Five Alternatives to Non-Stick Cookware

According to Consumer Reports, nonstick cookware makes up 60 percent of cookware sales in the United States and Canada. The chemical polytetrafluoroethylene (PTFE) makes the surface nonstick. PTFE is manufactured with perfluorooctanoic acid (PFOA), which has been linked to cancer and other health problems. Now, many people are avoiding nonstick cookware altogether.

Several manufacturers have launched PTFE and PFOA-free lines. Brands include Farberware’s Earth Pan, Starfrit, Cuisinart’s Green Gourmet and GreenPan, among others. Since “green” cookware is relatively new to the marketplace, experts agree that the options below make up the healthiest choices for pots, pans, and bakeware:

Stainless Steel

This scratch-resistant choice is durable and economical. Stainless steel browns food better than nonstick surfaces and won’t loose its shape. Since the metal is a poor heat conductor, look for pans with copper or aluminum cores.

You may have heard that aluminum has a possible link to Alzheimer’s Disease – don’t worry, the core of a quality stainless steel pan will be wedged between layers of steel and won’t come into contact with food.

There’s another benefit to cooking with stainless steel: the metal doesn’t react with food, making it a good choice for cooking with tomatoes and other acidic foods. The highest quality stainless steel available is 18/10.

Cast Iron

This type of cookware has been around forever and with good reason. Cast iron is extremely durable – you may even own a hand-me-down from your grandmother. The metal is ideal because it evenly distributes heat and cooks the entire contents of the pan at the same time. Cast iron can withstand very high heat and won’t warp. It’s great for searing food, but reacts with acidic foods.

Cast-iron cookware has come a long way over the years. In the past, all cast iron needed to be properly seasoned. Now, many pre-seasoned options are available. Unseasoned cast iron is still on the market, so be sure to check the label before buying – unless you don’t mind the extra maintenance.

If you’re looking for cast iron that cleans up easily, consider enameled cast iron. You can also get cast iron bakeware.

Glass, Ceramic, and Stoneware

Stoneware, glass, and ceramic make great choices for baking because you can cook and serve meals from the same dish. You can even freeze and microwave food in them. All three long-lasting materials are nonporous and won’t retain odors.

Some people really like baking with stoneware because it evenly distributes heat.

Glass containers are inexpensive, making them a good alternative to portable plastic food storage. It doesn’t contain the chemical BPA or stain – great for bringing leftovers to work.

Since there are many safe alternatives to nonstick pots, pans, and bakeware, you can cook without worrying about potentially harmful chemicals. Happy cooking!



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