Non-Toxic Cookware

I have recently made the switch from the old non-stick pots and pans (which were about 5 yrs old) to a new set.  I also needed cookware to work with my new induction cooktop.

Why the switch?  I had been focused on organic ingredients, storing food in glass containers, etc but I did not yet review the cookware I was using.  Since I cook daily now, I wanted something that was not only functional but would be non-toxic as well.  There are ways to make old non-stick cookware “safe”, but it was not worth it to me.  I also wanted to avoid reactive metals (aluminum, copper, iron and steel) when cooking with acidic foods like tomatoes and lemons.  Why do I care?  I would describe myself as a cautious person.  I would rather be safe than sorry and avoid chemicals.  I spend too much time and money on meal prep and grocery shopping to then mess it up by using the wrong cookware.  I have been extremely happy with the investment made in the new cookware.  It really has been making a difference.

Here was the result…

  1. Avoid all non-stick cookware that have PFOA and PTFE
  2. Avoid cooking acidic foods in metal cookware
  3. Use parchment paper in the oven instead of tin foil

New pots and pans I purchased…

  • Ceramic-lined (Chantal brand)  This set is really the only one I need.  Fantastic quality and easy to use (even heat throughout the pan and nothing sticks to them).  I like the ceramic lining especially for any dish that is acidic.  They are PFOA and PTFE free.  They are great for everything from scrambled eggs, sautéing veggies and boiling water for spaghetti.
  • Enamel-lined (Le Creuset brand)  These are pricey so I only have the tea kettle and 6 quart stockpot.  I love the Caribbean blue color to brighten up the kitchen.
  • Baking = I am no longer using aluminium foil in the oven.  I only use parchment paper to line my baking sheets (Cuisinart) and glass dishes (Pyrex).  If a recipe calls for covering the dish with foil to bake in the oven, I cut a piece of parchment paper and cover the top of the dish.  Then I cover with foil.  This way the aluminium is not in contact with the food.

My research…

http://www.thekitchn.com/food-science-explaining-reacti-73723

http://www.huffingtonpost.com/the-conversation-africa/why-you-shouldnt-wrap-you_b_9622502.html

http://www.ewg.org/research/healthy-home-tips/tip-6-skip-non-stick-avoid-dangers-teflon

http://www.mnn.com/food/healthy-eating/questions/whats-the-safest-cookware

https://wellnessmama.com/5148/safest-cookware-options/