The material and chemicals used to make cookware don’t just stay in the pot. Sometimes it even produces harmful fumes and the toxin leaches into the food.
Here are some of the cookware that can potentially cause harm:
The most common form of non-stick cookware is Teflon-coated cookware. The coating appears black and shiny. Using this cookware produces harmful fumes. Manufacturers often place warning signs on this cookware regarding how not to heat it for too long or not to cook with it using very high temperatures.
Teflon is not the only non-stick coating available in the market. Coatings such as Calphalon, Anolon, Silvertone, and Tefal use potentially harmful chemicals that can pose a risk to one’s health.
Copper cookware looks aesthetically pleasing but it can be potentially harmful especially if it does not have a lining or if the lining on the copper cookware is too thin. Our body needs a certain amount of copper but too much can be lethal. Copper leaching in food can occur especially when acidic food is being prepared. Copper cookware can also be expensive and difficult to maintain.
Aluminum itself is a toxic substance that can jeopardize your health. Aluminum can leak into the food you’re cooking and settle in your organs over time. Anodized aluminum is also currently available in the market as a safer, more durable alternative but the coating can still wear down over time.
Unglazed Clay or “Earthenware”
Earthenware is probably one of the oldest and common types of cookware. We often hear that food cooked in earthenware tastes better and gives the “lutong bahay” feel. But without testing the pot for contaminants, there is no way of knowing what chemicals could be seeping into our food.