Even though the link between healthy cookware and the prevention of cancer or other problems hasn’t been firmly established, you still might want to think about the safety of your pots and pans. What is definitely known is certain types of cookware can allow toxins to seep into your food, especially if used for an extended period of time. Here’s a look at some of the safest types of cookware for you to use.
Glass pots and pans are the safest form of cookware to use because glass is inert, meaning it won’t have a chemical reaction with your food once it’s heated. Ceramic and enamel cookware can be included here, since they’re both made of glass as well. One thing to note: Once enamel cookware has become chipped or scratched, it’s no longer safe to use.
This is the healthiest of the metal forms of cookware. As long as you don’t scour it with a scratch pad for cleaning, a stainless steel pot or pan can last many years, and is the least reactive type of metal cookware.
Silicon cookware is safe as long as it doesn’t get too hot. It’s perfect for baking, but it has a melting point of 428 degrees Fahrenheit. Anything hotter than that, and suddenly it’s not so safe to eat anything that’s been prepared in it.
If you’ve got plenty of muscle, cast iron can be a great option for healthy cookware. You can whip up pancakes, breads and many other delicious foods in cast iron pots and pans and they’re durable enough to last for many years. Avoid cooking soups, stews or other moist foods because a non-edible form of iron can eventually make its way into your meals.