A Guide to Safe Cookware

Guest Post from Lindsey on the Topic of Safe Cookware

Awesome, you just purchased a shiny new cookware set that’s easy to clean and doesn’t require a lot of oil for cooking.

You love it because, after a long day of work, you don’t have to scrub the pan for hours to clean it.

However, despite its convenience, there are many chemicals used to coat this pan and give it that nonstick capability.

The bigger concern? Once the chemicals in the pan have been heated, they have the potential to leach into your food.

Not to fear, we have created an easy to follow infographic to give you some of the most important facts about harmful cookware and healthy alternatives to help you make your home a safer and healthier environment!

Check out Lindsey’s website for more information on ceramic cookware. She covers such brands as Xtrema, Emile Henry, and Le Creuset. See Ceramic Cookware: Ultimate Guide.

Additional notes from Andrea

Cast iron must be maintained using “seasoning” which is a shield of heated oil. Without proper maintenance, too much iron can be ingested.

Stainless steel is safer than aluminum, however, is not completely inert. Glass is probably the most inert cookware, but can easily break. I have yet to try Xtrema, but have enjoyed Le Creuset’s enameled cast iron for the last five years.

Have you heard of Thermolon? It’s the coating touted by Greenpan as a safe alternative to Teflon. Thermolon consists of oxygen, carbon, aluminum, and titanium. An additional ingredient is either silicon, which is natural, or silicone, which is not. The company insists it is silicon. I remain skeptical about the safety of Thermolon.

For more on safe cookware see How to Choose Safe Cookware.