Dish Pans: Safe For Food?

The safety of the dish pan you use for cooking depends on the materials it is made from. Non-stick, aluminium, and copper cookware are concerning because they can leave trace deposits of chemicals and metals in food. For example, non-stick pans are often coated with polytetrafluoroethylene (PTFE), also known as Teflon, which has been linked to various health issues. Cast iron is generally considered one of the safer options, although it can leach iron into food, which may be a concern for people with certain health conditions. Stainless steel is another safe option, although it may leach nickel and chromium, particularly when cooking acidic foods. Glass is also a good option, but it can shatter and is usually unable to handle extreme changes in temperature.

Non-toxic materials for dish pans

When selecting a dish pan, it's important to consider the materials it is made of. While most cookware is generally safe, some materials are safer than others. Here are some non-toxic materials to look for when choosing a dish pan:

Ceramic

Ceramic cookware is a popular non-toxic option. Ceramic pans are typically made without the use of toxic chemicals or heavy metals, making them a safe choice for cooking. Ceramic cookware is known for its non-stick properties, which means you can cook with less oil, and it is also durable and can last for several years if properly cared for. Look for ceramic pans that are PTFE, PFOA, and PFAS-free to ensure they are truly non-toxic.

Stainless Steel

Stainless steel is another safe and popular option for cookware. It is durable, easy to clean, and resistant to scratches and repeated cleaning. However, it is important to note that stainless steel can leach small amounts of nickel and chromium, especially when cooking acidic foods. If you have a nickel sensitivity, look for stainless steel cookware with a low nickel content, such as grades 403 or 304.

Cast Iron

Cast iron cookware is a traditional and safe option for dish pans. It is durable, retains heat well, and can be passed down through generations. While cast iron can leach small amounts of iron into food, this is generally not a concern unless you have a condition like hemochromatosis, which is characterized by iron overload. To minimize iron leaching, avoid cooking acidic foods in cast iron and season your pan regularly.

Carbon Steel

Carbon steel is a lightweight alternative to cast iron that offers similar heat retention properties. It is safe to use and develops a natural non-stick coating over time with proper seasoning. However, carbon steel may also leach iron into food when used with acidic ingredients, so be sure to re-season it as needed.

Enamel-Coated Cast Iron

Enamel-coated cast iron combines the heat retention of cast iron with a glass or enamel coating that prevents iron leaching. This type of cookware is safe to use and adds a pop of color to your kitchen. However, it is important to note that not all enamel-coated cast iron is created equal, and some may contain toxic chemicals or heavy metals, so be sure to choose a reputable brand.

When choosing a dish pan, it is important to consider the materials it is made of to ensure it is non-toxic and safe for cooking. Look for options that are free from toxic chemicals and heavy metals, and opt for well-known brands that are transparent about their manufacturing practices and the safety of their products.

Dish pan cleaning and maintenance

Dish pans, like any other cookware, require proper cleaning and maintenance to ensure their longevity and to keep them in good shape. Here are some tips for cleaning and maintaining your dish pans:

• Always allow your dish pan to cool down before cleaning it. Rinsing a hot pan with cold water can cause it to warp and damage its shape.
• Use mild dish soap and a sponge or washcloth to scrub the surface of the pan gently. Avoid using anything too abrasive, like steel wool, that might scratch the surface.
• Rinse the pan with warm water to remove any leftover soap or food particles.
• Dry the pan thoroughly using a clean towel or kitchen paper.
• If your dish pan is made of cast iron, consider re-seasoning it by coating its interior and exterior with a few drops of vegetable oil, then spreading the oil with a clean paper towel or a dishcloth.
• To remove burnt-on or stuck-on food from your dish pan, you can use coarse salt as an alternative to dish soap. Spread a thin layer of kosher salt on the pan and use a wooden spoon or spatula to scrape off the burnt-on bits.
• If your dish pan has developed rust, use a few drops of mild dish soap and a non-metallic scrubber or a stainless steel chainmail scraper to clean it. Then, dry, re-season, and store your pan as usual.
• Avoid putting your dish pan in the dishwasher or soaking it in the sink for an extended period.
• Avoid using metal utensils with non-stick pans as they can scratch the coating. Instead, opt for wooden or silicone utensils.
• Avoid using aerosol cooking sprays as they may contain additives that can damage the non-stick coating.
• Avoid placing empty pans on active burners.
• Avoid heating non-stick pans above 500 degrees Fahrenheit.
• For non-stick pans with sticky residue, add a mixture of vinegar and water (one part vinegar to two parts water) and simmer the mixture in the pan. Then, cool it down, wash with soap and warm water, and dry the pan.

Health risks of certain dish pan materials

While some materials used for dish pans are considered safe, others may pose potential health risks due to the presence of toxins that can leach into food or emit toxic fumes during cooking. Here are some insights into the health risks associated with specific dish pan materials:

Aluminum:

Aluminum pans, including disposable options and muffin tins, can increase the risk of aluminum exposure. According to Deanna Minich, Ph.D., from the American Nutrition Association, aluminum can leach from the foil or cookware into food. A study found that baking meat in aluminum foil increased the aluminum concentration in red and white meats by up to 378%. While the FAO/WHO Expert Committee on Food Additives states that using aluminum foil to cook meats does not pose evident risks, they acknowledge that consuming meals prepared in foil along with exposure to other sources of aluminum may carry health risks.

Non-Stick Pans (PFAS):

Non-stick pans often contain PFAS (per- and polyfluoroalkyl substances), which are heat-resistant and give the pans their non-stick properties. However, PFAS, including PFOA and PFOS, can emit toxic gases when heated, potentially causing flu-like symptoms and other health issues. Although PFOA and PFOS have been phased out in the US, older non-stick pans may still contain these chemicals. Even newer PFAS, such as GenX and PFBS, which are used as replacements, have been found to have potential health risks.

Copper:

Copper cookware is usually lined with another metal to prevent copper from leaching into food. However, if the surface is scratched, copper can be exposed and leach into your food. Copper is considered extremely toxic, so it is recommended to avoid purchasing copper cookware or discard it if the surface is scratched.

Stainless Steel:

While stainless steel is generally considered safe, it may contain heavy metals like nickel and chromium, which can leach into food, especially when cooking acidic foods. Stainless steel pans that are badly scratched or old may also allow chemicals to seep into food. Therefore, it is recommended to use food-grade stainless steel and avoid cooking acidic dishes in these pans.

Cast Iron:

Cast iron pans are generally safe and have been used for centuries. While they do leach small amounts of iron into food, this is usually not problematic unless you have a condition like hemochromatosis (iron overload). However, it is recommended to avoid cooking acidic foods in cast iron to prevent excessive iron leaching.

Enameled Cast Iron:

While enameled cast iron pans have a porcelain enameled surface, they have been found to leach lead and other metals like aluminum, depending on their manufacturing practices and origin. Therefore, it is important to seek out third-party testing to ensure these pans do not leach heavy metals into your food.

In summary, while no cookware is perfectly risk-free, being mindful of the materials used in your dish pans and following best practices can help minimize potential health risks associated with certain materials.

Dish pan materials to avoid

When selecting a dish pan, it is important to consider the materials used and their potential impact on your food. Here are some materials to avoid when choosing a dish pan:

Aluminum

Aluminum is often used in disposable pans, muffin tins, and bread tins. However, single-use aluminum products may increase the risk of aluminum exposure, as the metal can leach into food. One study found that baking meat in aluminum foil increased the aluminum concentration in the food by up to 378%. While the FAO/WHO Expert Committee on Food Additives states that cooking with aluminum foil poses no evident risk, they acknowledge that consuming meals prepared with aluminum foil in conjunction with other sources of aluminum may carry health risks.

Teflon

Some non-stick pans are sealed with a Teflon coating that contains PFOA (perfluorooctanoic acid) or PTFE (Polytetrafluoroethylene). When heated, these coatings can break down and release toxic fumes, causing symptoms such as breathing difficulty, fever, and sore throat, known as "polymer fume fever." While the major manufacturer of Teflon, DuPont, phased out PFOAs in 2013, it is recommended to replace non-stick pans that are over eight years old.

Chipped or Scratched Pans

Using metal utensils on pans with non-stick coatings can compromise the surface, making it easier for toxins to leach into your food. This is true for both Teflon-coated pans and stainless steel pans, which can expose you to chromium and nickel, potentially causing health issues like dermatitis, especially if you have nickel sensitivity.

Older Cookware

Older or badly burned stainless steel pans may allow chemicals to seep into food. If you're considering second-hand non-stick pans, be aware that they may contain Teflon, so it's generally best to opt for newer cookware.

Plastic Utensils

Some spatulas and stirring spoons made of plastic may contain Bisphenol-A (BPA) and other hormone disruptors, which can leach into your food during cooking. Even if a product is marketed as "BPA-free," it may be replaced with similar chemicals like Bisphenol-S (BPS) or Bisphenol-F (BPF), which can have equally concerning endocrine-disrupting properties.

Takeout Containers

Experts advise against using takeout containers made from foam or plastic, as they often contain endocrine disruptors. Even paper cartons may have a plasticized lining that contains toxins. It is recommended to transfer food from takeout containers into glass containers before heating.

Non-stick Pans without Proper Labelling

When purchasing non-stick pans, look for specific labels. Opt for those labelled PTFE- and PFOA-free, as these indicate the use of newer, potentially safer materials. Avoid pans simply labelled "non-stick" without further description, as they may contain older, more harmful coatings.

Dish pan alternatives

While dish pans are generally food-safe, there are some alternatives to consider if you are concerned about the potential for toxins to leach into your food. Here are some options:

Cast Iron Skillet

A cast-iron skillet is a versatile and durable option that can be used on the stovetop, in the oven, and even over an open flame. It is important to note that cast iron can leach iron into food, so it is recommended to avoid cooking acidic foods in this type of pan. Cast iron skillets should also be seasoned according to the manufacturer's instructions to avoid a metallic taste.

Stainless Steel Skillet

A good stainless steel skillet is oven-safe and can be a suitable alternative to a dish pan. Look for one with a helper handle to make transferring it into and out of the oven easier. Stainless steel may leach small amounts of nickel and chromium, particularly when cooking acidic foods, so it is important to use non-metal utensils to avoid scratching the surface.

Casserole Dish

A large casserole dish is another alternative to a dish pan. It has the advantage of having two handles, making it easier to lift even when full. Casserole dishes are great for roasting small turkeys or chickens and can also be used for baking casseroles and other dishes.

Broiler Pan

A broiler pan has a perforated rack that sits on top of the pan, catching all the drippings from your roast. This is a great option if you plan on making gravy. Broiler pans are typically oven-safe and can handle high temperatures.

Paella Pan

If you have a paella pan, it can double as an excellent roasting pan alternative. It is lightweight and has two handles, making it easy to pick up even when loaded. Paella pans are typically large and can accommodate a big bird or multiple dishes.

When choosing an alternative to a dish pan, consider the size of what you plan to cook and the oven-safety of the pan. Additionally, if you are concerned about toxins, opt for alternatives made from materials like stainless steel, cast iron, or glass, which are generally considered safer.

Frequently asked questions