Cooking Safely for Your Health

Pot and pans are the workhorses of the kitchen. INVEST in the best ones you can afford. Regardless of what you can afford, keep in mind that the basic reason for using cookware is to safely prepare meals that will heat food evenly and efficiently over the entire surface of the pot or pan. The cookware should be durable and not chemically reactive with the ingredients being cooked.

Purchasing Tips

Pots and pans are made from metals that are either stainless steel, copper, aluminum, or iron. Each type of metal cookware has its pros and cons. The ideal pot or pan won’t discolor, will not react with salt or acidic foods, and can survive harsh detergents in the dishwasher. Each type of metal has a different level of heat conductivity. The thicker the pan the more slowly it will take to heat. Depending on the pan’s thickness and material used, hot spots can occur resulting in unevenness throughout the cooking surface. Quality cookware not only heats up evenly, but it will also hold the heat once hot. It is also important that the cookware’s material doesn’t leach into the food being cooked.

Before purchasing, think carefully about how the cookware will be used and the size of the pots and pans needed. Storage space should be taken into consideration. Living in a small space without a lot of cabinet room will be a problem for housing big pots and pans. Cooking for one or two people will require smaller cookware since the amount of food prepared will be less. Bigger families will have different needs as well as those who like to batch cook and freeze. The amount of food being prepared should match the size of the vessel for even cooking.

When considering what to buy, keep in mind the type of quantities that will be consumed. Using cookware that is too large wastes energy and using cookware that is too small will result in some bits being over or under-done or the pot or pan becoming scorched.

Evaluate whether a whole set is necessary or just individual pieces. Buying individual pieces is known as “open-stock” and is a great way to replace old cookware. If the buyer will be displaying their cookware and needs everything to match, buying a set makes sense and may be more economical. Boxed sets will include lids that may be utilized for more than one pot and will be counted as an item in the set. The set may also include utensils that will add to the cost. Most first-time buyers will need a set of cookware that contains a ten to fourteen-inch sauté pan with a lid, a three to four-quart sauce pot with a lid, an eight to ten-quart stockpot with a lid and one or two skillets. Additional pots and pans can always be purchased later if a starter set is not enough. When purchasing pots and pans it’s best to shop in stores as opposed to ordering online to make sure the handle and weight are comfortable. Remember that food will add weight to the cookware.

Not all pots and pans are compatible for every range. Gas, electric, and conduction cooktops require different cookware. Electric stoves are smooth and need flat bottom pots, so they don’t warp or scratch the cooktop. Gas ranges are more forgiving on pots but still need good contact with heat. Conduction stovetops need cookware with magnetic properties. It’s useful to bring a magnet to see if it sticks to the bottom of the pot/pan when shopping for cookware to be used with a conduction range.

Types of Pot and Pans

There are four basic types of pots and pans. They are the frying pan or skillet, a sauté pan, a sauce pot, and a stock pot. Frying pans, skillets, and sauté pans are constructed to be thicker than saucepans and are used for cooking methods where heat retention is important. They are great for searing and frying. Saucepans are designed to heat up more quickly and are made for liquid-based cooking. They react with a faster response time to changing temperatures since they are made with a thinner metal diameter than frying pans, skillets, or sauté pans. Using the correct pot or pan with the correct thickness will make a difference in food preparation. Using the correct cookware will also ensure the dish cooks thoroughly or doesn’t scorch. Good cookware often combines metal with a conductive core and a non-reactive surface. However, perfect cookware for the conduction of heat, that won’t chemically react to food, doesn’t exist.

Frying Pans or Skillets

A frying pan is the most versatile. They’re constructed with gently sloping or curved sides, have long handles, and are usually sold with a matching lid. They are used for foods that need to be moved around during the cooking process, like making scrambled eggs or stir-fries. They have a flat bottom, and the curved sides make pouring food easier when cooking is complete. Skillets generally come in sizes ranging from eight to twelve-inch widths. The most popular is the ten or twelve-inch pan since it’s large enough to cook for two or more people. However, the eight-inch pan is useful for cooking smaller servings.

Sauté Pans

Sauté pans have straight sides that are taller than a frying pan or skillet. The height of their sides will vary depending on the manufacturer. Handles will have long or short loops on both sides for easy lifting. Since the side of the pan is taller than a skillet, they are used for searing meats or cooking foods that contain liquids. Sauté pans are usually sold with a matching lid and their size is measured in quarts as opposed to inches. Sauté pans range in size from three to six quarts and will vary depending on the manufacturer. For a three-quart size, the cooking surface is around eleven inches, and can be up to fourteen inches for a six-quart pan. For most meals four quarts are adequate. If your budget is tight, a sauté pan can be used instead of a frying pan.

Sauce Pots

Sauce pots have deeper sides than skillets or frying pans. Their sides are straight, the bottom is rounded and flat. They are sold with long handles and a lid. Their high, straight sides are used for cooking food that contains lots of liquids. Saucepans are wide enough so that a whisk can be used for stirring. Since their sides are taller than a sauté pan, it takes a longer amount of time for liquids to evaporate. This makes them ideal for making gravies, stews, and blanching veggies. They can be purchased in sizes from one or two quarts all the way up to seven. A small sauce pot is practical for all basic cooking.

Stock Pots

Stock pots are large deep pots that have flat round bottoms and tall sides. Because their sides are taller than wide, liquids evaporate at a slower rate than being cooked in a saucepan. The bottom of the stock pot is usually thinner than a sauce pot to conduct heat faster. Stock pots have a handle on each side of the pot for easy handling. Look for handles that are comfortable to hold. They are used to make foods containing lots of liquids like pasta, soups, broths, chilis, or long-simmering stews. Stock pots typically come in sizes from six to twelve quarts. Some pots are sold with a colander insert. It is recommended to have a large stockpot for making soups, pasta or boiling liquids.

Deals on pots and pans can usually be found twice a year, in May during the wedding season and during Black Friday sales. A warranty may or may not be an indication of quality. Some warranties offer a lifetime warranty and may indicate good quality while others offer very little in the way of protection.

Handles and Lids

Handles

Handles should be secured in several places to prevent them from coming loose. Handles can be fastened to the body of the pot or pan by riveting, welding, or fastening with screws. Handles that are attached with screws may be hard to clean since food can build up around the inside of the pot, where the screws are attached. Screw handles are often a sign of low quality since the handles can come loose over time. Riveted or welded handles won’t come loose and are usually a better purchase. Wood and plastic handles will stay cooler when the pot is hot. However, if searing meats or veggies on the stove and then transferring them to the oven is the preferred method, high temperatures in the oven will damage the wood or plastic. These types of handles aren’t meant to be oven-proof.

Metal handles, like stainless steel, can withstand heat from the oven. Stainless steel will not get as hot as some other types of metals. Stainless steel can withstand oven temperatures up to 450/500 degrees. They are resistant to warping or chipping and may last a lifetime. Metal handles that come with removable plastic or rubber heat guards are the most versatile. They make transitioning from the stove to the oven easier. Pots and pans that have a silicone coating on the handle stay cool to the touch as the pot heats up on the stove. Regardless of the material used the handles should feel balanced and comfortable in the cook’s hand. It’s also important to note that not all handles can be put in the dishwasher. Lastly, check to see if the handles are tightly attached to the base.

Lids

Lids should fit tightly on the pot or pan. A good-fitting lid will seal in liquids and prevent steam from escaping as food starts to cook. Having steam build-up will keep food from drying out while being heated. Many pots and pans come with glass lids. Glass lids have the advantage of letting the cook view the progress of the dish without lifting the lid and letting steam escape. Glass lids give the cook flexibility to view through the lid when ingredients need to be stirred or added. Glass must be handled more carefully than metal since they can break and not all glass is oven safe.

Materials

Type of Materials

Stainless Steel

Stainless steel is long-lasting, durable, scratch and warp resistant. It may possibly be one of the safest types of cookware available. Stainless steel is made from a mixture of metals that contain chromium, iron, and other elements such as carbon. Stainless steel by itself is not a great conductor of heat so manufacturers add other metals to enhance the conduction and responsiveness. Conduction refers to the time it takes for the pan to heat up. Responsiveness is the amount of time the pan goes from heating up to cooling or vice versa. Stainless steel is slower to cool down than other metals when the heat source is lowered. Manufacturers combine different metals in the middle layer to improve heat conduction, while the interior and exterior layers are composed of stainless steel. These layers are known as cladding. Cladding is the process where two or more types of metal are sandwiched between the layers of stainless steel throughout the pan. The center layer is usually aluminum or copper. These metals conduct heat well.

With cheaper cookware, the bottom layer of metal is pasted on toward the end of the production process for better heat conduction. Instead of being sandwiched in between the layers of stainless steel. Cookware manufactured in this manner still provides some of the benefits of stainless steel. However, the quality is not the same. It will take longer for the pan to reach the desired temperature; it will not heat as evenly throughout the pan’s surface and will not be as durable. Unlike cheaper cookware, cladded stainless steel is preferred. Cladding comes in three to five layers of metal. The outside layers are stainless steel with a core of aluminum or copper. Aside from better heat conductivity, those metals are added to give cookware anti-corrosive properties.

There are two terms to be aware of when shopping for stainless steel, 18/10 and 18/0. On some pans, the grade is stamped on the bottom surface of the pan. The first number 18 stands for 18% chromium, which is a strong white metal. The second number indicates the amount of nickel. Nickel is a silvery-white metal that adds shine and resistance to corrosion. 18/10 combines iron with chromium, carbon, and other metals. Since 18/0 doesn’t contain nickel, it can rust and dull over time, but it is still good quality and less expensive than the 18/10 version. 18/10 is more resistant to corrosion but can pit on the surface. Pitting exposes the aluminum underneath the stainless surface and can leach into food over time. Since 18/10 contains nickel, it’s not suitable for conduction stoves. 18/10 is good for browning and braising meats and veggies using high heat to sear in juices. It doesn’t react with acidic foods like tomatoes or citrus since it’s non-porous. It also doesn’t leach metal into food which can add a metallic taste, unless it becomes pitted. However, spray oils will leave a filmy residue and cause food to burn. It’s better to use a thin layer of oil once the pan is heated and then apply other ingredients. Also, note it’s best to use a silicone or wood utensil when cooking to avoid scratching the surface. Food should be removed after it’s done cooking. If left over a period of time, food containing salt and acid will lead to corrosion regardless of whether it’s 18/10 or 18/0.

Aluminum

Aluminum pots and pans are great heat conductors, many times better than stainless steel. Aluminum is the third most abundant element that occurs naturally on the planet. Most adults have 30-50 milligrams in their bodies. Because of the abundance of aluminum, pots and pans made from aluminum have an affordable price point. It also has the advantage of being a lightweight metal and easy to handle. Aluminum cookware is sold in two ways: non-stick or anodized.

Non-stick aluminum is exposed to air and naturally forms an oxide on the surface creating a thin layer that forms a barrier to keep it from corroding. However, since it’s a soft metal, aluminum can dent and scratch easily. It can also react with acidic foods like tomatoes, lemons, and salt. It’s a porous metal and can transfer flavors from foods that were cooked previously in the pan and leave a metallic taste. It is recommended to hand wash aluminum cookware since it can react to caustic detergents used in the dishwasher. Untreated aluminum or non-anodized aluminum tends to make sauces turn gray and doesn’t have a long lifespan. The first sign that aluminum is at the end of its lifespan is discoloration from food made in the pan.

To increase the lifespan of aluminum, manufacturers have added a coating to keep the aluminum from leaching called anodization. The anodization process electrically treats the surface to increase the thickness of the pot making it less porous, and less sensitive to extreme temperature changes, warping, and staining. It also makes it resistant to cracks and chips. The anodization process leaves a coating to form a non-stick surface which also makes it easier to clean. Anodization is done by placing the pot in an acidic solution and exposing it to an electric current. This electric current then causes a protective layer to be formed to resist corrosion. A coating is then applied to give it a non-stick finish. Hard anodized aluminum applies a thicker coating which is two times stronger than anodized aluminum and can be up to 20% thicker than medium gauge. Anodized aluminum is a favorite of many professional chefs. Beware of the term natural aluminum when shopping. Natural aluminum refers to non-anodized aluminum. It’s rare to find aluminum sold as pots and pans. However, it is often used in bakeware.

Cast Iron

Cast iron is considered one of the safest types of cookware available. It has been used for cooking for over 3,000 years and keeps evolving. It was used in China for cookware since approximately 200 BC. Cast iron is made from pig iron. Pig iron or crude iron is a by-product of melting iron in a blast furnace with steel and then placing it in a mold. It contains two percent or more of carbon, which makes it strong and durable. It may have traces of other materials like manganese and silicon. Other substances may also be added that are impure, so limestone and carbon are added to eradicate the impurities in the crude iron. After the molds are done it gets sandblasted to remove unwanted contaminates. Cast iron is produced without the use of plastics or artificial coatings. It’s non-toxic, long-lasting and is easily made by machine.

Cast iron cookware needs to be “seasoned”. Once the pan is well seasoned, meaning a protective coating is applied by building up layers of oil, less oil is needed for cooking. Without seasoning, the pan will rust, and food will stick to it. By coating the pan with oil and heating it, the oil forms a bond with the metal and creates a hard non-greasy surface in a process called polymerization. The polymerization protects the metal and forms a slick surface. Unless it comes pre-seasoned cast iron needs to be seasoned in the oven before use. It’s best to rub oil all over the inside and outside of the pan and place it in a preheated oven at 450 degrees. Bake the pan for one hour and repeat the process three to four times. The oven will distribute the heat evenly and coat the pan forming a layer of seasoning. Using a hot oven as opposed to a stove will make sure the pot will heat evenly and avoid hot spots. As mentioned, this layer of seasoning will protect the pan and create a smooth, somewhat non-stick surface enabling the cook to use less oil.

After the initial seasoning, clean the pan after each use by washing it in soapy water. Towel dry and apply oil over the cookware’s surface including the handle and the bottom of the pan. Wipe off any excess oil and turn on the stove to heat making sure the pan is completely dry. Moisture from the water after cleaning allows the iron to expand and will cause it to rust. Seasoning and heating it on the stove for a few minutes will completely dry the pan. Inexpensive oils like canola, vegetable, or corn oil are fine.

Some cast iron is sold pre-seasoned. If it is sold as being pre-seasoned, it’s not necessary to season the pan before using it for the first time. However, even if it comes pre-seasoned it’s a good idea to season before use to further build up the pan’s seasoning. With continued use, the oil will keep building up and polymerizing making the pan even smoother. The more the pan is used and seasoned the more it naturally becomes non-stick, although it will never be a completely non-stick surface. Using dish soap after use will not cause the seasoning to wear off. If the seasoning should wear away it can always be re-seasoned by oiling the pan and baking it in the oven. If rust should occur, make a solution of one part vinegar to one part water, and use a brush to scrub it off.

Once cast iron is heated the pan retains heat and stays at a consistent temperature when cooler food is introduced into a hot pan. Most other metal cookware will need more time to come back up to temperature with the addition of a cooler substance. This consistency of even temperature enables food to form crisp brown crusts and sears meat evenly without burning. Foods that contain more moisture and acidity and need longer cooking time are best cooked in another type of cookware.

Cast iron cookware is very durable. It is three to five times more durable than stainless steel. It’s made from one piece of metal and cast into a mold to form the desired shape of a pot or a pan. Since the cookware is made from one piece of metal it can be molded into complex sizes and shapes without the use of expensive machinery. There’s also no need for screws or rivets.

Cast iron also has some disadvantages. Handles can crack if not handled correctly. Even though cast iron is very durable it can crack and break if dropped. Also, handles get very hot when heated. A potholder must be used to prevent burns. Cast iron takes a while to heat up and must be kept dry to keep from rusting by seasoning the pan after each use. Since cast iron rusts easily it should be immediately cleaned and seasoned after cooking. After the first coating in the oven, seasoning can be done on the stove. Another problem for some is the weight of cast iron. It is heavier than most other types of cookware. Since it is made from iron, it is also thicker than other types of cookware. Because of the thickness of the pan, it can create hot spots and may heat unevenly since heat travels unevenly throughout the cooking surface. It is important to match the burner to the size of the pan to avoid hot spots. Once heated, it retains heat well.

Compared to other types of cookware a good quality cast iron pan can be relatively inexpensive. More expensive cast iron will come seasoned and have a cooking surface buffed to form a smooth finish. When treated well it can last a lifetime and can be passed down to the next generation.

Enameled Cast Iron

Enameled cast iron has a lacquered coating made from a food-safe glaze that is bonded between two coats of iron. It’s made by applying powdered glass that gets melted to raw cast iron at a high temperature. The glass bonds with the iron and forms a non-reactive, non-porous coating. The coating is safe and will not leach iron into the food being cooked. Enameled cast iron performs very similarly to untreated cast iron with a few exceptions. The coating protects the pan from rust, doesn’t need seasoning, and is easier to clean. If food should get baked on it, it can be cleaned by boiling some water with baking soda for a few minutes and then using a non-abrasive sponge to scrape off any leftover bits. Abrasive pads can scratch the surface and should never be used.

Since the iron is coated, it will not build up a non-stick finish with seasoning and thus requires the use of oil. At the beginning of the cooking process, heat the pan at a low temperature with a little oil or water before adding other ingredients. This assures that the pan will heat evenly. The glaze on enameled cookware will heat the iron underneath more evenly than raw cast iron. The coating fills in gaps from hot spots in the metal underneath the coating and distributes it evenly. As a result, it may take a little more time to heat than raw cast iron. The coating on the metal from the pan is correcting hotspots on the stove. When the pan is placed directly on the burner the iron expands faster than the enamel, so cooking should be done on low to medium heat. When using enameled cast iron on the stove it is important to add a little water in the preheating cooking stage to prevent the glaze from chipping or cracking. If heating in the oven it’s not necessary to preheat the pan since the oven will disperse heat onto the pan evenly. The enameled coating over the iron is less conductive to heat so it will take longer to preheat than its unseasoned counterpart.

The enameling process added to cast iron enables this cookware to be a great choice for all types of cooking techniques, from slow cooking to frying to braising, to roasting and searing, etc. Since cast iron and enameled cast iron cookware are made from iron it shares many of the same properties. It’s great at retaining heat and it only needs to be reheated for a few minutes to come up to the preferred cooking temperature. Just like raw cast iron, enameled cast iron keeps food warmer than traditional cookware when removed from the heat source.

The enameling process adds an attractive element to cookware. It comes in a variety of colors and creates a modern, contemporary feel to the kitchen decor. Unlike raw cast iron, enameling on the pan enables cooled food to be safely stored in the refrigerator. However, rapid temperature changes can crack the enamel.

To sum it up, enameled cast iron can be used as an attractive serving piece. The porcelain coating is both non-porous and will not absorb odors or flavors. The enamel coating also keeps the pan from adding a metallic taste to acidic foods like tomatoes, or citrus. Over time the enamel can chip or crack. It must be handled more carefully than untreated cast iron. Hand washing is recommended to preserve the enamel surface. Enameled cast iron is much more expensive that raw cast iron. For those on a tight budget, many of the same qualities can be found in untreated cast iron.

Carbon Steel

Carbon steel offers versatility in the kitchen. It can be used on all types of cooking surfaces. Like cast iron, it retains heat well, can handle high temperatures, and has non-stick properties. Carbon steel has been used for cooking since the 1800s. It is made from carbon and iron with other non-stick metal alloys. It’s manufactured by taking a piece of metal that is cut into a circle, heated, and shaped to form the pan. Next, a stainless-steel handle is attached with three rivets. The handles don’t get as hot as cast iron while cooking. Carbon steel resists corrosion and stays hot when taken off a heat source because it is a great heat conductor. Carbon steel needs to heat up gradually to avoid warping. When cooking, start with a low heat setting and gradually increase it. Once up to the desired temperature, it will retain heat and doesn’t always need a high temperature for cooking. Carbon steel needs to be seasoned to polymerize and avoid rusting just like cast iron. With time it will change color and darken. Just like cast iron, it can add a metallic taste to acidic foods.

Always hand-wash carbon steel cookware to avoid rusting and don’t use harsh detergents. Clean by wiping with a towel to get off any excess oil. No soap is needed. For baked on foods, rub some coarse salt and oil on the inside of the pot. The salt should free up any bits of food clinging to the pot, then wipe with a clean towel. If that doesn’t work add water to cover the bottom of the pan’s surface and slowly bring the water to a boil, scrape the bottom surface with a wood or plastic utensil to get any bits that are baked on, dump out the water, dry and season on the stove. Note that if it should rust, the rust can be taken off and seasoned. Carbon steel also has the properties of stainless steel when it comes to the speed at which it heats up. It can be used for low or high-heat cooking on the stove or placed in an oven for finishing. It’s also lighter weight than cast iron making it easy to handle.

Copper

Copper cookware is the most expensive type of cookware on the market. Copper is often hand-crafted, which adds to the cost. It’s bright, shiny, and attractive. It heats evenly and thoroughly throughout the cooking surface so food cooks uniformly. Copper also pre-heats quickly as well and cools down rapidly to keep food from overcooking when removed from heat. This quality makes it wonderful for cooking delicate dishes like sauces, seafood, and chocolate. For this reason, French chefs have been using copper cookware for centuries. However, most chefs prefer not to use copper cookware since it’s a soft malleable metal that’s difficult to keep smooth. If the pan is dropped or struck it can bend out of shape, so the lid no longer fits snuggly. The bottom of the pan is prone to warping in which case it will no longer heat evenly. Wood or plastic utensils should be used when cooking to avoid scratching the cooking surface. Because copper is a soft metal it may not be the best cookware for everyday cooking. It’s also not compatible with induction ranges.

Copper also resists corrosion. It has non-stick properties, doesn’t react with acidic food, and doesn’t need seasoning. Since copper is a soft metal, it shouldn’t be placed on a flame without liquid in it and is the only type of cookware that can’t be placed on a flame to preheat without something in the pot. It has a low melting point, should always be used on low heat, and doesn’t need pre-heating. Tin linings will darken over time. As long as the copper underneath the lining isn’t exposed, the pan is still safe to use. Most commonly copper pots are sold with stainless steel linings. Stainless steel makes the lining more durable. With that being said, food will stick more easily to the pot. Also, tin and steel linings can separate from copper. Tin linings can be restored but stainless steel can’t be fixed. Nickel can be used to line copper pots. Nickel can be toxic. Silver although a wonderful conductor of heat has a high price point. When shopping for copper cookware be sure that it’s at least made of 90% copper by weight and that the cooking surface is lined with aluminum, steel or tin.

The quality of any pot or pan depends on its size, shape, thickness, and mass. 2.5 to 3 mm is the ideal thickness for heat responsiveness for copper. Anything thicker will be too cumbersome to handle since copper is a heavy metal. 2 mm may still be acceptable, but anything less will not perform well. It is important to know the weight before purchasing since some manufacturers will skimp on quality. Because copper is a heavy metal, stock pots tend to be thinner. The quality is not determined by whether it’s spun, rolled, or hammered by a machine. For quality look for handles that have three copper rivets in the baseplate that attaches to the body of the pot. The handles should be an appropriate size in relation to the pot and made from heat-resistant steel or iron. The base of the pot should be thicker than the walls. Lastly, the cookware should be free of cosmetic defects.

To clean copper cookware use hot soapy water and gently scrub with a non-abrasive sponge of cloth. Never use an abrasive detergent or scouring pad. It will destroy the pot. Make sure to wipe off all spills and drips on the outside. It will need to be polished after each use if a shiny surface is to be maintained. Otherwise, it will oxidize to develop a natural patina coating of blue or green. Oxidized copper is still considered safe. When storing use pot protectors to keep it from scratching.

Non-Stick Cookware

Non-stick cookware is very popular for making low-fat dishes. When food is cooked it slides off the surface of the pan and very little or no oil is needed. Clean-up is easy, just a little soap and water with a non-abrasive sponge will get the job done. However, buyer beware. Many of these pans have chemicals that may be toxic. In 1938 the chemical PTFE, (a long-chain carbon molecule that makes a type of plastic) was accidentally discovered by a scientist working for DuPont. By 1947, 3M started producing the chemical known as PFOA which is in the same family as PTFE. DuPont introduced Teflon in 1949. (Teflon is the brand name of a group of synthetic chemicals and not just a type of cookware.) Teflon was used to make non-stick cookware as well as chemicals for fighting fires, stain-resistant furniture and clothing, and lining for canned foods as well as other everyday items. By the early 1960s, both Dupont and 3M scientists discovered that this group of chemicals is harmful to animals. By the year 2000, both 3M and DuPont recognized there was a health concern with this family of chemicals. Factory workers were becoming ill with cancer and other long-term diseases. By then the environmental damage was done. It was discovered that this class of chemicals doesn’t break down in the human body for decades or longer and they have been referred to as forever chemicals.

Buying safe non-stick cookware is extremely confusing. Advertising and marketing of non-stick cookware are done under so many different names that it’s hard to know how the pan is produced and what material it is made from. As mentioned, PTFE is the chemical that is used to make Teflon, and many people associate Teflon with toxicity. As a result, many manufacturers advertise in a manner that downplays the actual composition of their cookware to make it sound safer.

There are only two types of non-stick cookware on the market; Teflon which has PTFE, or non-stick, sol-gel coated ceramic. If it is advertised as resin or polymer, it contains PTFE. Regardless of whether it’s made from PTFE or sol-gel the non-stick coating will degrade over time. Once scratched it needs to be replaced. Both types of cookware can be made more durable with the addition of titanium dust or diamond particles and will be marketed as such. However, non-stick cookware is still made the same, using PTFE or ceramic with a sol-gel coating. Since many consumers are aware of Teflon’s toxicity, cookware companies hint that their products don’t contain Teflon although they may contain another chemical in the PTFE family. The takeaway is to assume the cookware has PTFE unless it states PTFE-free. Cookware may also be labeled PFOA-free, which is an outlawed toxic adhesive used in making PTFE. This claim is now meaningless since it was discontinued in 2015 but other substances like PFOA may be used as an adhesive.

Sol-gel is the new generation of non-stick cookware. Its trade name is called GenX. Sol-gel ceramic cookware is made by heating a layer of silicone and oil over the pan’s surface (often aluminum, or stainless steel, but can have other metals) to create a hard finish. Sol-gel claims to be safer than its relatives, PFOA, and PFAS. Their safety is still questionable since long-term studies haven’t been done. If the sol-gel coating begins to wear the metal can leach into the food being cooked. Sol-gel coating in the pan can flake off. The flakes will pass through the human body without harm. However, with the production of GenX products there may still be a risk of exposure through the water supply, air, and other products made using sol-gel chemicals. When heated it can break down and release fumes. These fumes can be mild to severely toxic, harmful to birds, and can cause flu-like symptoms in people.

Ceramic non-stick cookware can also have other toxicity issues. Lead and cadmium may be used in the production process, especially in lesser-known brands. Ceramic pots and pans will not wear as well as pots and pans made from PTFE. Higher heat is better tolerated with ceramic but tends to degrade faster than cookware containing PTFE. The best way to preserve the life of any non-stick cookware is to treat it gently. Hand wash, use on low heat, stay away from aerosol cooking sprays, and use utensils that aren’t made out of metal.

Conclusion

As you can see there are many decisions to be made when buying cookware. When deciding on what to buy, spend more money on the highest quality cookware you can afford. Your health doesn’t have a price tag and you don’t want it to be compromised by getting toxins from your cookware. Good quality cookware may last a lifetime or longer.