Whether or not you’re aware, or you are slightly aware but don’t think about it too often, your cookware is one of the top ways to ingest poisons into your body (and your baby’s body). And by poisons, I am talking the types that could have links to future illnesses like Cancer, Alzheimer’s and Parkinson’s disease. It’s actually the top way to ingest these chemicals, above packaging and cleaning products.
Here is a breakdown of each type of cookware and which is safe vs. which is the most dangerous to your family’s health.
Easy to clean and to use, this may be the WORST thing you can chose to use in your kitchen to cook with. I mean, you might as well smoke a pack of cigarettes while you make your dinner because this pan contains two carcinogens, two global pollutants, and MFA (a chemical deadly to humans at low doses). This happens after about 3-5 minutes of heating (along with the release of 15 other toxic gases and chemicals)! It also contains PFOA, a chemical that has been linked to cancer of the pancreas, liver, testicles and mammary glands, as well as miscarriages, thyroid problems, weakened immune systems, and low organ weight. Google PFOA and you will have a mini anxiety attack. Food for thought: this last chemical is found in the bloodstream of 95% of all American men, women and children. Yikes. This cookware gets a double thumbs DOWN.
This pan is made of a reactive metal and can poison the blood and body with metal toxins most commonly linked to Alzheimer’s. This cookware gets a double thumbs DOWN.
This option is a mixture of different metals, including nickel, chromium and molybdenum. These metals can migrate into foods, but unless your cookware is worn or damaged the amount of metals likely to get into your food is reportedly negligible. This cookware gets a thumbs UP and is safe to use. Just make sure you replace it after a good amount of use before it gets too worn.
Cast iron is heavy as hell and you may get some buff arms from cooking with one of these guys, but it is durable and extremely safe to use (unless you drop in on your toes or use it as a weapon against your husband). Cast iron is known for even heat distribution. Unglazed cast iron can transfer notable amounts of iron into food, but unlike the metals that come off other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration. The nonstick quality of cast iron comes from seasoning. Seasoning is the term used for treating cast iron with oil and baking it. This fills in the porous surface of the cookware. This cookware gets a double thumbs UP!
The FDA has actually issued a warning about this one so if you currently use it, maybe ask your doctor for advice on how to detox it from your body and throw your pans out immediately. Copper leaches into food when heated, prompting the FDA to caution against using unlined copper for general use. Accordingly, the cooking surfaces are usually lined with tin, nickel or stainless steel. Coated copper cookware can lose its protective layer if damaged or scoured. Keep in mind that the metals of the “protective” surface can also end up in your food. This cookware gets a double thumbs DOWN.
Ceramic is awesome and wonderful and fabulous all wrapped into one. Read the label when buying this one, it may have non stick added to it in which case just make sure all the toxic chemicals have been removed. It should say so on the label. Otherwise, this cookware gets a double thumbs UP!
I hope this helps you remove old pans from your kitchen and replace them with a healthier choice for you and your family!