8 types of pans: which is the healthiest?

at the time of buy a frying panour mothers had it easier because they only valued the size and if it was non-stick or not.

Now, in a stage characterized by new materials, non-toxicity, “audits” of manufacturers and the requirement of transparency in all the elements that compose it, we take into account 7 criteria:

Comfort of useAdhesionMaterial of the coatingMaterial under the coating and that can be in contact with foodIf they are suitable for all types of firesBudgetPrinciple of prudence.

And, furthermore, the pans can be made with 8 types of materials:

IronAluminumStainless steelCeramicClassic non-stickGlassNon-stick with titaniumTitanium 100%

Did you know that frying pans are used for much more than frying? That is why it is so important to choose them well. If you do, you can use them for a thousand things in the kitchen, as you can see in this video.

Discover the frying pan that best suits your needs

Combining all these possibilities, everyone can find the best frying pan for their circumstances.

1. Lead and copper pans – no!

He lead it’s a very toxic material that accumulates in the body, and copper is precious as a decorative object, but not for cooking because they may contain tin or nickel and cause poisoning.

The cookware containing copper only in the bottom, because it is a good conductor of heat, they are suitable for consumption as they are not in contact with food. Then we would have to assess the coating of these pans.

If paella pans, casseroles or pans made of lead or copper are inherited from the family, they must be discarded as dangerous to health. Hang them on the wall, but don’t use them!

2. Iron pans

The iron pans They have fans and detractors. For fans:

They diffuse heat very well. They are perfect for sautéing or grilling. They provide dietary iron. They last a lifetime.

However the iron that they release into the food is a controversial aspect, they can be uncomfortable to use due to their weight and the necessary care to avoid oxidation –depending on the type–, the handle burns if it is made of iron (there are also steel or wood ones) and they are not non-stick.

There are different types and finishes in iron pans:

ore iron. Some have a beeswax coating that prevents oxidation.cast or cast iron, which is made with sand molds. In this case, the pieces are thicker and can incorporate enamels that prevent it from rusting, such as vitrified coatings.

3. Aluminum pans

The experts do not recommend its use in direct contact with food because it is neurotoxic and its relationship with different mental illnesses is suspected.

There is risk of aluminum salts being transferred to foodespecially to acidic and hot foods.

The exceptions are:

He Anodized aluminummore resistant and less porous because it has a sealing treatment. forged aluminum of great thickness.

4. Stainless steel pans

Is a iron alloy with carbon and small proportions of heavy metals (nickel, chrome, molybdenum). Although it is a fairly stable material, it can release small amounts of metal ions to food in poor quality steel, if it is grated or with acidic foods. They should be avoided by people allergic to them or with chemical sensitivities.

18/10 steel. A popular and safe steel is 18/10, made up of 18 parts nickel and 10 parts chromium.Surgical steel (T-304). It stands out for its quality, which is used in scalpels, tweezers, etc. It is not porous and does not cause allergic reactions in most people.steel with titanium. It is usually high-end, but titanium does not “pardon” the rest of the metals. To achieve the greatest atoxicity, it would be necessary to bet on 100% titanium.

5. Ceramic pans

There’s also white pans, popularized with the “teflon crisis”, which offer a safer surface and also non-stick. But there are many differences according to the qualities.

The cheapest ones deteriorate quickly. and some thermoceramics contain solvents and nanoparticles, which may be released into food with uncertain health effects.good ceramic pans they must be certified free of heavy metals, PFOA and nanotechnology.

And, even so, it must be taken into account that under the ceramic coating there is usually an aluminum bottom that should not be in contact with food if the pan is scratched. They are also more delicate than others: they do not withstand high temperatures and they lose non-stick properties.

Don’t get caught in a poke!

Be careful with the “stone” or “granite” pans that they are really dyed thermoceramics, with the same drawbacks and characteristics mentioned according to their quality. And also be careful with the shiny metal colored pans that claim to be “made of titanium” but are made of steel with a minimum percentage of titanium, not exempt from the possible toxicity of other metals.

You have to read the “fine print” well and ask the manufacturer for information.

6. Glass pans

We are not used to transparent pots and pans but they have positioned themselves as a good option for being a innocuous, stable, non-porous material and suitable for all types of fires except induction.

They have against, like those of steel, that they are not non-stick (you have to cook with a little oil or water).

7. Titanium pans, like in NASA

It is marking a new era in frying pans because:

Non-toxic. Highly pure and long-lasting. Does not cause allergies. Spreads heat very well.

As reported by Marta Villén de Conasi, a firm specialized in toxic-free cooking, 100% titanium kitchenware is glossy-matt colorvery light and safe, but not non-stick.

There are other high-quality pots and pans, from black color, in which titanium is part of the composition. These are non-stick and if they scratch there is no danger because the titanium it is under the coating to give it resistance and non-toxicity.

8. Teflon pans: yesterday and today

It was the height of modernity and comfort because the food did not stick to the pan, but they hid a “trap”: although the non-stick itself (PTFE) was safe, the substance that bonded the nonstick to the panNo.

It was PFOA, which behaves like endocrine disruptor and has been linked to hormone-dependent tumors, accumulates in the kidneys and liver, damages the immune system, and can cause sterility, obesity, and other disorders.

It is important remove old teflon pansespecially if they are scratched. The new ones no longer contain that poison, but for many they have lost credibility. And materials like titanium nonstick have come out without that “dark past.”

What if I just want to make myself an omelette?

Given so much variety, the safest thing is bet on materials and trusted brands and that they meet, according to our priorities, these 4 requirements:

Certified without heavy metals. Without nanotechnology. Free of PFOA.Without BPA (if there was any plastic element).

Everything you need to remember when buying a frying pan

Who seeks above all comfort and a “battle” frying pan: PFOA-free PTFE non-stick.Who wants a frying pan for a genuine cuisine: cast iron.Who needs the safest option Due to suffering from multiple chemical sensitivities or allergies to any metal, or due to the principle of prudence, these three pans, with the certificates, represent the height of non-toxicity: non-stick with titanium, 100% titanium or glass.​

How to care for your frying pan

In any case, it is important to take care of the pans because they are in contact with the food we eat every day. We can follow these 4 tips:

Cook over low heat as a general rule. Stir with wooden utensils so as not to grate them. Clean them gently with neutral soaps. Use a pan protector if we place one on top of the other.