As if it wasn’t confusing enough knowing what is actually healthy to eat, here’s a whammy for you. Did you know the cookware you are using is leaching toxic chemicals into your food and therefore into you? *Sigh*. While there are plenty of types of pots and pans you want to avoid, there is a multitude of non-toxic options as companies are recognizing the need for non-toxic options! Here’s the breakdown:
When you’re buying pots and pans choose items made from safe, non-toxic materials like stainless steel, ceramic, porcelain enamel, enameled cast iron or tempered glass.
Pot and pan types to avoid: aluminum and teflon, Ceramic-coated pans, Non-stick cookware (Teflon), copper pans. All of these contain synthetic coatings and ingredients that leech toxic chemicals into your food. Aluminum toxicity is linked to all sorts of issues like muscular dysfunction and memory loss. Copper leaching into your food can create an imbalance internally which lowers your immune system.
For baking pans, I like USA Pans. While they are non-stick, they are made with a safer silicone and without the harmful chemicals that are found in non-stick, PTFE, BPA, or PFOA
Confession, I have some aluminum coasted pans! I opted for them years ago because I don’t like stainless steel. I think I knew better back then but apparently choose convenience over safety. I wish I could remember what I was thinking.
This is one of those things that I don’t freak out about but instead recommend you swap out one a time if money is an issue. We already use glass, Le Creuset and I recently got a cast iron pan. I’m working on transitioning away from the aluminum and writing this article is inspiring me to swap out the pans we use the most soon!