healthy cookware

peggy_j

I've searched the website but can't find one single topic devoted to this thread, so I thought I'd start one.

Is there a consensus on which type of cookware is safest? I did some research and it seems like there's always a trade-off. Here's my understanding of a few of the "good" options:

--stainless steel: generally considered very good, but if it's nicked or washed with an abrasive cleaner, it can leach nickel and chromium. Also, thin stainless doesn't distribute heat well, so the "clad" pots are better (heavier and more $)

--cast iron: can leach iron, which could be a good thing. Extra overhead to season and maintain. Heavy; may be too heavy to use if you have arm/hand strength issues.

--anodized aluminum: considered the best non-stick alternative (though some consider cast iron to be a natural non-stick). Again, avoid nicks and wash carefully. I've heard it's better to not use it on high-high heat.

Anyway, what are you using? We've been given a set of very nice anodized aluminum cookware. I'm wondering if we should exchange it for stainless. (or maybe mix and match; use stainless for things that aren't likely to stick; anodized for sticky stuff). Thoughts???? 

susan_02143

I have a combination of All-Clad, Lodge cast iron, and coated cast iron. I started collecting these pieces in my 20's since they cook better than the cheaper pots marketed to first-time buyers. My husband brought one non-stick pan into the relationship which he uses for eggs. We replace that pan every two years or so; the minute we see any degradation.

I have never had a nick on my All-Clad stainless. If you use Barkeepers scrub for the few times you have hard to remove bits, your high quality stainless should last your lifetime, your child's lifetime, and your grandchild's lifetime.

I use these materials because they help me produce good food. Turns out that they are also the best for our bodies as well.

Hope this helps,

*susan* 

kira1234

I use cast iron most of the time now. It also has the added bonus it gives me a bit of iron every time we use it. I keep it treated and have little trouble with things sticking. Just remember to get it good and hot before putting eggs and the like in so they won't stick.

Moderators

Hi Peggy_j and all,

Dr. Marisa Weiss, Breastcancer.org's president and founder, addresses this issue in her January 2011 Think Pink, Live Green column post Pondering Pots and Pans.

Happy reading!

--The Mods

peggy_j

Awesome! Thanks everyone for the quick responses. I need to make a decision on these pots next week so I appreciate the fast replies. (keep 'em coming). Cheers!