Is Your Cookware Dangerous
With modern times often comes technology that can bring added convenience to a product. That can be a good thing with some products, but not necessarily when it comes to cookware. Despite modern innovations, certain metals and non-stick surfaces in some types of cookware may be more hazardous to the health than convenient. Check out types of cookware to avoid and those we recommend.
Be Wary of these Products when Purchasing Cookware:
Aluminum cookware – The Agency for Toxic Substances and Disease Registry (ATSDR) which is part of the U. S. Department of Health and Human Services has rated aluminum as one of the top 200 most dangerous toxins to human health, and there have been many studies linking aluminum to various forms of disease.
Even though some aluminum cookware is made with a thicker aluminum oxide layer on the pan’s surface, it might be wise to steer clear of this product due to the high degree of toxicity of aluminum itself – not to mention the environmental problems that come with mining and production of aluminum.
Non-stick cookware – Developed in 1946, Teflon was the first of the non-stick coatings available for purchase, but this category has grown to include Caphalon, Tefal, Silverstone and many other non-stick products.
It has been determined that non-stick cookware can release toxic fumes when subjected to heat, and it contains PFOA – a chemical that has been linked to thyroid disease and cancer. Because the EPA has officially labeled PFOA a “likely carcinogen,” it has encouraged manufacturers of cookware to phase it out by 2015.
Here are Some Healthier Cookware Products to Consider:
Stainless Steel – These products provide a cooking surface that can contain iron, chromium, manganese and nickel, and some consumers are concerned about the leaching of chromium. However, it is an essential mineral, and many adults in the United States are deficient, making the risks of leaching less serious than other types of minerals.
Nickel is another metal that presents some concern as it is high on the ATSDR list of dangerous toxins. Because stainless steel cookware is very stable however, leaching of any type of metal is unlikely. Note: Stainless steel pots and pans that have been damaged by abrasive scouring might be more susceptible to leaching.
Cast Iron – When adequately seasoned (oiled and baked in the oven), cast iron makes a great non-stick cooking product. Because iron is an essential mineral, leaching is not a concern for most people. However, some people with iron disorders should steer clear of cast iron cookware.
Ceramic Cookware – There are some types of ceramic cookware that use aluminum, but other types like Xtrema are handmade from clay and water in clean burning, natural gas-fired kilns. This non-stick product also contains no heavy metals and is completely non-toxic and environmentally friendly.
Modern design can certainly enhance some products, but when it comes to putting food on the table, we shouldn’t have to worry about toxic chemicals or minerals leaching into our food. Try stainless steel, cast iron or ceramic cookware for a safer, healthier cooking alternative.