Thread by @coookwithchris

NON TOXIC COOKWARE: THE ULTIMATE GUIDE

-Which cookware to avoid
-Which cookware is safe
-When & where to use each
-Brands that you can trust

(Thread)

Cookware can be a major source of toxins and heavy metals if you are using the wrong material at the wrong time

Even brands labeled as “healthy” use greenwashing and are not completely safe

Let’s break it down👇🏼

Let’s start with cookware to avoided altogether:

Teflon or nonstick

Nonstick pans are typically coated with plastic polymer PTFE, PFAS, PFOA and more

When heated, these pans can release toxic fumes into the air and into your food

Luckily PFOA has largely been phased out of American cookware, but older cookware and cookware made overseas can still very well contain them

However, now it is even more misleading where brands can greenwash claiming their brand is “PFOA free” yet use other sketchy materials.

That is why it’s best to avoid altogether

Aluminum

Aluminum is a neurotoxin and has zero known use in the human body

It has shown that when heated, especially with acidic foods, it can leach into your food

Avoid

Copper

Copper can also leech into your food in amounts that aren’t safe to consume, especially unlined.

However, even common copper cookware coatings, like nickel or tin, aren’t safe either.

Avoid

Now let’s take a look at safer options, and where they’d be most appropriate.

To be clear: just because these options are *safer*, it does not mean they are perfect or do not have any danger. I will explain below.

Stainless steel

Pros: durable, doesn’t require much care, even heating

Cons: can still leech heavy metals including nickel and chromium into your food when cooking with acids

***Make sure to buy American stainless steel

Cast iron

Pros: durable, lasts forever, seasons over time, great heat retention

Cons: can leech excess iron into your food especially when cooking with acid, requires up front care and have to be careful cleaning it

Enameled Cast Iron

Pros: doesn’t react to acidic foods, heats evenly, retains heat well

Cons: very heavy, enamel can chip

Carbon steel

Pros: lighter than cast iron but same performance, seasons over time, great heat retention

Cons: just like cast iron, can leech excess iron into your food especially when cooking with acid, requires up front care and have to be careful cleaning it

Ceramic

Pros: non stick, easy to clean

Cons: can be sensitive to higher heat, many brands, can scratch easily, many brands are can leach nanoparticles and heavy metals like lead into your food as well

***Make sure to buy 100% pure ceramic

Glass

Pros: non-reactive, so it doesn’t release chemicals into your food

Cons: extremely fragile

So, as you can see, no cookware is perfect. But if you use the right cookware at the right time, you can avoid any negative health effects that come with them

High Heat Searing/frying:

Stainless steel, carbon steel and cast iron are all safe options for searing and cooking meat (make sure the cast iron & carbon steel are well seasoned). I believe stainless steel is the safest of the 3, but they all work great.

Low/medium heat:

100% ceramic is the best for low/medium heat cooking, like making eggs because of it is non-stick and easy to clean.

Braising/sauces:

Enameled cast iron is the best for braising (usually braising with acidic food) because it will not react to the acid like the others above. Just make sure the enamel is not chipped.

Sautéing:

ceramic, stainless steel, cast iron and carbon steel are all safe as long as you aren’t using acids.

Recommended brands:

Stainless steel: All clad
Cast iron: Lodge
Enameled cast iron: Le Creuset
Ceramic: Extrema

There are definitely more brands out there that are safe, so feel free to leave them in the comments!

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