Pot and Pan Problems

How cookware can affect your health

Using healthy ingredients doesn’t guarantee

Teflon

Pros — This inexpensive, nonstick surface is easy to cook with and clean.
Cons — Metal utensils cause Teflon to scratch and flake. Consumed flakes may contribute to certain cancers.
Tips — Use rubber utensils. Clean Teflon by hand, not in a dishwasher, and throw away scratched cookware.

Cast Iron

Pros — If you’re anemic (deficient in iron, which is vital to healthy blood), this cookware adds a little iron to everything you cook. Cast iron is durable and versatile.
Cons — It’s heavy and doesn’t heat up quickly or evenly.
Tips — “Seasoning” cast iron with oil or shortening prevents rust and creates a permanent nonstick surface. Use two hands to transport heavy pans.

Aluminum

Pros — It’s durable and an excellent heat conductor, warming up quickly and evenly.
Cons — Although it’s relatively harmless, aluminum reacts with the acid in some fruits and vegetables, causing an odd taste. This same reaction can cause aluminum pans to corrode.
Tips — Teflon-coated aluminum eliminates the reaction.

Copper

Pros — It heats and cools quickly, helpful when you’re preparing delicate sauces.
Cons — Copper reacts with all ingredients, giving food a slight metallic taste.
Tips — Get the benefits of copper without the drawbacks by using stainless steel cookware with a copper bottom.

Stainless Steel

Pros — It’s durable, dishwasher-safe and attractive.
Cons — It’s a poor heat conductor, and you need to use oil or fat to keep foods from sticking.
Tips — Use a healthy fat like olive or canola oil. Choose stainless cookware with a copper or aluminum bottom layer for better heat conducting.

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