I have been working on upgrading all of my cookware and cooking utensils to healthier versions like cast iron and stainless steel. I had a 20 year old set of non-stick pots and pans I replaced with cast iron pans. An enamel cast iron dutch oven is my go to for soups and stews. I have a lot of spatulas and spoons that are all plastic and have been using them for years. Luckily the dollar store has stainless steel versions, so I’m working on replacing those too. I also use glass like Pyrex for things like baking or casseroles.
Non-stick cookware, such as Teflon, contains chemicals called PFOA’s and PFA’s. PFOA’s have been banned since 2014, so if you have Teflon cookware older than that, which some of my pans are, it probably contains it. These chemicals can cause issues like hormone imbalances and cancer. Over time they peel too, so that gets into your food. I had these plastic spatulas that I noticed were slowly melting into the food I was eating.
Also avoid aluminum as that is bad for the brain and can cause neurological issues.
Porcelain enamel is a better choice than Teflon. It is non-stick and made of metal. The safety of it depends on the type of metal though and what is used for the coating. They are expensive too and may chip a little over time.
100% ceramic cookware is a good choice, but do a lot of research on ceramic brands and the materials used before purchasing. Make sure you are buying real ceramic. Some ceramic coated cookware can contain chemicals and some ceramic cookware is made of aluminum with a ceramic coating.
Stainless steel cookware is another good choice. It can be pricey and is not non-stick.
I like cast iron pans. They are reasonably priced, durable and last forever. It’s best to avoid cooking acidic food in them at high temperatures, as it can leach iron into the food that could cause excess iron to accumulate in the body. They are great for meats and vegetables. With a good seasoned base, cast iron becomes non-stick and even works for eggs.
Ideally, choose cookware that is a single material and does not have a coating with chemicals, like glass, stainless steel and cast iron.
Challenge:
Cookware can be pretty pricy, so a little at a time, go through everything and start replacing anything that could be toxic, like plastic and non-stick pans, with healthier alternatives. The dollar store has stainless steel utensils. Antique or thrift stores often have cast iron pans. They may need seasoning, but that’s easy. Clean the pan, spray it with avocado oil and put in the oven. Bake upside down for an hour at 400 – 450. Let the pan cool in the oven. It may take a few tries to get a good base, but is definitely doable.
Resources:
https://www.health.com/safest-type-of-cookware-8425731
https://mindfulmomma.com/non-toxic-cookware/
https://www.cleaneatingkitchen.com/what-is-the-safest-cookware/