Article: How to Choose Non-Toxic Cookware for Your Family

[DynamicBalance]

By Laurel Blair, NTP
WaccoBB.net

When I think about toxins in food, it’s the myriad chemical additives, hormones, antibiotics, and pesticide residue in our food that come to mind first. You can certainly reduce the toxic load of these chemicals by choosing whole organic foods that don’t come with a long list of chemical ingredients, and preparing them yourself. But what if the toxins are coming from your cookware? There are some kinds of cookware that are overtly toxic and should always be avoided by those who value their health. These include aluminum, Teflon-type nonstick coatings, and microwaves.

Scientific studies have shown that foods cooked or stored in aluminum have significantly higher concentrations of aluminum. This is especially true of acidic foods, which include tomatoes, vinegar, wine, berries, and citrus. Sodas are also very acidic. I don’t recommend commercial sodas to anyone, but if you are going to drink them, please choose sodas in glass jars!

Higher concentrations of aluminum in the body have been linked to Alzheimer’s disease and breast cancer, among other health conditions. Pits will develop on well-used aluminum pots, providing plenty of evidence of the aluminum deteriorating into your food. Even the fancy “gourmet” lines of aluminum cookware, as well as those made from anodized aluminum, should never be used. The only exception would be aluminum with an enamel cooking surface that has no scratches or chips.

Fortunately, aluminum baking sheets and muffin tins do not need to be replaced. Simply line them with parchment paper or muffin liners before baking. Aluminum foil is also acceptable for wrapping things like baked potatoes or corn on the cob. Foil can be used as a covering for casserole dishes, although it’s probably best not to use it if your dish contains acidic liquid like wine, vinegar, or lemon juice. Try a casserole with a glass lid instead.

Nonstick cookware (Teflon or otherwise) is also best avoided. Made from a form of fluoride (something I always recommend that everyone avoid), these coatings have been shown to give off a variety of toxic polymer fumes when heated to high temperatures. The Environmental Working Group has demonstrated that toxic and potentially carcinogenic fumes are released within 2-5 minutes of heating a nonstick pan. Manufacturers claim that nonstick coatings are safe when used correctly, but studies have shown that 95% of Americans have detectable levels of Teflon-related chemicals in their blood. The fumes from Teflon are so noxious that they can kill a pet bird in a matter of minutes! Some of the chemicals that can be released have been linked to cancer and birth defects. I advise everyone to replace their conventional nonstick pots and pans as soon as possible.

Luckily, there is a kind of nonstick coating that comes without the dangers of Teflon. Textured ceramic pans are a chemical-free way to prepare dishes like omelets, which are so much easier to make with a nonstick pan. Online reviews appear to favor the Green Earth and Scanpan brands, which can both be purchased at Amazon.com.

Another ubiquitous piece of cooking equipment that I don’t recommend is the microwave. There has been shockingly little research into the health effects of microwaved food. One would think that something used as commonly and frequently as a microwave would have been thoroughly tested for safety, but that’s not the case. The bits and pieces of research done on microwave cooking do not exactly set my mind at ease. Microwaved food has shown abnormal changes in proteins and excessive loss of nutrients compared to conventional cooking methods. One study showed that microwave warming of human milk significantly reduced its anti-infective factors, resulting in 5-18 times greater growth of E. coli bacteria than control milk when incubated with E. coli. Microwaving also produces unpleasant changes in the taste and texture of foods. My advice is to avoid the microwave whenever possible.

Now that you know which kinds of cookware should be avoided for health, let’s look at the options for healthy home cooking:

Sautés & Stir-frys: Stainless steel, seasoned or enamel-coated cast iron, and textured ceramic nonstick work well for sautéing. Seasoning cast iron is a process that can be used to make bare cast iron resistance to rusting. It also makes the cooking surface somewhat nonstick. Seasoning involves coating the warm pan with some form of fat or oil, wiping away the excess, and then baking the pan at high temperatures. This produces a chemical reaction that hardens the oil onto the pan. Seasoned cast iron should not be cleaned with soap, which will remove the seasoning. Instead, scrape any food out of the pan, rinse with hot water, wipe with a paper towel, and dry thoroughly. Enameled cast iron (like Le Creuset) does not need seasoning.

Omelets and Scrambled Eggs: textured ceramic nonstick is the best option for these dishes. Your omelet will be easier to flip, and you won’t spend your precious time scrubbing stuck-on scrambled eggs. Stainless steel can be used, but it will be a lot trickier.

Fried Eggs: Stainless steel, seasoned or enamel-coated cast iron, and textured ceramic will all do the job. If you’re using stainless steel or cast iron, be sure your fat or oil is hot before adding the eggs, to avoid sticking.

Browning and Searing Meats: Stainless steel, and seasoned or enamel-coated cast iron are the best options for this task. Nonstick pans do not brown meats very well.

Roasting Meats and Vegetables: Use either a stainless steel roasting pan or a glass casserole dish.

Dairy: Antique glass cookware like Corning Visions is definitely the best way to go for alkaline foods like milk, as the glass is completely inert. Visions cookware is the only kind of glass that is safe to use on the stovetop. If you don’t have any Visionware on hand, the next best options are enamel-coated cast iron and stainless steel.

Dishes based on Tomatoes, Vinegar, Wine, or Lemon Juice: These acidic foods are best cooked in enamel-coated cast iron, textured ceramic, or glass cookware. Stainless steel will work in a pinch, but it’s not the best because there will be some leaching of nickel, which is toxic in high amounts. Do not cook acidic foods in seasoned cast iron, as the acidity will eat away at the seasoning, and may even leach toxic amounts of iron into your food. Extra iron cannot be eliminated from the body except through bleeding, and iron overload is a serious condition that increases oxidative stress.

Grains & Legumes: Practically any pot will work great for these.

Braised Dishes: Braising is a cooking method ideally suited to tougher cuts of meat. The meat is browned in a pan (this step is optional – it adds flavor but takes longer) and then cooked with moist heat in the oven at low temperatures for long periods of time. The slow cooking and moist heat breaks down the connective tissue in the meat, leaving it tender and flavorful. Use a glass casserole dish with a lid or an enamel-coated cast iron dutch oven for braising.

Another braising option for the adventurous is the Romertopf pot. These beautiful unglazed clay pots with tight-fitting lids are perfect for braising. They need some special treatment, but the results are worth it. The pot and lid must be soaked in water for about 15 minutes before using, and the clay is prone to thermal shock, so it must be put into a cold oven and allowed to heat up gradually. You can add liquid (I use bone broth) or let the meat cook in its own juices. If you’re willing to go through this trouble, you’ll be rewarded with very tender, succulent, and flavorful meat. Never use soap on a Romertopf, as the porous clay will absorb the soapy flavor and ruin subsequent meals.

Soups & Broth: The best choice is an enamel-coated stainless steel stockpot, but regular stainless steel is OK if that’s all you have.

So now that you know what the best cookware options are, what are you waiting for? Get busy preparing some delicious, nutritious, non-toxic meals for yourself and your family!

Questions? Please leave a comment below! Feedback is appreciated.

About Laurel: I'm very passionate about food and nutrition, as changing my own diet has has a profound effect on my health and well-being. I also love to cook from scratch with traditional techniques and provide nourishing and satisfying meals for myself and my family. I'm here to spread awareness of the amazing healing powers of whole foods and traditional diets, and to dispel the many myths about nutrition that prevent so many from achieving optimal health . My insatiable appetite for learning about nutrition led to my certification as a Nutritional Therapist Practitioner in 2010, and my intention is to share my knowledge with the community and support others in improving their health with real food. I offer nutritional consultations personalized to my clients' specific health concerns. Visit my website (www.dynamicbalancenutrition.com) or follow me on Twitter at twitter.com/@Dynamic_Balance for more information. Blessings to all!









References

Aluminum

https://www.sciencedirect.com/scienc...08814697002367

https://onlinelibrary.wiley.com/doi/...1.02064.x/full

https://www.springerlink.com/content/ltd6730uhlvgjxy7/

Nonstick Coatings

https://www.ewg.org/reports/toxicteflon

https://www.townsendletter.com/June2...thrisk0606.htm

Microwave

https://onlinelibrary.wiley.com/doi/....1585/abstract

https://www.ncbi.nlm.nih.gov/pubmed/18240290%20

https://www.ncbi.nlm.nih.gov/pubmed/1557249

Stainless Steel

https://greenlivingqa.com/content/st...-and-beverages

Cast Iron

https://www.thehealthyhomeeconomist....ast-iron-pans/

[Gina Williams]

By Laurel Blair, NTP
WaccoBB.net

When I think about toxins in food, it’s the myriad chemical additives, hormones, antibiotics, and pesticide residue in our food that come to mind first. You can certainly reduce the toxic load of these chemicals by choosing whole organic foods that don’t come with a long list of chemical ingredients, and preparing them yourself. But what if the toxins are coming from your cookware? There are some kinds of cookware that are overtly toxic and should always be avoided by those who value their health. These include aluminum, Teflon-type nonstick coatings, and microwaves....

Hey Laurel,

Thanks for all the info! I do have a question - I've noticed that the Le Creuset and most stainless steel pots and pans are now made in China. Do you think the quality/materials of these products coming from China are good/safe? I believe the old Le Creuset came from France and I'm wondering if the product is still of the great quality that made this brand so popular.

Thank you, Gina

[Shandi]

I appreciate your research and informative post, and wonder what kind of cook wear you might recommend for seniors who don't have the strength to handle cast iron, or the budget for other kinds of expensive, healthful cookware, or those who don't cook at all, and must resort to heating frozen meals or Meals on Wheels in the microwave?

There are more and more seniors in this position, who live alone and must prepare their own meals, or heat up a prepared meal.

[DynamicBalance]

Hey Laurel,

Thanks for all the info! I do have a question - I've noticed that the Le Creuset and most stainless steel pots and pans are now made in China. Do you think the quality/materials of these products coming from China are good/safe? I believe the old Le Creuset came from France and I'm wondering if the product is still of the great quality that made this brand so popular.

Thank you, Gina

Hi Gina,

It appears that Le Creuset has several lines of cookware that are made in different countries. Their stoneware and enamel-on-steel cookware is made in Thailand, the stainless steel is made in China, and (fortunately) the enameled cast iron is still made in France. Just to be sure, I would definitely check where it's made before buying a new piece. As for the quality of their China-made cookware, I really have no idea.

My take on this is that things made in China are not the best option, for so many reasons. If you can find stainless steel cookware made in the U.S. or Europe, that would be a better choice. Some brands that are still made in this country include Regal Ware and Vollrath. All-Clad stainless steel is made in the U.S, but handles and glass lids may be imported. PolarWare makes stainless steel stockpots, although the rest of their cookware is aluminum.

I was not able to find any information regarding the safety of cookware made in China. Some things made in China may be of very high quality, depending on the manufacturer's standards. For the average person, there's no way to really know. I guess it comes down to whether you trust the manufacturer or not. My advice would be to seek out U.S. made cookware when possible (you might even be able to find vintage stainless steel made in the U.S. if you go to estate sales), but if you already own China-made stainless steel that appears to be high quality, I'm not sure it's worth the trouble to replace it. You're better off with stainless steel than aluminum, regardless of where it's made.

Thanks for the question!

Laurel Blair, NTP
www.dynamicbalancenutrition.com

[DynamicBalance]

I appreciate your research and informative post, and wonder what kind of cook wear you might recommend for seniors who don't have the strength to handle cast iron, or the budget for other kinds of expensive, healthful cookware, or those who don't cook at all, and must resort to heating frozen meals or Meals on Wheels in the microwave?

There are more and more seniors in this position, who live alone and must prepare their own meals, or heat up a prepared meal.

Hi Shandi,

You've raised some good questions here. For those who find cast iron too heavy, stainless steel is definitely the way to go. Some kinds of stainless steel are very lightweight, others not so much. The lightest ones would be perfect for seniors, although because the metal is so thin, they may be prone to burning food if not watched carefully. I'm not sure what the brand is that I'm thinking of, but I sometimes see these pots and pans at thrift stores.

It's a little trickier to give advice for those who do not prepare their own food at all. Frozen meals are not something I recommend, but if people are going to use them, transferring them to an oven-safe pan and heating them in the oven would be a better option than the microwave. Of course, then there will be dishes to clean.

The more that seniors can prepare their own meals from whole foods, the better for their physical and mental health. Perhaps seniors that are unable to cook can get some help from friends or family members. For those who can cook, try making things in larger batches, especially things that are easy to heat back up, like soup. Soup can be frozen in meal-sized portions, and then it's just a matter of remembering to thaw it, and reheating it on the stove. A slow cooker might be a good idea, because you can just throw the ingredients in the pot, turn it on, and come back in 6-8 hours. Another idea would be for seniors to join forces with other seniors and prepare meals together. If a group of seniors were to chip in for groceries, they could also buy things in larger sizes and save money - a whole chicken instead of chicken breasts, for example.

Chicken rice soup is easy to make, economical, and delicious. Chopping the veggies is the hardest part. In my experience, seniors don't generally eat very much at a time (which could be another problem in itself!), so a soup like this would last quite some time. Here's my recipe:

1 1/2 cups brown rice
6-8 cups chicken broth or broth/water combination
3 medium carrots, chopped
4-5 stalks celery, chopped
1 large onion, chopped
1 red, orange, or yellow bell pepper, chopped (optional)
2-3 cups cooked chicken, chopped
2 teaspoons dried thyme
2 tablespoons butter
sea salt and pepper to taste

Place brown rice and broth/water in a soup pot, cover, and bring to a simmer. Allow to simmer for at least an hour, or until rice is very soft. Add vegetables, thyme, and butter, and simmer for about 15 minutes or until celery is soft. Add chicken and simmer another minute or two, then add sea salt and pepper to taste.

Some other ideas for easy and healthy meals/snacks:

-hard-boiled eggs (by themselves or on a salad)
-Grindstone Bakery bread toasted w/ butter or a slice of cheese
-baked potato with butter and/or sour cream, shredded cheese, and chives or green onions
-oatmeal (make a bigger pot and reheat throughout the week) w/ butter or coconut oil and topped with chopped walnuts, raisins, or shredded coconut

It's worth mentioning that seniors that are suffering from dementia often benefit greatly from adding 3 tablespoons/day of virgin coconut oil to their diet. The coconut oil helps the immune system, protects the brain, and often increases energy and alertness. The easiest way to take coconut oil is to add a tablespoon to warm water or tea, let it melt, and drink.

Hope that helps!

Laurel Blair, NTP
www.dynamicbalancenutrition.com

[Capri]

Hi Gina,

I own the kitchen store in Sebastopol, Cultivate Home. We specialize in non-toxic and earth-friendly cookware. Le Creuset cast iron cookware is indeed still made in France with the same great quality control and lifetime warranty that has made it such a classic. What is no longer made in France is their stoneware, which is now made in Thailand. While we have yet to receive a complaint in my store about the quality of Le Creuset stoneware, if customers are concerned about where it is made, I usually point them to another terrific French company, Emile Henri, whose ceramics (including their stove-top ceramic line, Flame) are made of French Burgundy clay in the same factory by the same family that has made it for generations, with stringently clean and green manufacturing practices.

Besides it being heavier and more prone to enamel chipping, I think there may be reason to be concerned about enameled cast-iron cookware made in China. When I first ordered Lodge cast iron cookware (non-enameled) for my store, I was reassured to hear that in addition to being made in the U.S.A., Lodge uses very careful quality control in the selection and processing of its raw ore, which comes from elsewhere (South America, I believe). I was told by the company's representative that they screen every batch of the ore coming into the country for radioactivity. Who would have guessed this was something else we needed to worry about in our cookware?!! I think it is quite unlikely that Chinese enamel cookware from major brands sold in the US would have lead in the enamel, which would have been my first concern, but hearing from Lodge about ore screening, I do find it more reassuring to use cast iron cookware made with the tried-and-true quality control of Lodge's American and Le Creuset's French manufacturing processes.

By the way, thank you, Laurel for an incredibly lucid and concise summary of toxic cookware and healthier alternatives. I would love to print it out to share with my customers!

Another healthy alternative that I'd like to add to the list of suggestions is traditional clay cookware. We carry Colombian Chamba cookware and Chilean Pommaire cookware, which are great for everything from braising and sauteeing to stewing and baking. Free of toxic metals, beautifully rustic looking, completely biodegradable, and a unique pleasure to cook with, clay is making comeback!

Thank you,

Mariah

[/SIZE][/FONT]Hey Laurel,

Thanks for all the info! I do have a question - I've noticed that the Le Creuset and most stainless steel pots and pans are now made in China. Do you think the quality/materials of these products coming from China are good/safe? I believe the old Le Creuset came from France and I'm wondering if the product is still of the great quality that made this brand so popular.

Thank you, Gina

[DynamicBalance]

Another healthy alternative that I'd like to add to the list of suggestions is traditional clay cookware. We carry Colombian Chamba cookware and Chilean Pommaire cookware, which are great for everything from braising and sauteeing to stewing and baking. Free of toxic metals, beautifully rustic looking, completely biodegradable, and a unique pleasure to cook with, clay is making comeback!

Your store sounds wonderful, Mariah! I'll definitely have to check it out sometime soon. I didn't realize when I wrote the article that we have such a great resource in our community for purchasing non-toxic cookware, or I would have added a shout-out for your store! Clay is definitely an ideal material for cookware, and one that has been used safely for many thousands of years.

Please feel free to print out the article for your customers. Glad you liked it!

Laurel Blair, NTP
www.dynamicbalancenutrition.com

[Glia]

There is a line of "lightweight" cast iron cookware called Starfrit that may work for you. it is advertised as having the benefits of cast iron without the weight. Here's more info:
https://www.drlark.com/Products2.asp...hterm=starfrit

Costco has some glass food cooking and storage container sets that we have found very useful. the best one is a set of rectangular glass containers with a plastic lid (alas) that has a silicone gasket; it makes a very good seal so the food stays fresh longer. They also stack nicely in the fridge. they go from fridge to microwave just fine -- just be sure to remove the lid before putting in the microwave!

I appreciate your research and informative post, and wonder what kind of cook wear you might recommend for seniors who don't have the strength to handle cast iron, or the budget for other kinds of expensive, healthful cookware, or those who don't cook at all, and must resort to heating frozen meals or Meals on Wheels in the microwave?

There are more and more seniors in this position, who live alone and must prepare their own meals, or heat up a prepared meal.

[Gina Williams]

There is a line of "lightweight" cast iron cookware called Starfrit that may work for you. it is advertised as having the benefits of cast iron without the weight. Here's more info:
https://www.drlark.com/Products2.asp...hterm=starfrit

Costco has some glass food cooking and storage container sets that we have found very useful. the best one is a set of rectangular glass containers with a plastic lid (alas) that has a silicone gasket; it makes a very good seal so the food stays fresh longer. They also stack nicely in the fridge. they go from fridge to microwave just fine -- just be sure to remove the lid before putting in the microwave!

Hi Glia,

I checked out some reviews on the Starfrit line. They were mixed. Some good, some bad and some questioning their eco-friendliness. The idea of a light-weight cast iron is appealing to me. There are some comments about the ceramic (what kind of ceramic is used is not indicated) non-stick coating wearing off on their pans. Have you used these pans? What experience have you had?

Thanks, Gina

[Shandi]

There is a line of "lightweight" cast iron cookware called Starfrit that may work for you. it is advertised as having the benefits of cast iron without the weight. Here's more info:
https://www.drlark.com/Products2.asp...hterm=starfrit

Costco has some glass food cooking and storage container sets that we have found very useful. the best one is a set of rectangular glass containers with a plastic lid (alas) that has a silicone gasket; it makes a very good seal so the food stays fresh longer. They also stack nicely in the fridge. they go from fridge to microwave just fine -- just be sure to remove the lid before putting in the microwave!

I looked up the info on the lightweight cast iron cookware, but a $180 for 3 pieces, it's out of the budget
for many seniors on a fixed income. I like the glass containers for storing and cooking food, and have been
able to find those at good prices in the past.

[intheflow88]

I'm wondering how the black, blue, or green speckled granite ware is? It is ceramic on steel. I bought some for my solar cooker, as you get the best results with a dark colored pan, but I've been using them indoors too. If it's a thumbs up, it's very light for the seniors and I just bought a 1 qt. and a 2 qt. saucepan sold as a set at Ace Fairfax Hardware for $13. It's called "Columbian Home" Granite Ware Saucepan set.

[DynamicBalance]

I'm wondering how the black, blue, or green speckled granite ware is? It is ceramic on steel. I bought some for my solar cooker, as you get the best results with a dark colored pan, but I've been using them indoors too. If it's a thumbs up, it's very light for the seniors and I just bought a 1 qt. and a 2 qt. saucepan sold as a set at Ace Fairfax Hardware for $13. It's called "Columbian Home" Granite Ware Saucepan set.

I could not find much information about the safety of GraniteWare. My understanding is that vintage GraniteWare may contain toxic levels of cadmium in the enamel coating, but that manufacturers have discontinued the use of cadmium, so newer pieces are supposed to be safe. Columbian Home states that their porcelain enamel coating is made mostly from sand.

The one reference I found to potential toxicity in these kinds of pots is from Mercola.com. He has a chart showing results from a heavy metals leaching test performed on different kinds of cookware. This chart shows "Speckled Metal Bakeware" as leaching high levels of aluminum and nickel.

My personal viewpoint is that such results should be taken with a grain of salt for several reasons:

1. Mercola does not show the actual test documents, so we have to take his word for it that the results he printed are accurate. While Mercola certainly puts forward a lot of good health information, I don't consider him to be the most trustworthy source. There are some areas that I strongly disagree with him, such as his position on cod liver oil and vitamin A, which is quite frankly absurd.

2. There is no indication of the age of the product, or of whether the enamel is over steel or aluminum, or of what country the product was from. If it is indeed enamel on aluminum, poor quality or scratched enamel could allow leaching of the aluminum, which would account for the high values on the test for aluminum. In that case, the results would not apply to GraniteWare, which is enamel on steel. I think this is the most likely scenario. The levels he lists for aluminum for the speckled bakeware are also nearly 7 times higher than those from an aluminum tea kettle he had tested! I fail to see how something made entirely of aluminum could leach far less aluminum than something that is coated in enamel.

3. These test results are on a page where Mercola is trying to sell his own line of ceramic cookware. I can't help but note that this chart does not have results for lead, arsenic, or cadmium, which are the elements I would be concerned about in ceramic cookware, especially ceramic from China, which is where Mercola's cookware is made. The fact that he did not have his cookware tested for these elements seems a bit suspicious to me, and calls into question the validity of the entire chart.

My conclusion is that newer GraniteWare is probably safe to use for cooking. Just make sure it is made in the USA, otherwise it could be manufactured differently. This is a great, lightweight option for seniors and those with wrist problems.

Laurel Blair, NTP
www.dynamicbalancenutrition.com

[intheflow88]

I just wanted to report my disappointment when I recently purchased some new copper clad Revere Ware. They don't make 'em like they used to. The metal inside the pot has a visually ringed cut instead of being smooth, and even worse, it tastes strongly like metal. It is now made in Indonesia vs. the older Revere Ware which was made in the U.S.A. Oh well.

[wendymd4]

Hi,
I've had really good luck finding old/used Revere Ware on ebay and at the Goodwill and they're usually very inexpensive.
-Wendy

I just wanted to report my disappointment when I recently purchased some new copper clad Revere Ware. They don't make 'em like they used to. The metal inside the pot has a visually ringed cut instead of being smooth, and even worse, it tastes strongly like metal. It is now made in Indonesia vs. the older Revere Ware which was made in the U.S.A. Oh well.

[forveterans49]

You might want to check out this site I ran across some time back. I sure miss things made in America, also.
https://www.stillmadeinusa.com/

I just wanted to report my disappointment when I recently purchased some new copper clad Revere Ware. They don't make 'em like they used to. The metal inside the pot has a visually ringed cut instead of being smooth, and even worse, it tastes strongly like metal. It is now made in Indonesia vs. the older Revere Ware which was made in the U.S.A. Oh well.