If you look into the health risks of using different types of cookware, you’ll find vastly different opinions. Studies have offered conflicting results over time, materials have improved, and recommendations differ. According to eHow.com, for example, rumors have been circulating since the 1970s about the amount of aluminum people absorb from aluminum pots and pans. In 1986, the FDA announced that there was no data or proof showing that the amount of aluminum ingested via aluminum cookware was harmful. Some studies have shown, however, that there is an increase of aluminum in Alzheimer’s patients. Meanwhile, the Alzheimer’s Association says there have been no conclusive reports linking aluminum cookware to Alzheimer’s.
It’s enough to make your head spin. Of course, many cooks have strong preferences for certain pots and pans, and it’s important to balance taste and experience with solid information. In the end, there are things we can all do to make positive, healthy, or “green” cookware choices. Investing in well-made pots and pans, and caring for them properly, will go a long way toward maintaining a safe, healthy kitchen.
Following are some of the most common types of cookware, and the basic pros and cons of their use:
Carbon Steel: WholeLiving.com explains that carbon steel heats quickly and withstands high temperatures. For this reason, carbon steel pots and pans work well for high-heat searing, stir-frying, and low fat cooking. Iron, a necessary nutrient, is absorbed from the cookware into foods. Unfortunately, carbon steel reacts with acidic foods, such as tomatoes, and can alter their taste.
If you use carbon steel cookware, you should season cast iron cookware before its first use to create a nonstick surface and prevent rust. Wash it by hand with hot water and a sponge (don’t use soap or scouring pads). Dry the cookware thoroughly, and treat it with cooking oil to maintain the surface.
Cast Iron: Collin Dunn, writing for PlanetGreen.com, recommends using cast iron cookware over non-stick to “go green,” noting that unlike non-stick options, well-seasoned cast iron pans maintain their non-stick surface, only get better with age, and will last a lifetime. The pots and pans are heavy, however, and do require some maintenance. Still, many cooks decide they are well worth the effort. RealSimple.com offers its own tips for seasoning and cleaning cast iron cookware.
Non-Stick Pans: Many cooks love non-stick cookware surfaces. Normally sticky foods slide out of these pan with ease, leaving little or no residue.
eHow.com notes that there is also a possible health benefit, because you don’t need to use a lot of oil to prevent food from sticking. Non-stick pans will not react to acids, and they are usually easy to clean.
Some studies, however, have linked Teflon-coated pans to health problems. The pans can become dangerous if their non-stick coating, which normally gets damaged over time, is scratched, chipped, or begins to peel off. Avoid using metal forks or other sharp utensils that will scratch non-stick pans, and clean them with soft sponges instead of scouring pads.
GoodHousekeeping.com has published an in-depth article on the pros and cons of using non-stick pans. The article notes: “At very high temperatures — 660° F and above — pans may more significantly decompose, emitting fumes strong enough to cause polymer-fume fever, a temporary flu-like condition marked by chills, headache, and fever. (The fumes won’t kill you — but they can kill pet birds, whose respiratory systems are more fragile.)” But the article also stresses that some fears about using non-stick pans, such as the danger of exposing family members to PFOA (perfluorooctanoic acid), are of less concern than originally believed.
Copper: Many chefs love copper pots. They offer excellent thermo conductivity, leading to precise cooking control and fast, even heating—and they look beautiful in the kitchen. The imperative stainless-steel lining offers a durable, nonporous finish and prevents copper salts from entering food.
Although acidic foods simmered for long periods of time might damage the protective coating, copper pots’ main disadvantage is their price tag – copper cookware can be pricey (it is also not recommended if you have a ceramic cooktop). If you do invest in good copper pots, wash them by hand with mild soap and water. You can also polish them with a salt-and-lemon-juice paste to maintain their appealing shine.
Stainless Steel: SparkPeople.com notes that stainless steel cookware is made mostly of steel, but also contains small amounts of chromium and nickel, which help it resist corrosion. Stainless steel pots are sturdy and easy to clean – the site recommends using only nonabrasive materials to clean this type of cookware, because abrasive cleaning might release small amounts of chromium and nickel. Chromium and nickel can also leach into food, possibly causing negative health affects, when the cookware becomes worn or scratched. So avoid using scouring pads or harsh abrasives to clean stainless steel cookware. Instead, soak it in baking soda and warm water.
Anodized Aluminum: Anodized aluminum cookware is treated to develop an aluminum oxide coating on the surface. This hard, nonreactive, scratch-resistant coating reduces the threat of aluminum leaching from cookware into foods. This surface also doesn’t react with acidic foods. Follow directions from the manufacturer regarding cleaning and cooking requirements or techniques – anodized aluminum cannot be used, for example, with induction ranges. To clean, simply hand wash with mild soap and water.
If you have questions about which cookware to use, stop by one of our showrooms. We’ll be happy to discuss which types of cookware might be best for your kitchen and family.
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