Why Choosing Safe Cookware is so IMPORTANT
Should we be concerned with using nonstick cookware? YES. Yes, you should. Siwicki Fit Fam, there is SO much information out there as to what is harmful, toxic, etc. I know all of the information can be overwhelming at times. We try to keep things basic here, relaying information that is backed by data. Nowadays everything is meant to make our life more convenient - which sounds great! Life is so busy, why wouldn’t we want to make things easier on ourselves?! Sometimes the easier approach isn’t always the best and safest approach. We are learning there are certain things, like the health and wellness of our family, we just will not make compromises on. Who doesn’t love nonstick?! Nonstick makes the clean up process so much easier. There has been some controversy surrounding nonstick for the past few years. We decided to dig a little deeper and were shocked by what we discovered.
Why are nonsticks so harmful?
The chemicals used to manufacture non-stick coatings harm human health and the environment. How so?
Nonstick pots and pans are created using per and polyfluorinated compounds (PFASs). PFASs are a class of chemicals used to make things non-stick, stain resistant and waterproof, which most of us love, right?! This class of fluorinated organic chemicals is one of the most hazardous, legal chemical groups ever created—both with regard to its toxicity and pervasiveness in our modern food packaging, clothing, personal care products, and cookware. Per the Environmental Protection Agency, PFASs have been linked to a variety of disturbing health effects including: cancer, kidney damage, developmental brain damage in children, thyroid disease, hormonal disruption, immunological effects, fertility issues, and heart disease.
PFASs in cookware create double-trouble when they’re heated by leaching poisons directly into our food and into the air we breathe.
What the research tells us.
Most nonstick cooking pans and some baking pans are coated with a polymer form of PFAS called PTFE (polytetrafluoroethylene). PTFE, best known by the brand name Teflon, is typically made using several hazardous PFAS that have polluted drinking water across the globe.
The Ecology Center study, “What’s Cooking? PFAS and Other Chemical Hazards in Nonstick Cooking and Baking Pans,” found that 79% of tested nonstick cooking pans and 20% of tested nonstick baking pans were coated with PTFE. Researchers tested 14 nonstick cooking pans and 10 nonstick baking pans to identify their coatings, choosing cookware that represented a range of brands and prices. The sample drew from 10 popular retailers, including discount “dollar” stores and top cookware brands as identified by Consumer Reports Magazine.
Of the 24 pans tested, two were made in the U.S. and the rest in South or East Asian countries, highlighting the global nature of PFAS production and pollution.
So, what about new non-stick cookware that claims to be non-toxic?
Even if you’ve heard about the health hazards of non-stick pans, it can be so tempting to buy one that’s labeled “green” (after-all, they make cooking eggs and omelettes such a breeze!).
However, what consumers often don’t realize is that “green” cookware doesn’t necessarily mean “safe” cookware…especially when it comes to non-stick pans. The biggest concern here is that any non-stick cousin of teflon will likely contain Perfluorinated Substances (PFASs).
Now, you may have heard that a type of PFAS, known as PFOAs (perfluorooctanoic acid) used in “old fashioned” Teflon, were banned from manufacturing by 2015. And that’s correct. However, their PFAS cousin known as PTFE (Polytetrafluoroethylene), is still alive and well in new non-stick and “green” cookware. Sure, you’ll hear it’s “safe”…but that’s what they said when they replaced BPA with BPS in plastics, which new research has proven is as hazardous, or “potentially worse” than BPA2. Thus, if you must use a non-stick pan, we recommend contacting the manufacturer to inquire how their product is made and ask for toxicity reports. Fortunately, you have much safer options than non-stick.
What cookware is safe to use?
If possible, use stainless steel or cast iron.
When recipes call for a non-stick pan or other non-stick cookware, use uncoated pans made from cast iron or stainless steel or, for baking, glass or ceramic. These durable alternatives serve the same purpose when used properly. There are many coatings and materials marketed as healthy alternatives to non-stick but cast iron and stainless steel are time-tested and proven to be safe. Researchers note that ceramic coatings offer a relatively nonstick surface without the toxic chemical load.
Cast iron—a well-seasoned cast iron pan is great for meats, veggies, burgers, potatoes…pretty much anything you need to sear, sauté, or fry (and will rival non-stick for eggs when cared for properly) Note: unless well seasoned, acidic foods such as tomato sauces will cause more leaching of iron into the food.
Stainless steel—great for pan-roasting, stir frying, and sautéing. Look for nickel-free stainless steel if you plan on using it for acidic foods, like tomatoes, as nickel will leach into the food. Heavy duty, nickel-free stainless steel will have the number 18/0 printed on it. “18” meaning chromium and the second number meaning nickel.
Enameled Cast Iron or Steel—awesome for roasting, braising, stewing, and sauces. Note: there is a new class of enameled cast iron known as “non-stick” enameled cast iron. Of this writing, we’d recommend avoiding this due to the concerns about non-stick coatings listed above.
Glass—while not a great conductor of heat, glass cookware (verify it is lead free with manufacturer) is great for baked foods and water-based cooking.
If you already own non-stick cookware, consider the following while using:
Cook at medium and low temperatures and use ventilation.
Never cook on high heat, as this may release non-stick chemicals into food or the air.
Use wooden cooking utensils to prevent scratching the coating of the cookware.
Nontoxic Recommendations for Safety & Durability
HOMICHEF for a great nickel-free stainless steel cookware option
Lodge offers a variety of 100% cast iron skillets, griddles, grills, dutch ovens, etc. They’re affordable, easy to use, great for indoor or outdoor cooking, available everywhere and we love them. Made in the U.S.
Proclamation – stainless steel – multipurpose duo pan and matching lid – sear, sauté, stir-fry, boil, braise, bake, and more.
MadeIn Cookware – heavy duty stainless steel and carbon steel cookware. Most products are made in the U.S. but a few pieces are made in France or Italy.
Xtrema – beautiful ceramic cookware – verified by third party testing to be inert (use the link for 10% off your purchase). Made in China.
Le Creuset is an enameled cast iron brand (verify that the color you choose has been third-party tested for lead and cadmium as the brightly colored ceramics may have issues).
CorningWare lead-free glass baking dishes, casserole dishes, pots and pans, Pyrex storage containers, etc. Note – some vintage Corningware and Pyrex have lead.
Visions Glass Cookware – current version is inert – lead and cadmium free glass cookware – also great for cooking tomato sauces, pasta sauces and other acidic foods that tend to leach nickel from stainless cookware. Note – some vintage Visions cookware contain lead.
For better non-stick options, we like the brands Always Pan by Our Place, Great Jones Large Fry and Caraway. We need to be aware that any non-stick coatings will slowly wear off given frequent use. Care should be used when using and cleaning these types of pots and pans. Only use low to medium heat and wooden utensils when cooking with them.
For baking sheets, it is important to look for stainless steel to avoid the aluminum in many baking sheets. When looking at stainless steel, you will see numbers "18/0", "18/8", "18/10", etc. The first number, "18", means chromium and the second number means the level of nickel. "0" being the best/ nickel-free. Nickel only leeches out when in contact with acidic foods, such as tomatoes, lemon, lime juice, etc. Linked here are a couple baking sheet options.
Always use unbleached parchment paper. Bleached parchment paper is bleached with chlorine gas or chlorine derivatives. However, you can always cover your stainless steel cookie sheets with unbleached parchment paper, which will help prevent aluminum and other toxins from leaching onto your food.
