Green Cookware and Cutlery: Is It Really?
Don’t be seduced by advertisements for “green” and/or nonstick cookware. Their nontoxic claims are most likely fraudulent. Below are the three types of cookware to NOT have in your kitchen. And don’t despair; there are safe, non-reactive alternatives.
1. Ceramic Coated Pans and Knives To make the so-called ceramic coatings, a chemically based polymer is melded onto an anodized metal surface. As these synthetic, plastic-like coatings are softer than metal, you can imagine what will happen. With normal use the polymer degrades. The life expectancy of a nonstick ceramic-coated pot or knife is about one year. Once the synthetic coating wears thin, pits or scratches, toxic metals like lead and cadmium can leach into foodstuffs. And the coating itself may contain toxic metals like arsenic.
My recommendation: Do NOT use ceramic-coated cookware. However, superior 100% ceramic cookware is non reactive; furthermore it withstands erosion and temperatures exceeding 1800 degrees Fahrenheit. See Healthy Cookware.
2. Non-stick cookware is coated with a synthetic fluoropolymer of tetrafluoroethylene. The best known brand name is Teflon by DuPont. If heated to 500 degrees Fahrenheit the polymers emit noxious fumes that are lethal to parakeets and certainly not healthy for humans. Once overheated, the coating starts to break down at the molecular level and toxic particles and gases, some of them carcinogenic, can be released.
So long before the pan is scratched, if it gets overheated, it’s reactive. Even though I never intend to boil a pot dry, I did so just last week. Had that pot been nonstick, its temperatures would have exceeded the safety limit. And don’t be fooled by Swiss Diamond Cookware; the polymer used to make it is PTFE (polytetrafluoroethylene); the same toxic chemical that in Teflon.
3. Aluminum, Anodized Aluminum, and Cast Aluminum cookware are reactive and taint your food with aluminum. When ingested, aluminum is deposited in various bodily tissues and can cause illness and even death; it’s also a risk factor for Alzheimer’s disease.
When new, an anodized aluminum pot is fairly non-reactive; however, with use the surface predictably chips, peels and/or gets scratched. It’s then reactive and leaches heavy metals. Cast aluminum pans are more stable than thin aluminum pans, but they are reactive and therefore not recommended. Instead of baking a potato or other foods in aluminum foil, bake it on a stainless steel, oven-safe glass or ceramic surface.
May you be well nourished,