HEALTHY COOKWARE

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How to Choose Non-Toxic Pots and Pans

by Amy Coyle

Organic 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, Connecticut, 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

of nickel and chromium if used to cook acidic foods, which is only a concern for those with corresponding sensitivities or allergies.

Copper

High-quality copper pots and pans have a long lifespan and heat foods evenly. They are usually lined with stainless steel or tin to prevent toxicity. The U.S. Food and Drug Administration recommends staying away from unlined copper cookware because copper can leach into acidic foods like tomatoes, fish, processed meats, grains and citrus fruits. When the coating starts to wear off lined copper, it’s time to replace the pot or pan.

Ceramic-Coated Aluminum

Aluminum dipped in a ceramic mixture is safe to use, but wears away over time. To preserve the surface longer, refrain from using metal utensils or scouring pads or putting it in the dishwasher. Once the coating is compromised, the cookware may be unsafe due to aluminum toxicity. Look for ceramic-coated pans that are PFA-, PFOA-, lead- and cadmium-free.

Glass

Glass cookware is a healthy option if it’s new and handled carefully. Glass is an inert material, so nothing reacts with it or leaches from it. However, it can break easily if exposed to extreme temperature changes. If any chips or cracks develop, discard it.

Nonstick

Teflon coating, made from polytetrafluoroethylene, is for many consumers the go-to coating for nonstick cookware, but studies show that the chemical leaks into food at high temperatures or when scratched. Prior to 2013, the “forever chemical” perfluorooctanoic acid was used in the manufacturing process. Although discontinued after