Unless you’ve been living under a pile of perfluorochemical-coated pots and pans, you know it’s time to ditch the nonstick. Why? Until recently, the majority of nonstick cookware was manufactured with perfluorinated chemicals, or PFCs. These PFCs are used to make products stain-, grease- and water-resistant. The problem is, when heated to only 446 degrees, PFCs break down into perfluorooctanoic acid, or PFOA, and release toxic gases and particulates into the air.
PFCs are highly persistent in the environment and have been detected in 98 percent of the population tested. They are a likely carcinogen and have been shown to cause cancer in animal studies, according to the EPA’s Science Advisory Review Panel. In a 2007 Johns Hopkins Bloomberg School of Public Health study, PFOA was detected in 100 percent of the newborns examined. According to the Environmental Working Group, PFCs are associated with smaller birth weight and size in newborn babies, elevated cholesterol, abnormal thyroid hormone levels, liver inflammation, and weaker immune defense against disease.
What’s a food-loving cook to do? DuPont (the last U.S. maker of PFOA, used in its trademarked Teflon products) completed phasing out PFOA in 2013. However, the chemicals used to replace PFOA might not be any safer, and those old Teflon nonstick pans are still in many kitchens. For your health, stick with safer materials to bake, fry, stir, and sauté your next meal. Here are seven healthier alternatives.
- Ceramcor Xtrema – This cookware is 100 percent ceramic and is nontoxic, durable, and easy to clean. Xtrema cookware is free of lead, cadmium, heavy toxic metals, PFOA, PTFE, and other unsafe nonstick coatings. The company offers a 50-year scratch-resistant warranty.
- Cuisinart GreenGourmet – Cuisinart’s GreenGourmet nonstick cookware uses a hard-anodized pan construction for nonstick cooking, free of polytetrafluoroethylene (PTFE) and PFOA. It provides fast and even heat distribution, with a scratch-resistant nonstick surface that won’t peel. It’s made with 70 percent recycled steel, and the ceramic-based coating is petroleum-free.
- Calphalon – Look for their Tri-Ply stainless steel cookware designed with three layers to ensure even, consistent heating. A heavy-gauge aluminum core surrounded by stainless steel provides excellent heat conduction for browning and enhanced control of the cooking process. It’s dishwasher-safe and comes with a full lifetime warranty.
- All-Clad – Their stainless steel cookware features innovative bonded construction combining an interior layer of aluminum for even heating and an 18 percent chromium/10 percent nickel stainless cooking surface that’s hygienic and safe. It’s safe for use in the oven and under the grill.
- Lodge – Since Roman times, cast iron has represented the preferred material for cooking pots, and it is still forged and crafted by hand today, maintaining evenly proportioned heat. Lodge cast-iron cookware is known for its heat retention, durability, and value, even compared to the most expensive stainless-steel cookware.
- Le Creuset – The vitreous enamel cooking surface of Le Creuset’s cast-iron cookware is hygienic and impervious to flavors and odors, and distributes heat more evenly to prevent hot spots. Easily cleaned by hand or dishwasher, the cookware is also suitable for marinating or for storing raw or cooked foods in the refrigerator or freezer. Once hot, Le Creuset’s cookware requires only a low to medium heat setting to maintain consistent cooking performance — and it allows the food to continue cooking even when removed from the heat source.
- Staub – Another enameled cast-iron option, French brand Staub is a solid choice for slow-cooked meals that are seared, roasted or caramelized, thanks to its nonstick black matte enamel interior. It doesn’t require seasoning before use.
Feature image courtesy of Nik Stanbridge