What’s in Your Cookware?

Just like the foods we choose to eat, we must also choose the correct cookware.  Think Stainless Cookware pots and pansof going organic to include not only the foods but the containers to prepare, cook and store your healthy creations.  Much like some produce grown in pesticides, your containers and cookware may contain unnatural materials harmful to your health.  Choose your pots and pans carefully.


The first touted non-stick cookware coated with Teflon would be on the DO NOT USE list as Teflon has been identified as a known carcinogen.  Think beyond just your pots and pans with this coating.  Unfortunately, some of our most treasured waffle makers, pancake griddles, slow cookers and coffee makers contain a Teflon coating.  Be vigilant with your health and read the ingredients in everything that goes into your kitchen.

The risky ingredient in Teflon is the polytraflouroethylene (PTFE) which is basically a plastic.  As the material heats, as on a stovetop, it breaks down or turns into a substance called perflourooctanoic acid (PFOA).  These toxic particles are released into the foods within the pot or pan when heated to 464 degrees.  The EPA designated this material as a carcinogen, but did not designate the PTFE as a carcinogen.  Therefore, manufacturers of Teflon continue to make their product as the dangerous PTFE is not a direct ingredient they use.


Stainless steel and cast iron cookware are the better choices when considering your health in the kitchen.  Ceramic and tempered glass are other options for oven use.  I love my cast iron skillets but sometimes the weight can an issue.  The stainless skillets are much lighter and work nearly as good.

I’ve done research on health and nutrition and one of my “go-to’s” is a website and book, The World’s Healthiest Foods by George Mateljan.  You can checkout the website for yourself and take your health by the cajones and be in charge.

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