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Healthy Cookware... - 6/14/2015 1:08:03 PM

MercTech

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Sometimes you run across an article that has the right idea but gathers some momentum of ceaselessness when they run with it.

http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html

The author of the article obviously has no flipping clue what a "heavy metal" is. Cookware, other than some older or decorative ceramics, contain any heavy metals. Heavy metal poisoning happens when you have a large intake of metals at around 80 on the periodic table (Mercury) and I think everyone has heard of lead poisoning. But the author does have a good point about taking care with what you are cooking your food in.

Teflon... teflon will break down at high temperature and leave traces of carbon tetra flouride (good solvent there). Scraping off bits of the teflon such as you do when cooking leaves you imbibing bits of teflon. Personally, I detest teflon in cookware because once it gets the least scratch; it is like everything gets glued to the pan.

Cast Iron cookware... yep, you will be eating iron with your food. Ummm. so what? It is really hard to get to toxic levels with iron; but it can be done.

Stainless Steel.... Well, you have to realize what makes the steel stainless is the addition of metals to the steel. It is an "alloy" and you really have to go to a lot of trouble to get the allow to break down... molten metal welding temperatures. Chromium can be toxic (Google hexavalent chromium). Pure Nickel is not too good in the diet either. But, you have to sand or melt or grind stainless to get any detectable alloying metals separated.

Copper cookware... probably the best for heat transfer but copper corrosion is a bit icky. Takes a lot to keep it looking nice. And a lot of people don't realize copper is heavier than iron. Good high dollar old school but cleanup is a pain.

Enamel on steel and ceramic cookware. Careful with the old stuff and the decorative stuff. They still use lead based glaze in some of the overseas locations. And, you can still get uranium based ceramic glaze in some parts of the world. (wonderful yellows and oranges but damn, don't put film from a wet methods camera near it)

Aluminum cookware... flimsy, cheap, high heat transmission with poor heat retention so you get really noticeable hot spots. And, if you cook something acidic like a tomato based sauce; you can taste the aluminum. I'd rather not on aluminum. Anodized aluminum is not as bad as regular aluminum for sticking. But I use the Calaphon anodized wok I was given as a bird bath and stick with a wrought steel wok in the kitchen,

Titanium cookware... rather high dollar lightweight cookware for camping. But, can you actually cook worth a hoot with it.

Anyone else have a take on what is best for cooking? Anyone have concerns as to what they use for cookware?

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RE: Healthy Cookware... - 6/14/2015 2:02:17 PM

MasterG2kTR

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You could always put your food on a wooden spit and put it over an open fire....

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RE: Healthy Cookware... - 6/15/2015 1:35:39 PM

DesFIP

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I have some Club aluminum pots I've cooked with for 30 years. There is no aluminum taste from them.

I have some cast iron but they're heavy and that makes it difficult for me. I have arthritis in my hands and can't lift a full cast iron skillet out of the oven.

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RE: Healthy Cookware... - 6/15/2015 1:43:45 PM

WinsomeDefiance

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I cook with cast iron. I have huge aluminum pans, but I don't cook daily with them. I might use them once a year at the holidays or more often to fill with water when we have freeze advisories in winter in case the pipes freeze. I've never noticed a funny taste from them.

As for the cast iron. I figure I never get enough iron anyway :p

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RE: Healthy Cookware... - 6/15/2015 4:13:22 PM

Kaliko

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From the link: "For healthy eating, find some quality titanium cookware and learn to cook foods below 200 degrees to preserve the nutrients and receive the best value out of your food."

Well. I just annihilated the fuck out of my cauliflower, then, at 400 degrees for God knows how long. But now they're tiny, crunchy, delicious, popcorn-like morsels. You just can't get that at a pristine 200 degrees.

So - the Teflon that's at the top of the list of awful: do they mean any sort of non-stick coating when they say Teflon? Or is Teflon a specific kind? Oh - wait, is it a moot point? "Manufacturers have to eliminate PFOA from all cooking products by the year 2015." So - a nonstick would be safe it I buy it new, now?

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