)

8:21PM PST on Dec 5, 2013

I also use only glass in the microwave and stainless or glass for all other cooking. Another good step (away from items that may release toxins into your food and or the environment) is to use glass canning jars for food storage. I have been doing this for years and they are great!

1:13AM PST on Nov 4, 2013

Thank you for this

8:32PM PDT on Oct 21, 2013

Excellent. I banned plastic cookware years ago and only use glass in the microwave and stainless steel on the stove.

3:13AM PDT on Oct 9, 2013

Thank you very much Annie :)

12:40PM PDT on Oct 8, 2013

Thank you.

3:20AM PDT on Oct 7, 2013

I use a mixture of stainless steel, glass & cast iron. I find the main drawback with iron & glass is the weight.

1:16PM PDT on Oct 2, 2013

Thank you for the important information. I glad to say that I have stainless steel and glass cookware.

8:49AM PDT on Sep 27, 2013

Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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