People, in nowadays, pay a lot of attention to the foods that they enter their body, but that is not the case with the paid attention to the kitchenware that cooks them. Buying organic foods and preparing foods on the healthiest recipes is not guaranty you that you eat a healthy food if you don’t pay attention to the quality of cookware. In many cases, if you use improper pots and pans you are at risk to poison your foods.
There are pots and pans in many shapes and sizes, but not all of them are made from the same composition. The property of cookware affects cooking and each cook is responsible for learning what type of cookware is best for cooking.
In order to avoid some consequences that kitchenware can cause, we offer you some information about those that should be avoided.
- A) Cookware to Avoid
- Ceramic-Coated Cookware
Ceramic-coated cookware is commonly used in many kitchens because of its beautiful aesthetic looking. However, many people are not aware that after a certain period of time they can add a toxic dosage to their food. Their production is based on using various metals that are coated with a synthetic polymer, which is softer than metal. Because the coating is not so strong it lasts only about a year long, and its corrosion is accelerated by regular heating.
High temperatures usually crack or chip the ceramic material and the glaze, which is laden with lead begins to leach into your food. The concentration of lead dependents on the specific manufacturer, but even a small quantity of it is toxic to your system.
Non-Stick Cookware (Teflon)
Using non-stick pots and pans makes your job in a kitchen a lot easier, because of quick cleaning. However, quick and good are not always the same thing. For their production is used a synthetic coating of polytetrafluoroethylene, which is a plastic polymer that starts to release toxins when it is heated above 450 degrees Fahrenheit.
Teflon materials, which are used in non-stick cookware, have been linked to reproductive problems and cancer. When you inhale toxic fumes released from the synthetic coating, which causes chills, chest tightness, fevers, and mild cough.
Aluminum Cookware and Aluminum Foil
Aluminum is the material used a lot for producing cookware, but it’s been doing harm to the people for years. Even it is commonly coated to prevent leaching, after a certain period of time the coating damages and weakens. In case the aluminum leaches into your food, it accumulates in your brain, bones, lungs, and tissues. Its presence in the body causes tangles in nerve fibers, leading to muscular dysfunction and potentially to memory loss.
The point of this fact above is, save money elsewhere, and avoid aluminum like the plague.
Copper pans are very popular in many households, because of the material’s conductive properties that prove quick heating. When the copper became uncoated it will leach into your food rapidly. Also, the protective coatings usually contain nickel, which is extremely toxic and highly allergenic.
The large quantities of copper in the food will suppress your internal zinc levels and weakens your immune system, disrupting your adrenal and thyroid function.
Our advice is to keep the copper out of your food.
- B) Non-Toxic Cookware
- Enameled Cast-Iron
Coated Cast-iron pans and pots have the same non-stick benefits of Teflon, but they are without toxic fumes. They come in a variety of colors and styles and are relatively easy to wash and require little maintenance.
Bare cast-iron is less expensive and heats more evenly than enameled cast-iron, but it takes more scrubbing and greater maintenance. Additionally, it is capable of being submerged in an oven and leaches small levels of iron into your food when cooking acidic ingredients. To those who have an iron deficiency this iron leaching will actually be beneficial.
However, you should be careful, because too much iron is dangerous for your health.
The advantages of the Stainless Steel are:
– They look great,
– They are non-stick,
– Lighter than cast-iron,
– Resistant to scratching or chipping, and
– Last longer than coated materials.
The glass is a durable material, like cast-iron and stainless steel. It doesn’t release toxins into your food. Also, the glass storage containers are better than plastic containers.
Generally, all cookware are releasing toxins or chemicals to a degree. Looking for a healthy cookware your goal should be to minimize the threat of toxins entering your food. In order to do this, you should avoid those pots and pans, which are prone to leach and break down easily, and replace them with the proposed ones above.
However, all cookware, though, should be replaced after a certain period of time and cook with the materials in optimal condition.