Natural Awakenings Twin Cities September 2021

Research published in the Japanese Journal
of Hygiene suggests that the risk of acute
or chronic toxicity associated with the use
of this cookware under normal circumstances
is extremely low.
Stainless Steel
Stainless steel cookware is easy to clean and
durable. It releases low levels of nickel and
chromium if used to cook acidic foods,
which is only a concern for those with corresponding
sensitivities or allergies.
Copper
High-quality copper pots and pans have a
long lifespan and heat foods evenly. They
are usually lined with stainless steel or tin
to prevent toxicity. The U.S. Food and Drug
Administration recommends staying away
from unlined copper cookware because copper
can leach into acidic foods like tomatoes,
fish, processed meats, grains and citrus fruits.
When the coating starts to wear off lined copper,
it’s time to replace the pot or pan.
Ceramic-Coated Aluminum
Aluminum dipped in a ceramic mixture is
safe to use, but wears away over time. To
preserve the surface longer, refrain from
using metal utensils or scouring pads or
putting it in the dishwasher. Once the coating
is compromised, the cookware may be
unsafe due to aluminum toxicity. Look for
ceramic-coated pans that are PFA-, PFOA-,
lead- and cadmium-free.
Glass
Glass cookware is a healthy option if it’s
new and handled carefully. Glass is an
inert material, so nothing reacts with it or
leaches from it. However, it can break easily
if exposed to extreme temperature changes.
If any chips or cracks develop, discard it.
Nonstick
Teflon coating, made from polytetrafluoroethylene,
is for many consumers the go-to
coating for nonstick cookware, but studies
show that the chemical leaks into food at
high temperatures or when scratched. Prior
to 2013, the “forever chemical” perfluorooctanoic
acid was used in the manufacturing
process. Although discontinued after
studies showed a possible link to cancer,
older Teflon pans and those made in foreign
countries still may pose a risk. Overall,
the American Cancer Society considers Teflon
safe. Caution should be used; however,
once Teflon reaches 464° F, according to the
Environmental Working Group, it begins
to deteriorate. At 680° F, at least six toxic
gases are released which may cause flulike
symptoms.
Still, some cooks find nonstick cookware
to be convenient because the surface
works for most foods. “As long as the coating
on your nonstick pots and pans is intact
without scratches, then they should be
safe to use. Nonstick cookware is budgetfriendly
and easy to clean,” says San Luis
Obispo County, California, nutritionist
and cookbook author Carrie Forrest of
CleanEatingKitchen.com.
Kari Seaverson DDS
John Seaverson DDS
Healthiest Choice
“Stainless steel, cast iron and ceramic-coated
pans don’t fully match the old-style nonstick
ease, but are much better for you,” says
kitchenware product researcher and designer
Adam Heck, creator of TheGoodLifeDesigns.
com, in Toms River, New Jersey.
“Grab a nonstick ceramic pan and use it
only for busy days or super-delicate foods
…. with proper care, you can enjoy years of
use. Then, grab cast iron or stainless steel for
everything else,” suggests Forrest. In the final
analysis, the best cookware choice may be a
variety of pots and pans for different meals
and varied health concerns.
Amy Coyle is a freelance writer in Wynnewood,
Pennsylvania.
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