As I have said time and time again, my family and I swapped out our toxic cleaning supplies for nontoxic and/or cleaner products. I traded my mainstream skincare and beauty routine for a nontoxic and clean routine, and we all upgraded our supplements and chose to go gluten free. Also, we all try to buy organic produce, wild caught fish, and organic grass fed meats and cheeses and cook at home as much as possible. However, all of this is for not if you are cooking your homemade healthy meals in toxic cookware. Cookware can actually be a major source of toxic chemicals that contribute to our body’s toxicity levels because like with almost everything else in this world, most cookware and cooking utensils are made from very toxic materials. These toxic chemicals leech into your food when you cook with them. So, many of us have consumed large levels of materials and metals that are contained in our cookware, such as aluminum, plastic, lead, and Teflon. These ingredients can really cause serious health issues, as well.
The major offenders in cookware are as follows:
- Nonstick Cookware
To make cookware nonstick, most companies use something called Teflon. I will give Teflon credit for making cooking so much easier, but let me tell you, convenience isn’t everything. McDonald’s and the like are convenient too, but that also kills you. Teflon contains ingredients like Perfluorooctanoic Acid (PFOA) or Polytetrafluoroethylene (PTFE). PFOA and PTFE are extremely toxic and have been said to cause cancer, hormone disruption, organ failure, reproductive damage, and other health issues. Some newer nonstick coatings, like Teflon, technically no longer contain PFOA, but they still do contain PTFE and as noted, PTFE is also a carcinogen. When these carcinogens are heated at high temperatures, which obviously they are, since you are literally cooking with them, the chemicals are broken down and release toxic fumes. Lastly, PFOAs and PTFEs are not biodegradable, so they accumulate in our bodies and stay in our systems like donuts do. So, you just build up toxicity overtime by cooking with these terrible products and later cause real damage to your insides.
- Aluminum
As I have discussed with respect to antiperspirants, aluminum is considered dangerous to some, including myself. It really is a neurotoxic chemical—even if Secret wants to disagree. A lot of cookware contains aluminum, which is toxic at certain high levels, and elevated levels of aluminum have been linked to certain issues and diseases, such as anemia and other blood disorders, ALS, Parkinson’s disease, cancer and specifically, breast cancer, Alzheimer’s disease, and neurological problems.
So, my family and I use nontoxic cookware in our home now, and I recommend the following to you:
- Cast-Iron
Cast-Iron is the tried-and-true nontoxic cookware, and let me tell you, not only is it tough, but it is heavy. I was honestly scared at first to use cast-iron and stainless-steel cookware, because it does stick if you do not use it right. But we all got used to it, and I love our cookware now. Cast-Iron is really easy once you get used to it. You can use it on the stove and then drop it straight into the oven. You just need to heat the pan before adding oil. Then, once heated, add the oil and heat the oil. Then, you add your food. You do the same with stainless steel, as well. Many people say you cannot wash Cast-Iron with a gentle soap, but we generally do and it’s fine. Others just wash it with vinegar and water. Just figure out what works best for you and your family. We have the Lodge Cast-Iron pans in almost every size, and they are truly lovely. They are also not very expensive, so you won’t break the bank changing over to these pans.
- Stainless Steel
Another great option is stainless steel cookware, but it needs to be high quality stainless steel, because not all stainless steel is created equally. If it is crappy, nickel and other metals will leech into your food, which you do not need and are trying to literally avoid. I recommend All-Clad. All-Clad is pretty pricey, but it will last you forever, and around the holidays, Williams-Sonoma and other companies will provide some discounts. I also love the All-Clad stainless steel cooking utensils. They are also pricey, but they are so substantial and hearty, which I believe is really needed when you are cooking pastas, casseroles, or anything else. I also use them as serving utensils, so you can kill two birds with one stone with these utensils and really get your money’s worth.
- Ceramic
Pure ceramic cookware is safe for you to use, as well, but it cannot be coated ceramic. So, read the labels and check thoroughly before purchasing. I don’t currently have any ceramic cookware to recommend to you all, but if you have some you love, let me know!
- Porcelain Enamel
Porcelain enamel is not perfect, but it is a lot safer than a lot of other cookware out there. Porcelain enamel products are products, such as Le Creuset dutch ovens and the like. I would not recommend using these as your normal go to cookware, but if you are going to make a big soup or something along those lines, this will work and not truly damage you.
- Glass
When microwaving something or baking something in the oven, you should be using oven safe glass, such as pyrex. Glass does not leech into your food and release chemicals, so it is safe to use in the microwave or oven at high temperatures. We have the pyrex storage bowls and casserole dishes in all sizes, and they are just perfect for all of your cooking and warming needs.
I hope this post helps you just be a little bit more well preserved.
Always,
Taylor
