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Here’s a superb report from our friends over at Eat Local Grown. This confirms suspicions that I have had for a long time about the health effects of various cookware…
When I was a kid, we had terrible pots and pans in our house. We just didn’t know any better. There were 20-year-old aluminum pans and an old teflon-coated frying pan. The teflon pan gradually lost its coating over the years until there was none left. It had all flaked off. I’m assuming that we almost certainly ate some of this. Oh, great. Teflon is toxic! Aluminum also is bad news, it has now been implicated in Alzheimers as a possible cause. The problem with these pans is that a certain amount is bound to end up in the food.
One other thing I have noticed, and I am sure that many of you have also, is that food tastes different depending on the type of cookware used. Have you noticed this? Heavy stoneware and cast iron seem to make the best food. Another thing I have noticed – the type of heat used influences the taste also. If you have had bread or pizza from a real brick oven, you will know exactly what I mean.
It’s obvious that the taste is not the only thing influenced. The health benefits of the food are influenced also. This principle also applies to food storage as well as cooking! My take on it is this:
Best – Cast iron, stoneware, pyrex / glassware
Pretty Good – stainless steel
Bad – Aluminum, teflon, plastics
Ok, hop on over to Eat Local Grown for the full list of 10 Essential Facts About Cast Iron Pans:
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