Kitchen

Cookware Part 1


This would have to be my most asked question. I knew I would have to complete significant research before I could write a post about it. I have not fully made all the swaps I am recommending below, mostly because I haven’t had the time to research it like I have done now.

I’ll try to simplify this as much as I can, because all people really want to know is what is bad and what should I use instead.

What to avoid:

Be aware of the country of origin and the brand when you buy. Buying a no  brand or cheap brand is not a good buy  because materials are not disclosed, tested or often healthy. (Not regulated)

Stone and granite cookware because the resins used to bind them together have been found to be toxic.

Non stick pots and pans or anything like rice cookers, sandwich press, air fryers,because of the non stick coatings. The PF’s (so anything generically titled as non stick could contain them or similar chemicals) like PFA, PFOA, PFTE, Gen X, PFBS etc The reason we want to avoid this category is it is linked to a variety of health issues and environmental issues and thought to be carcinogenic, contain hormone disruptors, POPs (Persistent organic pollutants) & VOCs. (Volatile organic compounds)

Look out for Lead- leaches into food. Lead, however, is toxic at any dose. It serves no use in our body and w have no ability to purge lead.

Look our for Cadmium-Cadmium is one heavy metal that may leach from certain glazes and coatings on potsand pans.

Non Stick in all its forms including stone pans (as PF’s can be used as binders)

Aluminium (unless it’s in the base and used for heat conducting. Food must not touch the surface)

Tin (can leach into food) especially time from the 40’s, 50’s & 60’s.

Clay (although the process is clean for manufacturing, where is the clay sourced? Does it contain heavy metals?)

Copper (not recommended as an everyday cooking option. Used in base layers for heat conduction)

Sitting on the fence of maybe OK

😐 Silicone (for heat use is still in the unsure category so avoid if possible but better than non stick) There are not enough studies to say if it is safe. What’s  in it to give off the smell when baked? What binders are used? What makes all the colours etc?

😐 Ceramic non stick (stops being non stick fairly quickly, if it gets scratched the base metal can leach, how is it bound?) Good for low use items that wont get scratched (baking)

The better products to use

Cast Iron (well seasoned but not for acidic food (Tomatoes) as iron can leach or anyone with high iron levels)

Enamelled cast iron (be aware of possible lead in bright colours)

Stainless steel (unless you have a nickel allergy. Not for very long cook times due to nickel leaching, under 2hrs) Under the pot or pan it should have an inscription 18/10 or 18/0 this is the ratio of stainless steel to Nickle and ideally you want 18/10 or less, unless you are sensitive to nickle in which case you would opt for 18/0. Nickle has been linked to contact dermatitis.

Ceramic (buy better to avoid fillers and be aware of possible lead in bright colour)

Enamel (Coating needs to be kept in good condition. Not useful for daily basis as it can get damaged easily)

Glass – proper tempered

Carbon steel

Some other pointers:

  • Buy at reputable stores and with cookware buying a good brand is best.
  • If unsure, ask. If your out laying several hundred dollars on a new cookware set, it doesn’t hurt to ask if this product contains any of the points listed as bad.
  • Your cookware depends on what and how you cook and how long for. You need to tailor your pots and pans for how your house uses them.
  • Keep the inside of pots and pans colour free. White is ideal or black. Colours can contain heavy metals.

The PF’s (so anything generically titled as non stick could contain them or similar chemicals) like PFA, PFOA, PFTE, Gen X, PFBS etc The reason we want to avoid this category is it is linked to a variety of health issues and environmental issues and thought to be carcinogens, hormone disruptors, POPs, VOCs

Stainless steel- be aware of stainless steel with Nickle. Under the pot or pan it should have an inscription 18/10 or 18/0 this is the ratio of stainless steel to Nickle and ideally you want 18/10 or less unless you are sensitive to nickle in which case you would opt for 18/0. Nickle has been links to contact dermatitis.

Best Nickle free brand is SOLIDTEKNIKS with the noni range = No Nickle. Other brands to look at IKEA, Raco, Estelle,  baccarat pans.  Best used for cooking things under 2hrs- not recommended for slow cooking or long roasts.

Clay is lead free and aluminium free going through the firing process. The clay could come from somewhere in the ground that has toxic chemicals in it. Ask where the clay is sourced to make the ceramics.

Stone and granite no- contain radioactive materials and the resin used to bind them is toxic.

Aluminium is underneath the non stick so if you scratch a pan, throw it out immediately because scratched particles can lift and enter your food. Stone and granite. So if ever the pan is scratched ceramic or otherwise the aluminium can come into contact orb your food. Aluminium has been linked to altimhers

Tin pans from 40,50,60’s can leach and we don’t need it

Stone pans- no what are they using to bind it with??

Silicone baking cake tins muffins etc not enough studies to say if it is safe what’s in it to give off the smell. What binders are used. What makes all the colours etc

Avoid lead, cadamium, aluminium, tin, PFOA, non sticks

Ceramic non stick doesn’t last long. Maybe a year

Best –

•cast iron well seasoned don’t cook acidica in it like tomatoes

•Enamel cast iron- keep it white inside not other colours as may contain less

  • stainless steel be careful of nickel percent on back 18/10 for example shows how much nickel inside. Has been known for contact dermatitis. IKEA, Raco, Estelle,  baccarat pans,
  • Ceramic- what’s holding it together. Keep colours on the outside should be white inside. Needs to be scratch fee and in good condition. Stils  ceramic nickel free
  • Enamel- keep scratch free and in good condition not to be used on daily basis
  • Pyrox glass excellent
  • Solid techno’s- wrought iron pans. They also have a noni range meaning no nickle
  • Carbon steel-  dubier
  • Wok, carbon steel solid techno’s, stainless steel scan pan range
  • Casserole, roasting trays. Cast iron coated in enamel, Le crusset, chesseur, Aldo and Kmart do ranges- cast iron always ask if they have done testing for lead and cadmium? A lot of Aldi stuff comes from Europe so generally has good standards
  • Myer DK brand? Carbon steel with enamel finish, casserole glass, ceramic, Corning ware. Wiltshire no issues
  • Enamel muffin tin no non stick! Crow canyon enamel muffin tin. Glass, cast iron, stainless steel or porcelain cake pans falcon, Wiltshire, enamel or glass

Buying brands with pot and pans is so important. Lots of dodgy material can come out of the Asian market that have not been tested for safety or heavy metals. Buying from reputable shop and brand is super important.

Everton and kitchen warehouse good places to shop or Victoria’s basement, kitchen discounts, I buys

When Teflon is heated to a certain heat it starts to break down so baking pans, muffin tins even when lined off had and releases poisonous gas

The better the quality the tougher the pan, so always think ‘investment and long-term’ when it comes to cookware. This means paying a little bit more once rather than buying the same crappy pan over and over

Monday 8-10am $85 + gst $25 per 15min there after

Low Tox Cookware – Details

It depends on the style of cooking you do re what you will need in your kitchen. A mix of materials can be a good idea as they cook differently and have different purposes.

NO CATEGORY

• Non Stick in all its forms including stone pans (as PF’s can be used as binders)

• Aluminium (unless in the base and used for heat conducting. Food must not touch the surface)

• Tin (can leach into food)

• Clay (although the process is clean for manufacturing, where is the clay sourced)

• Cooper (not an everyday cooking option. Used in base layers for heat conduction)

BETTER CATEGORY

• Silicone (for heat use is still in the unsure category so avoid if possible but better than non stick)

• Ceramic non stick (stops being non stick fairly quickly, if it gets scratched the base metal can leach, how is it bound?) Good for low use items that wont get scratched (baking)

BEST CATEGORY

• Cast Iron (well seasoned but not for acidic food as iron can leach or anyone with high iron levels)

• Enamelled cast iron (be aware of possible lead in bright colours)

• Nickel free stainless steel

• Stainless steel (unless you have a nickel allergy. Not for very long cook times due to nickel leaching)

• Ceramic (buy better to avoid fillers and be aware of possible lead in bright colour)

• Enamel (Coating needs to be kept in good condition. Not useful for daily basis as it can get damaged easily)

• Glass

• Carbon steel

Cookware by category to come in another post…..

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