Natural Awakenings Twin Cities September 2021

green living
fotofabrika/AdobeStock.com
Healthy Cookware
How to Choose Non-Toxic Pots and Pans
by Amy Coyle
Organic and locally sourced foods are eco-friendly and contribute to better health, a
greener world and thriving communities. However, once the food is cooked, it may no
longer be as healthy, depending on the cookware used. The myriad options, from classic
pots and pans to the latest modern synthetic materials, can be confusing, but there are some
basic factors to watch for in choosing environmentally sound and chemical-free cookware.
Ceramic
Pure ceramic cookware is made with clay and baked in a kiln. If made in Latin America, including
Mexico, such items may contain high lead levels. It’s recommended that these pieces
not be used to cook, serve or store food. A kit is available to test for contaminants, if desired.
Pots and crocks derived from pure, uncontaminated clay are excellent for slow-cooking
stews and sauces, particularly recipes containing acidic foods like tomato or cabbage.
Cooking foods in earthenware dates back 15,000 years.
Cast Iron
For classic, durable and versatile cookware,
cast iron, although heavy, will last a
lifetime. While some iron can transfer to
food, it’s difficult to measure and depends
on the pan and the food. Naturopathic
doctor Kara Fitzgerald, in Newtown, Connecticut,
suggests caution. “If you have a
history of iron overload (hemochromatosis),
you should avoid cast iron cookware,
especially for acidic foods.”
Enameled cast iron has a nonstick, porcelain
coating and is unaffected by acidity.
20 Twin Cities Edition NAtwincities.com