Cookware Varieties and Safety Issues

When it comes to cooking, who ever thought that there would be so many decisions to make on what type of cookware to use!  There are many varieties available to choose from.   There are different sizes and shapes, different non-stick capabilities, some have better heat distribution than others, and other characteristics as well.  But, did you know that many pans can leach potentially dangerous contaminants into our food?   So safety is something that we should be aware of when choosing cookware.   In this article, I've listed some of the things that you should keep in mind before purchasing new pans.      

Here are the choices available:    

1) Teflon coated pans :  These pans are coated with a non-stick "Teflon" coating.     

Teflon pan with ginger and jalapenos

 Now, if the pans are not scratched, they can be safe to use on low to medium temperatures for cooking with plastic utensils.   Manufacturers may site the fact that Teflon is acceptable to use per reports from the EPA (see Wise Geek - What is Teflon).   However, Teflon coatings are potentially bad for you.  The non-stick coating is made from polytetrafluoroethylene or PTFE for short.   To attach the PTFE to the pan surface, they use PFOA (Perfluorooctanoic acid, also known as C8) as a catalyst during the application process.        

PFOA has been estimated to be in 99% of the people in the United States and also in many species of wildlife around the world.  The EPA characterizes it as a likely human carcinogen.¹  Pet birds can get a lethal exposure from breathing PFOA's released from PTFE coated surfaces heated above 400 º F.²       

How does the PFOA get into our bodies?  Well, it is released into the air when cooking with high temperatures.  However, when a Teflon coated pan gets scratches on it, they may be more susceptible to breakdown at lower heating levels - around 250-400 º F which is around medium heat on the stove.   And, if you ever accidentally have a pan boil dry, it may release even more fumes into the air.    

On the bright side, there is currently a government stewardship program that manufacturers can voluntarily comply with by having a 95% reduction in emissions of PFOA by 2010 and eliminating PFOA from emissions and products by 2015.  Many manufacturers are participating! ³   Though currently, we still need to be proactive and read to find out which pans are PFOA free (try reading the company's website for that type of info, or you can check out the web site from the Environmental Working Group at EWG - PFCs: Global Contaminants: Cookware containing PFCs).      

  

2) Aluminum pans-   Un-coated aluminum pans have been know for quite some time to leach aluminum into the food that is cooked in them.   Aluminum may possibly be linked to Alzheimer's disease and to breast cancer.    

  

3)  Stainless Steel pans and Clad cookware -    



 These pans can reportedly leach small amounts of nickel and chromium when cooking.  These are trace metals that are normally found in the body, but when our intake is too high it can be dangerous.  Pans can be labeled 18/10  or 18/8 stainless steel meaning the content has 18% chromium and 10 or 8% nickel.  Some people can be allergic to nickel.  Note that if you scour your pans and scratch the surface, this can allow more metals to find their way into your food.     

Stainless steel pan with broccoli and garlic

 "Clad" cookware is stainless steel that has an inner core of aluminum or copper which will conduct heat better and more evenly.     

I find that stainless steel pans are great, however food can stick to them.  My husband and I have successfully cooked eggs over easy without having them stick.  (We are trying this method out - so far so good!) The secret is to make sure the pan is hot first, then add butter or margarine (non-hydrogenated of course), then the eggs and cook them on low heat.     

     

     

4) A Well Seasoned Cast Iron Pan - These pans can leach a small amount of iron into your food.  You shouldn't have to worry about iron as it is a health supplement, (most women need extra iron during their menstruating years).      

These pans are supposed to work well, however because they are cast iron, they require a little more effort to care for them.  I read the following care information at  What's Cooking America - Cast Iron Pans :    

• Wash the pan with soap and water (don’t let is soak - just lightly clean it - this will remove any old oil that may become rancid).


• Heat the pan on the stove top until it is warm. (this will also make sure the pan is dry).


• Lightly coat the pan with oil using a paper towel.


• Leave the pan on the heat for a few minutes.


• Remove from burner and wipe out excess oil.


• Store pan with a paper towel in it to absorb any moisture that forms.

  

5) Hard anodized pans- these pans are made of aluminum and then have an electro-chemical process that hardens the inside of the pan so that aluminum does not leach from it into your food.   Metal utensils can even be used with some of them!        

  

6)  New “Green” pans that are PTFE and PFOA free - They are usually aluminum pans that have a ceramic coating that is non-stick.    There are many brands out there, with varying quality and prices from low to high.   I have found a few pans on Amazon.com (whom I'm affiliated with)
that appear to be high quality, non-stick and NOT high price.    

They are: (affiliate links)    




7) Ceramic Cookware and Enameled Cast Iron: These pans are ceramic or enameled on a cast iron or steel base and do NOT leach trace metals, chemicals or contaminants into your food. They can be a bit more expensive to buy, but people seem to love them. They cook evenly and cleanup easily as well.
My affiliate Link:

  

Helpful Tips:     

 1)You can check out the web site from the Environmental Working Group to verify if your choice of pan contains any harmful chemicals or contaminants.  See EWG - PFCs: Global Contaminants: Cookware containing PFCs     

2) Chefs like Shirley Corriher say that if you want any pan to be non-stick when you cook -- let the pan heat up first, then add your oil or butter, then let the food sear or brown lightly for a minute or two before trying to move it so it unsticks by itself!    

Here's to cooking safely and healthily!    

If anyone has any additional recommendations for pans, please leave a comment.    

Bon Appetit!    

References:

• ¹ The Environment Working Group web sites- EWG - Global Contaminants,  EWG - The Pollution in Newborns ,  and Enviroblog -PFOA: Science Update


• ² Rachel carson Council - Heat Generated PTFE Fumes- A Silent Killer of Birds in Our Care and Doctors Foster  and Smith Pet Education.com - Teflon Toxicity in Birds


• ³ EPA - PFOA Stewardship Program