Drug Administration recommends staying away from unlined copper cookware because copper can leach into acidic foods like tomatoes, fish, processed meats, grains and citrus fruits. When the coating starts to wear off lined copper, it’s time to replace the pot or pan.
Ceramic-Coated Aluminum
Aluminum dipped in a ceramic mixture is safe to use, but wears away over time. To preserve the surface longer, refrain from using metal utensils or scouring pads or putting it in the dishwasher. Once the coating is compromised, the cookware may be unsafe due to aluminum toxicity. Look for ceramic-coated pans that are PFA-, PFOA-, lead- and cadmium-free.
says San Luis Obispo County, California, nutritionist and cookbook author Carrie Forrest of CleanEatingKitchen.com.
Healthiest Choice
“Stainless steel, cast iron and ceramiccoated pans don’t fully match the old-style nonstick ease, but are much better for you,” says kitchenware product researcher and designer Adam Heck, creator of TheGood LifeDesigns.com, in Toms River, New Jersey.
“Grab a nonstick ceramic pan and use it only for busy days or super-delicate foods …. with proper care, you can enjoy years of use. Then, grab cast iron or stainless steel for everything else,” suggests Forrest. In the final analysis, the best cookware choice may be a variety of pots and pans for different meals and varied health concerns. Amy Coyle is a freelance writer in Wynnewood, Pennsylvania.
Glass
Glass cookware is a healthy option if it’s new and handled carefully. Glass is an inert material, so nothing reacts with it or leaches from it. However, it can break easily if exposed to extreme temperature changes. If any chips or cracks develop, discard it.
Nonstick
Teflon coating, made from polytetrafluoroethylene, is for many consumers the go-to coating for nonstick cookware, but studies show that the chemical leaks into food at high temperatures or when scratched. Prior to 2013, the “forever chemical” perfluorooctanoic acid was used in the manufacturing process. Although discontinued after studies showed a possible link to cancer, older Teflon pans and those made in foreign countries still may pose a risk. Overall, the American Cancer Society considers Teflon safe. Caution should be used; however, once Teflon reaches 464° F, according to the Environmental Working Group, it begins to deteriorate. At 680° F, at least six toxic gases are released which may cause flulike symptoms. Still, some cooks find nonstick cookware to be convenient because the surface works for most foods. “As long as the coating on your nonstick pots and pans is intact without scratches, then they should be safe to use. Nonstick cookware is budget-friendly and easy to clean,”
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