Healthy Cookware

I've read countless articles and books on healthy eating. What to include, what to avoid, and how to prepare food for ultimate nutrition. Rarely, if ever, is there a chapter on healthy cookware. That surprised me. After all, what you cook with can truly affect the flavor, nutrition and safety of the food you prepare.

What determines healthy cookware? How the cookware's surface reacts with food. The key is to find a material that is inert - meaning it does not affect the quality, taste or safety of the food.

Most of us assume that all cookware is safe - and, if you're like me, you probably have some non-stick pieces in your culinary arsenal. However, current research has shown that Teflon has its downside. Dupont, the manufacturer of Teflon, publicly acknowledges that Teflon, when heated at normal temperatures, outgases to the point of killing birds such as parakeets, parrots, etc. I find that a point of concern.

According to the Environmental Working Group, Teflon poses a danger to humans when a heated, Teflon coated pan reaches 662 degrees Fahrenheit - easily achieved when preheating a pan on the stovetop, placed beneath a broiler, or in a self-cleaning oven. Also, keep in mind that if scratched, a Teflon pan should be discarded as the coating can flake off into your food and expose you to toxic metals underneath the coating. Perhaps it's time to rethink non-stick.

While we're on the subject of what to avoid, plastic is another offender. The more flexible the plastic, the more reactive it is to your food. In a nutshell, it exchanges synthetic ions more quickly with food - leaching chemicals. Avoid microwaving in plastic. Save it for storing food in the fridge or at room temperature if you must. Work to replace plastic in your kitchen with other storage alternatives such as glass.

Aluminum. Food cooked on aluminum surfaces result in the formation of aluminum salts connected with brain disorders such as dementia, Alzheimer's, behavior abnormality, poor memory and impaired motor - visual coordination.

Anodized aluminum, however, has been deemed safe by the FDA. The process of anodizing hardens the surface of aluminum cookware through a dip in a hot acid bath, changing the molecular structure. This makes it virtually non-stick, scratch resistant and easy to clean - all the while protecting you from any aluminum leaching into your food. An added bonus - it doesn't react to acidic foods, making it the perfect choice for cooking rhubarb and sauces with tomato, wine and lemon juice.

Geez, Val. What the heck can I cook on? Plenty. Here are a few options that are safe, handy and look beautiful in your kitchen.

Cast Iron. One of my favorites. Yes, the big pieces can be heavy but lighter chef skillets are perfect for lots of dishes. It's strong, inexpensive and an even conductor for browning, frying and baking foods. By purchasing a pre-seasoned pan, it makes clean up a snap (no soap, just a stiff brush and hot water) and simply coat with a layer of cooking spray to keep shiny and rust free.

Soapstone. Relatively new to the American market, soapstone boasts wonderful heat retention - better than cast iron as it heats evenly on the sides and top. It's easy to use and is fabulous for slow cooking, pizza, pancakes, casseroles, etc. It goes from stovetop to table and can be used in the oven and on the grill.

Glass. Probably the most perfect surface in terms of safety. It's inert, affordable, easy to maintain and beautiful.

Stainless Steel. 18/10 (18 parts chromium and 10 parts nickel) is the best. The chemical composition of the steel determines the quality of cookware. Keep in mind that you should never use scouring pads or harsh abrasives on stainless steel - if it scratches, it could leach highly toxic chemicals into your food. Consider simply soaking clean with a little baking soda and warm water to keep your stainless beautiful and harmless.

Silicon Bakeware. That bright, flimsy bakeware can be safe if good quality. Be wary of cheap imports. Inert and FDA approved, Silicon is a man-made blend of oxygen and sand. It's non-reactive and non-stick.

Last but not least is enameled cookware. The enamel process is simply layered fused glass. The key is buy quality pieces that won't chip. A good pot will last a lifetime. A cheap pot will chip and expose you to fragments of glass and toxic metal.

There you have it. With a bit of research, you can have safe, quality cookware that will last for generations and complete the goal of eating healthy.

And what to do with those abandoned Teflon pans? Convert to creative kitchen clocks or use as unique pots in the garden. Recycle, recycle, recycle….