We’ve probably all heard about the dangers of plastics, especially about the problems with heating foods in them. (If you’d like more information on why plastics are harmful, click here). While there’s been speculation for some time that the nonstick coating, Teflon, might be problem, recently, a study in the Human Reproduction journal confirmed some very real concerns with the product. This study established a link between PFOA, the chemical in Teflon, and reproductive health in women. According to Enviroblog (the blog of the Environmental Working Group), “PFOA is [also] linked to birth defects, increased cancer rates, and changes to lipid levels, the immune system, and liver.”
So, if Teflon is bad, what should we use? One option getting a lot of attention lately is something called GreenPan. These new pans are coated with Thermolon, a Teflon substitute that contains no PFOAs. Theoretically, these pans should be safer than Teflon. However, Thermolon is made using nanotechnology, which raises some concerns of its own. While there is great potential for products made from nanoparticles, there is still a lot we don’t know about how they interact with the human body. Some people believe they are perfectly safe while others are more cautious.
If you want to avoid both Teflon and Thermolon, you have some choices.
On The Stovetop:
Stainless Steel. Stainless is considered very safe. Used properly and coated with a little oil, it is possible to reduce sticking in a stainless steel pan. Because stainless alone is not a very even conductor of heat, it’s best to go with a tri-ply version that has an aluminum or copper core, like these:
Calphalon Tri-Ply Stainless Cookware
Cast Iron. When properly seasoned, cast iron is virtually non-stick. These pans may also be good for your health because they increase the iron that is absorbed into your food as it cooks. Instructions on seasoning and cleaning cast iron pans (which is easy to do) can be found in a variety of places; here’s one.
Porcelain Enameled Cast Iron: If you’re not interested in seasoning your pan or in cleaning it with salt, porcelain enameled cast-iron is an excellent option. These pans, like standard cast-iron, should last a lifetime. There are several manufacturers of porcelain enameled cookware, two are below.
Heuck Porcelain Enamel Cast Iron 3-Piece Skillet Set, Red
Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue
Baking
Glass or stoneware are your safest bets for baking. Both Pyrex
I use a combination of stainless steel, cast iron and enameled cast iron at my house. I’ve stopped using Teflon all together. I’ve heard some arguments that regardless of the dangers, so little of the “bad” chemicals are released during cooking, that Teflon is essentially safe. I say, why chance it? If there are other options available that work as well, if not better, I feel safer using those.
Photo Credit: Chris Campbell
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It’s nice to see more people pointing out the dangers of common cookware! Salad Master is widely recognized as the highest quality and safest stainless steel, but it’s quite expensive.
Some people suggest that cast iron isn’t such a great alternative. I don’t remember the exact reasons, but it’s something to look into. I used to use cast iron and switched to baking in glass, even for meat. However, if you bake with glass, it’s important to do so at a low temperature. Not only will this preserve the nutrients in the food, but Pyrex glassware has a not so nice reputation of exploding on people and causing serious injury.