Pans: Choosing The Safest Option

When choosing a pan, it's important to consider the materials it's made from and how they might impact your health. Many pans are made with materials that can leach chemicals and heavy metals into your food, which can carry health risks. For example, non-stick pans are often coated with polytetrafluoroethylene (PTFE), also known as Teflon, which has been linked to various health issues.

So, which pans are the safest? Glass and stainless steel are generally considered the safest options as they don't have a coating. Cast iron is another good option, but it can leach iron into your food, so it's not suitable for everyone. Ceramic pans are probably safe, but they are still quite new, so more research is needed.

Avoid non-stick pans

Non-stick pans are coated with a material called polytetrafluoroethylene (PTFE), also known as Teflon. Teflon is a synthetic chemical made up of carbon and fluorine atoms. It was first created in the 1930s and provides a nonreactive, nonstick, and almost frictionless surface.

While non-stick pans are convenient and easy to clean, there are some concerns about their safety. The main issue is the potential release of toxic chemicals, especially at high temperatures. At temperatures above 500°F (260°C), Teflon coatings on non-stick cookware start to break down, releasing toxic chemicals into the air. Inhaling these fumes may lead to polymer fume fever, also known as the Teflon flu, which consists of temporary flu-like symptoms such as chills, fever, headache, and body aches.

Additionally, there are concerns about the chemicals used in PTFE coating and their long-term health implications. PTFE is produced from chemicals that are part of the perfluoroalkyl and polyfluoroakyl substances (PFAS) family, and research has linked exposure to them to various health conditions, including certain cancers, reproductive issues, and high cholesterol.

To minimise the risks associated with non-stick pans, it is recommended to follow these guidelines:

• Avoid preheating an empty pan.
• Cook on medium or low heat and avoid broiling.
• Ventilate your kitchen by using an exhaust fan or opening windows.
• Use wooden, silicone, or plastic utensils to avoid scratching the non-stick surface.
• Hand wash gently with a sponge and warm, soapy water. Avoid using steel wool or scouring pads.
• Replace old cookware when the Teflon coating starts to visibly deteriorate with excessive scratches, peeling, flaking, or chipping.

While modern non-stick cookware is generally considered safe if used correctly, there are alternative options available such as stainless steel, cast iron, stoneware, and ceramic cookware. These alternatives provide similar non-stick properties without the potential risks associated with PTFE coatings.

Choose stainless steel

Stainless steel is one of the safest options when it comes to cookware. It is a metal alloy that typically contains 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 also versatile, adaptable, and low-maintenance. It is important to note that not all stainless steel is constructed the same, and the quality can affect how safe it is.

Safety

Stainless steel ranks high in safety for its nonreactivity, lightweight maneuverability, and impressive heat regulation capabilities. These features help minimize the risk of dangerous chemical leaching, physical injury, and accidental flare-ups. However, it is important to note that stainless steel may leach small amounts of nickel and chromium, especially when cooking acidic foods. To minimize this risk, look for high-quality stainless steel, avoid scratching the pan, and store food in a non-metal container after cooking.

Durability and Maintenance

Stainless steel is a durable material that can last for years with proper care. It is easy to clean and maintain, especially if you soak it right away and always cook with a lubricant like cooking spray. Stainless steel is also resistant to rust and corrosion, making it a long-lasting option for your kitchen.

Cost

Stainless steel is generally inexpensive compared to some other materials, making it a cost-effective option for those looking for safe and durable cookware.

Health Considerations

While stainless steel is a safe option for most people, it may not be suitable for those with a sensitivity or allergy to nickel. If you have a nickel sensitivity, consider choosing a different type of cookware or look for stainless steel with a lower nickel content.

Overall, stainless steel cookware is a safe, durable, and cost-effective option for your kitchen. With proper care and maintenance, it can last for years and provide a healthy cooking surface for your meals.

Ceramic is a safe option

The glaze used on ceramic cookware can sometimes contain toxic ingredients such as cadmium or lead. These chemicals have been phased out in the United States, but they may still be used in other places or found in older cookware. When cooking, your pots and pans can reach temperatures of over 700 degrees Fahrenheit, and at these high temperatures, chemicals like cadmium and lead can leach into food.

Ceramic-coated cookware is a recent trend in pots and pans. These are metal pans with a non-stick ceramic coating. The coatings are generally considered safe and are made using silicon and other inorganic compounds that do not contain carbon. Depending on the brand, they can be oven-safe from 350 to 500 degrees Fahrenheit.

One important consideration to keep in mind is that ceramic-coated cookware should never be used under a broiler or in back-to-back extreme temperatures. Taking a pan out of the fridge or freezer and putting it on a hot burner or in a hot oven may crack the coating.

Some companies make skillets and Dutch ovens out of 100% pure ceramics, with no metals. These products are not only safe but are also high-quality cookware. For example, Xtrema is one such brand that is FDA-approved and backed by a decade-long warranty.

Ceramic cookware is a safe option, but it is important to follow the manufacturer's care suggestions and avoid using metal spoons or spatulas to prevent scratching or chipping the surface.

Cast iron is a good choice

Cast iron is a safe option for cooking, according to experts. It is also a good option for those who are anemic, as it can help increase iron levels. Cooking with cast iron will transfer a small amount of iron from the pan to your food and, therefore, your body. This is especially beneficial for women, children, and vegetarians, who are more prone to being iron-deficient.

A well-seasoned cast-iron pan creates a natural non-stick coating, meaning you will use less oil than with a standard stainless-steel pan. Cast iron is also easy to clean and maintain. It is important to season your cast iron pan by heating oil in it until it reaches its smoking point. This creates a non-stick coating, which some people worry may be carcinogenic. However, this is not the case—the seasoning won't give you cancer.

Cast iron is also a good choice because it is very durable and can last for decades. It is a great option for stovetop-to-oven cooking and delivers a reliably gorgeous sear.

However, there are some considerations to keep in mind. Firstly, cast iron can leach too much iron into your food, especially if you are cooking with acidic ingredients, which strip the pan of its iron coating. Therefore, it is recommended to avoid cooking acidic foods in cast iron. Additionally, cast iron requires more fat to cook, which may be a concern for those watching their fat intake.

Overall, cast iron is a safe and healthy option for cookware, offering several benefits such as durability, even heat distribution, and the ability to increase iron intake.

Glass is a healthy alternative

However, glass cookware does have some drawbacks. Glass is unable to handle extreme changes in temperature and can break. Most glassware cannot be used on stovetops, so it is important to check the manufacturer's instructions before using glass cookware on a stovetop. Additionally, some glass pots and pans now contain toxic chemicals, so it is important to read the manufacturer's instructions to use them safely.

Despite these drawbacks, glass cookware is a healthy alternative to other types of cookware. It is safe, non-toxic, and does not leach harmful chemicals or metals into your food. Glass cookware is a good option for those looking to reduce their exposure to toxic chemicals and heavy metals.

Frequently asked questions