Finding safe cookware is an important part of detoxing. If you’re serious about detoxing, then you know it’s important to limit your future exposure to toxins as much
as possible. We may take time to choose organic and to avoid chemical food additives, but these aren’t the only toxins that can be present in our food. Our cookware may also be contributing to our toxic state.
Think about it, you want to cook with your pots and pans, but you don’t want to eat them. And frankly, most modern cookware leaches toxins right into the food we’re eating. So that’s not just an omelet you’re tasting–you could be munching on some not so nourishing aluminum or fluorotelomers.
The topic of safe cookware is somewhat controversial. For instance, some say stainless steel is safe, while others warn that acidic foods may cause toxic nickel, cobalt and chromium to leach into your food (read more about that in this article).
TOXIC COOKWARE
Aluminum. This is a highly toxic metal, linked to Alzheimer’s and dementia among other conditions. Aluminum conducts heat quickly, which is why it’s often used in cookware. The problem is aluminum also leaches very easily, especially when heated or exposed to acid foods (tomato soup, anyone?). Avoid cheap cookware made of aluminum. Now, some cookware has an aluminum core surrounded in a safer cooking material, and these may be an acceptable choice. But they carry a risk if the surface is damaged. Basically, you don’t want your food touching aluminum, especially if it’s heated.
Teflon/Non-stick. This is one of the most common types of cookware, but Teflon and other non-stick surfaces can release toxic fumes into the air when overheated (and how often have you accidentally left a pan too long on the stove?). And another trouble is this cookware scratches easily if you’re not careful, so flecks of non-stick material can mix in unnoticed with your food. Plus your food is exposed to the metal underneath–most likely aluminum. So, non-stick cookware is a definite no-no.
SAFE COOKWARE (MAYBE)
Stainless Steel. Even though there are concerns with stainless steal cookware
, I’m not quite sure I’d put it on the “never buy” list. It’s still a safer option than the two types listed above and still in a somewhat affordable price range. I would caution against using stainless steel for acidic dishes, especially those that need to be slow-cooked for longer periods of time. Stainless steel is definitely not non-stick, so keep that in mind when using it so your eggs don’t glue themselves to the pan.
has been electro-chemically anodized to make a more stable cooking surface. As long as it’s in good shape, this may be a safe option. I’m hesitant to wholeheartedly endorse it as harmless, but it is kinda neat that it’s also non-stick and scratch-resistant.
. Things just look nourishing when served up in ceramic. The one potential problem with ceramic is that if it’s produced by individuals or made in a foreign country it could very well contain lead in the glaze. Larger, domestic producers would be the safer bet.
Cast Iron. Another old-fashioned favorite, cast iron cookware
is probably one of the safest cookware options available. It can also be pretty non-stick if seasoned properly. Seasoning requires a little extra work (typically coating with oil and baking at high heat for about an hour; your cookware should come with detailed instructions), and cast iron is pretty heavy (maybe cooking with it could be considered a good workout?). But overall I say no kitchen is complete without at least one or two cast iron pieces. And it’s very versatile: it can go straight from the stovetop and into the oven. Trust me, you can make some awesome cornbread in one of these.
Enameled Cast Iron. This is even a step up from regular cast iron, because the enamel surface is easy to cook with and clean (dishwasher-safe). You also don’t have to worry about seasoning enameled cast iron cookware
. It generally comes with a hefty price tag, but if you have the cash to spend, it would probably make a worthy investment. The pricey Le Creuset
brand even offers an impressive 99 year warranty!This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop and Fight Back Friday at Food Renegade!
Great post! I’m curious though- what about those glass pots from about 20 years ago? I haven’t been able to find any recently, but I’m not a fan of stainless steel, and I’d thought to keep my eyes peeled for vintage glass pots for soups and sauces.
I’m also a bit torn. I have a mad love for my Nordic Ware (Made in USA) non-stick, but the fact that it IS non-stick has bothered me for some time. Once my mother passed on my grandmother’s cast iron skillets to me (she has a flat top stove and can’t use them easily), I’ve compromised by frying in the cast iron, but things like chili are still being made in my Nordic Ware.
I’m not sure about the safety of glass, there could still be lead concerns, especially in the older models. Newer brands of glass would most likely be safer.
Have you checked out Xtrema ceramic cookware? It’s totally non-toxic and recommended by Debra Lynn Dadd, the “queen” of non-toxic and a speaker at the WAPF conference. See http://www.ceramcor.com. I’ve been replacing my stainless steel pots with Xtrema.
That cookware looks amazing. Thanks for sharing that, I hadn’t heard of it before. Definitely pricey, but it seems that it’s tested very non-toxic.
Great post. I recently came across a new finish I hadn’t seen before… it was a muffin tin and it had like a nano-ceramic nonstick finish on it. I’ve been using it for a few months and it works great. The label said it was free of the Teflon type toxins. It was pretty cheap too – $12!
The Xtrema cookware above uses a nano-ceramic coating and seems to be pretty safe, but not sure about the less expensive brands. Sometimes you get what you pay for. But I would say it’s probably safer than Teflon for sure!
What I’ve been trying to figure out is what is the best LARGE stock pot for making slow-cook tomato sauces? Not supposed to use cast iron, or stainless steel. Haven’t seen anything big enough in ceramic or glass. So what to do?
I’d be wary of nano-anything. Not enough research done yet.
Slightly OT, have you done research on the pliable silicone bakeware?
Like all cookware, silicone bakeware is rated “safe” by some and toxic by others. This article addresses some interesting concerns:
http://www.care2.com/greenliving/is-silicone-bakeware-safe-ask-annie.html#
You might be interested in this stockpot:
http://www.amazon.com/Creuset-Enamel-6-Quart-Covered-Stockpot/dp/B000ML1FF6
It looks like a safer bet for a large pot of tomato sauce.
I need 16 qt! I have a 12 qt now that’s too small! I haven’t seen any enameled ones that big, but I’ll keep looking.
What about a water bath canner? It’s HUGE and enameled and relatively inexpensive. I use my SS that is magnetic, less nickel.
That’s an interesting idea. I hadn’t thought of using that–will have to look into it!
Hey! I haven’t used a water bath canner for stockpot but I did have a graniteware stockpot which is the same material. After 9 months the enamel was flaking off and you can see the carbon steel. When this happened it gave the food an off taste. I am wondering about this SS that is magnetic though. I take it that as long as it’s induction compatible it’s magnetic enough? (just so I can know what to go by when looking)
UGH, after my last batch of chili, my 12 qt anodized Calphalon pot that I’ve had for 3 years has obviously reacted this time – the bottom is definitely no longer good. Why now? Coincidence? I think not! So now the search for a tomato-safe BIG stock pot goes critical!
Aw, that sucks! Here’s a 16-qt like the one I linked to above:
http://www.cookware.com/asp/superbrowse.asp?clid=781&caid=&sku=LEC1575&refid=FR75-LEC1575
Searching for “16 quart enamel stock pot” might yield some online results, though it seems like those are gonna run a bit on the pricey side.
Every time I mention Xtrema cookware, someone says it is not safe because of nanotechnology. I mentioned this to Debra Lynn Dadd some time ago and here is her reply:
“This is what happens when people do not understand the technology of how things are made.
The problem with nanotechnology is the particle size. If you have a nano powder, such as in sunscreen, those particles can get into your body through your skin.
In cookware, the nano ceramic particles are bonded together to form one solid mass when they are heated to over 2500 F. It’s just like glass. There are no particles in the finished cookware that can be released into the food. It is 100% nontoxic.
These two cookwares [Xtrema and Cuisinart Green Cuisine] are the healthiest I’ve found and I see no danger from using them of any kind.”
Also, I told Xtrema that I needed a larger pot than their largest pot for making stock and they told me they will be coming out with larger pots this fall.
Personally, I do not consider silicone bakeware safe. Some people have reported smelling fumes from it and one person said the color came off it and got in their food.
Well that sounds better than typical nanopartical application. Of course, they used to say how Teflon was inert and non-reactive, so, I take any new technology with a grain of salt until it’s been around awhile. Plus, you’re right, no big pots!
I’ve never used silicone because it didn’t seem like a good idea, but the difference in toxicity may be the difference from Made in China versus higher quality products. Kinda like cheap Chinese enameled pots are not that safe.
I have a big (16 quart?) enamel-on-steel stockpot I bought at Sam’s Club years ago, and we love it.
If you’re talking about Pyrex and CorningWare, the old stuff is safe. There have been problems with the modern stuff exploding. Also, old cast iron is made better than new–it’s finished to a finer, smoother, surface, and often, someone else has spent 50 years making sure it is beautifully seasoned. And even, yucky-looking, rusty cast iron can be scrubbed with a wire brush and re-seasoned–and you’ll still be using it decades from now. So save a few bucks and buy used for both of these sorts of pots. You’ll be happier with what you get–and so will your pocket!
What about dishware..as I understand it only clear plates etc…are safe…even Corelle and Fiestaware contain small amounts of lead ?
Can I ask about crock-pots too?
I believe you are right that clear glass is the best. I’m sure most modern dishware and crockpots are generally safe (though probably not perfect). I think cracks and chios may be of concern. Older items are not as safe because they may be damaged from wear, plus regulations were not as strict in the past as they are now.
a couple of years ago I wrote many many of the major dish companies out there to include Corelle…and Fiesta…and even China..they all said there was a LEGAL amount of lead in their process…most is made in China..and with all the stuff that comes in from China that is being found to have have so much more then what is allowed, are you not concerned..wish we could find some research on this.
I just read on Dr. Mercola’s site so much about the microwave so mine sadly might have to GO….I am on this path…2 months now and just want to keep going…I have a naturopath, a Bastyr Graduate and I am thankful for his help and keeping me sane through this process.
I’m definitely wary of cookware/dishware manufactured in another country, and I certainly wish information on this sort of thing was easier to come across–and that alternatives were easier to find!
I haven’t used my microwave to heat food since I read Nourishing Traditions a year and a half ago. I now view it as a storage unit above my stove.
I never know where to sign up for your drawings. Do I just post a comment here? I already receive your emails-newsletters?? Please inform me- ty.
Katie
Hi Katie. If you want to be entered in a giveaway, you can leave a comment below the actual giveaway post in order for your entry to be counted.
I’ve never heard of stainless steel being considered anything less than ideal? Why wouldn’t it be?
Many stainless steel products contain other metals like nickel which can be toxic if they leach into your food (which is more likely happen with acidic foods). There are higher grades of stainless steel that are more pure. You can do the “magnet test” if you want to see how pure a stainless steel piece is: simply see if a refrigerator magnet will stick to it. Cheaper, lower quality stainless steel won’t hold a magnet and should be avoided as it likely contains other types of metal that are considered less safe to use for cooking.
Cool! Thanks!
I believe you mean ‘anodized’ not ‘adonized’! Really interesting post
Ha! I can’t believe you were the first one to catch that. For some reason my fingers just typed out “adonized”… ah, aren’t typos fun? Thanks for pointing that out to me. I fixed the errors!
Saladmaster!!!! Surgical stainless steel is the only answer. It is non pores material.
Q for Elizabeth W: do you consider the Zwilling ‘Thermolon’ (ceramic coated) frying pan to be completely safe? Does the ‘ceramic’ coating contain any plastics, teflon-like, silicon-like, or any other manmade components that could break down and leach into food? Also, is the coating durable?
i usually cook on low to med heat.
thanks.
To be honest, I’m not familiar with the exact specifics of that brand. If you can contact the manufacturer, you might be able to find out more info about those pans.