Non-Toxic Living

Top Toxins in Cookware and How To Avoid Them

March 17, 2023 By Dr. CeCe 10 min read

CeCe with her child looking at glass cookware in an oven

SOME MORE HEAVY METALS.

Some companies use glazes and coatings on their cookware to give them a uniform color and more balanced heating abilities. Unfortunately, these coatings often contain cadmium, one of the most toxic metals in our environment. It is a known human carcinogen and tends to build up in the kidneys and liver over time, where it can remain for several years.

LEAD

Some ceramic, enamel, and glass cookware is made with lead in order to increase shock resistance (aka, reduce the chance of it breaking if you set it on the counter a little too hard) and improve glossiness. Unfortunately, (as most of you are now aware of), lead is highly toxic and can cause symptoms ranging from muscle soreness and colic to peripheral neuropathy and renal failure.

BISPHENOL-A

Bisphenol-A (BPA) is a synthetic compound found in plastics like cutting boards and tupperware. You have probably come across a number of cans and containers labeled “BPA-free” in the past few years due to rising awareness of its dangerous side effects.

For one, BPA is an endocrine disruptor. This means that it disrupts your hormones and can lead to altered immune function, early puberty, infertility, and ovarian dysfunction. In addition, BPA has also been shown to cause liver damage, thyroid damage, and has obesity-promoting effects.

POLYSTYRENE

It turns out other kitchen items beside your pots and pans are potentially far from safe as well. Plastic cups, styrofoam cups, “paper” plates and plastic utensils are almost all made with a toxic compound called polystyrene (or simply “styrene”). Which, I’ve said this before, I find my patients labs come back with styrene values that are off the charts. Long term exposure to styrene can damage the central nervous system & kidneys; cause headaches, depressive symptoms, fatigue, weakness, hearing loss, concentration issues, loss of balance, & cancer.

BROMINATED FLAME RETARDANTS (BFRS)

As any egg-scrambler knows, you can’t cook much without utensils like spatulas. Unfortunately, these plastics are usually coated in brominated flame retardants (BFRs) that have been linked to liver and thyroid damage, as well as negative changes in the kidneys.

LAST UP, CERAMIC-COATED COOKWARE.

Ceramic-coated cookware looks nice and seems like a safe option at first. After all, 100% ceramic is completely safe for cooking purposes. However, a coating of ceramic is usually hiding toxic materials. The soft ceramic coating isn’t the most durable and starts chipping after several months of everyday use. When that happens, lead and cadmium that is sometimes found in the coating will end up in your food and later in your body. Lead poisoning is one of the most dangerous types of metal poisoning and can result in abdominal pain, headaches, infertility, and other health complications. Even when the coating is lead-free, chipped cookware can still present dangers – it’s usually neurotoxic aluminum that’s under the ceramic coating.

So, what are some safer options?

100% CERAMIC COOKWARE.

This is one of the best and safest options around since it’s made with completely natural materials, isn’t toxic and won’t chip or peel off. It’s also non-stick and can be washed in the dishwasher. To be sure the brand you are purchasing is truly non-toxic, make sure the company passes the California Prop 65 Standards. The only con is that 100% ceramic can be pretty costly, but it will last you a long time and is super durable even under high heat.

CAST IRON COOKWARE.

Try using real cast iron cookware. This is a safe cooking option that truly withstands the test of time. It heats well and very evenly, and can even be seasoned to make it non-stick. It doesn’t leak anything toxic into your food and is actually a good natural way to increase your iron levels. If your iron levels are fine, you can try enameled cast iron cookware, which is just as safe and convenient to use.

GLASS COOKWARE.

This is another safe option to consider. It will never release anything toxic when heated, it’s durable, environment-friendly, and doesn’t hold onto any old flavors or smells. And, as long as you or the kids don’t drop it, glass cookware lasts forever. The only con is that it’s not non-stick, but it’s a small price to pay for such safe cookware.

STAINLESS STEEL COOKWARE.

This is a great option – it’s relatively lightweight and resistant to scratches, and can be seasoned to make it non-stick! It will also last you a long time. Just make sure you’re buying food-grade stainless steel – this type doesn’t contain any nickel, chromium, BFRs, or Teflon. Stainless steel is also a great alternative to plastic spatulas and spoons.

Some Final Tips

AVOID ALUMINUM CONTAINERS

As we saw in the list above, aluminum has the ability to leach into any food it comes into contact with, regardless of heat exposure. This means you also need to look beyond your stovetop pans when considering aluminum, including pots and storage containers. This is particularly true if you’re storing or cooking something acidic, such as tomato sauce, as the acidity can cause the aluminum to leach into your food faster.

USE NON-ABRASIVE CLEANERS AND SPONGES

If you are using a type of nonstick or metal cookware, avoid using abrasive sponges or scrubbers like steel wool, as these can cause the nonstick material and chemicals to flake off, potentially mixing into your food or further releasing into the air.

USE BAMBOO

While bamboo cookware isn’t as long-lasting or durable as other types, it is excellent as a non-toxic storage option for leftovers. Bamboo contains no harmful chemicals (just make sure the cookware you’re looking at is true bamboo and not “nonstick” or coated with anything). If bamboo isn’t your thing for storage, use glass mason jars or glass tupperware to store leftovers!

USE 100% WOOD OR BAMBOO CUTTING BOARDS

You can easily avoid the dangers of plastics and BPA by investing in a wood or bamboo cutting board. Just make sure they aren’t coated in any chemicals or toxic glazes before purchasing.

LINE WITH UNBLEACHED PARCHMENT PAPER

If you can’t afford to upgrade all of your cookware at once and are concerned about exposure in the meantime, try lining your bakeware with unbleached parchment paper before baking. This will create a “barrier” of sorts between your food and toxic surfaces.

AVOID COATED “PAPER” PLATES AND UTENSILS

As we saw above, polystyrene can lurk in plastic and styrofoam cutlery, cups and bowls. Avoid using these when possible and opt for ceramic, glass, non-toxic paper, or bamboo.

USE NATURAL CLEANSERS AND SOAPS AND LOW HEAT

While your first priority should be avoiding toxic cookware, sometimes it isn’t possible to overhaul everything overnight. In the meantime, be sure to only wash your pots and pans with natural dish soaps that don’t contain additional stripping chemicals that can further react with and stir up toxins. Our household’s choice: AspenClean’s All Natural Cleaning Products.

Additionally, try not to cook at high temperatures with toxic cookware, as heat can often cause chemicals to leach even further into food and into the air as gases.

When In Doubt…

If you aren’t sure whether a certain brand contains any of the above metals or chemicals in their products, always be sure to call the manufacturer and double-check. Just because a brand is labeling their cookware as ceramic doesn’t mean it isn’t coated with a lead or copper coating. After all, a little extra time spent researching could mean avoiding a lifetime of serious health issues.

The Discovery Doc – Dr. CeCe Brooks – Atlanta Holistic NP

Dr. CeCe

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