Some American experts highlight all the advantages and disadvantages of the various materials used to make pots and pans
He is about to end up run over, his mother saves himWhat are the best pots and pans for cooking? What materials must they be made of to guarantee us healthy as well as good food? Some American experts provide us with useful information for choosing.
Among the many effects of the pandemic there was also a great return to home cooking. While we were often out at lunchtime, now many people, still in smart working, cook at home. It may therefore be the right time to review the quality of the pots and pans we use every day.
The issue of the safety of the tools we use in the kitchen is always very "hot" as consumers in recent years have become more attentive to their purchases with the aim of limiting exposure to industrial chemicals.
The issue was dealt with by a special of the US magazine Discover who contacted some experts (scientists, endocrinologists but also chefs) to learn more about the main materials with which pots and pans are made. Useful tips to choose the best ones with which to cook in complete safety, avoiding as much as possible exposure to substances harmful to our health.
But now let's see what the experts have pointed out regarding each material with which pots and pans can be made.
Index
Non-stick pans, Teflon is the safest
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There has been a lot of discussion in recent years about non-stick pans. This type of coating, known commercially as Teflon, coats metal cookware with a durable synthetic resin to create a slippery surface.
Its chemical name is polytetrafluoroethylene or PTFE. Historically, it has been produced using PFOA or perfluorooctanoic acids, these are part of a group of chemicals considered endocrine disruptors but also linked to kidney disease and immune system problems.
The American FDA, as early as 2016, collaborated with companies to phase out the use of PFOA and other similar substances in all products that come into contact with food. However, manufacturers are not required to disclose all the ingredients they use in their coatings.
What did the experts say about these pans?
Suzanne Fenton, endocrinologa reproductive at the National Institutes of Environmental Health Sciences (NIEHS) e Olga Naidenko, vice president of scientific investigations at l‘Environmental Working Group (EWG), argue that the Teflon coating is not necessarily dangerous if accidentally ingested due to scratches or chips on the pan.
What is more worryinginstead, it is when a non-stick PTFE pan is used over high heatsuch as burning a steak or leaving a stove on by mistake.
The molecular bonds present in the coating begin to break down at about 500 degrees, according to a report on household chemical coatings by Michael Michalczyk, a chemical consultant. In this case, non-stick pots or pans they can therefore release dangerous fumes that irritate the respiratory system.
According to Dr. Naidenko, the PTFE coating today is essentially the same as the older versions, only made with much smaller amounts of PFOA. But she adds that:
“The risk of it overheating and damaging our lungs - that risk remains. Those pans shouldn't be overheated [during] their lifetime - that would be worrying "
The two American experts then highlighted that the health hazards represented by Teflon pans are a marginal risk compared to the environmental contamination associated with the production and disposal of these products. According to the EWG, PFAS, a group of chemicals to which PFOAs belong, can be found in the drinking water of many US cities.
Chef J. Kenji López-Alt, author of the cooking science book The Food Lab and another expert contacted by the American magazine, said he rarely uses non-stick pans and when he does it is only for low-temperature cooking, such as cooking an omelette. , where having a non-stick pan offers great benefits.
Read also: Are non-stick pans safe?
Ceramic
Lately, those who want to avoid PFOA often choose ceramic cookware. These most often boast labels such as "PTFE and PFOA-free" or "non-toxic" and "healthy". But, because they are a relatively new non-stick alternative, experts argue that the long-term effects on health and the environment are not really well known.
Cookware marketed as "non-stick ceramic" isn't just made of ceramic or clay. Many products labeled as ceramic include a metal core with a coating that is likely to contain silica.
The disadvantage of ceramic non-stick, according to experts, is that the coating does not last as long as PTFE-based cookware. According to Dr. Naidenko, since it is difficult to know what the exact content of these coatings is:
"Even if one has a pan that doesn't contain a lot of PTFE, one shouldn't overheat something in a ceramic pan anyway."
Cast iron
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Cast iron is one of the most reliable and ancient materials used in the kitchen. However, cast iron cookware is quite heavy, which for some may be reason enough not to even consider it.
Due to their weight and density, cast iron cookware can retain heat much longer than other metals such as aluminum. However, according to chef López-Alt, they don't distribute heat very evenly.
Seasoning foods in a cast iron skillet - that is, adding oils and fats and reheating - creates a reaction between oil and iron that forms a somewhat non-stick black layer, a polymer, says chef López-Alt. The surface resists most types of cooking well and prevents food from sticking to it, although acidic foods like tomatoes and vinegar can break the coating that forms.
Contrary to popular belief, cast iron can be washed with soap without damaging the surface, but leaving it wet with water can cause it to rust.
Chef López-Alt maintains that:
"The idea that you can't clean cast iron with soap is just a myth that no longer applies" (as old soaps containing lye affected cast iron but modern soaps no longer use this ingredient).
He also points out that small amounts of iron can end up in food, but that this could even be of benefit to people prone to iron deficiency.
Carbon steel and stainless steel
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Steel cookware is among the most common and popular due to their long life and ability to store heat energy compared to other metals. Stainless steel usually also consists of added materials, such as chromium or nickel, and a conductive core such as aluminum or copper. Carbon steel, on the other hand, is just steel.
Carbon steel, common for woks and crepe pans, is more like cast iron - it has some non-stick properties and is very durable and heat resistant, but it can also rust. Stainless steel is dishwasher safe, unlike carbon steel, and it doesn't react as much with acids.
Overall, both are scratch-resistant and safe surfaces to cook on. Dr. Fenton favors stainless steel cookware, while Lopez-Alt prefers carbon steel cookware:
“My real advice would be to learn how to use carbon steel because it's the best,” he says.
Aluminum and anodized aluminum
A pan can be made entirely of aluminum, or this material could be mixed with other metals or form a layer inside the pan. It is less dense than metals like steel or iron, so it doesn't retain heat very well. This means that it can cool down quickly, but is able to conduct or transfer heat optimally.
According to López-Alt, chefs in restaurants often use aluminum cookware because their industrial burners can hold stronger heat than a typical home kitchen stove.
The anodizing gives the aluminum a very hard and non-corrosive surface, the only disadvantage is that you cannot put this type of pans in the dishwasher or you risk damaging the surface.
Although there has been research into the links between aluminum and Alzheimer's, aluminum cookware is not currently considered a health risk. The Centers for Disease Control and Prevention (CDC) states that while aluminum cookware can transfer aluminum into foods, especially acidic ones:
"The levels of aluminum found in processed foods and in foods cooked in aluminum pots are generally considered safe."
Read also: Is aluminum in contact with food safe?
Copper
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Copper is the material of choice for professional chefs due to its great conductivity, which means it heats up quickly and evenly. But copper shouldn't come in contact with food on its own, because it can react with acidic ingredients like wine, juice, or vinegar and migrate into food, according to the 2017 FDA Food Code.
“While copper is very good for its warming properties, too much copper is not good for the body, especially for children. It can also cause diarrhea and nausea, ”says Dr Naidenko.
Many copper pots or pans are in fact coated with a metal such as tin or stainless steel for this very reason.
Tin can wear out more easily than steel, so if you have an old tin-lined copper pot, you should make sure it doesn't have any scratches.
Finally, copper cookware can be quite expensive and can oxidize in humid air, leaving a green discoloration.
The conclusions of the experts
As you may have understood, each type of pot or pan has advantages and disadvantages. A general rule of thumb is to choose what suits your needs well and steer clear of products whose materials are not clearly defined.
Generally, experts say, you are not mistaken in choosing heavy pans that are durable and long-lasting. But even non-stick pans can find their place in modern kitchens, reserving their use for the preparation of delicate dishes that tend to stick.
Anyone who has a pot or pan to replace should consider those that will last the most and be aware that, even if the materials are considered safe for humans, they could become dangerous for the environment when they end up in landfills.
As Dr. Fenton pointed out, the safety of the pans and pots we have in the kitchen may depend on how we handle them:
"I think pretty much all the pots out there right now are pretty safe, as long as you take good care of them."
Source: Discover
Read also:
- Cooking food: which pots and pans to choose? The pros and cons of all materials
- Stone and ceramic pans: the fake coatings scam (VIDEO)
- Carcinogenic Teflon? 10 alternatives to common non-stick pans and pots
