Cookware is something we use daily or most of us do. But how safe is the cookware you have in your kitchen.
Our team have analyzed the top types of cookware. We hope that you will find this kind of information needed to hold yourself and your family safe.
Why is it so important to choose the right Cookware
You certainly have some expensive pots and pans and think they must be safe to use.
But it’s not about the price, it’s more about which materials they made of. As little as warming up your food in nonstick pots and pans can put your health at risk. It may well sound strange but it is true.
Almost always, nonstick cookware keeps human-made chemical, perfluorooctanoic acid.
It also comes under the name PFOA or C8. PFOA can be harmful to health as it may be in the environment and in a human body for a long period of time. This is according to the American Cancer Society.
There are several studies that have shown that PFOA found worldwide at very low levels. And almost in everyone’s blood. In animal experiments, a connection has found between PFOA exposure and cancer development.
Laboratory animals that have received large amounts of PFOA. According to the CDC, (Centers for Disease Control and Prevention).
Have affected growth and development, reproduction and liver damage. So besides that with cancer, it also has other very serious health consequences.
PFOA in cookware is one of the main reasons why we encourage people to reconsider their cookware. We know that throwing out your kitchen utensils is both difficult and tricky.
Take it to your considerations after reading next section. We will find out which cookware is harmful and which alternatives exist.
We hope that you will find it useful and can decide what you want in the future.
4 types of cookware to avoid
We before wrote about PFOA, but that is not the only thing a non-stick can contain.
Teflon cookware produced by coating PTFE (polytetrafluorethylene). Which is a plastic polymer that begins to release toxin. When heated above 572 degrees Fahrenheit.
Vapor from it causes flu-like symptoms called polymer fume fever, known as Teflon influenza. This is not only dangerous for humans but also for birds, especially for parrots.
If you can’t or don’t want to get rid of it right now.
There are some things you can do to limit your exposure to fumes such as:
- Use an exhaust fan when cooking with non-stick.
- Use low medium cooking temperatures.
- Don’t use the self-cleaning function on your oven if it contains any non-stick coatings.
- Don’t put non-stick cookware in an oven heated to over 400 degrees Fahrenheit.
- Never preheat non-stick cookware at high heat.
Back in time our grandmothers often cooked with aluminum cookware. It was popular for years as it was lightweight, easy to clean and easy to use.
There are traces of Aluminum in paints, colorings, household items, light bulbs, glass, baking powder and so on. Aluminum is a in the environment.
We all have some aluminum exposure daily. Yet, it’s not without hidden dangers. Elevated aluminum levels have linked.
To several central nervous system diseases, including Alzheimer’s and ALS. Though aluminum cookware is usually coated.
The coating is prone to chipping, releasing the toxic metal into your food.
Copper cookware is very pretty and its conductive properties. Which allows for quick and even heating.
Like some other heavy metals. Copper is very important for human health. But did you know that copper can actually be dangerous when it’s used in cookware.
Humans body needs only a small quantities of copper. in small quantities, an excess amount of it in the body can lead to heavy metal poisoning. When copper cookware is not coated, it can release copper when making acidic foods.
And when coated, the coating often contains nickel, which is another toxic element you can actually find copper cookware that is copper on the outside. But has a non-reactive stainless steel lining on the inside.
That will be a recommended cookware. We will look on stainless steel on the safe cookware section.
The 100% ceramic cookware is one of the safest choice on the market. Yet, a coating of ceramic is usually hiding materials.
Ceramic-coating that is soft is not the most durable. It begins to chipping after several months of daily use when that happens.
Lead and cadmium that is sometimes found in the coating will end up in your food and later in your body. Lead poisoning is one of the most dangerous types of metal poisoning.
This poisoning can result in abdominal pain, headaches, infertility, and other health complications. Even when the coating is lead-free.
chipped cookware can still present dangers. It is usually neurotoxic aluminum that’s under the ceramic coating.
What is the safest cookware options?
Finally we gonna take a look at the safest cookware. But in general, if you are not using old non-stick cookware or not cooking at super high temperatures. You can feel ok about your cookware options.
Are you looking to upgrade your cookware or looking for something new. Then you can consider these options.
Cast Iron Cookware
Cast iron has ability to keep heat extremely well and you can use a lower heat settings. This way it is easy to prevent food from sticking to a pot or a pan.
Cast iron can stand much higher temperature than a non-stick cookware. So you can easily use it on the stovetop or in the oven.
You don’t have to worry about PFOA and PTFE, cast iron should not contain any other chemicals.
One substance you can be sure that will end up in your food with this type of cookware is iron.
Along with cast iron is stainless steel considered to be one of the best non toxic cookware options.
Stainless steel with real high-quality is the perfect solution. For many of your needs in the kitchen. Because it’s made to resist dangerous leaching and reactivity. The material of this cookware can resist corrosion.
Accordingly to its name “stainless” steel. It also won’t flake off and end up in your food the way nonstick products can. You can find many grades of stainless steel.
So first of all make sure that you are buying cookware made with a food-grade version of stainless. Stainless steel made of metal including carbon, chromium and nickel. These numbers are the food-grade version;
- The most used food-grade stainless steel. it’s used in food, dairy, brewing, hospital and sanitation applications.
- The second most used food grade, it has the same uses as above. But has better corrosion resistance because it includes more nickel than 304.
- Products made from this food grade generally have less nickel content. And a lower resistance to corrosion and temperature. It’s best to dry these containers right after washing.
There is also the specification of 18/8, 18/10 or 18/0 stainless steel. The first number is the percentage of chromium that contained in the stainless steel.
The second number is the amount of nickel. The higher the numbers, the more rust resistant the product will be.
Nickel is safe in small quantities but can provoke a reaction in people with an allergy to it.
The average adult consumes between 150 to 250 micrograms of nickel per day.
Small doses of chromium, like iron, are good for your health. But can be harmful in higher amounts—50 to 200 micrograms per day considered safe.
High-quality stoneware is completely non-toxic and can last forever if it’s cared for. Yet stoneware pieces are a little heavy and can break or crack if not cared for.
It can also be one of the pricier types of bakeware. And low-quality stoneware pieces can contain lead.
But this is mostly from China, so be sure you buy from a trustworthy company. Stoneware made in the USA and Canada is lead-free. With all that in mind then stoneware heats very evenly.
And becomes nicely seasoned after several uses, creating a non-stick finish. Stoneware do not need necessary washed with soap. You can scraped, wiped or rinsed well with water to clean.
And a good quality stoneware piece do not absorb odors from things like fish.
High-quality 100% Ceramic cookware. will be a more expensive. Than most types of cookware.
But this is one of the best and safest options around since it’s made with completely natural materials.
This cookware is non-reactive, non-toxic and it is also non-stick. Ceramics wear well over time, offer consistent heat, you can put it in a dishwasher.
Surfaces don’t corrode, and donneedire special seasoning like cast iron or stoneware.
You can use any tool on ceramic cookware, and you can use it to store food in the refrigerator or even the freezer.
You can read more about ceramic cookware in our section best ceramic cookware set.
Like stoneware will glas cookware never absorb odors. Or taste from whatever you have cooked or baked in it.
It will never release anything toxic when heated. (yet it can break if exposed to temperature extremes too fast). it is durable and environment-friendly.
And again like stoneware you have to beware of some foreign manufacturers. Some of them may use lead in the production of their cheap glass cookware.
The glass brands made in the U.S and Europe are generally the safest cookware options.
We that you can use this information on which kind of cookware you have to avoid or which kind you need to buy.
And the last tip If you have any concerns about the cookware you already own.
Then contact the manufacturer of the cookware directly. Also, look for third party test of cookware brands.t away.
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