9 thoughts on “Finding the healthiest cookware

  1. It’s posts like this that keep me coming back and checking this site regularly, thanks for the info!

  2. Bink says:

    We love pancakes and use a non-stick electric griddle. I have tried other types of cookware, to no avail. What would you recommend for pancakes that would be safe?

  3. lifewithnature says:

    Cast iron pancakes pan would be my favorite. It can make wonderful traditional pancakes. However, it may takes a bit of practice as it tend to stick more easily than non-stick pans. If not, anodized aluminum could be an interesting compromise. Anodized aluminum leach far less aluminum into food than regular aluminum and is generally safer than polymer based non-stick pans. Anodized aluminum and has a very hard surface that is naturally non-stick. Make sure that you keep it in good condition and avoid scratches.

  4. Bink says:

    I am in the market for glass cookware. What do you recommend that would be lead-free?

  5. lifewithnature says:

    Unglazed glass cookware should be lead-free. The only glass that contains lead is crystal and leaded glass, but it’s not the kind used to produce cookware. Look for clear, non decorated glassware. Pyrex could be a good example.

  6. tommy says:

    That was very informative. I look forward to more. Thank you.

  7. Kate says:

    You are…misinformed. First of all, stainless steel and cast iron are totally different. Stainless is the shiny silver stuff, cast iron is the thick, heavy black stuff with the porous texture (unless it’s enamel-coated, my personal preference for safe and easy-cleanup pots). Uncoated cast iron doesn’t leach anything but iron, and many people actually use it *because* it boosts their iron levels. Treated correctly (never use soap, scour while hot with salt and a little cooking oil using a natural-fiber scrub brush, dry thoroughly to avoid rust), bare cast iron is pretty nonstick for cooking with fat, but I don’t like to get my bare cast iron sticky, which is where the enameled cast iron comes in.

    Food is not sold in aluminum cans. Only soda and other beverage cans are aluminum; soup cans and such are steel, lined with a plastic coating (that leaches BPA, especially into acidic foods like tomatoes, which is why tomatoes in glass jars are a better idea–the lids still have BPA, but they’re not usually really touching the lids, so you do what you can).

    Also, glaze IS glass, so of course glass is unglazed! Ceramic clays have some silica in them, which is what makes them “vitrify” (harden) when fired, but not usually enough to make the surfaces smooth, hence the application of a much-higher-silica glaze to the surface.

    I agree with you about avoiding Teflon and copper, though.

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