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Woohoo! They’re cooking at home. But using what?

January 27, 2016 | 7 Comments | SAFM Team

Even a patient or client who is consuming an organic, whole, natural foods diet (and prioritizing wellness in their life in so many other areas) can still make the mistake of choosing cheap, potentially toxic cookware.  I have been surprised by clients’ lack of awareness of this topic many times.  It’s a more esoteric topic that I find many practitioners simply forget to cover.  Make sure your clients are using healthy, non-toxic food preparation methods as much as possible.  Unfortunately, many people choose to “cook” in plastic containers in the microwave.  We covered that topic already, but what about stove top options?

Educate your clients about the toxicity risks associated with popular cookware e.g. nonstick surfaces coated with teflon and also uncoated aluminum. The greatest concern for teflon (polytetrafluoroetheylene, or PTFE) is in overheating this cooking surface which can cause a number of toxic gases to be release.  (My goodness:  Haven’t we all let a pan get too hot at least a few times a month?  Why risk it?)  PFOA is a man-made chemical used in the manufacture of teflon which does not breakdown in the environment and has a very long half-life in the human body once absorbed.  Though more studies are needed, I am particularly concerned about a possible connection between serum levels of PFOA and thyroid disease.  You can also engage your clients by doing a little myth-busting.  Realize that teflon itself has only trace amounts of residual PFOAs.  It is because of its persistence in the body and the high number of times one typically uses cookware and the toxicity risks of overheating the pan while cooking that I still recommend avoiding it.  I recommend my clients invest in using the following for everyday cooking at home:

  • Ceramic-coated.  Usually cast iron, but be sure to choose high-quality brands e.g. Le Creuset.  Expensive, yes, but very durable and guaranteed to be lead-free (and Le Creuset comes with a lifetime guarantee).
  • Cast iron.  The old standby that my grandmother used almost exclusively.  Just be sure to keep it well-oiled (I use coconut oil for this purpose) to avoid rust.
  • Glass.  Inert, surprisingly durable, and you can see the food while it’s cooking (kids – and many spouses – love this).
  • Stainless steel.  I prefer the above three options, but when a client insists on metal (and is perhaps trying to avoid the possibility of any supplemental iron), I believe this is the best choice.  Not vulnerable to corrosion and very low toxicity concerns.  Just make sure it’s not stainless on the outside and coated with aluminum on the inside.

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7 Questions for “Woohoo! They’re cooking at home. But using what?”

  1. 4
    Sangeeta Mitra says:
    September 29, 2019 at 7:44 pm

    Tracey,
    Can you talk about all the cooking oils and what is advisable to use in various cooking styles, like stir fry, curries, grilled food, salads? Which ones should be completely avoided and maybe refer to what might be the best reference handouts or websites that we can share with clients on cooking oils?
    I often get this question and I don’t where I could find the best data on that.
    I particularly want would love to learn about the following oil:
    Canola, SUnflower, Almond, Coconut, Avacado, Olive oil, ghee, Vegetable oil
    Thanks in advance,
    Sangeeta

    Reply
  2. 3
    Kathleen Wagner says:
    November 21, 2018 at 9:49 am

    subject: cookware safety

    When reviewing this material I was clicking on the links attached for further information, One example is “perhaps this will help” it brings me to the EWG site, but states I am not authorized for access. Please advise how I can get access.

    Thank you

    Reply
  3. 2
    Gabriella Udabor says:
    September 21, 2018 at 1:50 pm

    This is so useful to know! thanks for sharing this pearl!

    Reply
  4. 1
    Kathleen says:
    February 7, 2016 at 6:58 am

    Just wondering about lining a pan with parchment paper. I bet the heat would still release the fumes but wondering if it would be better to use parchment paper and avoid direct contact than nothing.

    I hear two things: Good cookware is too expensive and people hate cooking with surfaces other than teflon because everything sticks. I always suggest coconut oil to cook with.

    I am sure that we have heard it all. Just wondering about the parchment paper being a next best step, and if there is anything else you suggest besides coconut oil. I hear about the cost of this as well and that they do not like the taste.

    What are your thoughts on red palm oil?

    Thanks! Kathleen

    Reply
    • 1.1
      SAFM Team says:
      February 7, 2016 at 4:06 pm

      Parchment paper can be helpful lining for a baking pan but obviously not for stovetop use or with any type of liquid-y item of cooking with oils. Indeed, there are many things about being healthy and preventing disease that are more expensive upfront than the standard, typical choices. This also applies to foods, beverages, personal hygiene products, and many other lifestyle options. I often talk to my clients about paying now proactively vs. paying later in currency such as disease, disability, frustration, and suffering. Some of my clients prefer refined coconut oil, as the flavor is much milder. I personally do not like the flavor of red palm oil and find it to be much stronger than that of coconut oil, but certainly I have some clients who love it. The cooking properties are similar to coconut oil. It’s also true that if one uses enough healthy oil/fat and cooks on low heat, then foods are much less likely to stick as well. I appreciate that a lot of re-education is needed in our culture that values the cheap and quick over the healthy. It’s also true that sometimes people simply aren’t ready or wanting to change; it’s why I don’t typically cover this topic in an early-on session in my work with clients.

      Reply

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