There are reasons why chefs want to deliver tasteful and healthy meals—because they want to tempt the palate! But in today’s society, more chefs are turning to green cookware to help them create those sumptuous meals—right in their own kitchens!
Many chefs aren’t even aware of the dangers of non-stick cookware and the chemicals they contain such as PFOA and PTFE. Both of these chemicals have presented in people with thyroid disease and some forms of cancer.
With the production of cookware that is made from aluminum alloy and non-stick surfaces that are ceramic instead of petroleum based—chefs can feel safer about the meals they are creating and serving.
Teflon cookware products are good to avoid and instead try using tin or stainless steel quality cookware you can find in any cooking store. Don’t forget the old standards of glass and cast iron—both considered safe while remaining conventional to create and deliver those taste-bud-tempting meals. Many chefs might not be aware that cast iron can actually deliver much need iron to your dietary needs.
Other chefs have pondered the question—can my choice of cookware contaminate my food? This question alone is a great idea for you to switch to green cookware. Pottery can contain lead, which can pass to the foods you prepare in it. Make sure to read labels on all pottery cookware as some are safe but others are not.
The FDA has even warned chefs to avoid cookware that is unlined copper as the metal can be easily dissolved by certain foods when the heat comes in contact with the pan, pot or skillet. Enamel-coated cookware is now a good choice and is also easy to clean with its stain resistant and scratch resistant features.
Good tips for buying your cookware are to try and avoid ones that contain any type of plastic even if the manufacturer says it is safe. Stay away from cast-iron pieces that say they are pre-seasoned—this is basically a wax coating and we already know we don’t want any petroleum in our cookware—we don’t recommend wax either!
Try clad cookware, which is layered. Clad cookware elements usually use a combination or “layers” of stainless steel for your cooking area and aluminum and copper on the outside layers help with heat and cooking times.
Porcelain coated cookware and Greenware are good options for cooking. Greenware is similar to using porcelain or enamel cookware and uses a ceramic-based non-stick surface, not petroleum. Greenware comes in many options and the handles are made of seventy percent recycled stainless steel. We also like it because it’s package with 100% recycled materials and boxes and labels are printed with 100% biodegradable soy.
There are many ways to stay safe and produce healthy meals by using green cookware and if you do a little research you’ll find the prices to be surprisingly affordable for the chef in your family. Everyday we all seem to be finding ways to go green and this is another great option—awesome for your kitchen!
{ 2 comments… read them below or add one }
Has anyone tried the Todd English “green” non-stick pans? Curious about them- do they work? Are they really safer?
I myself have not used this brand, available from HSN. There’s another blog I read, and she reviewed the pans — but the comment section is very telling. It seems there are as many bad reviews as there are good ones. Check it out, and then you may want to buy just one pan and test it out, as one reader did.
http://momgadget.com/the-green-pan-a-momgadget-review/comment-page-1/
Good luck!