Get the scoop on 8 common kinds of cookware

Long gone are the days when you would just use your mother’s old hand-me-down cookware. Today we know that many of the types of cookware we’ve been using for years may not be healthy. Studies show that certain cookware can also be polluting our bodies.

Here is the breakdown of the types of cookware sold in stores today:

Aluminum

This type of cookware conducts heat well and is easy to maintain.  The bad news is that acidic substances (such as tomatoes and wine) react with aluminum, causing it to leach into your food.   Aluminum has been linked to heavy metal toxicity in the brain and diseases such as celiac, autism and cancer.

Cast Iron

As with the aluminum cookware, your body can absorb too much iron from acidic foods that are prepared in a cast-iron pan.  With metal toxicity as a cause of inflammation, I recommend steering clear of cast iron.

Ceramic

The non-reactive cookware is the one I use.   It is free of perfluorooctanoic acid (PFOA), a potentially toxic chemical that’s used during manufacture of coating for nonstick pans such as Teflon.  They are stable to high heat and resist flaking.

Copper 

Although it conducts heat well, 100% copper is difficult to maintain.  And again, those nasty metals leach into your food. 

Glass

A safe bake ware selection, but as a cookware it doesn’t conduct heat well.  It is considered safe and less reactive, however.

Silicone  

Everything is getting made out of silicone it seems these days – baking sheets, spatulas and potholders to name a few!  Silicone cookware is lightweight, flexible, and has a nonstick surface but doesn’t leach into your food or produce a toxic vapor.  When buying silicone products, test their quality by pinching and twisting a flat surface to see if white shows through, if so, it is an inferior product and is likely to have a filler substance.

Stainless Steel 

This metal doesn’t conduct heat well but it’s durable, easy to clean and relatively non-reactive. 

Teflon 

Teflon is made with PFOA, a chemical that’s been linked to cancer and birth defects.  I recommend retiring all Teflon cookware for a safer alternative like ceramic.

What kind of cookware are you currently using? Will you change? I’d love to hear from you in the comments below.

 


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    Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

    Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach. She holds a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Accredited by the American Association of Drugless Practitioners, Leann is an award winning author of 2 books How to Get Your Kids to Beg for Veggies and 100 Ways to Lose Weight”.

    Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

    As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations. Leann’s goal is to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t

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