GREENSBORO, N.C. — Many of us try to eat healthier, buying organic and less processed foods to reduce harmful ingredients whenever possible. But the health hazard could be what you're cooking the food in.
When it comes to toxins in cookware, Consumer Reports experts say there is reason to be concerned about the nonstick coating Teflon.
"Teflon is the brand name for PTFE. It’s made with PFAS chemicals, which are also called forever chemicals because they break down so slowly in the environment. These chemicals can accumulate in the body and are linked to serious health concerns, including cancer and reproductive issues," said Lauren Friedman, Consumer Reports.
Non-coated cookware made of stainless steel, carbon steel, and cast iron, are good alternatives to Teflon but they may not fully prevent food from sticking.
Ceramic-coated cookware is also a great option, food tends not to stick to it, and the coating is unlikely to contain harmful chemicals.
In CR’s tests of nonstick frying pans, Caraway (about $95) and Greenpan (about $20), both with ceramic coatings, topped their ratings. Pans by Tramontina and Staub stand out among CR's tests of cast-iron pans.
No matter what type of cookware you choose, make sure it specifically states it’s PFAS-free or PTFE-free and don’t ignore the use and care instructions that come with it. For example, use soft utensils and avoid stacking your pans. When you stack your pans, you run the risk of chipping away at the non-stick surface. If you have Teflon pans, those flakes with those chemicals end up in your food.
Microplastics and plastic chemicals like BPA are other potentially harmful substances that can find their way into our food. To reduce your exposure, swap out plastic food storage for glass or stainless-steel containers, and opt for utensils made from other materials.