Below is a short description of different materials.
Carbon Steel: Ideal for frying pans and woks; however it can leach small amounts of iron into food.
Cast Iron: Historically used to prevent iron deficiencies, it's great for menstruating women and growing children. However, caution is needed for men and post-menopausal women with high iron levels.
Stainless Steel: Generally safe, but the nickel content can be a concern. Opt for 18/4 or 18/0 stainless steel to minimize nickel leaching.
Tempered Glass: Inert and safe for cooking surfaces, making it a reliable choice.
Titanium: Non-toxic and biocompatible, commonly used in medical instruments. However, be cautious of titanium cookware coated with non-stick finishes.
Materials that may not be safe:
Clay: Unpredictable without testing, the risks of unglazed clay pots may outweigh potential benefits.
Coated Ceramic: Generally safe, but be cautious of harmful substances in coatings. Choose certified toxic-free ceramic cookware.
Enamel: Proceed with caution, especially with brightly colored ceramics, as they may contain lead and cadmium.
Cookware materials to avoid:
Nonstick (Teflon or PTFE): Linked to health risks, especially when overheated. Avoid Teflon-coated pans.
Aluminum: Linked to various health issues, it's best to avoid all aluminum cookware.
Unprotected Copper: Excessive copper levels can be toxic. Copper-core cookware is fine, but direct contact with food should be avoided.
Unglazed Clay Cookware: Despite claims, clay may contain harmful elements like aluminum, cadmium, and lead.
Choosing cookware free from harmful substances contributes to a safer and healthier kitchen environment.
And more…
Throughout history, cast iron has been a culinary ally, combating iron deficiencies and preventing anemia. However, in contemporary societies where iron intake is generally sufficient, it's crucial to strike a balance. In our kitchen, we rotate between cast iron pans and alternatives made from different materials to avoid excessive iron ingestion. For those seeking an extra layer of caution, it's advisable to steer clear of cast iron for recipes involving prolonged cooking durations or acidic ingredients, as this can heighten iron leaching.
Stainless steel pans are generally considered safe, but it's essential to be mindful of their nickel content. The higher the nickel percentage, the more "stainless" the steel, posing potential health concerns. Opting for 18/4 or 18/0 stainless steel, with lower nickel content, can minimize the risk of nickel leaching. Switching up cookware regularly helps mitigate exposure to excessive nickel, especially when cooking acidic dishes for extended periods.
Characterized by its inert nature, glass stands out as one of the safest cooking surfaces. Pots and pans crafted from tempered glass provide an ultimate material choice for a non-reactive and secure culinary experience.
Widely used in medical instruments and implants, titanium is a non-toxic and biocompatible metal known for its lightweight and robust properties. Titanium cookware, featuring an aluminum base for even heat distribution, boasts a non-porous, non-stick surface, preventing aluminum leaching. However, caution is advised as many manufacturers now coat titanium cookware with non-stick finishes, categorizing it as less desirable.
When navigating non-toxic cookware options, some materials come in safe forms, while others may pose concerns based on their treatment. Clay, for instance, lacks a protective barrier without glazing, potentially allowing contaminants to leach into food. Coated ceramic, crafted from natural materials, is generally considered safer than nonstick alternatives, provided it's labeled free from toxic materials and complies with safety standards.
Functioning as a form of glass, enameled cookware, often cast iron with an enamel coating, requires cautious use, especially concerning colors like red, which may contain carcinogens. While cooking with cast iron can supply dietary iron, it's beneficial for menstruating women and growing children but may pose risks for those with elevated iron levels.
The interaction of acidic foods with metals, including cast iron, can result in increased iron content in dishes, altering taste and color. Seasoning cast iron pans effectively acts as a barrier, reducing iron transfer. However, achieving 100% prevention remains uncertain.
What to Avoid:
Avoid any and all wooden cooking utensils and other wooden cookware components if they have any painted decorative markings.
Avoid KitchenAid brand mixer attachments — of the hundreds that LeadSafeMama has tested to date (with testing completed from 2009 through 2022) have been positive for Lead — typically, at levels that would be considered unsafe and illegal if this were a newly-manufactured item.”
Avoid any and all cookware that has painted decorations of any kind! This includes painted logo markings, painted measurement markings (on glass or metal), etc. Many painted markings on glass are contaminated with lead.
Avoid silicone cookware (and other silicaone products) as they contain trace levels of cadmium and lead. Silicone is basically another form of plastic.
Avoid tinted glassware and glass cookware. Most tints are made with heavy-metals-based colorants. (Duralex is the only brand which I know of that doesn’t use metals in their colors)
Avoid enamel coated pots and pans as enamel is ubiqutously known for lead contamination.
Avoid glazed ceramic pans as these have been known to also be contaminated with lead.
Avoid non-stick anything as non-stick contain PFAS.
