Pots And Pans: Safe Materials

Pots and pans are an essential part of any kitchen, but it's important to ensure that the ones you choose are safe to cook with. Over the years, there has been growing concern over the use of certain chemicals in non-stick cookware, such as PFAS (per- and poly-fluoroalkyl substances) and PTFE (polytetrafluoroethylene), commonly known as Teflon. These chemicals have been linked to various health issues and can be released into food when the cookware is overheated. While the use of some of these chemicals has been phased out, it's still important to be cautious when choosing non-stick options.

So, what are the safest materials for pots and pans? Here are some options:

- Stainless steel: A popular choice for professional chefs, stainless steel is durable, low-maintenance, and safe to use. It's important to choose reputable brands that use food-grade stainless steel and follow good manufacturing practices.

- Cast iron: A classic and durable option, cast iron retains heat well and can develop natural non-stick properties over time. However, it requires proper seasoning and care to avoid rusting.

- Carbon steel: Lighter than cast iron but with similar searing capabilities, carbon steel is another safe option. It requires seasoning and care similar to cast iron.

- Ceramic: Ceramic cookware is marketed as a non-toxic alternative to traditional non-stick options. It is made with thin layers of silica, creating a smooth and impervious surface. However, ceramic cookware may require more careful handling and may not be as durable as other options.

- Enameled cast iron: This type of cookware combines the heat retention of cast iron with the slick surface of enamel, making it naturally non-stick and reducing the risk of iron leaching.

When choosing pots and pans, it's important to consider your cooking needs, frequency, and lifestyle. For example, if you prefer high-heat cooking techniques, carbon steel or stainless steel might be a better option. If you're an experienced home chef, a foundational set of stainless steel or ceramic cookware might be a good starting point. On the other hand, if you prioritise ease of use and low maintenance, a non-stick ceramic set could be the way to go.

Stainless steel is safe and durable

Stainless steel is a safe and durable option for pots and pans. Stainless steel is non-toxic and is made from a combination of metals, typically including nickel, chromium, steel (iron and carbon), and potentially other metals. The nickel and chromium in stainless steel can be of concern as they may leach into your food, especially when cooking for longer durations, with high heat, or with acidic foods. However, the amounts leached are very small and are well below levels that could cause harm, even for people with metal allergies.

Stainless steel is also very durable. It is more durable than non-stick coatings as there is no coating to be concerned about protecting. As long as the handles are made of heat-proof material, stainless steel pans are usually oven-safe. Stainless steel is also low-maintenance and can be kept looking practically new for its entire lifespan with proper maintenance. While burnt-on food may require some elbow grease to remove, using an abrasive cleanser like Bon Ami or Barkeeper’s Friend can help. Stainless steel is also dishwasher-safe, although hand-washing is recommended to keep it looking its best.

When choosing stainless steel cookware, it is important to note that not all stainless steel cookware is created equal. The grade of stainless steel is indicated by a fraction, with 18/10 being a common grade for good-quality cookware. This means the steel contains 18% chromium and 10% nickel and will resist rust while retaining its shine and polish. A higher weight is usually indicative of better quality as it is more likely to distribute heat evenly and is less susceptible to dents, warping, and dings. Additionally, it is recommended to choose a fully-clad pan with an aluminum or copper core as this will aid in heat conduction.

Ceramic is non-toxic but requires careful handling

Ceramic cookware is a safe and non-toxic option for your kitchen. However, it does require careful handling to ensure its longevity and maintain its non-stick properties.

When purchasing ceramic cookware, it is important to buy from a reputable manufacturer that uses non-toxic and environmentally-friendly materials and practices. While ceramic cookware itself is safe, some vintage or traditional handmade ceramic ware has been found to contain levels of unwanted metals, which can be toxic. Therefore, it is recommended to avoid handmade ceramic ware with a crude appearance or irregular shape, damaged or excessively worn items, and items purchased from flea markets or street vendors. Additionally, brightly decorated ware in orange, red, or yellow colours should be avoided as lead is often used with these pigments to increase their intensity.

Once you have purchased your ceramic cookware, it is important to follow proper preheating procedures. Avoid heating an empty pan as this can cause it to overheat. Regular overheating can cause the silicon oxide-based non-stick coating to wear down faster, leading to early replacement. Therefore, it is suggested to stick to low or medium heat when cooking with ceramic pots and pans. Placing them in the oven is also not recommended unless the cookware is labelled oven-safe, and even then, it should only be for short periods and never under high heat like the broiler.

Another important factor in maintaining the longevity of your ceramic cookware is to use the right cooking utensils. Metallic tools like spatulas and tongs can damage the coating, reducing its non-stick properties and causing it to potentially chip off into your food. Instead, opt for utensils made from softer materials like wood or silicone, which are less likely to scratch the coating.

By following these careful handling instructions, you can ensure that your ceramic cookware remains safe and non-toxic for years to come.

Cast iron is versatile and safe

Cast iron is a versatile and safe option for cookware. It is tough, durable, and can last for generations. It is safe to use and a cost-effective alternative to stainless-steel pots. It is also oven-safe, making it a versatile tool for baking bread, pasta, and meat dishes.

Cast iron skillets are ideal for searing steaks, making potato hash, and baking cornbread or pizza. They are also perfect for a complete chicken dinner with crisp skin and for crispy, creamy pasta bakes. Cast iron is a good choice for those who are deficient in iron as it can help increase iron levels in food. Research has shown that cooking in cast iron can increase iron levels, especially in high-acid foods like eggs and tomatoes.

However, it is important to note that cast iron should not be the sole source of iron in your diet. While cast iron is generally safe, there is a risk of iron toxicity, especially for those with hemochromatosis, a condition that causes the body to absorb too much iron. Additionally, cast iron requires proper care and maintenance, including thorough rinsing and drying after each use.

Carbon steel is safe and lightweight

Carbon steel is a safe and lightweight option for pots and pans. Carbon steel is composed of carbon and iron, both of which are safe for cooking. Carbon steel is also free of toxic materials and does not contain any coating, so there is no need to worry about toxins leaching into food.

Carbon steel is a lightweight alternative to cast iron. It is made from a sheet of carbon metal that is stamped, in contrast to cast iron, which is made by pouring liquid metal into a mold. This results in carbon steel being lighter and less clunky than cast iron. A 12” cast iron pan can weigh over 7 pounds, while a similar-sized carbon steel pan weighs around 5 pounds. The lightweight nature of carbon steel makes it easier to manoeuvre and flip in the pan.

Carbon steel is also thinner and smoother than cast iron, which makes it more aesthetically pleasing to some. It is also more versatile and can be used with most cooking methods, including roasting, sautéing, grilling, and stir-frying. Carbon steel can also handle temperature changes better than cast iron and can be heated to very high temperatures. It heats up more quickly and evenly than cast iron, with fewer hot spots, allowing food to cook more evenly.

Carbon steel is a durable and long-lasting option for pots and pans. It is often thinner than cast iron, but it is still tough, durable, and resistant to scratches. Carbon steel is also very cost-effective compared to other types of cookware and can last for generations, making it an eco-friendly option.

Enamel is safe but requires maintenance

Enamel is a safe option for cookware, but it does require some maintenance to keep it in good condition. Enamel is a glass-like coating that is usually found on cast iron pots and pans. While it provides a non-stick surface, enamel is susceptible to chipping and cracking if not properly cared for.

To prevent scratches and chips, it is important to be gentle with enamel cookware and avoid using hard cutlery or applying too much pressure to the coating. Very high temperatures can also cause the enamel to chip, so it is recommended to avoid heating an empty enamel pot and always ensure there is water inside when washing.

If your enamel cookware does become scratched or discoloured, it can be restored using a stain removal solution with three pints of water and one teaspoon of bleach. Simply let the pot soak and then wash and dry it thoroughly. For more stubborn stains, you can leave the pot to soak overnight.

There are also several ways to clean and maintain enamel cookware to keep it looking like new. One method is to use a mixture of salt and dish soap, applying the paste to the surface of the pan with a cloth and gently scrubbing. Lemon is another effective and affordable option, as it can remove stains and leave a pleasant smell. Simply cut a couple of lemons into small pieces, add water, and boil in the pan. Once the water has cooled, use the lemons to scrub away any grease and grime.

Another option is to use dryer sheets, which can be especially useful if you want to avoid standing in the kitchen and scrubbing. Simply add dish soap and hot water to the pan, submerge a dryer sheet, and let it sit for a couple of hours. The grease will then peel away with the dryer sheet.

Baking soda is also a common and effective way to clean enamel pots and pans. By boiling water and adding baking soda, you can create a mixture that will help lift away crust, grease, and stains. After simmering, simply scrape away any burnt areas and wipe the surface clean with a dry cloth.

While enamel cookware is safe to use, proper maintenance and cleaning techniques are essential to keeping it in good condition and preventing chips or scratches.

Frequently asked questions