While we give superior attention to the food we eat, we pay little attention to the kitchenware that cooks in. No matter how health-conscious you are and how many organic food you eat, even the best foods may be transformed into dangerous meals by the cookware you use.
Not all pots and pans are made equal and not all of them affect cooking the same way. Using unsuitable tools may have terrible consequences for your health and it may negatively affect the taste of your food. Below you have a list of the cookware you should avoid at all costs.
Ceramic-coated cookware looks good in your kitchen, but it also adds toxic matter to your food. Ceramic-coated pots, pans, and cutlery are made up of various metals which are coated with a synthetic polymer. This coating typically lasts for a year, and its corrosion is facilitated by repetitive heating. The ceramic material is sensitive to high temperatures which are likely to chip or crack it. When this occurs, the lead starts to leach into the food, wreaking havoc to the body.
NON-STICK COOKWARE (TEFLON)
Non-stick cookware is produced with synthetic coating of a plastic polymer called polytetrafluoroethylene, which is known to release toxins when heated above 450 degrees Fahrenheit.
Teflon cookware has been associated with reproductive problems and even cancer. Inhaling toxic fumes emitted from the synthetic coating may cause polymer fume fever, manifested by fevers, mild cough, chest tightness, and chills.
ALUMINUM COOKWARE AND ALUMINUM FOIL
Aluminum is widely used these days, and unfortunately, most people are unaware of its detrimental effects. Aluminum cookware is coated to prevent leaching, but this coating tends to chip just like ceramic material. If aluminum leaches into your food, it eventually reaches your brain, bones, and lungs, causing tangles in nerve fibers. Consequently, it may even lead to development of Alzheimer`s disease!
Copper cookware is yet another bad choice! If uncoated, the copper will leach into the food. On the other hand, protective coating contains nickel, which is as toxic and allergenic. Exposing yourself to large quantities of copper weakens the immune system and disrupts your thyroid and adrenal function.
The glass is highly durable material and it doesn’t release toxins in the body or deteriorate. It is recommended to swap plastic container for glass storage containers.
Resistant to chipping, non-stick, durable, looks great, and is lighter than cast-iron- sounds amazing, doesn’t it?
Coated cast-iron cookware is non-stick, easy-to-wash, and free of toxic fumes. It comes in many different styles and requires little maintenance.
Ultimately, bare cast-iron needs greater maintenance when compared to enameled cast-iron, but it is much cheaper. It may leach small levels of iron when cooking acidic ingredients, but this leaching is beneficial for iron deficient individuals.