Can Your Cookware Be Toxic?
The different types of toxic cookware and what you should be using instead.
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Cooking is an essential part of our daily lives, but have you ever stopped to consider whether your cookware is toxic? That’s right – your pots and pans could be harming you through the meals you prepare. Before you toss out all your kitchenware, let’s explore what makes cookware toxic and how you can ensure you’re cooking safely.
Let's get one thing straight - not all cookware is created equal. Some materials can leach toxic substances into your food and the air, which can have negative health effects. The most common culprits of this are non-stick coatings, aluminum, and copper.
Non-stick cookware
Non-stick cookware, like Teflon, is coated with a chemical called polytetrafluoroethylene (PTFE), which can release toxic fumes when heated to high temperatures. These fumes have been linked to flu-like symptoms, and in severe cases, can cause a condition called polymer fume fever. So, while it may be convenient to cook your eggs without sticking, it’s best to avoid non-stick cookware.
Aluminum cookware
Aluminum cookware is another common type of cookware that can pose health risks. Aluminum is a neurotoxic metal that can react with acidic foods, causing them to take on a metallic taste and potentially releasing aluminum particles into your food. Although there is no direct evidence linking aluminum cookware to serious health problems, some studies have suggested that high levels of aluminum in the body could be a risk factor for Alzheimer’s disease and ALS.
Copper cookware
Copper cookware can also pose health risks. Copper is a heavy metal that can leach into your food when heated. High levels of copper in the body can cause gastrointestinal issues and liver damage.
So, what’s the solution?
Well, it’s simple – be aware of what your cookware is made of. Stainless steel (food grade), cast iron, and ceramic cookware are all safe options that won't release harmful chemicals into your food. They are durable, easy to clean, and have been used for centuries to cook delicious meals. Some of our favorite brands include: Caraway, Our Place, and GreenPan.
Need more help cooking in the kitchen? At The Lanby, members receive a personalized Care Plan customized to individual health and wellness needs and goals. Interested in joining? Book a free consult call to learn more.
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Kendall is a graduate of the University of Mississippi, with a B.A. in Integrated Marketing Communications and a minor in Business Administration. She received her certificate of Nutrition Science from the Friedman School of Nutrition at Tufts University.
Chloe holds a bioengineering degree from the University of Pennsylvania. As a breast cancer survivor, her insights shape The Lanby's patient-centric approach. Leveraging her healthcare strategy background, Chloe pioneers concierge medicine, bridging gaps in primary care.
Tandice was recognized with the Health Law Award and named a Ruth Bader Ginsburg Scholar at Columbia Law School. Tandice's editorial role is enriched by her insights into patient autonomy and gene modification legalities. Passionate about bioethics, she is committed to crafting patient-centric healthcare solutions.