We talk a lot about the different ways to keep toxins out of our food by buying organic food, eating raw, and sourcing ingredients locally. But what about how we prepare our food?
The Major Offenders
Unfortunately, some metal cookware that is on the market today can actually leach toxins into your food (which can counteract the health benefits of the Real food). There are arguments that copper, aluminum, Teflon, and other non-stick cookware (even the “safe” anodized aluminum) may be toxic, with many negative side effects.
Of the biggest concern is perfluorooctanoic acid (PFOA), typically found in non-stick pots and pans. PFOA is a highly carcinogenic chemical that when heated emits toxic fumes into the air. It has been shown to lead to cancer, reduced fertility, birth defects, and even higher cholesterol. The biggest risk comes when your pans get scratched and chipped, when you cook at high temperatures, and when you burn what you are cooking.
What IS Safe
While there are many choices in cookware that are not safe, there are four categories that are safe, and have multiple benefits to them.
- Stainless steel: This is the set we got as a wedding gift. This set is reasonably priced and will last for years (and years and years) and will look good doing it, since it won’t rust, corrode, or chip. Stainless steel is dishwasher safe (I choose to hand wash mine…it is easier in the long run), safe enough to use on the stovetop and the oven, and won’t change the taste of your food!
- Stoneware: Oh, how I love stoneware! Historically, this is one of the oldest types of cookware, as it has been around basically forever (also called ceramic ware). It heats evenly, giving you a consistent product every time. It is super easy to clean due to the nonporous surface – but don’t put these in the dishwasher! They’re a bigger investment, but worth it. Pampered Chef carries a good line of affordable stoneware, which is where most of my pieces are from.
- Cast iron: Nothing beats a pastured egg fried in a cast iron skillet. Yum! Similar to stoneware, it heats thoroughly, producing an evenly cooked product and is easy to clean. The longer you use it, the better it gets! Very versatile, it can be used on the stovetop, in the oven, or over the campfire. There are many affordable options of cast iron pans in a variety of size and shapes. And there is always the drool-worthy enamel-coated cast iron beauties at Le Creuset.
- Glass: While you can’t use glass cookware on the stovetop, it is a great alternative to using metal pans in the oven. Besides being very affordable, easy to clean, and durable, glass pans require a shorter baking time and can go from oven to table while still creating a lovely presentation.
What kind of cookware do you use in the kitchen?
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I have a couple of stoneware baking dishes from Pampered chef and I really enjoy using those. I find they are the perfect means to baking a moist pound cake – especially pumpkin! The covered baking dishes are great to use if you want to have very tender roasts or chicken!
I had no idea glass pans required shorter baking times! hmm.
I use stainless on the stovetop and glass or aluminum in the oven. Guess I’ll be rethinking the aluminum. Thanks!
Slightly shorter baking times are a benefit of using glassware! (And if you are using glassware to bake, then you can see the bottom of your baked good, so no worries about burning!
Thanks for posting this! I just got my first cast iron pan a few weeks ago and have been using it every day for our scrambled eggs. So excited to get rid of my chipped non-stick! Any favorite links on how to maintain cast iron? Mine is OK, but based on some of the things I read, I feel like it should be a little more non-stick and easier to clean than it is.
Also, your links don’t work. I’d love to see examples of the pans you’re talking about
Rachel – Thanks for letting me know, I have fixed the links! For my cast iron, I just wash with warm water and dry with a towel. I believe it takes a little time to ‘season’ the pan.
For your cast iron rub some cooking oil on it and leave on between using and it will season and release better. Coconut oil would be a good choice.
What can you tell me about the new, nano-ceramic cookware. It says it is PFOA free and Dr. Mercola is even promoting it. Personally, I wouldn’t choose it, but I would like more info if possible. http://www.bedbathandbeyond.com/1/1/7039-bialetti-aeternum-red-saute-pan-set-set-of-3.html
Hi Meg! I did come across these in my research. There is controversy/debate about how safe they are (because of the aluminum), but because they are such a new product, none of the research seemed to be conclusive (at that point). However, if Dr. Mercola is promoting them…well, they might just be the next big thing!
Thanks for having this post … I’ve cleaned out my cabinets of unhealthy cookware, but there are so many people who just don’t realize the dangers of toxic pots/pans.
What do you use for baking sheets, muffin tins, bread?
Stoneware! They make baking sheets, muffin pans, loaf pans, everything!
You can get 18/10 stainless steel muffin tins online – they are pricy… I got some on Amazon I think it was and they are great…or it might have been overstock.
Make sure with stainless steel you get 18/10 grade. Any less and it will rust. It shouldn’t be magnetic – if it is then it is lesser quality.
I used to use stoneware for everything! until my son became GFCF. now I can’t use my already used stoneware because of the cross contamination…. I now use the standard metal baking pans for everything because they are easy to clean without anything being left behind. any other suggestions? I really don’t have room for 2 sets of stoneware
I wrote a blog on stainless steel…you might want to check it out here. There are different qualities of stainless steel.
http://attemptingachemicalfreelife.blogspot.com/2011/09/stainless-steel-is-it-all-same-quality.html
I’m slowly switching my cookware to safer stuff. Got a bunch as gifts for my birthday this year. I’ve got glassware for the over and microwave (I still haven’t seen anything that’s sold me on not using the microwave with glass), stoneware for the oven, stainless steel for my oven and some for my stovetop, and cast iron also for the stovetop (and sometimes for the oven). I still like having a few nonstick pans/pots around though… There are certain recipes that just seem to cook better that way. But maybe I can replace most of those over to cast iron. Still, crepes anyone? I don’t think I could make crepes in anything but nonstick!
Once you have health problems and you need all the nutrients out of the food you are eating you’ll think twice about putting it in the microwave and killing all the nutrients.
I’m curious why you can’t use glassware on the stovetop. I use my glass pots almost every night on the stove without any issues. Is it more of a breaking issue or are there health issues behind this? I am not even that fragile with them. Sometimes they get a small amount of cold water poured into them when they are straight off the stove and no problems.
After drying your cast iron put it on a lit burner heat it to make sure it dries thoroughly. Lightly coat it with oil, lard before putting it away. I use tallow to season mine with. The best thing to help season it is to cook bacon in it. The seasoning will build up over time with each use. I hope this helps.
Also they make a wonderful cast iron griddle that you can make lovely crêpes.
I don’t see ceramic cookware on here. Xtrema is suppose to be best out there and not heavy for ceramic cooktops. Dr Mercola is a big fan as well. It is pricey but if I remember correctly it has a very nice warranty. You can buy it from Mercola’s website as well. He private labels it. xtrema has a facebook page. Lots of info.
I was really looking for a review here on the xtrema cookware. A little bummed it was not included.
http://xtremacook.blogspot.com/2013/01/100-ceramic-cookware.html
http://cookware.mercola.com/ceramic-cookware.aspx
Hi Sherry! Yes, some ceramics are safe, but not all. I know Dr. Mercola promotes a line and I suspect that his is safe. Unfortunately, some ceramic cookware is coated and the coating contains toxic ingredients. I will look into xtrema. If someone sends me some xtrema, I would be happy to test it out
Thanks for your comments!
Generally speaking, is all stoneware safe? I saw some at Costco recently and they typically carry decent products, but I wasn’t sure if your research was mainly about the Pampered Chef line. Thanks!
I think so Beth! I mainly have Pampered Chef products (they really are my favorite and not difficult to clean, even though they may require a little longer soaking than most other things). Hope that helps!
Thank you so much for this post ! I was wondering about problems with cookware. I know many slow cookers have lead in the glaze of the ceramic insert .. so I wouldn’t feel comfortable having food cook for hours in something with lead.
Glass bakeware’s clear surface makes the light sensitive nutrients get destroyed once the oven door’s closed and the oven is on (oxidation). Some glassware may contain lead depending on where it was manufactured.
Possible leaching of nickel in Stainless Steel cookware if scratched… and that Cast Iron’s flakes that find it’s way into food is a type of Iron that isn’t easily digestible … There are so many mixed messages regarding cookware. I gave up the microwave years ago. Nuking food destroys the nutrients and the whole radiation waves…
I currently own glass bakeware and stainless steel cookware but with an aluminum core… I want to change what I use.. but am so confused with all of the information online.
http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
http://foodture.blogspot.com/p/cookware-dangers.html
For those of us who are budget restricted and cannot afford to go buy new dishes on a whim, Is it ok to store food in plastic? I have a lot of plastic containers, including storage containers, pitchers and mixing bowls. I try not to cook in plastic unless I have no other choice (microwave at work). I try to buy BPA free stuff when it is available. I am honestly still too nervous about my kids shattering glass things on the ceramic tile kitchen floor. Glass breaks, plastic does not, so therefore more economical
My pots and pans are hard anodized but in excellent condition with no scrapes or chips, so I plan to use those for a long time, as they were expensive and we got them as a wedding gift. At least they are not teflon, but I cannot find any manufacturer info on PFOA. I do have some glass bakeware but no stoneware, my sister has some stoneware and says it’s really hard to clean. I guess it depends on the brand? Pampered Chef seems nice, but so expensive! Not a really a fan of cast iron either, I remember my mom’s cast iron skillet when I was a kid, everything cooked in it always tasted like metal and it seemed to get rusty easily. Maybe she just had a cheap one or didn’t care for it properly? My stovetop pots and pans are handwash only and I give them some TLC to help them last longer, but everything else must be able to go in the dishwasher or else I can’t keep up! Any other advice? Thanks for the helpful info!
Hi Pam! I totally get not being able to replace everything at once! Take baby steps and change out one piece at a time and before you know it, the bad will be gone and replaced with the good! Have you considered stainless steel pieces for your kids? They won’t break, are dishwasher safe, and safe in general! http://www.liveesp.com has some super cute pieces! Good luck!