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Healthy Cookware for Your Kitchen

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Living a clean and healthy lifestyle is a constant development. Every good decision builds on the latest to strengthen your health. Food is a great place to start a health trip, but don't let yourself stop there. Although it is extremely important to choose the right food to provide the building blocks for your body, it is important to consider the other tools involved in cooking food.

You may have landed here looking for an answer to choosing healthy cooking utensils, or this is the first time you've looked at the effects of cookware choices on your health. In any case, I'm glad you're here and I want to share some of what I've learned so you can make the best choice for your kitchen.

Why is Cookware Type Important?

Definitely! Well, unless a raw diet! But for most of us who cook our food, any interaction that our food has with a mold, pot or tin muffins is an opportunity for remote chemicals to get into our food. Studies have shown that possible exposure to metals during cooking can be a significant health risk (R). The goal should be to eat food, not cooking utensils. Unfortunately, getting to the bottom of this tombstone is not as black and white as one would expect. Much of the research is minimal or contradictory. So instead of focusing on what you don't know, focus on what you know and what you can learn.

What cookware are we talking about and what should I consider?

Although the most common items in objects are pots and pans, the risk of infection does not stop there. If you are looking for healthier cooking, consider the factors that we are discussing here to move forward.

Much like reading a food label, just look at the product facts you are considering and try to make the noise of advertising. Companies throw around safe keywords like "green" and "non-toxic" that really have no real-world weight. These statements are unregulated and undefined.

What are some of the Worst Materials to Cook with?

While many substances still form healthy and harmful cookware lines, there are some repeat offenders that are easy to identify.

  • Aluminum
    Some researchers have gone so far as to say that cooking with aluminum is an urgent public health risk (R). Metals can sizzle at elevated rates when heated or when acids (R) are present, which is the case in many of the most common dishes (look at you, spaghetti sauce).

    But before it is completely dismissed, there is aluminum with increases. It is available in abundance, a good and relatively inexpensive heat conductor. For these reasons, it is most often used at the base of many cooking products, with an additional protective coating.

  • Teflon
    Whether you know exactly what Teflon is or not, you undoubtedly have heard the word. Teflon is a type of polystyrene fluoro-ethylene (a word you probably haven't heard), also known as PTFE. Unfortunately, studies have shown that the treatments required to make Teflon and other PTFE are not as safe as they were first thought to be.

    The first red flag is the ease with which they scratch Teflon and other PTFE. First of all, when these little scratches appear, the little copper that is probably gone has come into your food. Underneath this protective surface is a piece of aluminum so that each scratch exposes slightly more aluminum to your food.

What Cookware are Safer Options?

  • Cast Iron
    There are cases where "rinsing" can be a good thing, and cast iron is one of those cases. Not only is it a safe option, but it is also a health promotion option. Some studies have shown that eating foods prepared in cast iron cookware may play a role in reducing iron deficiency. Although cast iron requires a little more attention than your average skillet, your health is definitely worth it, and so is the taste.
  • Ceramic
    The convenience of ceramic cookware extends far beyond its place in our family history. Cooking with ceramics brings me comfort knowing my food stays the way it was before I added it to the pot. As long as you choose a brand that is reputable, the ceramic is durable and will not scratch or discard chemicals in your food. It has been found that some brands or imports are not lead contaminants, so research your brand before you buy.
  • Stainless Steel
    While not quite as safe as cast iron, ceramic, or glass, stainless steel certainly deserves a place on the nice list. This can be a more lucrative option because you do not want to break the bank because of a kitchen renovation. Research is mixed with the potential of laminated metals from stainless steel cookware, especially in acidic food cooking, so try to keep it to the non-acidic recipes.

Where do I start!?

When you enter a health scene, things can look a little scary. But don't go dumping your entire kitchen yet. Moving to healthier cookware can be a gradual process. Consider the most used items in your kitchen. Is anyone from aluminum? If you have Teflon or other non-stick cookware, look carefully at the surface. Can you see any visible scratch marks or other aluminum or metal signs peeking through? If you answered yes to one of these questions, you have found your starting place. You don't have to commit to just one material. The mixture will give you the freedom to choose the right template for the right job. The acidic soup can be put in your ceramic container while the rice is prepared in the stainless-steel container. Diversity is the spice of life.

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