Does cookware make any difference ? lets explore the options and effects of many…
5 Types of Cookware Showing Leaching of Dangerous Toxins
- Speckled Metal Bakeware
- Non stick Anodized Aluminum
- Ceramic Non Stick Aluminum Skillet
- Non stick Glass Bakeware
Aluminum cookware is not desirable due to the Alzheimer’s and aluminum toxicity connection. If you will notice, your aluminum foil has a dull side and a shiny side. The dull side is a protective coating that separates the aluminum foil from contact with your food. The shiny side is unprotected. Thus, the dull side should always surround food items. Canned goods now have an interior dull wax coating in an effort to keep food and aluminum separated from one another.
Most baking is done with aluminum molds, that is the easiest to fiend and most affordable. However, there are glass or stainless steel baking molds that work great and are toxic free !
who doesn’t love the convenience of a teflon pan? everyone its scare of “fats” so you get to use none or a spray oil, easy to clean and perfect omelets ! This convenience comes with a high price, Teflon its extremely toxic and even worse when used after scratched.
Chemicals used to make this non-stick substance include ammonium perfluorooctanoate (more commonly known as C-8), which has been linked to cancer, organ damage and other negative health effects in laboratory animals. Although we are not yet certain of its effects on humans, the Environmental Protection Agency (EPA) is currently investigating C-8.
What is safe then?
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–They require some extra maintenance but they are inexpensive and add a little iron to your diet as well.
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
The process of applying enamel onto the cookware helps to create barrier between the iron base and the food substance. Hence, it is easier to clean and maintain a cookware that has been enameled as compared to those that are not.
Glass is the most inert of all cookware, meaning that it doesn’t leach metals or other ingredients into the food.
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 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.
Make sure it is a carbon steel or cast iron version, some western woks are coated with Teflon.
Like everything in the road to health, do not get overwhelmed, take a step at a time and do what you can to reach your goal.