How to Distinguish Unsafe Cookware
Filed Under: Guest Post, Susatainable Living on October 1, 2009
This is a follow-up to the entry at How Healthy: non-stick pans, skimmed-milk, olive-oils, apple-sauce, fruit-desserts? Thanks to Carole Parker for asking the questions that prompted this follow-up!
WHAT’s SAFE
When shopping for cookware, ask for non-reactive cookware (no chemicals), such as:
- lightweight ceramic,
- lead-free earthen ware (claypot) and
- bamboo steamware.
With non-reactive cookware, there’s no way to scratch the surface when cooking with metal utensils nor when scrubbing it with a steel wool.
You may wanna take a look at this cookware review in a blog: Greenfertility.blogspot.com
Cookware with silicone (plastic) handles are still safe to use.
WHAT’s UnSafe
Stainless steel cookware is NOT non-reactive, as it has alloy containing nickel, chromium, molybdenum, carbon, and other metals.
Avoid aluminium and anodized aluminum cookware as well (casual factor in Alzheimer’s disease).
Never use copper pots and pans either.
Never cook using Glassware if you’ve just taken it out from the freezer – it will crack! Happened to my mum once!!
