What’s the point of being so anal with the ingredients you’re using if your pots and pans leach toxic fumes in your food?
Here's EXACTLY what you should avoid, along with what's worth buying:
The two main classes of pots & pans you should avoid are those lined with non stick and the ones made from aluminium
1. NON STICK PANS
These pans are coated with a plastic polymer on their surfaces, marketed to "make cooking easier"
There are a few different names for the plastic polymers used, but it's really all the same thing
PTFE or more popularly known as Teflon (the same thing, just a patented name) is a common one
They used to say PFOA was the one that's bad, and that's why they now use PTFE
But it's really the same thing!
It's the same gimmick they use with BPA-free
None of these alternative plastic polymers are really any different lol
In an ideal world, you could use Teflon.
But we don't live in an ideal world.
Within WEEKS, Teflon pans usually degrade and break down — either from high heat cooking, or washing. It's almost impossible to keep them in one piece.
Once they start breaking down (sometimes even before it becomes apparent visually), they leach carbon monoxide and microplastics all over your food
And all for what? A non-stick surface? Trust me, you don't even need it!
Just learn how to create a sear with a quality pan, and you'll never even think about using non-sticks ever again (check last slide)
2. ALUMINIUM PANS
Avoid all uncoated aluminium pans, including those "aluminium foil" pans.
They contribute to heavy metal toxicity and the problem gets worse whenever you cook with something acidic
It's also heavily linked with neurodegenerative diseases like Alzheimer's
So what should you use?
I'd rank them in the following tiers: - Multiple-ply stainless steel or Glass
- Ceramic
- Cast Iron or Carbon Steel
- Copper
Read the full post here.
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