In the field of wellbeing, we devote a great deal of effort and resources. From eating nourishing, healthful foods to frequently aiming for the best quality we can buy. We read product labels and eat a diet high in antioxidant-rich foods. We frequently look for produce and animal items that have been bred and farmed organically. But what about the cookware tools we use to prepare that food?
Stylish marketing efforts, eye-catching color palettes, and celebrity endorsements have made it seem that purchasing cookware is more about style than health (or sustainability).
The last 15 to 20 years have seen a significant increase in research into the potential effects of the hundreds of hazardous substances to which we are exposed daily. Research indicates that we can lessen our exposure to harmful substances by altering the foods we consume (1), the things we purchase (2), and the way we behave (3), even though we cannot completely avoid being exposed to them.
The objective should not be to aim for 100% nontoxic everything when it comes to exposure to harmful chemicals because this is theoretically unattainable. Our goal is to minimize our exposure in ways that are doable. We can also avoid worrying about the exposures we are unable to minimize.
Regretfully, each time we use some common cookware kinds, we are exposed to dangerous toxins. Will using one of these materials for cooking inevitably result in you being ill or experiencing a major health problem? No, however using products containing dangerous chemicals on a daily, or even several times a day, basis can build up over time. It raises the chance of developing certain illnesses or making pre-existing ones worse.
Hazardous substances in cookware
Cookware presents a chance to reduce exposure to heavy metals like lead and arsenic as well as harmful compounds like PFAS because we use it daily.
Most nations, including the United States, do not have laws requiring manufacturers to declare the materials and chemicals they use in their products. Customers are thus somewhat (or perhaps completely) in the dark. Cookware is not an exception.
Because nonstick cookware contains per- and polyfluoroalkyl compounds, or PFAS chemicals, it is the most worrying form of cookware when it comes to potential chemical exposure.
You’ve probably read about PFAS chemicals, which are found in carpeting (4), fast food packaging (5), drinking water (6), household dust (7), and almost all Americans’ blood has been found to have PFAS compounds (8).
Between 4,000 and 12,000 man-made chemicals make up the vast class known as PFAS, the majority of which we are ignorant of (9). For many years, nonstick cookware was made using PFOA and PFOS. These are the two chemicals in this class that have been investigated the most.
Due to their toxicity and persistence, PFOA and PFOS were voluntarily phased out of use in the early 2000s. Nevertheless, they were replaced by slightly less persistent but still highly hazardous alternatives. Put another way, statements that a product is “PFOA-free” or “PFOS-free” are worthless because the latest models aren’t safer. This process of changing one hazardous chemical for another is known as a “regrettable substitution.”
Exposure to PFAS has so far been connected to:
- Obstetrical problems (10) and pregnancy-related hypertension/preeclampsia
- Elevated cholesterol (11)
- Immune system (12) alterations
- Enhanced risk of specific cancers (13) (such as kidney and testicular cancer)
- Modifications in fetal and child development (14)
- Children’s reduced responsiveness (15) to vaccinations
- Damage (16) to the liver
- Higher chance of thyroid disease (17)
- Higher risk of asthma (18)
Although interacting with PFAS-treated furniture, eating food contaminated with PFAS, drinking water, and house dust are the main ways we are exposed to PFAS. New research may push cookware higher on the list.
According to a study that was published in late 2022, a nonstick pan that has been scratched can emit anywhere from hundreds to over 2,300,000 PFAS micro- and nanoplastic particles (19).
PFAS-based coatings start to degrade and release harmful PFAS gasses when heated to temperatures above 500 degrees Fahrenheit. Manufacturers maintain that this only occurs at temperatures significantly above recommended cooking temperatures. Good Housekeeping tested their assertions and discovered that, after cooking hamburgers for 8.5 minutes in a heavyweight pan. The temperature in a lightweight pan reached 507 degrees after just 1 minute and 45 seconds (20).
It is obvious that pans can reach these hazardous temperatures considerably more quickly than manufacturers would like. Thereby, putting individuals at risk of everyday exposure to harmful PFAS vapors.
Although we are unable to completely prevent exposure to PFAS, one thing we can do is swap out any nonstick-coated cookware and bakeware in our homes.
The cookware I use in the kitchen
My cookware definitely gets used frequently because I prepare at least two or three meals a day at home. I suggest the following brands of cookware:
1. Cast Iron
For centuries people have used cast iron to cook their food. With the right maintenance, it may become a family heritage that is passed down to future generations. The naturally nonstick surface of well-seasoned cast iron improves with continued use. Seasoning is a term that is sometimes misinterpreted and confusing to people.
To put it simply, high heat causes oils and fats to polymerize, or fuse together, to form a thin but strong film that bonds molecularly to the pan’s surface. Your cast iron’s seasoning gets stronger the more you use it. It’s this seasoning that makes the surface practically nonstick. Cast-iron cookware can take some getting used to, but once you get the hang of using it and cleaning it, it will never let you down.
My recommendation:
Pre-seasoned cast iron 15″ skillet, ($45)
2. Stainless Steel
One of the most accessible and long-lasting cookware materials is stainless steel. Moreover, high-quality stainless-steel cookware is safe to use for any type of cooking. It is long-lasting and widely accepted as a lifetime appliance. An alloy, or combination of metals, is stainless steel. It usually contains trace levels of nickel and chromium, both of which have the potential to leach. However, this is not an issue for most people.
There are several grades of stainless steel, the most widely used being 18/10 and 18/8. These grades denote the product’s concentration of chromium and nickel, respectively. Because of the slight leaching, people with severe heavy metal allergies might not want to use stainless steel. But for the ordinary person, cooking on any type of stainless steel is safe.
My recommendations:
Calphalon Tri-Ply Stainless Steel 10-Inch Omelette Fry Pan, ($60)
Farberware Millennium Stainless Steel Cookware Pots and Pans 10-piece Set, ($142)
Cuisinart MultiClad Pro Triple Ply 12 Piece Cookware Set, ($220)
TeamFar Stainless Steel Baking Pan Tray, Baking Sheet Set of 4, ($25)
3. Glass
One of the safest and most inert cooking materials is glass. Glass bakeware such as brownie pans, loaf pans, casserole dishes, and pie pans is readily available. However, glass pots and pans are hard to come by these days.
Make sure the glass cookware items you are using in the oven have the oven-safe label on them. Seek plates bearing the Pyrex branding logo prominently displayed. Alternatively, refer to the oven-safe use guidelines provided by the manufacturer.
Pyrex may be baked in an oven up to 425°F. It is not advised to come into direct contact with the heating components of a broiler, though. A plate, pot, cup, or bowl’s oven safety can be determined by looking at its markings. Examine whether the item has a labeled “Oven-Safe” symbol underneath it.
Borosilicate or tempered glass bowls that are labeled as oven-safe can be placed in the oven and will not break under extreme heat. It’s possible that those composed of non-tempered glass won’t hold up well to heat or temperature fluctuations. Never place thin glass dishes or non-tempered glassware, including drinking glasses, in a hot oven.
My recommendations:
Pyrex Basics 2 Quart Glass Oblong Baking Dish, 7 x 11 inch Pack of 2, ($29)
Pyrex 1.5-Quart Clear Basics Glass Loaf Pan, Set of 2, ($28)
Anchor Hocking 1.5-Quart Premium Loaf Dish, Set of 2, ($20)
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, ($19)
Carbon
A very alluring option for non-toxic, environmentally friendly cookware is carbon steel. To put it simply, carbon steel is ironically more iron-rich than cast iron. It is like its lighter, less cumbersome relative!
Cast iron normally has 97–98% iron and 2–3% carbon, whereas carbon steel typically contains 99–99% iron and 1% carbon. It seems unlikely that this would have much of an impact, but it does. Consider a classic Chinese wok—that’s carbon steel! Like cast iron, carbon steel needs a good seasoning to keep its nonstick qualities.
My recommendation:
AUS-ION Skillet, 7″ (18cm), Smooth Finish, 3mm Australian Iron, Professional Grade Cookware, ($80)
Cookware I stay away from
I would categorize the following cookware types as ” stay away from whenever possible” due to toxicity concerns:
1. Cookware with a ceramic coating
One of the most popular cookware kinds available today is ceramic-coated cookware. Of course, there are several manufacturers claiming that their ceramic pans are harmless.
However, despite their name, these pans’ coatings are not ceramic; rather, they only have a ceramic appearance. The nonstick surface of these pans is really made possible using silicon-based coatings as opposed to PFAS coatings. The larger problem with ceramic-coated cookware is that it wastes resources; although there isn’t enough solid evidence to say with confidence that these are safe.
These coatings often only last one to two years at most, even when cared for in accordance with the manufacturer’s recommendations. Many customers have reported that the nonstick coating faded after just six months. It is a waste of money and resources to have to purchase new cookware annually.
2. Plastic
Even though you probably won’t be cooking in plastic, a lot of people still use plastic containers to reheat food in the microwave. Microwaving plastic releases millions of microplastic and billions of nanoplastic particles into our meals. Heating plastics speeds up the rate at which harmful, hormone-disrupting chemicals migrate into your food. When microwaving, always move food to a dish (21).
3. Cookware with a nonstick coating
I believe it’s about time we phased out all cookware in our kitchens that has a nonstick coating. We don’t need to be exposed to these toxins any more than is necessary.
4. Cookware with glaze coating
A lot of different kinds of clay cookware have vibrant, beautiful glazes applied to them. Despite their beauty, the glazes have been shown to leak heavy metals including lead, cadmium, arsenic, and more into the food that is cooked or served in them (22).
As per the U.S. FDA (23), “The following ‘problem kinds’ of ceramicware or pottery that consumers should pay particular attention to are:
- Handmade with an uneven shape or a rough appearance
- vintage
- worn out or damaged too much
- bought from street sellers or flea fairs, or if you can’t tell if the ceramic comes from a reputable manufacturer
- vividly painted in orange, red, or yellow, since lead is frequently added to these paints to intensify their hue
5. Unglazed cookware
Beautiful clay pots are possible. They are a mainstay in millions of kitchens worldwide and have been for thousands of years. Unglazed clay pots are affordable and well-liked, but they may leach highly dangerous metals (24) including lead, cadmium, and arsenic (25), depending on the clay’s makeup.
It is generally advised that individuals refrain from using cookware that contains these metals while cooking or serving food. It is impossible to determine whether they are present without testing, which can be quite costly.
6. Enameled cookware
The heat-retaining qualities of cast iron are retained by enameled cast iron, which has an entirely inert internal cooking surface. Enamel is just powdered glass that has been fused to a surface. In this case, cast iron is sometimes referred to as porcelain enamel.
This kind of cookware is robust and, although it’s not “nonstick,” it can be “less stick” if used appropriately. Just don’t add food to a cold pan, for example. Certain vividly colored enameled cast iron is worth a second thought. Well-known orange and red hues from Le Creuset may have trace levels of lead and cadmium on the exterior of the vessel. Check out lead-poisoning prevention advocate and author Tamara Rubin of Lead-Safe Mama on her findings! It will astound you.
7. Aluminum
Cooking using aluminum increases the amount of this metal consumed; even though it’s a cheap and excellent heat conductor. The most prevalent metal on earth, aluminum, is found in food naturally. It is frequently used as an ingredient in over-the-counter antacids and other goods; although it is not necessary for life as we know it.
There is much debate concerning the health implications of aluminum, especially in relation to Alzheimer’s disease. Alzheimer’s patients’ brain tissue has been found to contain elevated levels of aluminum. However, it’s unclear if this is a contributing or causative factor (26). Research using cell and animal models suggests that elevated aluminum levels may be related to inflammatory bowel disease (27).
Having said that, aluminum cookware does not seem to be very hazardous. Still, I do not recommend using it.
Thoughts regarding sustainability
Cookware should be durable for a lifetime. However, consumers have reported that their cookware’s coating has worn off in less than six months of use. Manufacturers of ceramic and nonstick cookware are aware that their coatings usually only last three to five years.
All these pans, which are usually ceramic-coated and nonstick, will wind up in a landfill.
Try to find materials for your cookware that will last a lifetime rather than purchasing new ones every year or every few years. Particularly stainless steel and cast iron can endure for many generations if properly maintained.
Furthermore, we contribute to the continued use of harmful chemicals, such as PFAS compounds, when we buy cookware, or any other item made with them. By simply selecting the things we want to buy and the businesses we want to support, customers have the immense ability to change the market.
To Wrap Things Up
As we savor the joy of home-cooked meals, let’s not only nourish our bodies but also prioritize our health. Choosing cookware wisely and opt for materials that stand the test of time. Investing in our culinary skills contribute not just to delicious dishes but to a healthier lifestyle.
Let’s embrace the art of cooking with intention, mindful of the impact on our well-being. With each meal prepared in our preferred pots and pans, we not only create a feast for our taste buds but also cultivate a recipe for long-lasting health. Here’s to the joy of wholesome cooking and a vibrant, healthful life!
Don’t have time for the full article? Read this!
Choose cookware carefully for health and sustainability. Nonstick cookware may expose you to harmful PFAS chemicals. Opt for safer alternatives like cast iron, stainless steel, glass, and carbon steel. Avoid toxic materials like ceramic coatings, plastic, nonstick coatings, glaze-coated, unglazed, and aluminum cookware. Prioritize durable options to reduce waste and contribute to a healthier lifestyle.
Sources |
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- Reduction of daily-use parabens and phthalates reverses accumulation of cancer-associated phenotypes within disease-free breast tissue of study subjects – PubMed (nih.gov)
- Flame retardant exposure assessment: findings from a behavioral intervention study | Journal of Exposure Science & Environmental Epidemiology (nature.com)
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- Forever chemicals could be in some 45% of U.S. tap water, USGS estimates : NPR
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- Exposure to perfluoroalkyl substances and women’s fertility outcomes in a Singaporean population-based preconception cohort – PubMed (nih.gov)
- Associations of PFAS-related plasma metabolites with cholesterol and triglyceride concentrations – PubMed (nih.gov)
- Impact of PFAS exposure on prevalence of immune-mediated diseases in adults in the Czech Republic – PubMed (nih.gov)
- PFAS and cancer, a scoping review of the epidemiologic evidence – PubMed (nih.gov)
- Prenatal Exposure to Per- and Polyfluoroalkyl Substances and Child Growth Trajectories in the First Two Years – PubMed (nih.gov)
- Immune response to COVID-19 vaccination in a population with a history of elevated exposure to per- and polyfluoroalkyl substances (PFAS) through drinking water – PubMed (nih.gov)
- Exposure to per- and Polyfluoroalkyl Substances and Markers of Liver Injury: A Systematic Review and Meta-Analysis – PubMed (nih.gov)
- Contact to perfluoroalkyl substances and thyroid health effects: A meta-analysis directing on pregnancy – PubMed (nih.gov)
- Serum perfluoroalkyl substances (PFAS) and risk of asthma and various allergies in adolescents. The Tromsø study Fit Futures in Northern Norway – PubMed (nih.gov)
- Raman imaging for the identification of Teflon microplastics and nanoplastics released from non-stick cookware – PubMed (nih.gov)
- Nonstick Cookware Safety Facts – Is Nonstick Cookware Safe (goodhousekeeping.com)
- Assessing the Release of Microplastics and Nanoplastics from Plastic Containers and Reusable Food Pouches: Implications for Human Health | Environmental Science & Technology (acs.org)
- High level leaching of heavy metals from colorful ceramic foodwares: a potential risk to human | SpringerLink
- Questions and Answers on Lead-Glazed Traditional Pottery | FDA
- High level leaching of heavy metals from colorful ceramic foodwares: a potential risk to human | SpringerLink
- Determination of arsenic leaching from glazed and non-glazed Turkish traditional earthenware – ScienceDirect
- Aluminum exposure and Alzheimer’s disease – PubMed (nih.gov)
- Aluminum enhances inflammation and decreases mucosal healing in experimental colitis in mice – PMC (nih.gov)
wealthjourneycompass says
I knew not to microwave in plastic, but did not know about the others. Great info. Thanks for sharing.
Jasmine Feliciano says
You’re most welcome 😊 Glad it offer insight!