Alternatives to Toxic CookwareMar 16, 2017
If you didn‚Äôt know that Teflon pans are ridden with chemicals that love to cling to your food, you will know all about it after reading this article. Even though you may be eating clean, you could still be poisoning your body. When you invest in safer quality cookware for your kitchen, you are not exposed to the harmful side effects these chemicals can have, such as thyroid conditions and even certain cancers. Luckily, you can cook in a chemical-free and healthier way. These cookware suggestions and tips will help you pick the toxin-free cookware that will safely cook the foods you enjoy preparing. Common Chemicals ‚Äì Ditch the Non-Stick The most common toxin in cookware is Teflon, also known as PTFE- Polytetrafluoroethylene which is a synthetic fluoropolymer of tetrafluoroethylene that assists with non-stick cooking. Sure, it‚Äôs less of a hassle to whip up a batch of scrambled eggs or cook your favorite fish, but that high heat will actually activate a chemical called Polymer, which is omitted into the air every time the pan reaches a high temperature. It is also possible to get flu-like symptoms from the fumes. Other side effects of toxic chemicals in your cookware result in liver inflammation, unusual thyroid levels, and a weakened immune system, among others. It‚Äôs easy to assume that because you have been using Teflon for years and it hasn‚Äôt affected you that you might be in the safe zone. But these symptoms are cumulative over time and affect each individual differently. Safe Alternatives for a Healthier Kitchen Most Americans who use Teflon have PTFE in their bloodstream and don‚Äôt even know it. The best way to confirm this theory is get a test from your doctor, find out how much you have been exposed, and ditch the toxic pans. A positive change can occur from investing in healthier, safer, and more eco-friendly cookware. You can still reap the benefits of nutritious foods and efficiently provide a meal without using those nonstick pans since these alternatives to non-stick are just as effective, no matter what you‚Äôre cooking. Stainless Steel ‚Äì This type of pan is readily available in almost any store and is inexpensive to obtain. You can probably find one or two pots in every kitchen nowadays, as many home cooks use this type of pot for stew and seafood. It‚Äôs easy-to-clean and comes in a variety of styles for your baking needs. Muffin tins, baking sheets, and even griddles are stainless steel these days! Glass ‚Äì In the 50‚Äôs, 60‚Äôs, and 70‚Äôs, everyone used glass cookware! It‚Äôs a practical way of cooking that incurs absolutely no chemical reaction from the high heat. Depending on what you‚Äôre cooking, it may take a while longer for foods such as cakes and lasagnas to cook evenly. The only issue that stems from glass cookware is the hot/cold interaction when cleaning. Just take extra care so you can preserve your glass cookware from cracking. Titanium - Premium titanium cookware can be expensive but is well-worth the investment. Titanium pots and pans are favored among the many types of cookware available because there is no chemical reaction with the food while cooking, even on the highest heat, and you can expect all foods to cook evenly. There is a wide variety of cookware made with titanium such as pots, frying pans, oven pans, muffin tins, and baking pans. Get started greening your kitchen now with our Natural HomeLogic eco-friendly Liquid Dish Soap!