Is Your Cookware Killing You?
I know that headline is a bit dramatic, but this is me, right? I’m not refering to the dishes, pots and pans that accumulate when you are prepping or batch-cooking meals. (We’ve already talked about Clean As You Go). Rather, more and more studies are revealing that certain chemicals used to manufacture cookware are harmful. And, the toxins are activated with heat, which only make it more problematic. We know these days the new marketing trend is “greenwashing” or making products appear cleaner than they actually are, from skincare and personal care products to household cleaning products to yes, cookware. And i know that reading labels is getting exhausting, and becoming familiar with all of the terms is overwhelming.
Let me help! Let’s stick (punny) with two you may recognize. PTFE is branded as Teflon, a synthetic coating. And PFOA is an ingredient in PTFE, also used as a non-stick coating. Both have been linked to many health risks such as causing cancer, neurological issues and autoimmune conditions. Many companies claim “PFOA Free”, however, they are not required by law to disclose specific ingredients or what they’re actually using in their coatings.
These are classified as forever chemicals, which stay in the body, having been found in tissue, as well as in the environment. Companies may claim that PTFEs are safe to consume, but they break down under excessive heat, so toxic fumes are released, which have been harmful to pets when inhaled. So if it claims to be “nonstick” it still may contain chemicals that can be toxic. Do you have non-stick cookware that has scratches on the surface from using metal utensils? A single scratch in a non-stick pan can release up to 9,000 toxic chemicals.
What can you do instead? Cast-iron is a great choice that not many consider these days. Cooking in cast iron is one of the reasons past generations has less issues with iron deficiencies. When seasoned properly you get added benefits from cooking with cast iron, without the stick. Enamel cast iron can contain adhesives so the coating can stick to the pan, if it chips it can cause the toxins to leach into foods.
Ceramic pots and pans are great, but they can break, crack or chip. They require more careful handling. If you choose these, be sure the glaze is lead and cadmium free. Glass is an even better option for home cooks. (We could not use glass in a commercial kitchen).
Stainless steel is best and most cost-effective. Learn to properly pre-heat and prep the pan with the appropriate cooking fat, according to your recipe.. Allowing enough time to sear the item and develop a crust lets it release from the pan, keeping it from sticking. Master this technique and there is ultimately no need for non-stick cookware, even for eggs.
Cookware is not the only place where you can encounter these chemicals. Dental floss, chemicals used to treat stain-resistant carpeting, microwave popcorn bags, food packaging on to-go hot bars, and air-fryers that have non-stick coatings. And since air fryers are heating up at a super hot temperatures, they can cause chemicals to transferr to the foods. And toss out your alimunum foil. It’s a neurotoxin, and many connections to degenerative diseases in the brain. This includes anything with aluminum, like antiperspirants.
Silicone bakeware and silicone storage containers are much safer than plastics which can contain BPAs, and more environmental since they are reusable, are are best when used at room temperature or for cold storage. However silicone bakeware can leach endocrine-disrupting chemicals into your foods when heated. If you’re putting these items into your dishwasher, remember that it uses heat and the silicone will start to break down over time.
Like the foods you eat, getting back to basics. Products made from safe ingredients, not full of chemicals, just like what your great-grandmother used in the kitchen. Less is more.
