Not all casseroles are the same: guide to toxic-free kitchen materials

Delicious vegetables of all colors, seasonal fruit of organic origin and local production, filtered water…

If you fill your shopping basket with garden products and prepare your dishes in a healthy way, you should also inspect kitchen utensils to make sure that they are healthy and discard them if not. Cooking in pots and pans made of good materials is not the same as cooking in pots and pans that wear out over time and release toxic particles, nor is it the same to use a plastic spoon as opposed to a stainless steel or wooden spoon.

8 toxic-free materials for a healthier kitchen

The following materials are the most suitable for cook safely without substances harmful to health. However, some of them have some disadvantages if they are not used correctly.

1. Mineral iron and cast or cast iron

Iron is an option traditional and harmless. The difference between «mineral iron» and «cast iron» is that the second is manufactured with sand molds, the pieces are thicker and can incorporate enameling that prevents oxidation.

Food cooked in them can absorb small amounts of ironbut it is not a problem but an advantage in case of low levels of this mineral. In diets with a lot of iron it can cause degenerative damage.

Vegetarian chefs like Santi Ávalos prefer pieces of uncoated cast iron: «They are more robust and durable, they have the material’s own natural non-stick properties (without toxic coatings) and they provide dietary iron. The problem is that they weigh a lot and rust if they are not dried well.»

Advantages

They diffuse heat wellwithout overheating areas, and are ideal for grilling.
The less heavy «mineral iron» pieces are perfect for sauté vegetables in them.
Over time, they blacken, creating a natural non-stick layer.
They withstand high temperatures and save energy because you can finish cooking by taking advantage of its property to retain heat.

Disadvantages

Very delicate foods They stick on the first uses.
One has to oil them at the beginning and dry them well after washing them.
They are not suitable for elderly or weak people: its weight makes it difficult the use of these pieces in the kitchen.
Cast iron pieces usually have a high price.

2. Glass and ceramics

They are materials inertnon-toxic and very safe for tableware or preserving jars (with the exception of lead crystal items, which is found in cut glassware).

Advantages

They do not alter the flavor of the food.
The glass transparency helps in the preparation and conservation of some dishes.
Both are compatible with the dishwasher.

Disadvantages

They turn out quite fragile.
One has to rule out ceramic ones with chipped and the cut glasswhich contains lead.

3. Silicone

It is a synthetic polymer quite stable. It withstands temperatures of up to -60ºC, so it allows food to be frozen in the same container. It also withstands high oven temperatures. Is resistant, non-stick and cleans easily.

Advantages

It is very non-stickit does not need to be greased.
They are found great variety of formats for baking and is easily removed from the mold.

Disadvantages

in the oven must not be used at temperatures above 260°C.
It is not suitable for cooking fatty foods or dishes.since there may be migration of the material to the food.

4. Ceramic coatings

The industry offers new non-stick alternatives to Teflon plastic. Aluminum pans and saucepans are covered with ceramic materials, which are healthier as long as they are of quality and from brands with Certified free of heavy metals, PTFE, PFOA and nanoparticles.

The problem is that in the market we find very poor quality ceramic coverings. Furthermore, the color is deceiving: we believe that every white pan is «ecological and healthy», but it could have a simple paint coating with a minimal ceramic base, which soon peels off and exposes the aluminum. Thermolon, Greblon ceramic, CeraGreen, Stonite or Ceralon are registered trademarks of quality ceramic non-stick. It can serve as a guide when choosing quality ceramic pans.

Advantages

Are high temperature resistantthey do not release toxic substances below 450 °C and are economical.

Disadvantages

They lose their properties non-stick relatively soon.
They don’t distribute heat well.
They must use at a medium temperature. If you use it over high heat with oil, you will be left without a ceramic frying pan.

5. Titanium

Does not release toxic substances to food and diffuses heat very well. «It is a much more resistant and stable material than ceramic nonstick,» explains Josep Valls, from Codis Verd, a company that markets healthy kitchen utensils. In addition to different utensils, we can also find titanium pans, although it is not always pure titanium.

«Titanium is used in the production of prostheses, dental implants and in aeronautical parts due to its resistance to extreme situations. It is applied at 20,000 degrees of temperature, thus making the non-stick coating durable and very difficult to come off.»

Advantages

The most «critical» dishes (omelettes, crepes…) they don’t get hooked.
Does not cause allergiesas can happen with stainless steel.

Disadvantages

He price of these pieces is something higheralthough it is later amortized due to its longer duration.

6. Stainless steel

It is a iron alloy with a minimum amount of carbon and small proportions of other metals (chromium, nickel, molybdenum).

The migration of metal residues can occur in small quantities, and they are released into food more easily if the steel is of poor quality, when we cook acidic products (citrus fruits, tomatoes…) or when it is scratched.

The most used is the 18/10 steel (18 parts of nickel and 10 of chromium). He japanese steel Used in knives it is a light alloy of extraordinary quality, without chrome or nickel. It is an easy material to clean with simple and harmless natural home remedies.

Advantages

Affordable and resistant.
It does not require any special maintenance. With a little care when cooking, foods do not stick.

Disadvantages

Not a good driver from the heat.
The people with allergies to nickel and those with chemical sensitivity should avoid cooking with these utensils.

7. Anodized aluminum

A electrolytic treatment It completely seals the aluminum and hardens it so that it does not pass into food.

Advantages

Durability and resistance.
uniform distribution from heat and very light.

Disadvantages

The non-stick It’s not his strong point.

8. Wood

Should not be missing in the kitchen in the form of dishes, ladles and spoons, cutlery and even plates, to the detriment of plastic utensils.

It has been discovered that wood has germicidal properties natural and that it is more hygienic than other materials (on a wooden cutting board, germs die sooner than on a plastic one) and does not alter the natural flavor of the food.

As a precaution, it is advisable to cut the foods that are going to be cooked on a board and those that are going to be eaten raw on another recently washed one. It is important to clean wooden cutting boards very well with warm soapy water, do not let them soak and dry them well after each use.

Advantages

It’s a natural material which prevents burns in the kitchen because does not conduct heat.
Wooden spatulas and spoons are best for take care of the non-stick of pans and other containers.

Disadvantages

The dishwasher ruins it, it stains easily and, as soon as a utensil cracks, it must be throw away.

Hazardous materials for health that are hiding in your kitchen

To cook healthily, there are certain materials that we should avoid in all our utensils.

Pans and batteries with Teflon

A few decades ago, Teflon (PTFE or polytetrafluoroethylene) It was the height of modernitysince it allowed cooking almost without oil and without the food sticking.

But over time it has been proven that it is harmful to health and the environment, and in some countries it has been banned.

In order for the Teflon non-stick layer (trademark of the multinational DuPont) to remain fixed on the pan, chemicals were used – PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonate) – which are endocrine disruptorss, probable carcinogens, accumulate in the kidneys or liver, damage the hormonal and immune systems and cause obesity and other disorders.

DuPont states that it has not used these substances since 2012 and has Teflon frying pans and other containers on the market that specify «PFOA free.» But PTFE itself decomposes at high temperatures and generates toxic substances.

Precautions

get rid of any old Teflon utensils or those whose label does not clearly state «free of PFOA and PFOS», especially if it is scratched, since the toxic PFOA will be in contact with food.
Never leave these empty utensils directly on the fire: Teflon breaks down and emits toxic gases at more than 260°c.
Review the bread maker, sandwich maker, pastry molds and other utensils coated to make sure they are not Teflon.

Avoid aluminum

could have neurotoxic effects and its relationship with neuronal and degenerative diseases such as Alzheimer’s is studied. 95% is eliminated through urine, so people with kidney problems should avoid it because it could accumulate in the body in greater quantities.

The acidic and hot foods They increase the possibility of aluminum salts being transferred to food.

Precautions

Check that the label specifies that it is anodized aluminum, the only one recommended.

Glazed ceramics containing lead

Not all glazed ceramic containers are suitable for cooking. Pots, paella pans or poorly enameled cups can contain lead and release it into foodespecially if they are hot or acidic (vinegar, tomato, citrus…).

Lead is a very toxic heavy metal that accumulates in the body. It is very dangerous for children because affects intellectual development.

Precautions

If it is an artistic object, an antique or a souvenir purchased in non-European countries, do not use them for cooking, eating or drinking.

Be careful with copper

Before, copper pots and pans were used because it is a good conduitr from the heat, but it usually takes tin either nickel and parts may release metal residues that cause poisonings acute.

There are batteries with the interior covered in stainless steel, so that the food is not in contact with the copper and they are suitable for cooking.

Precautions

If you have an old grandmother’s pot or have bought one like souvenir, do not use it for cookingr.

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