Healthy Pots And Pans: What's Best?

When it comes to choosing the healthiest pots and pans, it's important to consider the materials they are made from. Non-toxic cookware is typically made from materials such as stainless steel, cast iron, carbon steel, ceramic, glass, and enamel-coated cast iron. These options are free from harmful chemicals like PFAS, PFOA, PTFE, lead, and cadmium, which can be released into your food during cooking.

- Stainless steel cookware: A popular choice for professional chefs and home cooks, stainless steel is durable, easy to clean, and can last a lifetime. It's important to choose reputable brands that use food-grade stainless steel to avoid potential leaching of nickel or chromium.

- Cast iron cookware: A classic option that has been used for centuries, cast iron is durable, retains heat well, and can be pre-seasoned for a natural non-stick coating. However, it requires proper care and should be avoided for cooking acidic foods to prevent leaching of iron.

- Carbon steel cookware: Similar to cast iron but lighter in weight, carbon steel offers the heat retention of cast iron and the ease of use of stainless steel. It requires seasoning and should be avoided for cooking acidic foods to prevent leaching of iron.

- Ceramic cookware: Ceramic cookware is made from natural materials, is non-toxic, and has excellent non-stick properties. It's a great option for low and slow cooking and has a low carbon footprint. However, cheap ceramic-coated cookware may wear out quickly.

- Enamel-coated cast iron: This type of cookware combines the heat retention of cast iron with a glass enamel coating, making it aesthetically pleasing and reducing the risk of iron leaching. It is a great option for cooking acidic foods and offers a nearly non-stick finish.

Ceramic cookware is a safe, non-toxic option

Ceramic cookware is made from durable, inorganic materials. It is also free from potentially harmful chemicals such as PFAS, PFOA, lead, cadmium, and other heavy metals. Ceramic cookware is also free from Teflon, a chemical found in non-stick pans that can be toxic if overheated.

When shopping for ceramic cookware, it is important to look for products that are 100% ceramic, as these will be the safest and most non-toxic. Some products are ceramic-coated, which may be less safe. It is also important to note that ceramic cookware may require some oil to prevent food from sticking.

Some reputable brands that sell ceramic cookware include Caraway, GreenPan, and Xtrema. These brands offer a range of ceramic cookware that is non-stick, oven-safe, and free from harmful chemicals.

Stainless steel is a popular, non-toxic choice

Stainless steel is made from a mixture of metals, primarily iron, with small amounts of chromium, carbon, manganese, copper, and nickel. It is highly durable and virtually indestructible. Well-made stainless steel cookware will last a lifetime. It is far more durable than other materials used to make cookware, such as ceramic and aluminium. Stainless steel cookware will not chip, warp, bend, or rust. It can also handle years of high-frequency cooking without negatively affecting its performance.

Stainless steel is easy to clean and maintain. Unlike cast iron pans, which need to be seasoned regularly and cleaned carefully, stainless steel cookware cleans up easily and doesn't require any time-consuming maintenance. Typically, cleaning will require nothing more than warm soapy water and a sponge—and most stainless steel cookware is dishwasher-safe.

High-quality stainless steel cookware is made using different layers of metal: stainless steel for the outer layers and aluminium for the inner layers. The layering of these metals serves an important purpose: stainless steel is durable but not good at distributing heat; aluminium is great at distributing heat but is not very durable. When these two types of metal are properly layered and "clad" together, the result is a durable product that distributes heat effectively. This means that high-quality stainless steel cookware heats quickly and evenly, eliminating those troublesome hot spots and allowing you to get even heating throughout the pan—making it the perfect choice for all your searing and sautéing needs.

Stainless steel cookware can be used for virtually any cooking purpose and can be effectively used for searing, sauteing, braising, frying, and more. This is especially true considering that most well-made stainless steel cookware is oven-safe, meaning it’s perfect for dishes that require both stovetop and oven cooking. Plus, high-quality stainless steel cookware is also induction compatible.

Stainless steel is also non-reactive. Other types of materials used to make cookware (such as cast iron) are reactive. When you cook something acidic (such as a tomato-based sauce or foods made with lemon juice, vinegar, or wine) in a pan made with a reactive metal, it could give the food a metallic taste and cause discolouration. Because stainless steel is non-reactive, you can cook acidic foods without worrying that the taste or colour will change.

Lastly, high-quality stainless steel cookware, especially when made with a polished mirror finish, is beautifully classic in design, standing out for its elegance and timelessness.

Cast iron is a traditional, safe option

Cast iron is a durable and long-lasting option, as it is made from an alloy of steel and carbon. It is virtually indestructible and can be passed down through the generations as an heirloom. Cast iron is also a safe option for cooking, as it is non-toxic and does not contain harmful chemicals or coatings that can leach into food. It is important to note that cast iron can leach iron into food, which may be a concern for individuals who need to monitor their iron intake. However, this can be mitigated by not cooking acidic foods in cast iron.

Cast iron is also relatively low-maintenance and easy to clean. While it requires some seasoning and proper storage to maintain its non-stick properties, cast iron is tough and difficult to completely ruin. It can be cleaned with mild soap and hot water and should be dried thoroughly before being stored.

Overall, cast iron is a traditional, safe, and versatile option for pots and pans. It is durable, non-toxic, and can be used for a variety of cooking methods and dishes. With proper care, cast iron cookware can last a lifetime and is a worthwhile investment for any kitchen.

Carbon steel is a safe alternative to cast iron

When it comes to choosing the healthiest pots and pans, it's important to consider the materials they are made of. Non-toxic cookware is typically made from materials like stainless steel, cast iron, carbon steel, ceramic, glass, and enamel-coated cast iron. These options are free from harmful coatings or chemicals that can leach into your food during cooking.

Now, let's talk about why carbon steel is a safe alternative to cast iron.

Carbon Steel vs. Cast Iron

Both cast iron and carbon steel are highly durable and versatile materials for cookware. They are made from iron alloys, with cast iron containing 2-3.5% carbon, while carbon steel has a maximum carbon content of 2%. This difference in composition gives them distinct characteristics.

Advantages of Carbon Steel

Carbon steel offers a great combination of the best properties of stainless steel and cast iron. Here are some of the advantages:

• Lightweight: Carbon steel pans are much lighter than cast iron, making them easier to handle and manoeuvre around the stovetop or grill.
• Quick Heat Response: Carbon steel pans heat up and cool down faster than cast iron, making them ideal for cooking techniques that require quick temperature changes, such as grilling or sautéing.
• Even Heating: Carbon steel has better conductivity than cast iron, resulting in more even heating with fewer hot spots.
• Smooth Surface: Carbon steel pans have a smoother surface, making them perfect for cooking eggs, omelettes, crepes, and fish without sticking.
• Non-Stick Properties: Carbon steel develops a naturally non-stick surface when seasoned properly.

Maintenance and Care

Both carbon steel and cast iron require seasoning to maintain their non-stick properties. Carbon steel, like unfinished cast iron, needs to be seasoned initially and re-seasoned periodically. It's also important to avoid using dish soap when cleaning carbon steel, as it can strip away the seasoning. Instead, wash it gently with warm water, dry it thoroughly, and apply a thin coating of oil.

When to Choose Carbon Steel Over Cast Iron

Carbon steel is a better choice than cast iron in several scenarios:

• When you need a pan that heats up quickly and responds well to temperature changes.
• For cooking techniques that require high heat and quick searing, such as grilling or cooking over an open fire.
• If you're looking for a lightweight and manoeuvrable pan for outdoor cooking or when transporting your cookware.
• When cooking delicate foods like fish or eggs that are prone to sticking.

In summary, carbon steel is a safe and attractive alternative to cast iron cookware. It offers advantages such as lightweight durability, quick heat response, even heating, and a smooth non-stick surface when properly seasoned. However, it's important to note that both types of cookware have their unique strengths, and many cooks choose to have both in their kitchen arsenal to suit different cooking tasks.

Enamelled cast iron is a safe, non-toxic option

Enamelled cast iron is a great heat conductor, distributing heat evenly and allowing for perfectly cooked dishes. It's also versatile, as it can be used to cook anything a standard cast-iron pan can, plus more. For example, you can cook acidic foods such as tomato sauce in an enamelled cast-iron pan without damaging the pan.

Enamelled cast iron is available in a variety of stylish colours, so you can find one that suits your kitchen. It is more expensive than regular cast iron, but there are still affordable options available. For example, the Lodge 6-qt Dutch Oven is a reliable option that's reasonably priced at $119.

While enamel coatings provide protection from rust and don't need to be seasoned, they are prone to chipping, scratching, and staining. Extreme temperature changes can cause thermal shock and crack the enamel. Therefore, enamelled cast iron shouldn't be used over an open fire or exposed to dramatic temperature changes, such as running cold water over a hot pan.

Frequently asked questions