One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware. For a list of what NOT to have in your kitchen, see Toxic Cookware and Cutlery.
SUPERIOR CHOICE–Inert, Non-Reactive Cookware
1. Earthenware and ceramic are inert and they emit a far-infrared heat, the most effective and beneficial heat for cooking, which enables a full range of subtle flavors to emerge. Excellent for lengthy simmering and baking, these beautiful but breakable items require special handling.
Only diamonds and sapphire have harder surfaces than ceramic and ceramic withstands temperatures up to 1800 degrees Fahrenheit. Do not confuse 100% ceramic cookware with shoddy, so-called “green” ceramic-coated cookware. The later is reactive and not recommended.
Xtrema has a full line of moderately priced ceramic cookware and bakeware. Corningware is made of pyroceramic glass and is non-reactive. You may also find casseroles and pie pans from your local potter. Terra cotta earthenware include Spanish cazuelas and older Romertopf baking dishes. (Note: antique ceramic or earthenware pots may contain lead. Inexpensive lead-testing kits are available at hardware stores.)
100% ceramic knives are nonreactive and hold their edge up to 15 times longer than conventional steel blades.
2. Enamel is a fused glass surface overlaying a light metal–or a heavier cast iron–pot. With proper care, quality enamel cookware lasts a lifetime. There are various brands available; do an on-line search for users comments to determine the line that best suits you. Note: inexpensive enamel cookware has only a thin layer of enamel and is not as durable as that with two or more layers.
Discard chipped enamel cookware. Once the underlying metal is exposed, it reacts with food and enamel fragments find their way into your food. The only company I’m aware of that replaces worn cast enamel cookware is Le Crueset.
3. Glass coffee pots and casserole dishes are inert and affordable. Favor glass containers for storing food.
4. Bamboo steamers and paddles as well as wooden spoons, chopsticks and crockery are non-reactive and modestly priced.
5. Paper Goods are, in some applications, effective. Line reactive aluminum cookie sheets or muffin tins with parchment paper or paper muffin cups. And for food storage, as is practical, favor waxed or butcher paper over plastic wrap or bags.
6. Silicone cookware is inert, FDA approved and safe up to 428 degrees F. If heated above its safe range, silicone melts but doesn’t outgas toxic vapors. Silicone is a synthetic rubber now made into baking pans, baking sheets, muffin tins, spatulas and more. It is the only non-reactive, non-stick material. The advantages of silicone include heat resistance (below 428 degrees), flexibility, the fact that it can go directly from the oven or microwave into the refrigerator or freezer and that it is generally easy to clean.
Note: While 100% Titanium is non-reactive, it’s too pricy for cookware. Titanium coated cookware is aluminum cookware with a fused synthetic polymer-titanium, nonstick coating. It is reactive and not recommended.
A GOOD CHOICE–Moderately Reactive Cookware
1. Stainless steel is the least reactive metal, and for many people, the most versatile and healthful cookware option. Of the various weights, heavy-gauge stainless or surgical steel is superior. It makes an acceptable set of basic pots, pans and bake ware. Remove food from metal as soon as it is cooked to minimize it from developing a metallic taste. Once stainless steel has been scratched, through normal scouring, the leaching of metallic ions is more noticeable. Therefore don’t scour stainless cookware. When you’ve burned something onto the pot, cover it with baking soda, salt or a strong detergent and let it rest for a day. The soda will “lift” off the scoarched food.
A stainless steel knife is less reactive than a carbon steel knife but it doesn’t hold its edge quite as well.
2.Carbon steel is inexpensive and ideal for a wok or sauté pan because it rapidly conveys heat. To prevent rusting, carbon steel must be thoroughly dry when not in use. If cutting citrus or something acidic, use a less reactive knife like stainless or ceramic.
3. Cast iron pots are good for quick breads, pancakes and for sautéing vegetables. Do not, however, use cast iron for soups, liquids or acid foods as these foods leach harsh-tasting iron from the pot. Although a soup cooked in cast iron becomes iron-enriched, this heavy metal is not bioavailable.
May you be well nourished,
Rebecca Wood
Hi Rebecca, thanks for this great article!! So many choices out there!
Do you know much about anodized cake tins etc, I have seen a few orange/copper coloured vintage tins on eBay, but can’t seem to find much info on them.
Thanks
Kelly
I favor non reactive cookware over anodized aluminum surfaces. Here’s what Wikipedia says about anodized aluminum:
Anodization changes the microscopic texture of the surface and changes the crystal structure of the metal near the surface. Thick coatings are normally porous, so a sealing process is often needed to achieve corrosion resistance. Anodized aluminium surfaces, for example, are harder than aluminium but have low to moderate wear resistance that can be improved with increasing thickness or by applying suitable sealing substances.
Hi there! This post could not be written any better!
Reading this post reminds me of my old room mate! He always kept talking about this.
I will forward this write-up to him. Pretty sure he will
have a good read. Thank you for sharing!
I so confuse whether to buy a ceramic or stainless steel rice cooker which I concern more on health. Can you give me some idea which one to buy and what brand you recommend? Thanks.
Most rice cookers have an aluminum insert with a non-stick surface; I do not recommend them. A better choice is a stainless steel insert.
Thank you for this beneficial information. I have been searching the web and have found these companies and do not know which is healthiest and truly non toxic. I want a casserole for stews and a non stick pan to fry meat with very little oil in.
1. Ozeri Green Earth Textured Ceramic Nonstick Frying Pan, 100-Percent PTFE and PFOA Free
2. Scanpan
3. La creuset
In the blog that accompanies this post you’ll find why to NOT purchase non-stick and ceramic coated cookware. http://www.rebeccawood.com/health/toxic-cookware-and-cutlery/
Thank you for the invaluable information on this site.
I just purchased a wok (exdura organic) that is made of carbon steel with an organic silicone non-stick coating. Since silicone is non-reactive does this mean that this kind of non-stick coating is safe? Also if I was to accidentally heat it above its safe range and it melted into the food how harmful would this be? I would much prefer to purchase a carbon steel wok with no non-stick coating but unfortunately they seem impossible to find in my country.
Thanks so much, Steph
What a gimmick, “organic” silicone! Silicones are polymers of silicon and other elements such as carbon and hydrogen. Silicone is a great caulk for windows, but I wouldn’t cook on it. Next we’ll be reading about “organic” gold or “organic” oxygen.
While your wok will withstand about 200 degrees F higher temperatures than PTFE (Teflon) it will scratch within a year of normal use–then you’ll be ingesting silicone and the underlying metal.
Sorry you got taken in. I’d demand a refund.
Looking for a new wok – should I be looking at carbon steel?
What is a good surface for doing pancakes? Want to get rid of my Tefal pan & wok.
I already have a steel RACO pan, great, heavy base.
Thanks, Deb
For a wok, I enjoy carbon steel as it’s light weight (but I wouldn’t use if for cooking liquids or acid ingredients). Cast iron, Xtrema or enamel cast iron work well for pancakes and quick breads because they absorb and retains more heat than does a thinner pot.
Is any carbon steel good? Mine says it is made in China and was about $30. Could there be any lead or anything toxic in it?
Hello there,
I am wanting to and ready to replace my lovely red Paula Deen teflon cookware set with the healthiest pots and pans I can afford. I’m looking at the Xtrema ones. I’m able to afford the set that is advertised. I just would like to make sure I’m buying a wonderful healthy product before I invest. I cook ALL the time, using the best ingredients I can. So my cookware gets lots of use. I don’t want to trust what the govt says is safe. I value your knowledge and opinion on this. Thank you so much!
I would never promote a product that I don’t use in my own kitchen. Yes, I delight in my Xtrema pots for many cooking applications, especially for dishes that require medium-length or long-cooking; I also use a carbon steel wok, occasionally a cask iron skillet and some stainless steel cookware.
Thank you!
Rebecca, I’m upgrading all cookware and wonder about old scratched corning ware. I store left overs and have cooked a lot in mine.
Thank you, Steve
Corningware is 100% ceramic and so scratches are merely cosmetic. It doesn’t conduct heat well but it’s non-reactive.
Hi, Thanks for this great website. I had two questions:
1) What do you think of marble cookware? We have been using Eden Pure Marble Cookware for years, is there any health hazzards with this?
2) I cook for 7-8 people each day. I am looking for a large electric skillet to cook pancakes, eggs,etc. Is there any out there that you would recommend?
Thankyou so much,
Karoline
Yes, natural soap stone and marble pots make exquisite, non-reactive cookware. My hand-turned Korean pot lasted perhaps a decade with frequent use before finally developing a crack and it then needed to be tossed. They are heavy, fragile and especially good for long, slow cooked dishes.
Hi
I was wondering if the Sapphire coating in the flavorstone pans is toxic.
Many Thanks,
Dee
Yes. ALL NONSTICK pans are reactive!
Hi, great information, thanks. I want to buy safe and lightweight cooking pots for cycle touring so weight is a factor. Are we saying pure titanium (if available) is OK even if scratched? My budget may mean thin stainless steel cooking pots – would these be best? Many thanks, Kieran.
“Titanium” non-stick cookware is a meld of titanium and a synthetic polymer and is not recommended. Stainless steel is your best bet for light weight and non-reactive.
Hi Rebecca,
Thank you for all the excellent information on your site. I inherited a couple of enamel pots, and was wondering if they are healthy to use. I don’t know what the underlying metal is. The brand of the pots is Austria Email. Are they healthy to use in your opinion?
Thank you in advance,
Todd Campbell
Unless scratched or chipped then an enamel pot is non-reactive and therefore a healthful choice. (THis is not true of non-stick “enamel” cookware.
Fabulous information Rebecca! Nowhere else can we find the honest truth on such concerns. Thank you for providing info to help keep my cooking and my family safe!
Hi Rebecca,
Your website is extremely helpful! Thank you so much for the wonderful advice. I’ve recently started looking for healthy cookware. I will probably try out Xtrema, but I also want to buy enamel pots. What do you think of pots manufactured by Tivoli? They also manufacture enamel food storage containers–do you consider those pretty safe? Also, I am curious about what you think of copper pots. They are so expensive (I’ve seen a stock pot for $1,200!) so I’m wondering what is so special about them, besides conducting heat well? Does copper react with or leach into food? And one more thing, what do you think of Pyrex storage containers?
Thanks so much for your help!
Elena
Hi Rebecca, I met you once in Boulder Dan Cooper is a friend and got me onto you site.I made your ruby kraut . delicious
Is micaceous cookwear safe and good for regular bean cooking? I bot a beautiful pot in Santa Fe. Made by Brian Grossnickle
Thank You, Steve
Isn’t that kraut delicious! I just had some with lunch. And thanks for your excellent point about the high fired pottery that you mention. Yes, by all means support your local potters who offer non-reactive cookware.
Hi Rebecca! What a helpful website! I just purchased Eco Friendly, PFOA free, PTFE free, cadmium free, Nonstick cookware (brand is Bialetti Aeternum from China). The surface is ceramic nonstick made of titanium and suspended silicate particles. Is this safe so long as there are no scratches? I am considering just replacing whenever a scratch appears, as it was relatively inexpensive. What are your thoughts of this approach? Thank you! Jan
Non-stick surfaces erode long before we can visibly see a scratch. While the metal titanium is non reactive, the silicate (a compound) is not and these polymer based substances don’t last. Why support a scam when you can make a life time purchase of a quality pan? Doesn’t add up to me.
I used to use visions cookware which their website states is non-porous glass-ceramic that won’t absorb food odors or flavors or react with acid-based foods. I stopped because too many foods were sticking and burning. Do you have any knowledge of this product and any suggestions? Thank you.
Yes, Visions cookware produced by Corningware is non-reactive. But it doesn’t conduct heat well and foods stick. There’s also a small chance of it shattering so don’t place a hot Visions pan on a cold surface.
I find one practical way of upping your cooking pleasure is to favor quality and utilitarian cookware.
Hello Rebecca,
My 63 year old husband was diagnosed with MCI (mild cognitive impairment) a few years ago. It has progressed to moderate Alzheimer’s. He always cooked in our cheap Teflon pans. I recently retired and I have to learn to cook. I blame myself for not paying attention to our cookware. I have asked opinions from health food stores and finally settled on a d5 stainless steel all clad 18/10 set. I am afraid to use it and am thinking about returning the set. I was worried about the xtrema set because it was online and from China. The Le Creuset set is a little heavy but I will buy it if you say I should. I am beside myself and overwhelmed. Can you also recommend a cookbook for a 60 year old beginner. I must stop the alzheimer progression. Please help me by telling me which set I should purchase. With appreciation, Kathleen
Katherine,
Please don’t blame yourself about your husband’s health which has so many different causes and conditions and non-stick is NOT one of the causes (aluminum cookware is associated with memory issues).
Rather rejoice in your willingness to start today. You can do it. Rather than having a whole set of one line, I use a combination stainless steel, cast enamel and Xtrema to better fit a variety of purposes.
Do what’s expedient and comfortable for you
Whole foods pioneer and author Rebecca Wood has a great review on her website that is worth checking out for more info.
Hello Rebeca
I follow your valuable advice about cookware
a few months ago you mention about the titanium cookware as one of the safest to use,Now I noticed that you have changed your opinion about this.Is there any cause to worry and how do I know that they are 100% titanium
Thank You.
Good catch! Yes a 100% titanium pan is non-reactive; however their price is largely prohibitive. However when titanium is blended with a synthetic polymer to create a “ceramic” or “green” non-stick surface then with use it wears and scratches and becomes reactive.
I am very happy to have found a website with information about cookware safety.
I have some stainless steel cookware that I accidentally left it on the stove and over heated.Does that mean the stainless steel or the aluminum interior might be leaching into the food once that has happened or are they still safe to use? Is there any way to tell?
Is there any potential problem with buying stainless steel or other cookware made in China?
Regarding your February 2, 2012 response to Richard, the cookware he described sounds like the cookware Dr Mercola is selling on his website. Did I reach the correct conclusion? I was thinking about purchasing some and that is what led me to your website.
Thank you!
Both Dr. Mercola and I endorse the 100% ceramic cookware, Xtrema. You can follow the logo link on my page for a discount.
Stainless steel is non-reactive until scratched (not from boiling a pot dry). Stainless steel from any country has a similar look and feel; I wouldn’t worry about country of origin.
Thank you for your information here! I wanted to ask what do you use for a baking cookie sheet? I was looking at a stainless steel one but there are few out there, and not sure how they would work for roasting veggies etc. Any thoughts on this? And do you have any suggestions when Purchasing a New oven what to look for for health safety.
I am looking for a new range oven, but I know many, if not all of the Toaster type ovens have non stick interior. THANKS!!!
I use stainless steel for baking cookies and for some roasted veggies (however, I do prefer baking veggies and chicken in ceramic). I’ve nothing to offer regarding a range, however I prefer gas over electric. Hmmm…how curious that a toaster oven have a non-stick interior as you’re not cooking on the interior. I have seen toaster ovens with a ceramic baking dish.
hi Rebecca,
good to read all healthy cookware. how does one know what all toxins(lead, aluminium) are already in their body? is there any test for it. will a naturopath deal with it?
thank you.
Yes, you’ve a legitimate concern. How do we safely discharge stored toxins as well as build our defenses to protect ourselves from them? Foods that help with this include:
seaweed
cilantro
mushrooms
bone stock
fermented foods (unpasteurized)
Betonite clay baths are also useful for detoxing.
Yes various alternative health practitioners have various products. Select your support wisely as there are many unproven and overpriced products. For example, I was recently recommended a pricy detoxing product. I looked at the ingredient list and inexpensively made a comparable product with extracts from my natural food store.
hi,
I have been using non stick n some aluminium pressure cookers. after knowing about the hazards I threw all of them n only yesterday bought stainless steel pans. I cook a lot of curries with tomato n lime.is it ok to use it in stainless steel? does enamelled cast iron (Le creuset) leach iron to food. I read somewhere the hazards of using it esp for men if it leaches to food. which would be the ideal cookware for curries and the best pressure cooker,rice cooker or a electric pressure cooker according to your opinion? thank you so much in advance. this blog is really educative.
An enamel pot is non-reactive meaning that you can safely cook acid foods in it. (However, if the enamel is chipped and the underlying cast iron is exposed, then it’s no longer non-reactive.)
Ideally your rice cooker has a stainless steel (versus non-stick or aluminum) insert. Of the numerous pressure cookers I’ve used overt a lifetime, I find that Khun-Rikohn is the top of the line.
Hi Rebecca
I am so excited to have come across your definitive explanations about cookware. This is something I have been aware of and have not understood for a good 15 years! Thankfully, have been cooking with Le Creuset for many years and have banned Teflon for about the past 10-15 years! I bought some anodised titanium pans 7-8 years ago but wasn’t sure if I’d done the right thing. It seems they are ok (although they do eventually scratch) to replace. I also bought the Green Pan which was non stick for about 3 weeks! I do boil/steam in stainless steel and bought some xtrema cookware (having to import from the US to the UK!) a couple of years ago. I couldn’t get on with the skillet at all and was quite disappointed. I see they now do a non-stick skillet. Do you recommend it?
Lisa,
The secret to success with your Ceramic skillet (and all ceramic cookware) is low heat. So I advise giving it another try.
You’re right, all non-stick surfaces eventually scratch and are potentially toxic. I do not recommend them.
Hello Rebecca! I found your website when I was googling the information about safe cookwares. I am planning to get rid of my Teflons and get a safer healthier alternative but Le Creuset is way over my budget. Well, I would like to know your opinion about Ozeri Green Earth Pans which advertise ‘PTFE and PFOA Free’ and very affordable. Thank you!!
The non-stick property is not long-lived and so you’ll be left with a reactive pot.
Romertopf clay pots are now made in Mexico. Mexican pottery, dishes, glazes etc have a terrible reputation for using lead. Have the Romertopf people sold out? How worried should I be in buying a new Romertopf?
Thanks,
STeve
Yes, it’s important to be on your toes regarding lead and imported cookware. Regrets, but I haven’t an answer. If the retailer is unable to answer your question, your best bet is to contact Romertopf on line.
Hi Rebecca,
I was at Costco today and they were advertising titanium-ceramic cookware from Woll – they are made in Germany. They claim it is PFOA free, but says nothing about being PFTE free. I am shopping for “non stick” fry pan but wanted to make sure that titanium-ceramic pans do not pose any health risks. Can you please comment?
Thanks for your help!
If the surface looks “teflon” like, then pass on it. Indeed, all “ceramic” coatings are synthetic and not durable.
Hi Rebecca,
Thank you so much for your very informative article. I have been using Le Creuset cast iron for the past 15 years but for pancakes and omelettes, I use a skillet which has heavy gauge aluminum body and ceramic coating and it stated on the tag that it is PFOA, PTFE and cadmium-free. Do you think this is safe to use? Thanks so much. Oh and do you know of any panini press and waffle maker that is healthy?
Thank you so much for your time!
Regrets but there’s no way I could know about your pan. If the surface scratches, that is one indicator to replace it. Here’s a source for a teflon-free waffle iron: http://www.pieiron.com/designs.htm
Hi Rebecca,
Thank you for all your useful information. I’ve been experimenting with remineralizing my teeth with bone broth. Along with a lot of bones and meat, the recipe called for 1/4 cup of vinegar to help release the minerals from the bones. In the past, I’ve always used my stainless steel pressure cooker for making soup, but since I will be adding vinegar, I was thinking of getting a ceramic stock pot to avoid leaching metal into something that I would be boiling for so many hours and drinking daily. But remembering that I already have a SCANPAN titanium, I think fused in aluminum stockpot, I decided to check the Internet to see if it would react to vinegar and came across your site. Several advertisements state that titanium was nonreactive, but is it also nonreactive in the presence of vinegar?
Would appreciate any advice you can offer. Thank you.
Titanium itself is non-reactive but if a ceramic glaze covers it, then I don’t recommend it. I typically make my bone broth in my stainless steel pressure cooker. 1/4 cup of vinegar! I presume that’s for a large quantity. You might check out my recipe.
Hi Rebecca
I am in the market for new pots and pans and have been looking at getting BEssemer cookware.I believe it has three layers of titanium ,that they call tri tanium ,but the base I think is aluminum, do you know about Bessemer and would you recommend it?Many thanks
Many pots contain an aluminum base or core. No problem so long as the aluminum is not the cooking surface.
Hi Rebecca!
Thank you so much for such an amazing and helpful website. Unfortunately, I bought 3 Tefal pans (2frying+1 deep frying with led) from the Specifics line, made in France, lifetime guarantee before I read your recommendations. I wonder if I should return them as they have stamps saying they are safe hard non-stick coating, have No PFOA, No LEAD/PLOMB, No Cadmium and are Health & Enviroment. They’re a bit heavy, one of them has a little scratch outside which I saw after I bough only. Do scratches outside the pans matter too? I am in England and I am new in this. Can you suggest other brands that are safe cooking and not over expensive? Thank you so much. Best,
Speak to the company and demand to know the temperature at which their product degrades. If it’s under 500 degrees, or if the interior scratches, I’d return them.
Hi Rebecca!
Tefal replied first by saying they didn’t have the right temperature at which the coat may begin to degrade. And that the majority of gas and hobs on the market will deliver a top temperature of 260degrees at full heat output and the non stick interior of any pans cooked on a hob at this temperature will be perfectly fine once the contents of the pan have been brought to boil as the heat source temperature can be reduce but the cooking maintained. The email finishes by saying that tefal non-stick coating in sauce pans and frying pans is perfectly safe. They attached a certificate from Group SEB UK Ltd, dated May/14/2004 regarding my inquiry on PFOA that says there’s no evidence of adverse of human health effects at current PFOA exposure levels and that above all PFOA is not present in their non-stick cookware products. The second and final paragraph of this first reply made me feel a little stupid when they try teach me to use enough oil and cook in the correct hob or electric ring size to not contribute to the decline of the non stick coating.
In my second email to Tefal again demanding to know the temperature their pans claim heat resistance. They replied with a copy and paste from their website saying that in a domestic kitchen the maximum temperature possible with a pan is 300 degrees C, and that the non-stick coating is not attacked by acid or alkali bases and is very stable when heated to temperatures of up to 400deg.C. They said that Health authorities in France, Europe and US approved non stick PTFE coatings for use on cookware as it is safe. In the second paragraph of this second reply they said fumes from overheated non-stick cookware do not adversely affect humans or household pets with exceptions of birds.
It is such a shame. The little tefal frying pan for eggs looks lovely and the deep frying with lid too but then the temperature is stable only until 400deg.C so down below the 500degrees you advised.
Sorry if this is a bit too long but thought to share what the company said and ask for your advice once more as I am not really buying what they say. I might return all 3 tefal pans and get instead aluminium with titanium coating ones or Cook’s cast iron (inside enamel/from China:() or maybe stainless steel with cooper base for now until I can get hold of the Le Creuset collection. As a colleague said above, which is the lesser evil of them all?
Thank you so much. Best,
Yea! for you for persisting and for not being duped by the double-talk. Yes, pass on Tefal. Regarding your next pan purchase, each type excels at different functions. Perhaps the stainless as an all purpose and the cast-enamel for longer-cooked dishes.
Thank you very much for the information on pots and pans. I purchased a Paderno Terra Pan just last week. It is rather heavy, and features “Exdura non-stick ceramic coating, completely PFOA free, and allows high-heating cooking up to 450F (230C). I followed all the care instructions and used it to cook a vegetables dish right away. When it was washing time, I noticed a mark on the ceramic cooking surface. Although there is a 25 years warranty on the product, burning, boiling dry, scratches, sticking, stains and discoloration are not covered. I am not sure what the condition on my pan is and whether warranty covers this. I could return the product to P.E.I. but it would be a hassle to send the heavy pan in the mail. I asked the customer service to tell me what the metal underneath the ceramic coating is, so as to check if it is still save to use it. I have not yet heard from them.
I just wondered if you have any knowledge about this? Shall I throw out a pan as soon as its coating is chipped or damaged?
Thank you very much.
All non-stick surfaces have a limited life time and when worn or scratched are reactive. I do not recommend them.
Could you please tell me if Staub Cookware leaches iron. It is a cast iron cookware. Also, they say that there is quartz fired into the finish. Is that safe? Thanks much.
I love all of your concise and lightly put knowledge of cookware. I myself have a few(love them) cast enamel pots/pans. I have trouble with cooking eggs in my small pan without them sticking intensely and requiring heavy cleaning(which I do not want to do as I am interested in preserving my cookware). Are eggs a reactive food? Do you have any advice? You seem as though you would know due to working with your own cookware.
Also, I have a very old Le Creuset that has a “hole” in the enamel. It doesn’t seem to break off more than what it’s worn. I still use it as it is only cast iron beneath the enamel. Do you feel this is unwise? I saw that you made a mention of chipped, etc cookware, but this is like a “worn hole”. I can’t bare to get rid of the pot as it is unique and no longer made. Suggestions?
Thanks…
Great post however I am still not clear where the PFOA ban starting in 2015 fits in. I know its still in teflon but is it found in circulon and other products. You got to love a ban for known carcinogens that applies years from now. Really insulting. All to help companies implement change.
Thank you for the helpful cookware information. Do you have a recommendation about ovens by chance? I’m going to buy a new freestanding range oven and am unsure if there is something I should be looking at from a health standpoint. For instance, chrome racks on the inside- steal or something else? I can’t find anything online about it.
Thank you so much for such an informative site!!!
I was just wondering what you thought of tupperware? they claim no leaching and now I’m a little nervous… also do you recommend to place milk into a glass/ceramic jug instead of keeping in the milk bag? I’m planning to buy new pots and pans! I”ve been clueless about non-stick. I wish you could recommend MORE name brands since i get confused when i read …”stainless steel with lining of aluminum ,heavy gauge, 18/10″ blah blah blah. I just want what is best for my children.
sorry to rant… but am excited about your site and improving how i nourish my kiddies
Sincerely
Giulia
You’re welcome.
As possible favor glass storage items, especially for acidic ingredients as they hasten leaching. The safest plastics for repeated use are made from high-density polyethylene (HDPE, or plastic #2), low-density polyethylene (LDPE, or plastic #4) and polypropylene (PP, or plastic #5).
Avoid plastic #7 which does leach Bisphenol A. Tupperware’s line made from plastic #7 includes: Rock ‘N Serve microwave line, the Meals-in-Minutes Microsteamer, the “Elegant” Serving Line, the TupperCare baby bottle, the Pizza Keep’ N Heat container, and the Table Collection
Hi. Thank you for your blog post. I discovered it while I was reasearching a particular product. I am taking a month-long road trip with my 2 children, and all 3 of us have food allergies and must really avoid restaurants. I’m trying to figure out exactly how to do this, and I think an electric skillet would be great! I found one and it says “features a titanium nonstick ceramic coating for easy cleaning.” Do you recommend it?
All non-stick surfaces have a limited lifetime. I do not recommend them.
What do you think of Saladmaster cookware ? Over priced ? What are lower cost equivalents ? Any Differences in titanium cookware from different manufacturers ?
Thank you in advance
SL
Great post. Thanks for the information. I am using primarily avocado and macadamia oils in my cooking since they are healthy oils with high smoke points. I need to order more macadamia oil as I am almost out. The oil in glass is not available at this time. I have my choice between buying the macadamia oil in plastic (#1) and cans–I think they’re aluminum. Which is the lesser evil?
Forget the marketing term “high smoke point”. Please don’t heat any oil containing omega 6s above 240 degrees; and if it contains omega 9s not above 325 F.
Re. avocado oil, if unrefined then its high content of chlorophyl makes it unsuitable for any cooking purposes. If refined it is simply not healthful.
Pls. check the oil information in my Encyclopedia for the facts.
Hi Rebecca!
I appreciated your informative article.
My wife and I are shopping for new cookware (as we’re trying to get rid of all the sources of toxin in our lives to optimize health).
You referenced cast enamel pots and enamel on steel pots that you’ve used for years in an earlier reply. Do you have a brand you can recommend? What’s the difference between cast enamel and enamel on steel cookware?
Thanks for your help!
Imagine a heavy cast iron pot and a lighter steel pot; now imagine coating each in a layer of enamel (glass) and you’ll have one cast enamel and one enamel on steel. I favor my enamel on steel pots for quicker heating and/or warm weather cooking whereas I favor my heavier cast enamel pots in colder weather and for long-simmered dishes where I want the finished dish to energetically be more warming.
My now ancient sets of Le Creuset (cast enamel) and Chantal (cast steel) are simply the brands that were available at the time. Today there’s now an excellent line of domestic cast enamel. Shop around.
What about baking on/in aluminum pans? Same thing?
Yes, same thing. Foods react with aluminum to “enrich” your food with aluminum–and you don’t want this. Acid foods or wet ingredients react more quickly than do non-acid foods or dry foods like a baked squash. I like the ceramic bakeware available from Ceramcor. Or use glass or stainless steel pans. For some purposes, use your aluminum pan but line it with parchment paper.
Hi Richard,
Don’t trust manufacturers of inexpensive cookware who claim their product is natural but refuse to reveal their ingredients.
The synthetic nonstick coating doesn’t last and is toxic. My cast enamel pots, 100% ceramic and enamel on steel pots are still serving me well after decades of use and they withstand temperatures up to 500 degrees.
Good for you and all the retailers who care about the products you offer. Keep it up!
Rebecca
Hi Rebecca
I have a cookshop in cheltenham and am often asked about the health consequences of the various choices available, Most people are aware of the issues around aluminium pans and concerns are now being raised regarding teflon non stick pans. I found your article very interesting and wanted to know what you thought of the new ceramic coated non stick pans that have come onto the market recently, we have started selling a brand called Greenpan and they claim a heat resistance of 425 degrees and use a coating which is said to be natural minerals and is often called thermalon or rocks coating but there is very little information available about these coatings as they are protecting their copyrights
Hi Rebecca,
Just to say how I enjoyed reading your 2 articles:
Healthy Cookware and Best to Soak Grains
English is not my mother tongue, so I regard my vocabulary as too poor to exactly describe what I felt, but I’ll try;
most of the materials I knew, since for years I’m into health eating, but you wrote these known things so clearly, lightly and interesting, that i find that even people who are scared of bothering too much about their habits of eating, can enjoy the knowledge through your articles, and come closer to the theme of health living.
So, many thanks! Yigal Fisher