Healthy Cookware
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green living
How to Choose Non-Toxic Pots and Pans by Amy Coyle
O
rganic and locally sourced foods are eco-friendly and contribute to better health, a greener world and thriving communities. However, once the food is cooked, it may no longer be as healthy, depending on the cookware used. The myriad options, from classic pots and pans to the latest modern synthetic materials, can be confusing, but there are some basic factors to watch for in choosing environmentally sound and chemical-free cookware.
Ceramic
Pure ceramic cookware is made with clay and baked in a kiln. If made in Latin America, including Mexico, such items may contain high lead levels. It’s recommended that these pieces not be used to cook, serve or store food. A kit is available to test for contaminants, if desired. Pots and crocks derived from pure, uncontaminated clay are excellent for slow-cooking stews and sauces, particularly recipes containing acidic foods like tomato or cabbage. Cooking foods in earthenware dates back 15,000 years.
Cast Iron
For classic, durable and versatile cookware, cast iron, although heavy, will last a lifetime. While some iron can transfer to food, it’s difficult to measure and depends on the pan and the food. Naturopathic doctor Kara Fitzgerald, in Newtown, Con22
Lehigh Valley Edition
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necticut, suggests caution. “If you have a history of iron overload (hemochromatosis), you should avoid cast iron cookware, especially for acidic foods.” Enameled cast iron has a nonstick, porcelain coating and is unaffected by acidity. Research published in the Japanese Journal of Hygiene suggests that the risk of acute or chronic toxicity associated with the use of this cookware under normal circumstances is extremely low.
Stainless Steel
Stainless steel cookware is easy to clean and durable. It releases low levels of nickel and chromium if used to cook acidic foods, which is only a concern for those with corresponding sensitivities or allergies.
