Nonstick pans gained popularity because they are so easy to clean. Unfortunately, this convenience is paid by sacrificing health and safety. I’n fact, nonstick cookware is most often coated with Teflon, also known as polytetraflouroetheylene, a carcinogen. In 2006, 90% of all aluminum cookware sold was coated with this substance. Other harmful health effects of this chemical included: Elevated cholesterol, abnormal thyroid levels, liver inflation, weakened immune system, tumors and developmental problems
When heated during the cooking process, Teflon releases toxic fines which can cause flu like symptoms. These fumes can kill a bird in just a few seconds.
To test these claims, The Environmental Working Group heated nonstick cookware on a conventional stove top to s of it world trigger toxic fumes. I’n just 2-5 minutes, the surface of the cookware exceeded the temperature at which the coating began to emit toxic particles and gases.
Aluminium is another form of cookware that you should be wary of.
According to Health Canada, cooking a meal in an aluminum pan can add about 1 to 2 mg aluminum to your food. The World Health Organization estimates that people can safely consume about 50 mg a day without harm, and the U.S. Food and Drug Administration has not set an upper intake limit.
In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer’s patients.
Some studies seem to suggest a link between the disease and high levels of aluminum in groundwater, while others show none.
People with kidney problems may have difficulty removing excess aluminum from their bodies, so it builds up over time, which can lead to bone and brain disorders.
To minimize the amount of aluminum that dissolves into your food from cookware, avoid cooking acidic foods like tomatoes and rhubarb in aluminum pans.
Don’t store leftovers in aluminum, because the longer the food sits, the more aluminum it can absorb from the pan. Since more aluminum will dissolve out of old, pitted and worn pans, throw away your aging aluminum cookware.
When you replace your old pans, consider upgrading to anodized aluminum pans.
This brings us to copper cookware. Copper pots have benefits and disadvantages. Copper is attractive and shiny when used on the outside of pots and pans and copper is an excellent conductor of heat. Because of its look and superior heat conduction, copper cookware tends to be more expensive than other types of cookware.
In addition, copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.
Copper is an essential trace mineral in all body tissues. Copper and iron help form red blood cells. Copper also helps to keep your blood vessels, nerves, immune system and bones healthy.
Some copper pots can also be lined with aluminum, so be very aware of that.