In our ongoing efforts to eat healthier, many of us choose organic and less processed foods to avoid harmful ingredients. However, it is equally important to consider the materials in our cookware that may also be potentially harmful.
While there is no strong evidence linking aluminum cookware to an increased risk of dementia, there are concerns about nonstick coatings like Teflon. Teflon is made with PFAS chemicals, which are known as forever chemicals because they break down slowly in the environment and can accumulate in the body, leading to serious health issues such as cancer and reproductive problems.
Non-coated cookware options such as stainless steel, carbon steel, and cast iron are good alternatives to Teflon, although they may not prevent food from sticking. Ceramic-coated cookware is another option that is unlikely to contain harmful chemicals. In Consumer Reports’ tests, brands like Caraway and Greenpan received top ratings for their ceramic coatings, while Tramontina and Staub stood out among cast-iron pans.
Regardless of the type of cookware you choose, it is important to ensure it is PFAS-free or PTFE-free and to follow the manufacturer’s use and care instructions. Using soft utensils and avoiding stacking can help prolong the life of your cookware.
In addition to cookware, it’s also important to consider the potential harmful substances that can enter our food, such as microplastics and plastic chemicals like BPA. To reduce exposure
