Most of us are told from a young age that in order to stay healthy we need to eat a balanced, healthy diet with plenty of protein and vitamins. We largely think of the product itself that we are consuming, but neglect another incredibly important factor, this being the way we cook our food, and the way we cook our food is affected by the type of cookware we use.
It has been proved that some of the chemicals that go into our food as a result of bad cookware are more dangerous than any artificial preservatives or substances. Evidently, some cookware are better than others but some can also be very toxic, and are worth learning about. The main types of cookware and their effects on our health are discussed below:
Teflon cookware: Teflon is the brand name for a man-made chemical known as polytetrafluoroethylene (PTFE). Around since the 1940s, and as one of the most popular cookware types, Teflon has received significant note for caution. Most people are familiar with it as a non-stick coating surface for our cookware and it happens to also be used in other products such as fabric protectors. Another chemical, perfluorooctanoic acid (PFOA) is used in the manufacturing process of Teflon. When Teflon overheats, these chemicals are released from the non-stick solution of the pan and these fumes can cause flu-like symptoms in humans (polymer fume fever) and can be fatal to birds.
Johns Hopkins Medical Center says the chemical PFOA, used in manufacturing Teflon, is now found in the bloodstreams of almost everyone in the U.S. Studies suggest that high PFOA blood levels in humans are linked with cancer, high cholesterol levels, thyroid disease and reduced fertility. Fortunately, the Environmental Protection Agency has forced companies to reduce manufacturing emissions of PFOA by 95 percent by 2010. Companies also had to reduce trace amounts of the compound in consumer products by 95 percent during the same period and practically eliminate them by 2015. However, there are still uncertainties of what substances PFOA has been replaced with in Teflon cookware, as the changes are recent so only time and further research can tell.
Copper cookware: Copper cookware has an excellent heat conductivity and its easy heat control makes it popular among chefs. However, copper cookware is known to release copper into the food and often has nickel in the coating as well. An excess of both nickel and copper in the body is highly undesirable, posing risks of cancer, making it a less favourable choice.
Aluminium cookware: An affordable material and effective heat conductor, aluminium is very common in households nowadays. The food cooked may absorb the aluminium though, which is highly toxic and ends up in our bodies. The FDA reports that the amount of aluminum that leaches into food from this cookware is much less than the amount naturally present in foods and other consumer products. Excess aluminum has been associated with estrogen-driven cancers and Alzheimer’s Disease, making the safety of aluminum cookware a controversial issue among consumers.
Cast iron cookware: Cast iron cookware do not usually have a non-stick solution on them but they definitely have non-stick properties. They are very durable but inorganic iron can leach into the food, changing the enzymes in it. Acidic foods, high moisture content, and the long duration of cooking increase the release of inorganic iron significantly. Inorganic iron overload can cause joint pain, fatigue, general weakness, weight loss, and abdominal pain.
Ceramic cookware: When it comes to ceramic cookware there are two main types: (1) Ceramic coated cookware and (2) Pure ceramic cookware, but both of these types might be labeled as “ceramic cookware”, usually to manipulate customers.
Ceramic coated cookware coatings are usually manufactured with lead and it may contain other toxic metals (the ratio of metals is usually displayed in the details of the product). Once the synthetic coating wears off the surface over time, toxic chemicals from the underlying metals can also leach into foods.
Pure ceramic cookware is considered safe to use as it does not contain any metals and therefore is non-reactive with food, making it one of the best types of cookware to get. However, you have to make sure that you keep them safe as pure ceramic is a brittle
Stainless steel: Stainless steel is made using a variety of metals including iron, chromium, nickel, manganese and titanium but the percentage content of these metals depends on the manufacturer. Stainless steel does not contain lead or aluminium.
When a pan is labeled as stainless steel it usually means the top layer of the pan is stainless steel. Because stainless steel is not considered as a good conductor of heat, it is rarely used as a bottom layer.
The best stainless steel cookware for cooking is considered to be the 300 series. The 300 series have nickel content of about 8-10% and this keeps the pan safe from corrosion. A disadvantage to poor quality stainless steel cookware, is that it may release nickel over time when it’s heated at high temperatures. However, good quality stainless steel will not leach into food or react with it.
Although high quality stainless steel is considered one of the safest materials to use in the kitchen, its non-stick properties are less effective and are a significant factor in preventing it from being the best type of cookware.
Titanium cookware: Titanium has many properties such as being non-toxic, acid-resistant, odorless and lightweight. This makes titanium a material that is also appropriate in various medical practices. It is the safest cookware to use as it is the most durable and does not react with food while cooking. Furthermore, it has impressive natural non-stick properties. The only downside though is that acquiring good quality titanium is not the most financially forgiving.
Evidently, the most recommendable types of cookware are stainless steel, pure ceramic and titanium. Stainless steel risks some sticking but if used with caution and seasoned well then sticking can be limited. While pure ceramic is safe to use, it’s risky in its brittleness. The latter however, is worth purchasing and can be used with great caution. Titanium proves to be the best type but is the most expensive option – it is certainly worth saving up for though.
Sources:
http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html
http://www.consumeraffairs.com/news04/2006/02/teflon_umbilical.html
http://www.livestrong.com/article/143570-poisons-from-aluminum-cookware/
https://ireadlabelsforyou.com/right-use-cast-iron-pans-kitchen/
http://www.rebeccawood.com/health/ceramic-the-healthiest-cookware-choice/
http://www.foxnews.com/health/2014/05/23/dangerous-kitchenware-lurking-in-your-home.html
http://www.rebeccawood.com/health/cookware/a-buyers-guide-to-stainless-steel-cookware/