Topic: what is the "safest" cookware in terms of NOT leaching metals, etc.?
Dawn in VA
Frequent Contributor (1K+ posts)
Member # 9693
posted
Would it be enameled like products by Le Crueset?
I am currently using stainless steel everything plus one cast iron skillet, which I know is also OK, but my pots and pans have seen way better days- full of pretty darn deep scratches and such. I've had them for a long time. PLUS, it's not easy to find stainless steel that's not been associated with questionable manufacturing processes in China.
Please please PLEASE noone take offense at that last remark. I just want to err on the super safe side (at the less expensive stores, ALL stainless steel cookware I looked at was made there sans only ONE pot that was made elsewhere.)
I know the cast iron wares are OK, but would also like some other alternatives.
Thanks!
-------------------- (The ole disclaimer: I'm not a doctor.) Posts: 1349 | From VA | Registered: Jul 2006
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kidsgotlyme
Frequent Contributor (1K+ posts)
Member # 23691
posted
I have some cast iron that is covered in some kind of enamel. Not sure what it is.
I've been thinking of buying a new set of cookware too and was planning on buying stainless.
I didn't even think about the effects of where it was made in. I'm sure you could probably get some that are made here but I bet it would be expensive.
Now I am going to have to research before I buy..LOL
-------------------- symptoms since 1993 that I can remember. 9/2018 diagnosed with Borellia, Babesia Duncani, and Bartonella Hensalae thru DNA Connections. Posts: 1470 | From Tennessee | Registered: Dec 2009
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posted
Dr. Mercola sells cookware. I have not purchased it yet but am thinking about it.
Posts: 140 | From Illinois | Registered: Jul 2009
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blinkie
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Member # 14470
posted
I like the glass cookware but it';s not made anymore and things stick to it.
Posts: 1104 | From N.California | Registered: Jan 2008
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posted
Good question. I never used the nonstick pots...just something about them. And stayed away from anything aluminum.
Had a cast iron frying pan but was clueless on how to take care of it. So it rusted and went to the dump. Most of my cookware is either stainless (farberware from a long time ago) or glass like pyrex.
-------------------- You gain strength, courage, and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, 'I lived through this horror. I can take the next thing that comes along.'
---Eleanor Roosevelt Posts: 748 | From somewhere | Registered: May 2010
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96237 | From Texas | Registered: Feb 2001
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Dawn in VA
Frequent Contributor (1K+ posts)
Member # 9693
posted
Hey sweet folks, NEVER EVER use non-stick. It releases so many vapors and nasty stuff. If you have birds, some manufactures actually recommend on the labels that you remove your birdies from the kitchen while cooking in such pans. (Hello canary in a coal mine analogy.)
Regarding stainless steel, I thought I was doing such a good deed in using a Faberware set that the hubs and I had received. Not so. It also releases a lot of junk- I don't know anything about vapors with it (doubt it), but yes indeedy about unwanted ions, metals, and such leaching into the food you're cooking.
I'm no expert on any of this stuff, just relaying what I've found out through what I consider to be reputable sources.
PS Heleneh, I checked out Dr Mercola's cookware site. Nice! Too pricey for my budget, and I can handle the weight of the ceramic (enamaled) OK, but really very good info and products according to his testing claims.
-------------------- (The ole disclaimer: I'm not a doctor.) Posts: 1349 | From VA | Registered: Jul 2006
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Enamel is glass. None of this is inexpensive, though, there are outlets and sales.
Notes below from a similar thread a while back. I still love all three: Le Chasseur, Chantal and Le Creuset. I use the 2 quart Chantal and the 2 3/4 qt. Chantal party pan the most.
I've seen on www.hsn.com the GREEN PAN by Todd English. I'm not sure what to think of that. More research may find it okay but I'd like to know more about what exactly their coating is.
==================================
For those with nickel allergy, avoid even the best stainless steel cookware, it contains nickel.
If you want to see how much metal comes out of a stainless steel pan, get some BARKEEPER's FRIEND and a new light colored sponge. Wash the pan with this. The sponge will turn grey.
The shinier, more polished, stainless steel gives off far less residue but it's still there.
=============
A good alternative is Chantal, (melted glass) enamel coated steel or Le Crueset, enamel coated cast iron.
Visions makes a dark glass cookware but when dropped, can break into chards. Dangerous. -
Le Chasseur also makes great products - including a wonderful glass toped steamer. They are just as good as Le Creuset but cost less. Light colored interior.
===========
There are other enamel coated brands but I have some from each of those above. I've had to give away some I cheaper types that turned out to be far too heavy (Lodge brand). Good product but FAR too heavy. I had to give mine away to a friend.
------ These all can be found at Amazon or Overstock.com - sometimes. Avoid any non-stick items, though. Enamel is the best non-reactive coating and, if used properly, it is stick-resistant and easy clean-up. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Hoosiers51
Frequent Contributor (1K+ posts)
Member # 15759
posted
If you get Le Creuset brand, don't get the red color. They still use a small amount of lead for the coloring on that specific color choice.
However, if you already have it, it is probably okay, as the red isn't on the cooking surfaces, only on the outside.
I use stainless steel....and I only use silicone utensils for stirring and serving, so as not to scratch the steel at all. And I don't store anything in the pots/pans. I know it's not perfect, but for now, it's the best system I have.
I have heard that the really shiny steel contains more nickel than the matted steel. However, most of the shiny pots are still matte on the inside.
I have one large Le Creuset enamel-over-cast iron pot, but it came with a defect, which is a little bit of pitting on the inside, where you can see through to what appears to be the cast iron. I haven't decided whether or not to return it yet. I just haven't had the energy to "deal" with it.
LabRat
Frequent Contributor (1K+ posts)
Member # 78
posted
It's a slow morning and I like and have not only an interest in cookware but some experience in the field. First and foremost comes cast iron, it's cheep and will never wear out, can't break or bend and you can use chisels to clean out burnt food. It's a go anywhere, cook anything, last forever pan.
The bad is each time you cook, you serve a little bit of the first meal cooked in the pan! You can't get them clean, but you can get them clean enough! It was a mental thing with me, I'd seen a film showing cast iron under a microscope and how as it heats the pours open and foodstuff seeps out. Yuck!
Let me now remind you that cast iron was the pan of choice for the pioneers and some of them lived to ripe old ages. I use it for cornbread mainly but wouldn't hesitate to cook anything in it.
Teflon, doesn't hold up long at all regardless of brand or price paid. It is an industrial danger somewhere around 500 degrees, hide your canneries! I don't understand how it could be allowed in a kitchen. I sometimes use a Teflon pan to fry my eggs in but that is the only thing I'll use it for. Mostly I scramble my eggs in butter in a stainless steel pan.
Stainless Steel, only way to go! It shares some of the good properties of cast iron with none of the bad. The more exotic the pans construction, the more eye squinting the price. $500 for an electric skillet, who in their right mind would pay that? I've got four that I've accumulated over the years. Saladmaster makes wonderful cookware but I don't know how anyone can afford it. The only good thing about it, you never have to buy any more cookware.
SS cookware made in china, I wouldn't worry. Wash off (scrub) the manufacturing oils with SS cleaner and you'd be good to go.
Are we having fun yet?
Posts: 1887 | From Corpus Christi, Texas | Registered: Oct 2000
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MADDOG
Frequent Contributor (1K+ posts)
Member # 18
posted
Ha!!!
A long time ago i found out non stick stuff made me sicker,and aluminum was out allso.
I have stainless steel and cast Iron allso!!
MADDOG
Posts: 4037 | From Ohio | Registered: Oct 2000
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posted
I found a great old cast iron pan at a flea market for a few bucks. Indestructible and better than the new one I bought.
There are more cast iron, stainless steel, and enamel-clad versions of both available new now, even in cheap stores, because they are required for induction cooking. Induction hot plates work by means of a magnet, so pans have to have enough iron in them or they won't function.
If silicone is okay, there are silicone mats for baking sheets, and glass baking pans lined with silicone. There are also ceramic baking dishes.
I like plain glass for dishes now, because it comes all the way clean. It's very safe, unless you drop it and cut yourself.
-------------------- Don't forget to laugh! And when you're going through hell, keep going!
Bitten 5/25/2009 in Perry County, Indiana. Diagnosed by LLMD 12/2/2009. Posts: 756 | From Inside the tunnel | Registered: Jan 2010
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springshowers
Frequent Contributor (1K+ posts)
Member # 19863
posted
Did you read the Dr Mercola page on cookware and the amount of Iron leached out of Cast Iron Skillets is in the thousands!
I would not use one ever!! Excess Iron is Bad for you!!
Ceramic is best!! and yes he is selling some now. You can get them other places too.
GOod LUck..
Posts: 2747 | From Unites States Of America | Registered: Apr 2009
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springshowers
Frequent Contributor (1K+ posts)
Member # 19863
posted
No.. Who said that? IF you think that I said it.. I didnt
I said you can get "Ceramic" cookware in other places besides him..
Thats what I said if it was not read that way!
Posts: 2747 | From Unites States Of America | Registered: Apr 2009
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MDW005
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Member # 22706
posted
Dawn... If you are not looking at price... Well, I use the company "Saladmaster" there products have a life time warranty. All stainless steel...surgical steel I believe. I have had my set for....hmmm, maybe 13 years and you would never know.
I don't have a link but maybe you could google it.
-------------------- God's promises mean you always have something wonderful to look forward to. Posts: 2150 | From Georgia | Registered: Oct 2009
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posted
no no!!! not you ... sorry for not being more precise- if you click on the link in my previous post, he has a chart that indicates his cookware is the only kind that doesn't leach ...
here's the saladmaster link ... looks like nice stuff ...
posted
In England we can get something called stoneware for the oven which I think is quite safe.
-------------------- Believe and it will happen. Posts: 1 | From United Kingdom | Registered: Sep 2010
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LabRat
Frequent Contributor (1K+ posts)
Member # 78
posted
Saladmaster has as part of their guarantee that they will replace any pieces that are stolen or destroyed at half price for life. They replaced one of my sets when my motorhome burned at half price. Saved me a bundle but they do cost a bundle.
Posts: 1887 | From Corpus Christi, Texas | Registered: Oct 2000
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posted
years ago i used to use terracotta cookware- don't know how safe they were- they didn't appear to be glazed or anything- they were great-
also, has anyone heard of or used sarriette cookware? just picked up an 18/8 2.5 quart pot at tj maxx for 14.99- heavy in the base- spring green on the outside, stainless inside- glass lid w/vent- black rubber on both handles-
googled the company -- nadda ...
Posts: 94 | From shaker heights, ohio | Registered: May 2010
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