1. Nonstick cookware
The greatest concerns surround perfluorooctanic acid (PFOA) , a substance that persists in the environment and widespread use of which has made it detectable in the blood of almost all Americans, adults and newborns alike. PFOA is considered a likely carcinogen and is associated with raised levels of cholesterol and birth defects. It is known to cause testicular, pancreatic, mammary and liver tumors in rats, and workers exposed to PFOA have increased risk for cancers of the pancreas and the male reproductive tract. Additionally, overheated chemical nonstick finishes release fumes that cause an illness in humans known as polymer fume fever. The fumes are known to kill birds, and manufacturers warn against use of these pans in homes with pet birds ... hence the "canary in a coal mine" reference.
- Most Americans have at least one piece of chemical nonstick cookware, and they are urged to follow these safety guidelines:
- Never leave nonstick pans unattended on an open flame or other heat source, and keep cooking temperatures below 450 degrees.
- Don’t use metal utensils on nonstick cookware, and wash the pans by hand using nonabrasive cleaners and sponges, not steel wool. Watch for wear and tear or flaking of any nonstick surface.
- Keep birds out of the kitchen.
This option is a mixture of different metals, including nickel, chromium and molybdenum. These metals can migrate into foods, but unless your cookware is worn or damaged the amount of metals likely to get into your food is reportedly negligible. As with nonstick surfaces, it is suggested you avoid using abrasives for cleaning stainless steel cookware.
3. Aluminum cookware
Aluminum is a soft and highly reactive metal that can leach into food, especially when you are cooking with acidic ingredients. The metal-food reaction can form aluminum salts that are associated with impaired visual motor coordination and Alzheimer’s disease.
4. Anodized aluminum cookware
This has become a popular alternative to plain aluminum. Aluminum placed in a chemical solution and exposed to electric current builds up a hard, non-reactive surface. This process is called anodization. The electrochemical anodizing process “locks in” the aluminum, but anodization can break down over time.
5. Cast-iron cookware
Cast iron is known for its durability and even heat distribution. Unglazed cast iron can transfer notable amounts of iron into food, but unlike the metals that come off other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration.
6. Copper cookware
Copper leaches into food when heated, prompting the FDA to caution against using unlined copper for general use. Accordingly, the cooking surfaces are usually lined with tin, nickel or stainless steel. Coated copper cookware can lose its protective layer if damaged or scoured. Keep in mind that the metals of the “protective” surface can also end up in your food.
7. Ceramic, enameled and glass cookware
These are generally safe options. Health concerns about using ceramic and enamel stem from components used in making, glazing or decorating the cookware, such as lead or cadmium. In the U.S. both of these highly toxic substances have been phased out, or at least limited in cookware manufacturing. This is not a place to ignore labels; if it says "Not for food use," don't use it for food!
9. Bamboo cookware
Bamboo is non-reactive and considered to have no harmful effects on food, but its uses are limited: You can’t fry eggs in bamboo.
