November 30th, 2016 06:08:00 pm
Safe cookware is foundational to a healthy kitchen. What is the safest and healthiest cookware and bakeware? How do you know which types are truly safe? Consider these thoughts and guidelines when making your selections.
Who is making the statement? An expert in cookware? A blogger who is earning commission for clicks? A healthcare advisor? Other users or consumers?
As consumers, our information comes from varied places, and it is sometimes a lot of work to sort through the validity of it all in order to make informed decisions.
I talk with a lot of people each day about their concerns and answer their questions… Since I own a cookware business (created in an effort to bring healthy cookware options to everyday people in the US), I hear the concerns people have in regard to making their selections. Concerns they have about whether they are picking the right options for their families and themselves. And I remember back when I had those same concerns and went through the same process of choosing cookware, not knowing one day it would become my passion! I think of that always as I’m consulting with people either on the phone, via text, or via email. I always try to offer the most un-biased and factual information I can based on years and years of research and studying this industry… in the end allowing them to comfortably make their own informed decisions.
For example, some are worried about whether or not the aluminum is anodized, because they have read that all aluminum is bad unless anodized. (Anodized aluminum uses an oxidative process designed to keep the product from leaching into the food.) But what is unfortunately left out of most of those discussions, is that aluminum is actually the best heat conductor, will heat quickly, retain heat a very long time, and if hand-cast and solid, will create an incredible even heat distribution for a wonderful cooking experience. Also not mentioned is the fact that anodizing is not a necessary concern, because the aluminum (in our cookware) in no way comes into contact with the food, so leaching would be impossible.( All food surfaces are Titanium.) The authors of this advice are not aware of all products and options, and I try to gently provide what information I can, for consideration.
In addition, some people have worries as they have heard mis-information that all non-stick surfaces are either Teflon, or have plastic polymers. This is not the case, and that tends to be old information, or written from people who are selling other products. There are no plastic polymers and certainly no Teflon chemicals in our cooking surface. Our food surface is simply Titanium. Titanium is inert (we don’t absorb anything from it), and it’s the second hardest metal… so you are never going to come into contact with aluminum.
These are good examples of the types of information out in the world wide web. Did some of them sound familiar to you? Do you have the same concerns I mentioned?
As you sort through both the facts and the mis-information, it might be helpful to see our Cookware 101 Section, here as well. There are a lot of factors to consider when choosing fine, hand-cast cookware that will perform optimally, and endure the test of time… In addition to deciding if it’s the safest cookware, or the healthiest cookware, you might also look at the handles, the lids, and the other performance features (like clean-up and vapor cooking) that make your cooking experience enjoyable and hassle-free.
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