(By Chris Kessler via http://chriskresser.com/the-best-and-worst-cookware-materials)
With the wide range of cookware available on the market today, it is easy to see why consumers may be confused about which materials to look for. I am frequently asked about my opinion on various cookware materials, particularly regarding their safety and potential toxicity. In addition to the health issues with various cookware, there are also differences in quality, durability, and ease of use that may influence your decision on what type of material to use. With all these different factors in mind, choosing the best cookware can be challenging.
While many popular brands and styles of pots and pans are perfectly safe and versatile in their uses, there are a few types that may pose health risks if used regularly. In this article, I will clear up any confusion about which types of pots and pans are safest and easiest to use for all types of cooking.
The following are my picks for the three best and three worst types of cookware.
Enamel cookware is ideal for dishes where heat retention and balance are required. The best quality can be found in enameled cast iron, but enameled ceramic or steel are other great choices. It is one of the safest types of cookware that comes close to a non-stick surface, making it easy to use and clean up after cooking. The cooking surface is nonreactive, so there is no need to worry about dangerous chemicals or metals leaching into food.
Though it can take a long time to heat up, the heat is distributed evenly and is easily maintained, making it a versatile cookware material for many types of dishes. Enamel cookware can also easily go from stovetop to oven, so these pots and pans are great for slow cooking or braising.
The major downside of enamel cookware is it tends to be very expensive, particularly when made by a reputable brand like Le Creuset. That said, high quality enamel pots and pans can be a worthwhile investment, as they are extremely durable and will last for many years. I personally love my enamel cookware and use it on a regular basis to create many of my meals.
Cast iron is another popular and traditional style of cookware that has been used for hundreds of years. Cast iron is durable and provides great conductivity and heat retention. It is perfect for cooking dishes that need to go from stove-top to oven, and is excellent for searing meat. Cast iron tends to be far less expensive than enamel, but lasts just as long and can be used for a variety of recipes.
People with iron overload should probably not use iron skillets, as inorganic iron can leach into the food, particularly when cooking with liquids and acidic ingredients like citrus or tomato. However, the amount of iron that is released into the food is generally safe for those who do not have any issues with excess iron.
Cast iron does require some extra effort in its maintenance. A cast iron pan should be seasoned by coating with an oil like coconut oil, tallow, or lard (do not use butter), and then putting it in a 300° oven for three hours. While it is heating, you should remove it at least three times to wipe it clean and re-grease it. Seasoning your cast iron cookware will help give it a natural nonstick coating and will prevent rusting. Never use soap on a seasoned cast iron pan, simply wipe it out with a nonabrasive sponge or washcloth, or use salt as an abrasive if extra cleaning is needed.
Stainless steel can be used for any type of cooking, but is especially useful for quick dishes, browning meat, or for recipes that require gauging the color of a broth or a sauce. If you are just looking to sauté something quickly, stainless steel is your best choice. Stainless steel is great for quickly heating things up, is far less expensive than ceramic, and is easier to clean and maintain than cast iron.
Stainless steel can withstand dishwashers and abrasive cleansers without scratching or denting, so clean up is relatively painless. Stainless steel is quite durable, and even the less expensive brands will last a long time. Also, stainless steel is one of the few metal cookwares that are nonreactive, so the metal doesn’t interact with the food or affect the final flavor of the dish.
One of the major drawbacks of using stainless steel for cooking is that many types can be prone to sticking if the cookware is not used correctly. It is important to add adequate oil to the pan, and allow it to get hot before adding the food, in order to minimize sticking. Unfortunately, compared to enamel and cast iron, stainless steel is not a great conductor of heat and doesn’t distribute heat as evenly.
Be sure to find a stainless steel pan that does not have any non-stick coatings. My favorite stainless steel items are the All-Clad Stainless 10-Inch Fry Pan and the All Clad Stainless Steel 1-1/2-Quart Sauce Pan with Lid.
If there is one cookware material I would never use, it’s one with a non-stick plastic coating like Teflon. While non-stick cookware is a tempting purchase due to its inexpensive price point and easy clean up, the health risks from using this type of material for cooking overshadow any time or effort you may save in the kitchen.
Teflon, made of the chemical known as PFOA, is the most persistent synthetic chemical known to man, and is found in the blood of nearly every person tested. (1) Animal studies have shown that PFOA causes cancer, liver damage, growth defects, immune system damage, and death in lab rats and monkeys. An EPA advisory panel reported that PFOA is a “likely carcinogen” in humans. (2)
Besides just leaching chemicals into the food, Teflon cookware has also been shown to release dangerous chemicals into the air during use. Toxic fumes released from heated non-stick cookware has been shown to be deadly to birds, with many hundreds of birds dying every year from “Teflon toxicosis.” (3) Even more scary is that DuPont’s own scientists have admitted that polymer fume fever in humans is possible at 662°F, a temperature easily exceeded when a pan is preheated on a burner or placed beneath a broiler. (4)
There is no amount of time or stuck-on food that could be saved that would make up for the likely dangers that cooking with Teflon brings, and any cookware made with this toxic material should be thrown out immediately. It amazes me that this product is still allowed on the market, considering the warnings from the EPA about its toxicity.
Aluminum cookware, while not as toxic as Teflon, may pose some health risks as well, and is not recommended for use in cooking. Aluminum cookware has been shown to leach a significant amount of aluminum into food during cooking, which could pose a toxicity threat. This raises some concerns due to the effects of aluminum on the human nervous system and the hypothesized connection between aluminum exposures and Alzheimer’s disease. (5) Studies in animals show that the nervous system is a sensitive target of aluminum toxicity. (6) While there is yet to be a scientific consensus on the dangers of low level aluminum ingestion, avoiding aluminum exposure in cooking is generally a good idea for optimal health.
Depending on the type of food cooked in aluminum cookware, levels of aluminum in the food will be highly varied. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum during cooking. (7) If you absolutely must use an aluminum pan, avoid cooking highly acidic or basic foods, and do not scrape the pan with a spatula or metal spoon.
While copper may be a safer choice than Teflon or aluminum, I do not recommend using copper cookware due to leaching concerns. An excess of copper can cause a variety of health problems, many stemming from a copper-zinc imbalance. Some symptoms of this imbalance include behavior disorders, depression, acne, eczema, headaches, and poor immune function to name a few. You can learn more about the symptoms of copper-zinc imbalance by listening to my podcast on the topic.
Most copper cookware these days is coated with stainless steel to improve durability and ease of cleaning. Despite this steel coating, copper should never be used to cook acidic food, since over time the acid can cause copper to leach into the food. Older copper cookware may be coated with tin or nickel, which is unsafe for food use and should not be used for cooking. If you are unsure of the age of your copper pots and pans, it is probably safer to just discard them. Regardless of whether your pot is new or old, the risk of copper leaching into your food is still significant, so replacing your copper cookware with a safer alternative is recommended.
Good cookware is worth the investment!
While enamel, cast iron, and stainless steel tend to be more expensive, they are durable, versatile, and safe. I feel it is worth investing a little extra money into high quality cookware, and I am confident these non-toxic kitchen tools will last you and your family a lifetime.
What kinds of cookware do you use in your kitchen? Do you plan to make any changes having read this article?
Note: [Mr. Kessler] earn[s] a small commission if you use the links in this article to purchase the products I mentioned. I only recommend products I would use myself or that I use with patients in my practice. Your purchase helps support this site and my ongoing research.
Image Credit: Penny De Los Santos[Read & participate in the Comments at http://chriskresser.com/the-best-and-worst-cookware-materials]