Metal Pans: Safe Or Not?

Metal pans are a common fixture in kitchens, but are they safe? The answer depends on the type of metal and its condition. While some metals are generally safe for cooking, others may pose potential health risks. Let's explore the safety concerns associated with metal pans and provide an overview of the available options.

One of the most popular choices for metal pans is stainless steel. Stainless steel is an alloy containing iron and carbon mixed with chromium, nickel, and other elements. It is known for its durability, corrosion resistance, and non-reactivity. Stainless steel pans are safe to use and pose minimal risk of leaching harmful chemicals into food. However, it's important to note that lower-quality stainless steel with weaker alloys may allow a small amount of nickel to escape into the food. For individuals with a nickel allergy, this could trigger an allergic reaction.

Another option is aluminium pans, which are lightweight, affordable, and excellent conductors of heat. However, aluminium pans have been a subject of controversy due to potential health risks. Vintage aluminium pans that are pitted, scratched, or worn out can leave behind toxic metals in food, especially when used for cooking acidic dishes. Some studies have suggested a link between aluminium and Alzheimer's disease, but this connection has been debunked by reputable sources. Overall, the amount of aluminium leached from well-maintained aluminium pans is considered safe by regulatory agencies.

Cast iron pans are a durable option that has been used for centuries. They require seasoning to create a non-stick coating and should be avoided by individuals with hemochromatosis, as they can add extra iron to food.

Copper pans are favoured by professional chefs due to their excellent heat conduction. However, unlined copper pans are not safe for everyday cooking, as copper can leach into food in unsafe amounts. Lined copper pans, on the other hand, are generally considered safe.

Non-stick pans, often coated with polytetrafluoroethylene (PTFE) or Teflon, have become popular due to their convenience. However, studies have linked the chemicals in Teflon to health concerns, including thyroid disease, lung damage, and harm to children's immune systems. While newer formulations have been introduced, there are still concerns about their potential toxicity.

In conclusion, metal pans can be safe to use, but it's important to consider the type of metal, its condition, and any potential health risks associated with it. Regular maintenance, proper usage, and replacement of worn-out pans are crucial to ensuring the safety of metal cookware.

Nickel and chromium leaching

Metal leaching occurs when the food you are cooking chemically interacts with the pot or pan you are using, especially with acidic foods over long periods of time. While metal leaching can potentially alter the food you are cooking and the cookware you are using, there are no significant health concerns related to metal leaching.

Stainless steel is an alloy made from a combination of metals, typically iron, chrome, and nickel. It is called "stainless" because it is resistant to rust and corrosion, which makes it a great material to cook with.

Stainless steel is generally safe to cook with. It ranks high in nonreactivity, lightweight maneuverability, and impressive heat regulation capabilities, which help minimize the risk of dangerous chemical leaching. However, poorly constructed stainless steel with weaker alloys may allow a small amount of nickel to escape into the food you are preparing.

According to a recent study, the amounts of nickel and chromium released during cooking were below known allergy-triggering thresholds. The low levels of metal leaching are further reduced the more the cookware is used. For those with nickel and chromium allergies, it is much more important to choose a diet with foods low in nickel and chromium, as that is where the majority of daily intake comes from.

Cast iron cookware is tremendously popular, but it does have some drawbacks, including metal leaching. Cooking in cast iron can significantly increase iron intake, but not to a level that would be dangerous. The one exception may be for people with hemochromatosis.

Similar to aluminum cookware, cast iron can introduce unwanted metallic flavors. Metal leaching in cast iron due to cooking with acidic ingredients will strip away the pan's seasoning, making the pan susceptible to rusting.

Non-stick coatings

PTFE-based coatings are inert and do not pose a risk of toxicity. However, they were previously considered toxic due to the presence of perfluorooctanoic acid (PFOA). This compound is no longer used in PTFE coatings, but concerns have been raised about the possible negative health effects of the replacement compound, GenX.

PTFE coatings can be reinforced with other elements, such as titanium, to increase their hardness and resistance. PTFE has a low resistance to temperature, abrasion, and chemical agents, and will begin to break down and release toxic fumes at temperatures above 260°C (500°F). These fumes can cause polymer fume fever in humans and can be lethal to birds. To avoid this, manufacturers recommend keeping temperatures below 260°C.

Other non-stick coatings include ceramic sol-gel coatings, which are harder and more resistant to high temperatures than PTFE, and siloxane-based coatings, which can be modified to have different non-stick properties.

Aluminium leaching

Another study found that the highest aluminium increase was observed in samples of marinated Salmo salar (41.86 ± 0.56 mg/kg), Scomber scombrus (49.34 ± 0.44 mg/kg), and duck breast (117.26 ± 1.37 g/kg). The study showed that some food matrices are riskier in terms of aluminium transmission from packaging foil. Samples of salmon, mackerel, and duck contained more aluminium in the homogenised matrix, although they represent different foods in terms of weight, nutritional composition, and method of preparation.

While there is no definitive link between aluminium exposure and Alzheimer's disease, excessive consumption of food prepared in aluminium foil can carry health risks, especially for younger children and individuals with certain ailments.

Cleaning and maintenance

To keep your metal pans in good condition, it's important to clean and maintain them properly. Here are some tips for cleaning and maintaining your metal pans:

General Cleaning Tips:

• Always let your pans cool down before cleaning to avoid warping.
• Avoid using abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as they can damage the surface.
• For everyday cleanup, scrub your pans with hot soapy water and a non-abrasive sponge.
• To prevent food from sticking, preheat your pan before adding oil, and wait until the oil is hot before adding food.
• Always dry your pans immediately after washing to prevent water spots.

Removing Stuck-On Food:

• Fill the pan with soapy water, bring it to a boil, and scrape with a spatula or wooden spoon.
• For tougher messes, add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring to a boil and simmer until the water evaporates, then scrub and wash as usual.

Removing Discoloration:

• Splash some vinegar onto the discoloured area and wipe with a soft sponge before rinsing and drying.
• For hard water stains, boil a mixture of one part vinegar to three parts water, then cool and wash with soap and water.

Preventing Food from Sticking:

• Allow refrigerated ingredients to sit at room temperature for 10-15 minutes before cooking.
• When cooking pasta, wait to add salt until the water is boiling to avoid pitting corrosion.

Maintaining Stainless Steel Pans:

• Stainless steel pans are generally safe and low maintenance.
• Avoid using metal utensils that can scratch the surface.
• Soak stainless steel pans immediately after use and always cook with a lubricant like cooking spray.
• For durable stainless steel that will stand the test of time, look for products with a copper or aluminium-based core.

Maintaining Cast Iron Pans:

• Cast iron pans require a specific cleaning method and special cleaning products.
• Clean cast iron pans with hot water and a stiff brush, then dry thoroughly.
• To season a cast iron pan, rub the surface with oil and bake it in the oven at a low temperature for one hour.
• Do not use soap or harsh chemicals when cleaning cast iron, as they can strip the seasoning.

Allergies and health risks

Metal pans can be a source of health risks and allergies, depending on the type of metal and how the pans are used and maintained. Here are some key points to consider:

Nickel Allergies

Nickel is a common ingredient in stainless steel and other types of metal cookware, such as aluminium, white gold, silver, and platinum. Nickel allergies are a common cause of allergic contact dermatitis, resulting in an itchy rash where the skin touches the metal. Symptoms of a nickel allergy include a rash, severe itching, redness, dry patches that resemble burns, and blisters. Avoiding prolonged exposure to nickel is the best strategy to prevent a nickel allergy. If you have a nickel allergy, it is crucial to avoid contact with the metal, especially in the form of jewellery, coins, zippers, and utensils.

Other Metal Allergies

Other metals that can cause allergies include gold and cobalt, although these are less common than nickel allergies. Gold allergies are often associated with a history of eczema or sensitive skin, while cobalt allergies are more prevalent in individuals with joint replacements or medical implants. Additionally, some people may experience skin irritation from metals reacting to substances like sweat, lotions, or perfumes on the skin.

Non-stick Coatings

Non-stick pans are typically coated with polytetrafluoroethylene (PTFE), also known as Teflon. Studies have linked the chemicals in Teflon to various health concerns, including low birth weight, thyroid disease, kidney and testicular cancer, and harm to children's immune systems. Teflon fumes released at high temperatures can cause flu-like symptoms when inhaled. While the formula for Teflon was changed in 2013, the new formulation is still a PFAS substance, which has been associated with cancer and harm to the liver, kidneys, immune health, and reproduction in animal studies.

Cast Iron

Cast iron cookware is generally safe, but it can add extra iron to food, which may be harmful to individuals with hemochromatosis, a condition that causes the body to absorb and retain too much iron. However, cast iron is recommended for people with anaemia, as it can increase iron levels in the body.

Aluminium

Aluminium pans are lightweight, inexpensive, and easy to clean, but they can leave trace deposits of aluminium in food. While there is no definitive link between aluminium exposure from cookware and Alzheimer's disease, it is advisable to use anodised aluminium cookware, which is treated to reduce leaching of aluminium into food.

Ceramic

Ceramic cookware is often not pure ceramic but is made of metal coated with a non-stick material, typically silicone with a ceramic base. While generally safe, there is limited research on ceramic cookware, and the glaze used to seal the ceramic can leach heavy metals into food or beverages.

Copper

Copper cookware can leach copper into food in unsafe amounts. Unlined copper is not safe for everyday cooking, and common copper coatings such as tin and nickel are not much safer.

General Recommendations

To minimise potential health risks and allergies, it is important to clean and maintain your cookware properly. Avoid using metal utensils that can scratch the surface of your pans, and minimise the time food is in contact with the metal. Use a small amount of lubricant, such as olive or coconut oil, to reduce the amount of metal that sticks to your food. Replace aluminium and non-stick cookware every 2-3 years or when scratches appear.

Frequently asked questions