Not all casseroles are the same: guide to non-toxic cooking materials

Delicious vegetables of all colors, seasonal fruit of organic origin and local production, filtered water…

If you fill the shopping basket with garden products and prepare your dishes in a healthy way, you should also inspect kitchen utensils to make sure that they are healthy and discard them if not.

8 toxic-free materials for a healthier kitchen

The following materials are best suited for cook safely without substances harmful to health. However, some of them have some disadvantage if they are not used correctly.

1. Mineral iron and cast or cast iron

iron is an option traditional and innocuous. The difference between “mineral iron” and “cast iron” is that the latter is made with sand molds, the pieces are thicker and can incorporate enamels that prevent oxidation.

Food cooked in them can absorb small amounts of iron, but it is not a problem but an advantage in case of low levels of this mineral. In diets with a lot of iron it can cause degenerative damage.

​Vegetarian chefs like Santi Ávalos prefer pieces of uncoated cast iron: “They are more robust and durable, they have the natural non-stick properties of the material (without toxic coatings) and they provide dietary iron. The problem is that they are heavy and rust if they do not dry well.”

Advantages

They spread the heat well, without areas of overheating, and are ideal for grilling. The lighter “ore iron” pieces are perfect for stir fry vegetables in them. Over time, they blacken, creating a natural non-stick coating. Withstand high temperatures and save energy because you can finish cooking by taking advantage of its property to retain heat.

Disadvantages

very delicate foods they stick in the first uses. One has to oil them at the beginning and dry them well after washing. They are not suitable for elderly or weak people: your weight makes it difficult the use of these pieces in the kitchen. Cast iron pieces usually have a high price.

2. Glass and ceramics

are material inertnon-toxic and very safe for dinnerware or mason jars (with the exception of lead crystal items, which is found in pieces of cut glassware).

Advantages

They do not alter the taste of the food. The glass transparency help in the elaboration and conservation of some dishes. Both are Dishwasher compatible.

Disadvantages

turn out pretty fragile. One has to rule out ceramic ones with chipped and the cut glasswhich contains lead.

3. Silicone

It is a synthetic polymer pretty stable. Withstands temperatures of up to -60ºC, so it allows the food to be frozen in the same container. It also supports the high temperatures of the oven. Is resistant, nonstick and cleans easily.

Advantages

It is very non-stickIt doesn’t need to be greased. are great variety of formats for baking and is easily demoulded.

Disadvantages

In the oven should not be used at temperatures above 260°C. Not suitable for cooking fatty foods or dishesas there may be migration of the material to the food.

4. Ceramic tiles

The industry offers new nonstick alternative to Teflon plastic. Aluminum pans and saucepans are covered with ceramic materials, which are healthier as long as they are of quality and from brands with certified free of heavy metals, PTFE, PFOA and nanoparticles.

The problem is that in the market we find very poor quality ceramic coverings. Also, color is deceptive: we believe that any white pan is “green and healthy”, but it could use a simple paint coating with a minimal ceramic base, which quickly flakes and exposes the aluminum. Thermolon, Greblon Ceramic, CeraGreen, Stonite or Ceralon are registered trademarks of quality ceramic nonstick.

Advantages

Are high temperature resistantdo not release toxic substances below 450 °C and are economical.

Disadvantages

They lose their properties nonstick relatively soon. They don’t distribute heat well. Should be use at medium heat. If you use it over high heat with oil, you will be left without a ceramic pan.

5. Titanium

Does not release toxic substances to food and spreads heat very well. “It is a much more resistant and stable material than ceramic non-stick”, explains Josep Valls, from Codis Verd, a company that sells healthy kitchen utensils.

“Titanium is used in the manufacture of prostheses, dental implants and aeronautical parts due to its resistance to extreme situations. It is applied at a temperature of 20,000 degrees, thus making the nonstick durable and very difficult for it to come off.”

Advantages

The most “critical” dishes (omelettes, crepes…) they don’t hook. does not cause allergiesas it can happen with stainless steel.

Disadvantages

He price of these pieces is something highestalthough it is amortized later for its longer duration.

6. Stainless steel

Is a iron alloy with a minimal amount of carbon and small proportions of other metals (chromium, nickel, molybdenum).

The migration of metallic residues can occur in small quantities, and they are released into food more easily if the steel is of poor quality, when we cook acidic products (citrus fruits, tomato…) or when it is scratched.

The most used is the 18/10 steel (18 parts of nickel and 10 of chrome). He japanese steel used in knives is a light alloy of extraordinary quality, without chrome or nickel.

Advantages

Affordable and resistant. It does not require any special maintenance. With a little care when cooking, the food doesn’t stick.

Disadvantages

not a good driver of heat. The people with allergies to nickel and those with chemical sensitivities should avoid cooking with these utensils.

7. Anodized aluminum

A electrolytic treatment completely seals the aluminum and hardens it so it does not pass into food.

Advantages

Durability and resistance. uniform cast from the heat and very light.

Disadvantages

The non-stick it’s not his forte.

8. Wood

It should not be missing in the kitchen in the form of dishes, ladles and spoons, cutlery and even plates, to the detriment of plastic utensils.

Wood has been found to have germicidal properties natural and that it is more hygienic than other materials (germs die earlier on a wooden cutting board than on a plastic one) and does not alter the natural flavor of food.

As a precaution, it is advisable to cut the food that is going to be cooked on one board and those that are going to be eaten raw on another that has been freshly washed. They should be cleaned very well with warm soapy water, do not leave them soaking, and dry them well after each use.

Advantages

It’s a natural material that prevents burns in the kitchen because does not conduct heat. Wooden spatulas and spoons are best for take care of the non-stick from pans and other containers.

Disadvantages

The dishwasher spoils it, it stains easily and, as soon as a utensil cracks, it should be discarded.

Hazardous materials for health that are hidden in your kitchen

To cook in a healthy way, there are certain materials that we must avoid in all our utensils.

Pans and batteries with Teflon

A few decades ago, Teflon (PTFE or polytetrafluoroethylene) it was the height of modernitysince it allowed cooking almost without oil and without the food sticking.

But over time it has been proven that it is harmful to health and the environment, and in some countries it has been banned.

In order for the non-stick layer of Teflon (trademark of the multinational DuPont) to be fixed in the pan, some chemical substances were used –PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonate)– which are endocrine disruptorss, probable carcinogens, accumulate in the kidneys or liver, damage the hormonal and immune systems, and cause obesity and other disorders.

DuPont affirms that it has not used these substances since 2012 and has on the market pans and other Teflon containers in which “PFOA free / libre de PFOA” is specified. But PTFE itself decomposes at high temperatures and generates toxic substances.

Precautions

get rid of from any old Teflon utensil or whose label does not clearly specify “free of PFOA and PFOS”, especially if it is scratched, since the toxic PFOA will be in contact with food. Never leave these empty utensils directly on the fire: the Teflon decomposes and emits toxic gases at more than 260°C. Check out the bread maker, sandwich maker, pastry tins and other coated utensils to make sure they are not Teflon.

avoid aluminum

Could have neurotoxic effects and its relationship with neuronal and degenerative diseases such as Alzheimer’s is studied. 95% is excreted in the urine, so people with kidney problems should avoid it because it could accumulate in their body in greater amounts.

The acidic and hot foods they increase the possibility of aluminum salts being transferred to food.

Precautions

Check that the label specifies that it is anodized aluminum, the only one recommended.

Glazed ceramic containing lead

Not all glazed ceramic containers are suitable for cooking. Poorly enameled pans, paella pans or cups may contain lead and release it into foodespecially if they are hot or acidic (vinegar, tomato, citrus…).

Lead is a very toxic heavy metal that accumulates in the body. It is very dangerous for children because affects intellectual development.

Precautions

If it is an artistic object, an antique or a souvenir bought in non-European countries, do not use them for cooking, eating or drinking.

Beware of copper

Before, copper pots and pans were used because it is a good conduitr from the heat, but usually wears tin either nickel and parts can release metal debris that can cause poisoning sharp.

There are batteries with the interior covered in stainless steel, so that the food is not in contact with the copper and they are suitable for cooking.

Precautions

If you have an old pot from grandma or have bought one as souvenir, do not use it for cookingr.