While many people focus on eating healthier by buying organic and less processed foods, there is another aspect to consider: the potential for harmful materials in our cookware. Teflon, also known as PTFE, is a common nonstick coating that has been linked to serious health issues due to the chemicals used in its production.
PFAS chemicals, which are considered “forever chemicals” due to their slow breakdown in the environment, can accumulate in the body and have been linked to cancer and reproductive problems. While there isn’t strong evidence linking aluminum to dementia, it’s important to be cautious about using aluminum cookware as well. Non-coated cookware like stainless steel, carbon steel, and cast iron are safer alternatives that don’t release harmful chemicals into your food.
Ceramic-coated cookware is also a safe option according to Consumer Reports, with top ratings going to nonstick frying pans from Caraway and Greenpan. Cast-iron pans from Tramontina and Staub also stood out in tests. When choosing cookware, make sure it is labeled as PFAS-free or PTFE-free and follow the use and care instructions provided. Soft utensils should be used instead of stacking them on top of each other, which can damage the coating.
In addition to harmful substances in cookware, microplastics and plastic chemicals like BPA can also find their way into our food through packaging and contamination during storage or handling. To reduce exposure to these substances, opt for glass or stainless steel containers for food storage instead of plastic ones. Utensils made from other materials like silicone or wood can also be a good choice when cooking or storing food.
By being mindful of the materials we use in our cooking and food storage, we can further minimize our exposure to potentially harmful substances and make healthier choices overall.
