Cookware Advice

The main issue with traditional bake ware like non-stick, cast iron and aluminum is that they can leach hormone-disrupting chemicals and heavy metals into food. Understanding what’s hiding in most cookware sent me on a “mission to know” decades ago. I am thankful there is more research available today, but with that comes unbelievable amounts of marketing thrown in our face and can be quite confusing.  My hope is you find this article expands your thinking, sending you on a journey to make wiser, informative purchasing decisions.

Do Metals Matter?

Yes, metal composition of cookware matters. The type of metal clad inside and on the cooking surface of pan, pot or skillet affects heat distribution, durability and can also change the flavor of food prepared in the pan.

Some metals, such as cast iron, are considered highly reactive, meaning they not only readily distribute heat, but they also affect the flavor of foods cooking inside them. Reactive metals are great for conduction but do not make a good cooking surface.  Pots like stainless or carbon steel make for the best cooking conditions – they evenly and efficiently distribute heat without imparting outside flavor.

Teflon, Non-Stick, PFOA, and PTFE

The original non-stick pans were coated with compounds like PFOA or C8 (perfluorooctanoic acid) or PTFE (polytetrafluoroethylene). PTFE was developed by DuPont in 1938 and is patented and trademarked by a name you’ll recognize: Teflon.  The chart below was found on Pinterest.

                                         

CHECK OUT NETFLIX recent movie: “The Devil We Know”  If you use Teflon / Dupont after watching that movie, not sure you would ever be convinced to change cookware. 

PS: were those cows eaten by humans?

BALLARINI non-stick, aluminum cookware – demonstrations are making their way through Western USA states at Costco locations.

These quotes are all over the internet, search for yourself. “Ballarini – you’re cooking on Grantium, which is a ceramic-reinforced PTFE that’s incredibly effective. First, Grantium is non-reactive and totally food safe….” NOT according to research.

“Second, aluminum is a bit softer than steel, meaning it’ll get dinged up if it’s used as the outer layer of the pan. Just like the first issue, the use of non-stick also invalidates this concern, although for a totally different reason. Non-stick coatings don’t last for more than a few years, meaning that you’ll be more-or-less forced to replace your pots and pans before the outsides get too dinged up. My normal estimate for the lifespan of a non-stick pan is 5 years at most. Grantium is a special kind of non-stick coating that seems to be a bit more durable than most. It shares properties with both ceramic non-stick and “traditional” Teflon coatings. I can’t speak to the science involved, but I can say that it seems both durable, effective, and fairly scratch resistant compared to the Teflon you might find in a cheap anodized pan.”  This man needs to do much more research!!

“Ingestion of PTFE is not reported to be toxic and residual PFOA in PTFE-coated pans is minimally transferred to food. However, long-term exposure studies to PTFE-fumes and PFOA have not been conducted so we can’t say that it is completely safe. Regardless, you should keep Larry the bird away from the kitchen.”   WHAT????   Sorry but I find absolutely no humor in humans ingesting metals or my dear Parakeet needs to be moved to another room when I’m cooking in these types of pans! That statement reminds me of going for an x-ray, everyone leaves the room but you!!! 

Advice: Avoid any cookware containing Teflon, PFOA, PTFE, or traditional non-stick products.

Aluminum

Grandma Hilda cooked with aluminum cookware. This type of cookware was popular for years as it was lightweight, easy to use, and relatively easy to clean. Aluminum exists naturally in the environment – traces exist in paints, colorings, household items, light bulbs, glass, baking powder, and many other substances (that we eat and breathe in). 

The U.S. Food and Drug Administration (FDA) reports the amount of aluminum that leaches into food from this cookware is much less than the amount naturally present in foods and other consumer products. But because aluminum is a known toxin to the body, the safety of dietary aluminum and this cookware is still a controversial issue with consumers.  Ahhh, YES!

Bottom line: In my house, I AM THE USA FOOD ADMINISTRATOR! And if I’m using baking powder withOUT aluminum, personal care products withOUT aluminum, etc. I am SURELY not going to cook with aluminum “possibly” leaching into my healthy, expensive foods!

Advice: Avoid any cookware containing aluminum.

My Italian “Grandma Teresa” cooked with steel and Italian stoneware, man oh man! Her meatballs were out of this world! Stoneware provides a good middle-of-the-road balance between durability, weight, and price. Grandma Teresa used a special stove Grandpa Joe built outside, it was awesome. Today, stoneware is considered non-toxic so I have several pieces in my kitchen.

Ceramic and Ceramic Coated Non-Stick

Various types of ceramic coated cookware claim to be non-stick and safer than Teflon. Most use Thermalon, a sand derivative containing silicon dioxide instead of Teflon.

There’s still concern out there that ceramic coating releases heavy metals and nanoparticles. Titanium dioxide nanoparticles have been linked to pre-cancerous lesions in the colon, as described in some reports. Here’s what I say, “got kids? Love yourself?  Let’s make the safest choice possible!”

There is one brand of ceramic surface cookware that is tested to be safe and free from heavy metals and nanoparticles – X-trema Cookware. However, they are entirely ceramic and can easily break.

Advice: Avoid any cookware releasing heavy metals and Always buy for your lifestyle.

Porcelain Enamel

This is a broad category with much controversy regarding the potential of lead and cadmium leaching from even high-end brands like Le Creuset. I travel the world researching everywhere I go, cookware included.  I have found brands from France, Spain and Italy that when tested did not uncover traces of lead or cadmium.  HOWEVER, “similar” products found online and at Walmart, for instance, did test high for lead.  You get what you pay for, applies in all areas of life.

Advice: Stay away – FAMILY FIRST!

Cast Iron Cookware

It continues to blow my mind when I hear people say, “I don’t have enough iron so I use cast iron skillets for all my cooking”.  First of all, cast iron is black, this is unnatural, making it nearly impossible to see bacteria and rust.  Large chunks of iron are not good for anyone and metals are known to interfere with our life force so why cook with it? Aluminum, tin, all bad – cast iron is not usually seasoned correctly either.

Secondly, its “leaching” by the person’s own admission. 

Ways to Add Iron Naturally to Your Body.  Calcium is found in foods such as spinach, raw milk, lentils, beans, sardines, salmon, liver, lean, grass fed red meat, tofu, broccoli, almonds, figs, apricots, turnip greens and rhubarb. How about seaweed wraps!

Consider an evaluation by a Traditional Naturopath such as myself to find out the “root cause” of “why” you aren’t absorbing iron IF you eat an “iron rich diet”?

Advice: Avoid any cookware that leaches metals. Do a “check-up from the neck up” when it comes to the foods you are bringing into your home.  Are they of the highest nutritional quality, mostly unprocessed, organic and from local farmers?  If not, that’s where I’d start making changes.

My Favorite Cookware

Notice “my”, as you need to decide what is best for your own household keeping physical demands and budget in mind. I am merely sharing decades of trying for myself, obsessed with research and learning from thousands of clients. 

Number One. I look for Safety #1, #2 functionality and #3 convenience.  I cook seven days per week whether it’s at home or at the “healthy cooking classes” I offer. 

The downside (if there is one) to having over 30 years in gut / brain health experience is understanding what goes on in restaurants so the health department doesn’t shut them down.  That knowledge forced me to stay home more and become a Certified Chef so I could speak and teach with authority, sharing my knowledge with others.  Therefore, I choose to control what foods, spices and processing is used before I put that “fuel into my engine”.  There is great peace knowing, I gathered and grew, I hunted and  I prepared my own fuel.

Glass and Pyrex – Corningware

Today, everything seems to be unhealthy for us so I choose glass for many reasons. The boiling point of food is 212, glass doesn’t melt until its at 1000’s of degrees. Only buy Clear glass, it’s the best and make sure you have good sealing lids to keep the temperature even inside.

There are two kinds of glass that don’t contain lead – Borosilicate and soda lime.

Borosilicate glass is well known for its durability and resistance to thermal shock. Borosilicate glass is hypoallergenic, lead-free and unlike a plastic straw, it is BPA-free.

Borosilicate glass is not toxic, it is used heavily in both cooking ware and in laboratory glass ware. Glass breaks easily so care and caution are important decision factors.

Lead Free Glassware Composition.  I called and emailed World Kitchen and, unfortunately, they do not disclose the materials with which their soda lime glass is made. … European Pyrex, called Pyroflam, appears to be made of borosilicate glass, which is more heat resistant, but I couldn’t prove this.

Water bottles – 550ml Glass Water Bottle, Eco-Friendly Borosilicate Glass Sports/Travel Water Bottle with a Non-Slip Silicon Sleeve, Stainless Steel leak-proof cap, BPA-Free, no Plastic. Safe and Eco-friendly: Made with high quality borosilicate glass which is extremely durable.   These are sold at Renewed Health Associates.

PYREX. The War Against Pyrex. … World Kitchen decided to stop the manufacture of borosilicate glass, and since then, Pyrex sold in the United States is made of tempered soda-lime glass, which does not handle heat as well as borosilicate glass.

Pyrex —  Make sure its NEW. Old pyrex is known to contain lead.  No amber or colored glass, they have trace amounts of lead but may meet “CA standards”, meaning they “probably won’t leach out at low temps”.  Again, why risk it?  I use clear glass only, not looking to be approved by Martha Stewart or Joanna Gaines for “eye appealing cookware” in my kitchen.  I go for COMMON SENSE and SAFETY.  I’m a Boston gal who keeps things simple!

A lot of glass is known to be dangerous – unclear or colored glass has strange heavy metals from the ground.

Bulls Eye Glass sued by Community : https://www.oregonlive.com/news/2019/01/bullseye-glass-settles-air-pollution-lawsuit-with-se-portland-neighbors-for-65-million.html

Advice: Glass is considered safe when NO color has been added and is of the materials noted above with borosilicate glass being my number one choice.  Pyrex gets a good rating overall but must be researched more. A flag is raised when a company won’t disclose what is in their materials, just sayin’.

Stainless Steel        

I’ve been using, suggesting and selling 7-ply, surgical stainless steel, waterless cookware for almost 20 years. I still believe this is the best overall cookware, especially with families in mind. Since there aren’t any “short people” running around my kitchen, I use mostly glass, but “my 7-ply is always close by”.  

I consistently rotate my cookware and fully replace each piece after five years by personal preference. The exceptions to this general rule are the stoneware and glass pieces that aren’t used weekly.  ALSO, I roast things at 225degrees, use a gas stove on LOW, never a high heat unless I’m boiling water for medicinal purposes. This rule of thumb allows foods to maintain a higher vitamin and nutritive quality, giving my cell mitochondria the best chance of holding power while maintaining a strong immune system.  NOTE: I have not gotten the “flu” or been sick in any way except four years ago during extreme stress. Before that?  can’t remember!

When comparing stainless steel cookware you need to first consider what is most important to you. With quality stainless steel you get what you pay for as with most quality items. For even heating without hot spots or burning in some areas you need weight. Good stainless steel cookware is heavy. Having a thick bottom layer on the cookware allows for even heat distribution and will allow the food to stay hot in cookware for some time after the heat source is removed.

Surgical Stainless Steel is non-porous so it is healthier and does not leach toxins and poisonous heavy metals into your food.

When Surgical Stainless Steel cookware is used in conjunction with a steam control valve in the lid you get the added benefit of “Waterless Cooking” which offers many health benefits.

You should look for no heat transfer to the handles, Steam release built into the lid handles (depending on set) and pots that heat evenly and consistently.

Why is waterless cooking better?

Waterless cooking has many advantages over conventional cooking. The biggest advantage is that the food cooks in its own natural juices, so it tastes superb because it retains more nutrients (not leached out into water as with common methods). Cooking waterless is easy and typically takes less time than conventional cooking. Since the heat is evenly distributed, there are no hot spots, burning or sticking, thus making the pans easier to clean. You also don’t have to cook with oil to prevent sticking.

There is good surgical stainless steel cookware and the best 7-ply surgical stainless steel waterless cookware.  Again, I strongly suggest setting a budget and buy one piece at a time if you cannot afford to purchase a 17-piece set (under $800).

The number of ply’s refers to the bottom of the cookware that comes in contact with your cook top. 7-Ply Sets have 2 more layers than 5-Ply Sets. Those 2 layers are:

1.Carbon Steel and

2. Extra Layer of 304 Surgical Stainless Steel

The carbon steel layer gives the 7-ply set better heat distribution and will keep food hotter longer while using less energy to cook the food. The 7-Ply Set works best with “Induction Stoves” due to the carbon steel layer though the 5-Ply Set will work with induction stoves as well but controlled gas works well too. The cost to manufacture the 7-ply cookware is higher due to quality and weight.

INSTANT POT

I’m only mentioning this because everyone is Instapot crazy right now.  First, it’s made in China and I generally don’t buy cookware from China.  Second, it has a stainless interior and pressure cooking has to potential to leach nickel at a greater rate than shorter stove top cooking.  See above about my concerns with leaching.  Third, while lead free in the interior, it does contain 1,400 parts per million of LEAD on or near the heating element.   The lead does not come into any contact with your food and there is probably very little risk.  For me personally, having lead near a heat source is less than ideal.

Potential nickel leaching and lead in heating element (which does not come into contact with food) just is not ideal.

The makers of Teflon even acknowledge this risk, and warn consumers about this issue. In an online brochure sponsored by DuPont, as well as the Association of Avian Veterinarians and the ASPCA, the writer (a veterinarian) states that “bird fatalities can result when both birds and cooking pots or pans are left unattended in the kitchen, even for a few minutes.”  HENCE, its clear why above I do not find the “Larry bird” comment funny at all.

MY RULES TO LIVE BY

First choice when I buy “anything” is “MADE IN THE USA”  not Korea, China – where metals are questionable.

When it comes to cookware, cladded metal creates an efficient and even cooking surface. Not all clad cookware, however, is created equal.  Cookware manufactured entirely from high quality clad metal will consistently conduct heat from the base to the top edge and create an evenly heated cooking surface. When you’re shopping for cookware, make sure to do your homework and look into the cladding’s composition.

Cladding is a method of metal fabrication. Layers of different metals (in cookware usually a highly conductive interior to distribute heat and a non-reactive exterior to protect ingredient integrity) are bonded together as a new, single sheet of metal. Ply describes the layers of metal contained in a pan’s clad metal. Common varieties of ply include 3-ply, 5-ply, and 7-ply.

DISCLAIMER

The information herein is not to be construed as medical advice or to be used to diagnose, treat, prevent, or cure any disease.  Seek a licensed healthcare professional when needed.  I am here to teach natural wellness – with COMMON SENSE approaches to food habits, emotional/stress relief techniques, bowel cleansing and environmental toxicity exposure, things a true “traditional naturopath” should be teaching without the use of drugs or chemicals.

Sources:

1. Made In Cookware – Stainless steel cookware, Made In USA
2. Premier Research Labs – Dr. Bob Marshall and my “University of Life” experiences
3. Articles from “Journal of Toxicology and Environmental Health”
4. Healthy Holistic Living.com
5. https://grist.org/food/nanoparticles-in-your-food-youre-already-eating-them/https://www.foodpackagingforum.org/news/nanoparticles-released-by-quasi-ceramic-pans

You will notice I do not recommend specific companies, rather I suggest the ingredients and materials to look for and those to stay away from.  I do not use “links” to buy from, rather, links to read.  No one pays me to show off their products so all that is contained herein are MY opinions.  As I watch the world spin and time fly by it is clear less and less people are willing to pay for excellent direction and advice from the older, wiser teachers.  Many Traditional Naturopaths, such as myself, are moving to mountains, seashores and smaller communities to grow our own food and finish out our final days finding today’s generation of “microwave healing” and Dr Google quick fixes to be inefficient and at times, dangerous.

Humans have become over domesticated, so far removed from the “life force” by which we were created. My happiest times are AWAY FROM CITY LIFE. Going camping with my animals, take my solar stove, wood and an ax.  My advice to you? Live off the land for a week and keep your feet in the dirt, that’s “natural”, talk about re-energized! Try going on a wilderness trek this year and get totally away from comforts – feel the earth, enjoy the sun’s natural Vitamin D and eat the plants full of Vitamin C, it will take you to a high you never thought possible.  Teach your children to eat more dirt! – yup, that post is coming soon so stay tuned!

About Naturopath Robin

Robin Varnet is a Board Certified Doctor of Natural Medicine and Founder of Transformation Health LLC who chooses to not prescribe or diagnose “dis-ease”, rather approach each body with common sense guidance. She has an extensive background in research, nutrition and gut health. Robin has spent thousands of hours in research and just as many hours paying Mentors to take her under their wing and share the ancient truths of natural healing such as poultice packing, herbalism and iridology (not so ancient but so very right on!). Robin is also the author of numerous colon care articles and hosted the radio show, “Colon Whisperer” for decades.  She has studied Raw Food Living with Alisha Cohen, Matthew Kenny and Ani Phyo to name a few.  Her world-wide travels teaching colon hydrotherapy to massage therapists, doctors, nutritionists and others led her to Fiji where her love for salt water cleansing took root.  For more information on how you can learn your body’s specific signals and cries for help, call Naturopath Robin at Renewed Health Associates at 951.795.8080.