Which Stove Coating For Safe Cooking?

The air we breathe, the water we drink, the food we eat, everything must be ecologically clean and responsible for health. At what price can we succeed in protecting our family at home, with their dishes and with their kitchen utensils, that's a question with ambiguous answers. In the following article, we have tried to highlight the dangers arising when cooking. To avoid them, it is important to know which stove coating protects your health and under which working conditions.

What type of stove coating in a contemporary kitchen?

Does modernity rhyme with health? This is debatable because not everything that is modern is always the best for your health. Coverings, furniture, lighting in a modern kitchen can be designed according to trends, but are they harmless and fair?

It turns out that healthy cooking relates not only to the products we use but also to the materials of the pots and pans and the way of cooking. If you are careful with the foods you provide, do not ignore the dangers when preparing them. Which stove coating should you avoid so as not to release toxic substances into the food and the air when you cook?

So, let's list all the endocrine disruptors and carcinogens that accompany our daily life.

Materials carrying a health risk

Apart from the plastic that has taken over our lives, there are plenty of materials that should not be overlooked even if they make housework easier. Among them: teflon, aluminum, enamel, ceramic. On the one hand, you can't imagine cooking up a good meal without your helpers in the kitchen. On the other hand, you don't have to be perfect at chemistry to know that the substances in your practical kitchen utensils can cause health problems. If you're in the mood for something to change, read our tips for figuring out which stove coating to go for.

Refrain from Teflon

Of course, its biggest advantage is its non-stickiness, but at what cost? No one likes to madly rub a burnt pan or pan. Yes, there are grandma's tips for cleaning them but it's easier with the non-stick coating. On the other hand, be aware that this is due to polytetrafluoroethylene (PTFE) which for its part requires perfluorooctanoic acid (PFOA) for the production of teflon. So, by making it easier for you in the kitchen, these chemicals persist in the environment, build up in the body, and cause metabolism and reproductive problems. However, can we ban teflon and use uncoated utensils? No doubt, yes, by favoring iron, cast iron, stainless steel or ecological ceramics.

Very present in the aluminum kitchen

Pans, pots, pots, shining as mirrors give you joy in heart and eyes and you are proud of it. Stop! Be reluctant because, even if it is not in direct contact with the prepared food, aluminum is neurotoxic, represents a danger for the kidneys and is suspected of being the cause of Alzheimer's and Parkinson's diseases.

Exclude enamel and ceramic

It is true that archaeological excavations bring ceramic artefacts to light. So, it makes sense to consider the material to be reliable and environmentally friendly. Still wrong! Ceramic is not durable, cracks quickly and becomes the conductor of dangerous metals like aluminum.

Enamel, on the other hand, is more resistant but it can contain lead, cadmium, arsenic and harmful dyes.

Silicone in the kitchen

Favor it in the kitchen but if it is of excellent quality. Certainly, the sand and rock at the base of the manufacturing are very reassuring. So where is the catch? In the two types of food-grade silicone: the first is done using a platinum-based catalyst and the other, peroxide. In both cases, you have to be careful! The risk is reduced if you butter and flour before placing the pan in the oven.

Is the material the only culprit?

Despite the opinion that the material alone is responsible for unhealthy food, there is also another hidden but important factor: overheating, that is, the manner of cooking.

Back to the banned Teflon! Generally speaking, Teflon is a safe and stable compound. However, at temperatures above 300 ° C, the Teflon coatings on nonstick cookware begin to decompose, releasing toxic chemicals into the air. As a result, inhaling these fumes can lead to polymer fever, also known as Teflon flu. This phenomenon consists of temporary flu-like symptoms such as chills, fever, headache and body aches. The onset occurs after 4-10 hours of exposure and the situation usually resolves within 12-48 hours. A small number of case studies have also reported more serious side effects from exposure to overheated Teflon, including lung damage.

While the health effects of overheated Teflon can be serious, using sound cooking practices will help you avoid exposure.

Tips to minimize the risks when cooking

If you follow basic safety precautions, cooking with nonstick cookware is safe, healthy, and convenient. You can minimize your risks when preparing food by following these tips:

1. Do not preheat an empty pan as it can reach high temperatures within minutes, potentially causing the release of polymer fumes. Make sure you have food or liquid in the pots and pans before preheating.
2. Avoid cooking over high heat: Cook over medium to low heat and avoid broiling, as this cooking technique requires temperatures higher than those recommended for non-stick cookware.
3. Ventilate Your Kitchen: When cooking, turn on your exhaust fan or open the windows to help remove fumes.

1. Use wood, silicone or plastic utensils: Metal utensils can cause scuffs and scratches on the nonstick surface, reducing the life of your cookware.
2. Hand wash: gently wash pots and pans with a sponge and warm soapy water. Avoid using steel wool or scouring pads, as they can scratch the surface.
3. Replace Old Kitchen Utensils: When Teflon coatings start to visibly deteriorate due to excessive scratching, peeling, and chipping, they're ready to be replaced.

Alternatives to non-stick cookware

In principle, modern non-stick cookware is generally considered safe. However, if you are still concerned about any of the potential health effects, you can try an alternative.

Stainless steel

Stainless steel is excellent for sautéing and browning foods. It is durable and scratch resistant. It is also dishwasher safe, which makes it easy to clean.

Cast iron cookware

Depending on the content of the alloying elements, cast iron is naturally non-stick, lasts a long time, and can withstand temperatures well above those considered safe for non-stick pots and pans. Although it has excellent resistance to cold and hot wear and abrasion, good appearance and perfect castability, cast iron is brittle and difficult to machine.

Sandstone

Sandstone has been used for thousands of years. It heats evenly and is non-stick when well combined. It is also scratch resistant and can be heated to very high temperatures.

Ceramic kitchen utensils

Ceramic cookware is a relatively new product. It has excellent non-stick properties, but the coating can be easily scratched.

Silicone kitchen utensils

Silicone is a synthetic rubber that is primarily used in baking and kitchen utensils. It does not withstand direct heat well, so it is better suited for baking.

In short, most modern nonstick cookware is safe if you use it correctly. You can also choose from a number of non-stick alternatives, including cast iron, ceramic, and stainless steel cookware.

Stone and marble coated stove: health guarantee

As regards the stone or marble coated stove, this is a guarantee of healthy and good quality food. Sublime meals, homogeneous cooking, great speed at high temperature, these are the known advantages. It must also be said that the stone pan is suitable for both a gas cooking piano and an induction hob.

Expert opinions

Bombed by a massive amount of advertisements tempting you to opt for a non-stick cookware, you are faced with the dilemma: which pan and pan coating to prefer to have a durable and reliable utensil at the same time. A lot of culinary experts speak out on the truth about nonstick cookware and how best to use and care for them. Meanwhile, they advise never raising a pan and leaving it unattended, noting that unattended cooking is the number one cause of household fires. If a person inhales the fumes from non-stick cooking utensils, the American Cancer Society says the only risk is to have flu-like symptoms. Some share personal experiences such as using a wooden or plastic spoon to avoid scratching the Teflon, just to be on the safe side. Using a harder spatula or any type of metal increases the risk of scratches or scuffs.

While nonstick casseroles can be handy, they aren't suitable for all types of cooking. There are several foods and dishes for which they are ideal, especially those that are delicate and more prone to breaking by placing a spatula underneath, (eggs and fish, for example).

Practical cleaning tips

To keep a nonstick skillet in good working order for as long as possible, avoid using cooking spray which can gum up the surface and add unnecessary flavor. Plus, non-stick pans should never be dishwasher safe because even the best coating gradually wears out over time and you are only going to accelerate the wear. So wash by hand and place towels in between. As soon as you start to notice scales, it's best to throw away and invest in a new set.