Being a clean eater means that you prepare a bulk of your meals at home. Cookware can play an important role in your meals. Having good cookware can make preparing meals a much more pleasant experience. The question is, are you picky about what type of pots and pans you use? Not everyone is, but there are those who care about their cookware and what it is made of.
Types of Cookware
Aluminum
A majority of cookware is made from aluminum. Aluminum is good at conducting heat, is lightweight, and inexpensive compared to most cookware. Some people are wary of aluminum cookware because aluminum is associated with Alzheimer's disease. However, the amount of aluminum released from cookware is said to be very low. It isn't a good idea to store acidic food in aluminum cookware as they will absorb it.
Anodized Aluminum Cookware
Just like aluminum, anodized aluminum conducts heat well, but it also has another advantage. Due to the anodization process, it makes the cookware non-stick, scratch-resistant, and reduces the leaching of aluminum into food.
Cast Iron
Cast iron cookware is probably some of the most durable cookware and actually can be beneficial in terms of getting iron in your diet. Iron from the cookware can seep into food in small amounts. One issue with cast iron cookware is that it needs to be seasoned after each use.
Copper
You will almost always find copper cookware lined with tin or stainless steel as copper can leak into foods in large amounts when heated. Copper cookware conducts heat well and typically has even heat distribution.
Stainless Steel
This is probably the largest selling type of cookware in the U.S. It is made up from a combination of metals (iron, nickel, and chromium.) These metals can leach into food, however, the amount is probably very low unless your cookware's surface is damaged.
Ceramic
Ceramic cookware provides the heat distribution benefits of cast iron but without having to go through the seasoning process after each use. Ceramic can also be heated to higher temperatures and clean-up is a lot easier. The risks for ceramic cookware comes from the glazing process as the glaze may contain lead, pigments, and cadmium. However, these are the risks are reduced during manufacturing. It best to go with a trusted manufacturer of ceramic cookware.
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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet List Price: Sale Price: $18.99 You save: $8.51 (31%) See Reviews For This Product  |
Resources:
http://www.thedietchannel.com/Is-Aluminum-Cookware-Dangerous.htm
http://www.enotalone.com/article/10251.html
{ 10 comments… read them below or add one }
I have recently become concerned about the toxins that may be leaching into my from from the nonstick coating on my cookware. I’m now using my cast iron almost exclusively. I still use my non stick saucepan and will until I can get a cast iron one. You do have to season them for a while but eventually you don’t have to do it every time and it becomes pretty much nonstick. LOVE IT!
That is good to know that you don’t have to season cast iron often once you’ve done it several times. It seems like the ideal cookware to own.
I recently prepared tilapia on cast iron skillet for the first time and absolutely loved it. Like you said the seasoning part is a little annoying. I bought the Emeril Cast Iron stuffs, I am wondering if Le Creuset requires seasoning after each use. I’ve seen them at TJ MAxx sometimes. I may have to give it a try. Cooking in cast iron is awesome.
I have also become concerned about the no stick surfaces but have to admit that I won’t give them up for food like eggs! I am shifting to cast iron and am also happy to hear the seasoning regime slows lol http://su.pr/2KSPxq
I grew up with a cast iron cookware set and I have them now. You do NOT have to season after each use. I seasoned when I bought them and maybe once a year after that. Cast Iron is great, it’s only down side is that its heavy but if you are eating clean and you are strong then you can just put that into your workout! Lifting the 18 inch skillet over my head and onto my potrack is a great workout! HAHA!
I grew up with a cast iron cookware set and I have them now. You do NOT have to season after each use. I seasoned when I bought them and maybe once a year after that. Cast Iron is great, it’s only down side is that its heavy but if you are eating clean and you are strong then you can just put that into your workout! Lifting the 18 inch skillet over my head and onto my potrack is a great workout! HAHA!
I’ve been using the castirons from my grandmother who passed away 10 years ago. I never know what it means to season them? I wash them with warm soapy water and never put them in the dishwasher or then you have to do some wierd crap with boiling water in the pan, maybe thats what its called when you season them. I love them though.
If you are looking for a good but inexpensive source for cast iron pots and skillets then keep an eye on local yard sales. Over the last couple of years we have gathered a respectable assortment of cast iron cookware. It’s great for the environment because you recycle and it’s great on the wallet. Cast iron is almost indestructible. The most we’ve ever needed to do was a touch of steel wool, clean it and season it. Like with the food you eat, if you great grandmother didn’t use it then you probably shouldn’t use it either.
I agree with the comments above — cast iron does not have to be seasoned each time. I have a couple of pieces that were given to me by my m-i-l. She received them as a wedding gift almost 60 years ago. I think one reason they are found at yard sales is because as people age, they can no longer lift them.
Great idea. For all the articles I see on food it was a smart idea to put out an a piece on the utensils you would be using to cook them.