Cookware Questions


A: "non-stick" pan can cook with little oil, but there are disadvantages and hazards to using them. To start with, the coating wears off into the food, a little bit, every time you cook. Manufacturers tell you to dispose of the pan once its chipped, meaning you continually have to buy them over and over. Some sets of non-stick pans can be hundreds of dollars. This can get expensive over time.
If you are cooking on any chipped, non-stick pans, your food is directly exposed to the aluminum cooking surface… there is also a lot of controversy regarding consuming aluminum. If you read the back of a non-stick pan's label it will warn you not to have birds in the kitchen, as fumes released from an overheated non-stick coated pan can kill birds. Furthermore, the fumes can also give you "polymer fume fever." At 500ºF (6) different carcinogenic gases can be released from a non-stick pan. If inhaled, you can get flu-like symptoms, such as body aches, fever and nausea. A chemical found in non-stick pans called C-8 has also been linked to cancer in laboratory animals.
The last thing that touches our food in the cooking cycle is our cookware. Doesn't it make sense it should be clean and safe.

Q: I HAVE HEARD THAT ALUMINUM COULD BE HAZARDOUS TO YOUR HEALTH. Why do they make cookware that permits food to come in contact with aluminum?

A: THERE IS A LOT OF SPECULATION THAT ALUMINUM CAUSES VARIOUS HEALTH AILMENTS. The jury is still out on this one. The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil. The FDA also forbids the use of aluminum utensils to store dairy products. Aluminum is quite porous and the chemical reactions that take place while cooking make it more pitted with age. In addition, all vegetables cooked in aluminum produce hydroxide poison, which neutralizes the digestive juices, robbing them of their value to digest food, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis. Source experts are now stating that the way you cook your food and what you cook your food on CAN and are just as important as what you eat.

Q: There are many brands of stainless steel cookware sold in stores. What is the difference?

A: When making a buying decision on cookware, you need to compare (3) very important features: the grade of metal, the distribution of heat. And temperature Control. Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Also known as 304 very common in retail outfits and some direct marketing selling. The problem with this gage of metal is that because of the softness of this grade of metal, when heated the porous on the pan expands and can then leach chromium, nickel and aluminum into the foods and can cause troublesome conditions. Also the food sticks to the pan and you are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with inferior cooking surfaces. Cookware sold in retail stores generally have a slab of aluminum or copper fused to the bottom of the pan. This gives good heat conduction, only on the bottom of the pot and because of the uneven heat, one must constantly watch and stir the food or it scorches, furthermore it doesn't cook uniformly and prolongs cooking time. In the end, you have to work harder to cook your foods. Also vitamins and minerals are sensitive to heat so the nutrition of our food can be damaged by high heat, temperature control becomes another important factor to consider when shopping for cookware. All our stoves and fridges have a means of controlling temperature, why doesn't our cookware have one? Without an accurate system to notify you when the internal temperature of your pan reaches a specific point, you would always be stuck in the kitchen, watching your pot so it doesn't boil over.
Some pans have steam vents, but if your vegetables are exposed to the high temperature of steam (232° F), you will destroy the life giving properties of your food. Life begets life. So keep your food alive when you cook below 200°F.

Q: Is glass cookware superior to other types of cookware?

A: It's fine for serving your food, but it's the very worst heat conductor of all cookware materials (even the manufacture admits that glass cookware has a cold spot in the center of the pan…). That means poor cooking results and unnecessary energy losses. There are other limitations and inconveniences associated with glass cookware. It won't melt but it will break! If it is exposed to hot and cold, it can literally explode into thousands of tiny pieces. A quick reading of the instructions will alert you to these potential draw backs in these types of pans. Health Professionals are also concerned about the use of lead in these pans. Studies have shown that lead, is a heavy metal that if consumed can cause damaging conditions overtime.