Hands down, one of the most important
tools in a healthy kitchen is quality cookware.
It’s a purchase that you’ll
hopefully make once in a lifetime, yet we often go for what’s cheap and easy.
Spoiler alert — nothing cheap or easy will ever benefit your pocketbook or
health.
The most popular, yet arguably the most
toxic option people purchase is non-stick cookware with a plastic coating like
Teflon. When Teflon is manufactured, a man-made chemical called
Perfluorooctanoic acid (PFOA), also known as C8, is used in the process. PFOA
is the most persistent synthetic chemical known to man and is found in the
blood of nearly every person tested. It would take your body two
decades to get rid of 95% of it, assuming you are not exposed to anymore. But
you are. PFOA has been linked to birth defects, increased cancer
rates, and changes to lipid levels, the immune system, and liver.
The second cookware option you’ll want
to avoid is aluminum. While aluminum is the most abundant metal in the earth's
crust and occurs naturally in soil, water, and air, its use is also widespread
among many consumer products. You can find aluminum used and distributed in
cookware, antacids, astringents, buffered aspirin, food additives,
antiperspirants, and cosmetics. Specifically, aluminum cookware has been shown
to leach a significant amount of aluminum into food during cooking, which could
pose a toxicity threat. In humans, high levels of aluminum in the body have
been shown to cause brain and bone disease, while studies in animals have shown
that the nervous system is a sensitive target of aluminum toxicity. The EWG has placed aluminum on their “watch
list” due to its extensive use and the uncertainty surrounding this metal and
its long term, cumulative health effects.
Basically, avoiding aluminum
exposure in your cookware is generally a good idea.
Now that we’ve covered the two types of
cookware to completely avoid, let’s move onto the two types of cookware you
want to have in your kitchen. Oh, and if you’re wondering how to cook your
morning omelet without major sticking…we’ll cover that too.
Your first option is going to be
stainless steel. Stainless steel is easy to maintain, heats up quickly and
evenly, can be put in the oven, and will last a lifetime. If the financial
commitment of a new stainless steel set is too steep, simply start by
purchasing the pieces you use the most and build a
collection overtime.
The most common complaint with stainless steel cookware is
the fact that foods stick. This could happen if you don’t have the proper
technique! To ensure a perfect non-stick surface be sure to heat the pan first,
add your healthy fat or oil, and then the food. With some practice, it’ll
become quite easy, promise!
The second option is cast iron. Cast iron is non-stick, easy to clean, very
inexpensive, basically indestructible, will last a lifetime, and is visually
appealing. Well maintained cast iron can be passed down for generations making
this not only healthy for you but a better way to create a healthy legacy in
your family! Cast iron does require maintenance and care through proper
“seasoning” to keep them rust-free and non-stick, but this process is quick and
easy.
Happy cooking Mamas!
