The KInd Life Community Forum
Use this space to share stories, exchange ideas, ask questions, and contribute to our growing community!
Green/Healthy Cookware
Started
by Kelly
on September 20, 2011
Hi all! I'm looking to replace my current pots and pans which are T-Fal with a more green option. I haven't done much research yet as far as what is a safe option for me and my home - it's a little overwhelming. Curious what you all are using or what you might recommend. Look forward to your replies! :)
Same here! We will be moving soon, so it is the perfect opportunity for me to start over with a fresh new set of cookware.
I tried to google eco-friendly cookware, and you are right K, it is overwhelming! I keep finding conflicting stories. Some say Stainless Steel is the way to go, while others claim that Stainless is made from several different metals including nickel, chromium, and molybdenum, all of which can trickle into foods. Who to believe there??
Then there are those that are all for anodized aluminum -- I think that sounds scary! Anodized is an electro-chemical process...how can that be safe? Plus, aluminum is still a metal, so wouldn't that leak into the food too?
I've also heard that non-stick pans are fine as long as they are made without PTFE and PFOA (both synthetic chemicals).
Ahhhh the madness! HELP!
lol another argument for the pro-RAW vegans ;-)
If I was going for new pans though, I would do cast-iron. They're heavy, but properly seasoned, they are great to work with and safe.
Copper is also safe but shouldn't be used with acidic foods.
Apparently, titanium is also a safe one, but many "titanium" pans are not pure titanium and contain aluminum.
Just because something is metal, doesn't mean it will leak into food and be dangerous. There are some that are ok, some that are not ok.
Hope that helps!
Mary
http://www.marystestkitchen.com
Mary, I was actually thinking of trying to find a few cast iron pieces...but I'm not sure if I know what to look for when searching for an older seasoned pan vs. a newer pan. I've read that the newer pans are being made with a coating that can flake off?
Any tips on how to distinguish an older cast iron pan from the newer ones when I am out browing the local thrift stores?
I just thought of another question to ask about cast iron...if I buy a used pan, that has been seasoned properly, won't there be some food particles left from meat dishes (fat, grease, etc.)?? I'm really new at all this and just want to make sure if I'm going to do this, I'm going to do it right :)
5 Comments