What is Non-Toxic Cookware?

Aluminum cookware and cookware that is coated in a non-stick material, such as Teflon, are viewed by many people as unsafe to use. Why is this?

It is feared that you can become exposed to excess aluminum when it leaches or otherwise dissolves from the cookware into the food. Leaching is most likely to happen when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce or lemon juice). It is true that some leaching of aluminum occurs, but it is really a very insignificant amount. However, there are many people who are trying to eliminate excess aluminum from their diets out of fear of Alzheimer's disease or other neurological and nervous disorders. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware, so some people may choose to replace their cookware with hard-anodized aluminum.

According to this study by the Environmental Work Group, Teflon and other non-stick coatings can be highly toxic when heated.  It is known to cause death in birds and illness in humans.

"DuPont studies show that the Teflon offgases toxic particulates at 464°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000°F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene."

This was discovered by the very company that then proceeded to sell it to the public anyway!  They argue that a pan will never get that hot, but in fact they can reach temperatures of over 700F degrees in just a few minutes - something that is common when pre-heating a frying pan, for example.  Is this really something you want to use to make dinner for your family?

There are plenty of other options. Granted, none of them are as cheap as aluminum cookware or as easy to use as that Teflon-coated pan, but they are non-toxic and will last much longer than the above mentioned pots and pans. Hard-anodized aluminum was already mentioned as a safe alternative to regular aluminum. Stainless steel is also a good substitute. However, if you have a nickel allergy then it is best to avoid stainless steel since it is used in the final product.

Cast iron is an excellent substitute if used properly. Once they are used and well-seasoned, they become as non-stick as any coated pan and they will last much longer. They are also the most economical pan of the bunch. They are relatively inexpensive to buy and they will last many lifetimes. Cast iron is an ideal heat conductor as well, ensuring that your food will cook evenly. It takes a little care, but if you are willing to do it then these pans are well worth the effort.

If the idea of cooking directly onto a cast iron pan is unappealing, then perhaps you should consider using enameled cast iron cookware. It has all the benefits of cooking with cast iron with none of the effort of seasoning or danger of food turning black from the pan. High-quality enameled cookware will also last many lifetimes, but it can be prohibitively expensive for many household budgets.

Ultimately, that is up to you!  Many researchers have found aluminum pans to be perfectly safe to use, so if that is all you can afford then by all means use it without worry.  However, if it is still a concern then switch to one of the safe alternatives - hard-anodized aluminum, stainless steel, cast iron, or enameled cast iron.  As for the non-stick pans, I would get rid of those as soon as possible.  They are proven to be unsafe for anyone to use under normal circumstances and you would do well to replace them.