4 Types of Toxic Cookware to Avoid and 4 Safe Alternatives
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- Опубликовано: 28 май 2018
- We all know the importance of eating healthy, but not everyone knows that the cookware you use to prepare your dishes is just as important as the food itself. Even the healthiest diet can result in severe health problems if your pots and pans are toxic. Find out which cookware you should avoid by all means for the sake of your own health and the health of your family.
The non-stick properties of Teflon cookware are achieved with a coating of PTFE. This is a plastic polymer that, when heated above 572°F, starts to release toxins. These toxic fumes lead to flu-like symptoms called polymer fume fever, informally known as Teflon flu. Another chemical compound found in Teflon cookware is especially threatening since it tends to stay in the body (as well as in the environment) for long periods of time. Try cast-iron cookware instead. It even comes in non-stick varieties. It doesn't leak anything toxic into your food and is actually a nice natural way to increase your body’s iron levels.
Though aluminum cookware is usually coated, the coating is prone to chipping, allowing the toxic metal to get right into your food. As for aluminum foil, using it while cooking is even more dangerous. In fact, there’s an established safe amount of aluminum the human body can manage daily, and that’s 20 mg per pound of body weight a day. When you wrap your food in aluminum foil and cook it this way, the amount of this substance that leaks into the food significantly exceeds the permissible level. Consider using glass cookware instead.
If you’ve just enjoyed some fish in lemon juice or stewed tomatoes cooked in an uncoated copper pot and you find yourself suffering from extremely unpleasant symptoms (such as vomiting blood, light-headedness, yellowy skin, or gastrointestinal distress, among others) call 911 immediately. Try this safe alternative instead: stainless steel. Just make sure you're buying food-grade stainless steel since this is the only type that doesn't contain any nickel or chromium.
Soft ceramic coating isn't durable enough and starts chipping after a few months of daily use. When this happens, lead and cadmium sometimes found in the coating will end up in your food and, thus, in your body. Lead poisoning is one of the most dangerous types of metal poisoning and can result in abdominal pain, headaches, infertility, and other health complications. Try this safe alternative instead: 100% ceramic cookware.
TIMESTAMPS
Teflon cookware 0:38
Aluminum cookware and aluminum foil 3:31
Copper cookware 5:12
Ceramic-coated cookware 6:54
SUMMARY
-Teflon contains plastic polymer that, when heated above 572°F, starts to release toxins. Try this safe alternative instead: real cast-iron. This is a nontoxic cooking option that truly withstands the test of time. It heats well and evenly throughout.
-Aluminum is a neurotoxic metal. Elevated levels of aluminum in the body have been linked to several central nervous system diseases, including Alzheimer's and ALS. Try this safe alternative instead: glass cookware. It’ll never release anything toxic when heated, it doesn’t hold onto any old flavors or odors, and it's not only durable but also eco-friendly.
-Copper cookware, especially when it isn’t coated, can easily send you to the ER with a bad case of metal poisoning. And that’s because it can release copper when you cook acidic foods. Stainless steel is a great cookware option: it's relatively lightweight, scratch-resistant, and comes in non-stick varieties.
-Soft ceramic coating isn't durable enough and starts chipping after a few months of daily use. When this happens, lead and cadmium sometimes found in the coating will end up in your food and, thus, in your body. Try this safe alternative instead: 100% ceramic cookware. This is one of the best and safest options out there since it's made with completely natural materials, it isn't toxic, and it won't chip or peel off.
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Хобби
TIMESTAMPS
Teflon cookware 0:38
Aluminum cookware and aluminum foil 3:31
Copper cookware 5:12
Ceramic-coated cookware 6:54
BRIGHT SIDE ceramic coated are used for backing and is used in baking for more than108°c
The Stainless steel as to have at least Chromium to be stainless
Looks like ceramic is one of the best, I use a ceramic coated aluminum pan.
Food grade titanium is also an option.
BRIGHT SIDE so which cookware would you say is the best to use? And why?
BRIGHT SIDE what about Titanium cookware?
After watching this video, you'll be considering cooking your food on a rock and serving it on a banana tree leaf.
🤣
Not really...there's safe options like cast iron, stainless steel, glass and ceramic
😁
I've got Teflon in my head. My take from this is don't heat my head up to 500° and I'm too scared to watch the rest...
🤣🤣🤣
SO basically Cast Iron, Glass, Food Grade Stainless steal are the best. The others are deadly. I SAVED yous 10 minutes.
No, because most of the information in inacurate
there's also Ceramic...
How do you know if your stainless steel cookware is not food grade? They usually don't say that on the label or box. And most people assume all stainless steel cookware is food grade since it's designed for the sole purpose of cooking food.
Nelley Knight yeah, well we all are dying from something, lol, never mind all the bad vices, get rid of those pans if you want to live.
Siggy:
Hence my question about 18-8, 302, 303, and 420 stainless steel alloys. Most stainless cookware is stamped on the bottom with the alloy number. Knowing their meaning is the key. I think. ???
I’ll stick with my cast iron pans inherited from my grandmother. Sometimes the old stuff is still the best stuff.
Agreed
Agreed 👍
And stainless steel pans are great too.
I love mine.
1000% AGREED
After seeing this I have started cooking directly on fire and using leaves as plates
Thank you for making me aware 🙂
Careful which leaves 🍃 you use! Lol
HAHAHAHHAA
Only use banana leaves🤟
LoL 😂😂😂
Direct exposure to fire is extremly dangerous dont do that
Safe:
-cast iron or enamel coated cast iron
-glass
-food grade stainless steel
-100% ceramic
Potentially toxic:
-teflon non-stick
-aluminum
-copper
-ceramic coating
Thank you
The bestest and most nutritious is clay cookwares
How bout titanium
What about marble cookware?
Where does granite cookware fall?
I'm just gonna throw my whole kitchen away.
Yomi Garcia me too
Who needs kitchens with fast food on every block. I've always wanted a man-cave.
Give all your stuffs to me 😁
😂😂😂
😂
Cast iron pans are amazing. Don't get non-stick variety, just get the normal black one and cooking on it over time will build up what's called a seasoning on it. Once I went cast iron I never went back.
Very true, I love my cast iron pan and skillet
Actually you can season it when you get it
They’re so heavy though.
Cast Iron still could contaminate the food when you add acidic products. So I decided to go for a titanium pan 🥘
@@wicked_deftlady
Yes, they are heavy, but that will build muscle tone.
Absolutely insane that it's even legal to sell such harmful cookware 🤦♂️
usually Made in China.
It was illegal until Clinton's NAFTA.
Even more insane that you believe everything you are told.
@@shecaptain3444 Teflon was approved for use in cookware by the FDA in 1960.
@@shecaptain3444 Sorry, but these were talking points my uncle and cousin's husband used in dinner party sales long before NAFTA, selling stainless steel cookware. I went with my cousin's husband on dinners 2-3 times a week as an prep/cleanup assistant while I was in college when my cousin was pregnant with her oldest 2 kids between 1979-1982, so I still remember these points. I think my dad might have even used some of them in the 1960's when he was selling the same cookware.
Not taking any chances, I’m not cooking anymore 😬
:) . . . LOL !
Yeah I let the restaurants I buy from use iron, Teflon, copper, nickel, chromium etc. Hehe
@@elkapitan75 Yeh! That's the thing isn't it, you can stop using all these dangerous cookware products at home but when you go to a restaurant we have no idea what they're using and no control over it.
Adam Goodword if I didn’t t see it, it didn’t happen 😂
Eat raw
My grandparents used clay cookware and everything they ate and used was natural. They passed away age 100+
Ok?
Passed away
Clay is safe
No matter what you do ,you won't live forever.
modern clay cookware has a toxic coating
I'm so glad I saw this video. I've been using foil paper daily and thought it was completely safe. Thank you for being so informative!
not informative at all, a surprising amount of ignorance in the video. use the Al foil with confidence
...and never look at a baked potato wrapped in foil the same way again
A great way to bake a potato is not to wrap it in foil because that way it steams, but instead just rub a thin coat of oil and place on the oven rack. Cheers
The fact is Aluminum Foil is safe in the way the average person uses it. The actual transfer of Aluminum is negligible, same with copper. . In fact this whole post is using the WORST case scenario when most people do not need to worry about any of the above. Virtually ALL Teflon is now made without PTFE including ALL in the USA- and the Teflon itself is inert so it is not even absorbed into the body. Ceramic Coatings simply do not contain lead or cadmium in the usa- and the fact is if Aluminum is UNDER the coating - it does not leach THROUGH the coating - but as we have said - the reality is aluminum is not a real problem either. Bakeries have used Aluminum pans for decades with no problems. Aluminum is heavily used in Restaurants as well. And it has been sold for over 100 years too. The FDA has said that Aluminum does not cause Alzheimers and the use of Aluminum does not harm health.
In fact - worrying about these things causes more problems than the products themselves.
@@Thommadurathe FDA isn’t necessarily the most trusted source when it comes to safety.
I just bought the Copper Chef Black Diamond. I noticed in the paperwork I saw that this company can not be sued. I didn’t get into reading all of it but I think if you buy some pots and there’s warnings that the company can not be sued then it’s probably not safe. Lol
It's safe but like the video said using a chipped coating can send you to the hospital. Assuming the copper in Copper Chef means copper cookware, I'd be wary about the coating.
Basically the companies trying to say use at your own risk and if something happens we cannot be sued for it because we want you from the get go
Yeah, can't be sued......
Just like the jab...
You can't sue.
Red flag.
Big red flag.
Let's face it. Living can be hazardous to your health.
The earth is a battlefield ...
Well you have to be living to die...
Terry Holloway seriously my mind is running in circles trying to keep up😩🤦🏻♀️
Terry Holloway 😂😂😂😂😂
U r d smartist of all. Y don't he stop breathing . aint there is pollution in d air n sahara dust everywhere. Ent bro
I have used the same cast iron frypan for 40 years and still good.
Holy moly, I didn't even know that when non-stick pan starts chipping then I must dispose it immediately. I'm glad that RUclips recommend this.
Clay based utensils and wood based spoons which were used in the earlier stage of human life. I remember my grandma has that. Especially the spoon were made part of half coconut shell and joint into the stick made from bamboo
My girlfriend used to call me toxic... but then again she always says I had a cast iron heart... after watching this video I know now that I wasn’t the problem.
Same here bro
🤣
🤣🤣🤣
Well, Cast Iron Cookware has been around a lot longer than we think.
Haha😄😄
My great grandma used cast iron her whole life, grew her own food, smoked unfiltered cigarettes and drank samogon (russian homebrew liquor). She passed away aged 94, still of fit mind and body. Out like a lightbulb.
Clean water, air, food and physical work is key. Keep it simple people.
But even more so: genetics. Your grandma is likely to have had 5-8 siblings, of which of which only few survived to adulthood.
@@avada0not “even more so”. Certainly a factor, but list above is 10x more important
@hellrazor117: Did she eat Damon yogurt too?
You rock! No ADs for any cooking ware but introduce the healthiest selections. I like it!
Just watched a documentary on Teflon and DuPont and my fears of C-8 have now been confirmed even more with this video. I’m throwing out all my non-stick pans and stick to old days cast iron and ceramics. This company are killing us and unfortunately have been since 70s. The depth of C-8 and other poisoning by products sipping into our food using these cookware will be discovered, if not already, covered up and nothing we can do about it! Can’t always be safe but I’m making an informed choice. Thank you for the video!!
Do you think green pan is also toxic? It has ceramic coating inside and says it is non toxic. I got for my mom one, and I am scared now too.
@@user-sj9lt2gv7q my best guess is that they are coated. Because they’re semi-inexpensive, makes me wonder if they are, in fact just coated.
I would not use metal utensils on the "Green ceramic pan" you don't want to scratch them. Wood utensils are safe. I think if you use them gently for a few years you will be fine...
Capitalism at its finest.
@@user-sj9lt2gv7q green pan probably uses a silicon dioxide based coating they call ceramic. it's probably less hazardous than a fluoropolymer coating like PFOA, PTFE, C8, Gen X, and all the other variations of this group of polymers.
If you heat a non-stick pan or any other pan to over 572 degrees you shouldn't be allowed in a kitchen...
Broiling your food could get you into the 500+ Far or 300+ Cel range... that's what you really need to avoid. Or forgetting and leaving a pan on the burner with no food in it. That would do it too
Good points!
bingo, for a point of reference the melting point of lead is 621 deg F
Michael Dugan who the heck leaves their pan without any food. Who do you think broils their food in a Teflon pan?
Finally a voice of reason!
If you’re heating any pan to 572 degrees you’re doing it wrong.
I managed to smoke the Teflon surface on a pan when I was a teenager and left it warming up way too long (like you say, doing it wrong). It's not nice and you can't use the pan again after that.
Also being not-American, I had to convert the degrees after watching this and found it quite a coincidence that 572 F is exactly 300 C... as if someone read a very approximate value in C, then converted it to an overly precise value in F while making a RUclips video for an American audience... The actual smoke point is a bit lower, but most oils will still smoke before the pan does.
@@dananskidolf most people learn to remove the pan from the heat source as soon as they're done with it. plus a large majority of stoves are electric, and they usually begin to short out when they get too hot for too long.
@@ChristoAbrie MOST people occasionally forget a pan on the heat. They should not be poisoned for doing so.
The problem is that the ptfe and pfoa will still be transferred to your food overtime
You’ve never made smash burgers or gotten a nice sear on a steak have you?
I have and use regularly a cast iron skillet and a griddle that were wedding presents to my parents in 1956. My mom used them all the time, I have them now since my parents are gone, and I use them. I also have modern cast iron, Field is my favorite brand. I also love carbon steel! I have a wok and two skillets in that material, it is great for cooking. Lighter than cast iron, and just as healthy. It lasts a lifetime as well.
Right there with ya! I love my Field skillet, and I have some Lodge carbon steel, too, which I also love. I still have my old, heavy Lodge cast iron skillets, and I love them, but I like the lighter-weight Field and carbon steel options for my aging hands and wrists.
play at 1.5x speed, thank me later
I am 77 yrs old, and I remember (as child ) tasting the metal in the tea water and the metal in the canned vegetables. I only would use glass and frozen or fresh vegetables. I still have my mothers cast iron cook wear and I bought stainless steel pots. I tried the Teflon coating and the texture of the food was weird. People laughed at me and said it was all in my mind. I all-so raised birds, Friends of mine lost pet birds due to the teflon. All this time I thought I was just weird.
Barbara Marquard Me too, I raised birds and threw away all Teflon pans! I only have 2 parakeets now and will not use one in the house. ( Or use Febreeze.) When someone loses a bird suddenly that is one of the first things I ask..is if they were cooking with Teflon.
Barbara, Your comments confirm your suspicion.
You are. Relax.
A cautionary tale confirming that a gut feeling is extremely important. Without specific factual evidence people you are trying to help will think you are nuts because it's not common enough.
Well working for Domino's in my youth I tasted the Coke cola I said there was something wrong with it no one would believe me 4 months later they came out with new Coke it was a disaster what they had done was put a mixture I think an attempt to see the public would notice the difference.
sadly it's hard to get credibility unless there are numbers to back you but usually there's no evidence to use to increase backers.
Than I am weird too. I am 60 and use my grandmothers cast iron cook wear and I too bought stainless steel pots.
This is like a stroll through memory lane... I have used or been subjected to every miserable toxic cookware throughout my life.
And yet, here you are, still functioning and able to type a complete sentence. Congratulations on your survival. 😀
@@farshimelt may be she has Dragon
@@farshimelt The damage is mainly reproductive.
@@farshimelt😂😂😂😂
Made me think of replacing my rice cooker asap as the teflon is damaged. Thanks for sharing 😍
I have been using mine for years (same "damage") - no problems
Forged iron is my weapon of choice. Pans are also very cheap (20-35 Euro) and made in Europe. You have to take care of them (burning them in an oil them after use), but using them correctly with a proper patina, they come pretty close to non stick pans.
These are also the best pans for induction, as cast iron usually comes with a rough bottom and scratches the ceramic glass.
My family for three generations used cast iron cook ware that been cared for and hand down for 3 generation in family !
Alex Swage does it rust? And if get rust should we throw it?
Lina Adam no throw. Remove rust thoroughly, clean with soda, then cure properly. These items last for several lifetimes. If you don't know "how to cure cast iron", type this in your preferred search operator... Have a good day!
My mom just handed down her grandmother's cast iron. Now I can get back to having foods I grew up with. Love it.
Now a days the cast iron cookware from China breaks easily and apparently doesn't session well. It's horrible!
The few USA brands still made in America are more expensive but, they are worth it in many ways.
Alex Swage
Cast Iron cooking has its own hazards. The oils used to season the cast iron pans become toxic to some degree when they break down on the surface. This break down of the oil is the very goal for the seasoning the pan. This is a well-known danger, as oil heated beyond its smoke point releases free radicals into the food.
All Stainless steel contains Chromium and all 300 series Stainless steel contains Nickel. Grade 304 or 18/8 (18% Chromium and 8% Nickel) is considered food grade and is normally used for cookware. There is no worry of Chromium or Nickel leaching out in normal cooking heat as the oxide layer formed is passive and stable. This layer is self healing even if you scratch the surface by rigorous wire brushing.
At temperature above 300 degree C, some colouration may happen (yellow->brown ->blue ->purple). This is due to oxidation and this layer is also very stable. That is why you will find the colored surface difficult to brush off.
The only thing that is not recommended is not to use Stainless steel containers to keep your pickeled cucumber.
Thank you for this information. Where can we learn more?
That makes sense 🙌
The thing is we can choose the most safely cookware for ourselves but we cannot choose safe cookware for the restaurant when we eat out
Thank you for taking the time to go through this with us !! :D Blessings
We Indians mostly use Mud pots for cooking which are 100% natural and safer...
Sometimes we use iron and stainless steel cookwares...
This video was so informative.
Thank u so much for sharing
We dont mostly use earthen cookware its rarely ever used. Its extremely rare my friend.
@@pseutube exactly.
Mud is only as safe as the minerals in the area. Some muds do contain toxic chemical compounds. If you live near a lead, cadmium, oil drill site or other exotic metal mine then your soil is already really toxic.
Mud in New Jersey contains PCB’s and mafia remnants.
We Indians also use copper made utensils but is it also bad for health?
Warning - being alive can result in death.
😆
Apparently So
It would be REALLY weird if David Moore was dead and people were still commenting here
Dave in Japan - just pinched myself to make sure I’m still alive!
David Moore 77
So grateful for the info! Love it much❤️
I like the toxic ones because it'll shorten my sorrow. So definitely copper, aluminium is the solution. And hopefully, I'll mix some cadmium in as well.
Go for it! 🙂
Wow, I'm really glad I used up all of my aluminium foil when I was making my hat!
Me too, now you have the rest of the day to prove that jet fuel doesn’t burn hot enough to melt steel!
Have fun intoxicating yourself 👋
A metal hat will only increase range
@@zoidlrrr4633 LOL
🤣🤣🤣
I really don’t understand why Teflon hasn’t been pulled off of the market. It was found to be poisonous years ago👀🙀👻!
speerrituall1 and Aluminium pots and pans, though I guess at least in Australia it’s not a priority since basically no one uses them, everyone uses stainless steel varieties, many with non stick coating. I knew pure copper cookware was dangerous but I would think the stainless steel lined copper pots would be completely fine.
It took our government 65+ years to put on the cigarette boxes that it can cause you lungs cancer.
It's all politics my friend. Follow the money.
critical error your password expired idk how old you are but, this has been known for quite some time. Have a nice meal👀, yum...Not trying to be funny, this is serious. I wouldn’t feed my family, or anyone else with it. DuPont cannot be trusted.
Its really hard to heat up teflon to 500 degrees in the regular kitchen. Best olive oils start burning at around 400 F ... BTW "Life by itself is a sexually transmitted disease and the mortality rate is one hundred percent."
Irek Roszkowski Ummh!! Try eating citric fruits in zinc plate 😂
Thank you so helpful i'll definately be throwing out most of my pans . My main worry re getting glassware or cast iron is their heaviness. I have arthritic wrists & fingers. But i love cooking (simple dishes). Ready-made microwave meals are loaded with salt so i avoid them . 🤔💖
You missed to say about pure clay cookware. It’s the only utensil provide you 💯 nutrients of food after cooking and cast iron and brass gives about 93% nutrients. Glad that our country has more number of clay cookware made. ❤
That’s incorrect. Clay is porous as well. If there is a glaze you then need to worry about the glaze dissolving into every bite.
316 and 316ti stainless is the option for no toxins or heavy metals leaching
To contain 93% of the nutrients you also need to be able to create a vacuum in your cookware and catch the temp BELOW 200f. Boiling is 212f and Steam is 232f.
You need an ACCURATE temp capture system
@@cookwarehealthclubbinc-bey1102 Just 18% chromium and 10% nickel.
I'm old fashion , I love using cast iron cookware.
Veronica - I like cast iron, too. Plus, you get some good arm exercise just handling them. Hahahaha.
@@KeithOutWest we do als
only have to wash it like 2 times a year, and re-season, cook bacon in the pan, in the oven to season the pan, yes im that lazy, cook food and do the pan at the same time
I still use a very old cast iron frypan. It's great! Luckily my steamer is stainless steel, but I don't know what my non-stick wok is made from!
Tremeka Alexander-Murph you can do it that way also, nothing wrong, every1 does things different, if the food doesnt stick and it tastes good, SWEET
bought a set of Waterless cookware in 1977 and still using it!! It looks new since I ALWAYS clean the bottoms and don't let anything build up..They hang on my rack so everyone sees them and they look like brand new...43 years old and still like new !! OH, I do a lot of cooking too!
Thanks this was very helpful. Keep up the great info.
One of the best also is mud pots. I think safest. They can be used on the gas as well as cooking in your backyard with a few sticks. Gives a tasty delicious flavour to the food.
To Bright Side: If I may give a suggestion on restructuring this video... instead of going back and forth between unsafe and safe materials, how about listing the unsafe materials first and then offering a list of safe materials? That way, your viewers will watch the whole video, and it will be more coherent to them as to which materials fall under which category without having to go back and forth to double-check safety of cookware materials. Time stamps are nice but really aren't that helpful in this situation. You're often dealing with elderly people who aren't that familiar with timestamp hyperlinking. The easiest way is to list all bad cookware and then all good.
That makes sense to me!
I totally agree
I too agree with you...
I three (3) agree with you.
I thought it was just me.
If you are cooking a standard non-stick pan in 575 degree heat, you aren't cooking food you are burning it. No one cooks that way.
On the other hand, sometimes mistakes are made, and the fumes are toxic.
Frankly, my problem with all non-stick cookware is that it scratches too easily. And, if you use those plastic 'teflon safe' spatulas, they are too thick and chip or melt on the edge.
@@icaruscrane8846 Use wood, it won't scratch the pans but will also not melt.
@@geoffreystraw5268 Or use silicone utensils. They don't burn, melt or scratch.
@@adamgoodword7888 i bought my first silicone spatula, it melted on first day stir-fry. so, good luck with your silicone.
Enter the market of non-stick woks. 🤦🏻♂️
Excellent Video Much Love from The UK. I've always Cooked With Cooked With Aluminium And Ceramic Coated Frying Pans, Sauce Pans and Woks. I Always Make sure it's free from PTFE, PFOA etc and has never been a problem for me.
After watching deep water movie, I came here to search if I have any of these toxic pans in my home. It’s scary just to think how easy can we put ourselves in poison environment unknowingly. Deep water is such a great movie, if anyone haven’t seen it before, please please put it on your to do list, you won’t regret it.
What year did that film come out? I'm seeing a couple deep water movies come up when I search, but I doubt these are what you are referring to.
Dark Water
Thank you so much to tell me this
75 years later.
😂
Thank you...I've been looking for this info!!!!
Thanks for the awareness. Very often, we are, or, at least, I am not aware of this danger.
I just threw out all of my cookware that made this list...... also, every restaurant I eat at I am gonna run back into the kitchen and check the cookware. im throwing out everything there too...
James Tran buy Korean pots. Happycall
😂 😂 😂
😅😅😅😅
Hahahahahaha😂😂😂😂😂lol
JAYJAY happycall is safe?
Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896. We currently operate two foundries in South Pittsburg, Tennessee, our home since the very beginning. Backed by over 120 years of experience, each piece of Lodge cookware is crafted for durability and versatility. We don't just make cookware - we make memories that last for generations.
All the Lodge cookware I could find stateside last time I was there was made in China. 😡
@@krissy9625 that was probably not a Lodge cast iron tho
Yes I have two of them they are amazing and everything I make in them comes out delicious 😋
Nice ad.
I liked Lodge when In was pre-menopausal, but not now. I don't need the iron cast off.
If you are using an induction cooktop with temperature control, you can leave a Teflon pan on all day and it will never get that hot. On most of them, you can set the temperature pretty precisely. It's also very easy to watch a Teflon or ceramic coating to see if it's cracked, and needs to be replaced. In fact, the first sign of a cracked coating is that your "non-stick" pan starts sticking.
What take the chance of using it at ALL!
@@cactusladysouth1000 exactly! so easy to switch. those cracks are invisible at first, but are leaching all the same.
Best cookware is clay earthen pots as it retains 100 percent nutrients of the food while cooking.
where can you by that though?
Hoon fit tuber source of your knowledge same line
@@wordswordswords8203 i don't know where are you from
But in INDIA it is so easy to find
@@Karan.Shukla United States. Can't find it here.
@@wordswordswords8203 🙇
I feel like some finer details are missing... glass and crystal glass may contain lead or cadmium... for the food grade stainless steel - doesn’t that just cover up copper or aluminum that the pan is made of, so you should check the steel thickness with a magnet? I think it’s sad we regular humans have to become researchers to stay safe... it’s exhausting.
But what would the magnet prove or change if it still has copper or aluminum?
No, Food grade stainless is all stainless except it has a outer sealed bottom with aluminum inside because stainless steel doesn't conduct heat as well. The problem with ceramic is that you can't put it on the stove top, only for the oven. There is glass that can go on top but if you have problems with your hands or other parts that make you clumsy, glass may not be your best bet. I stick with stainless. If you use ceramic coated stuff, DO NOT use metal implements to stir or lift. Get wood or silicone. Wood is preferable.
@@tinalettieri My conundrum is that I want something non stick. Stainless steel sticks and although cast iron can become non stick over time, it's too heavy for me. Any suggestions?
@@essenceofsoul27 Teflon, it's the best.
@@avada0 I thought teflon leaked chemicals and ppl were told to stay away from them? Has that changed?
I cook all my food on flat rocks like in the stone age
Not a safe way, granite emits radiation)
@@OlenaNesteriuk my grandfather smoked non filtered cigarettes since he was 14; he fought in WW2; worked 70 hours a week until he was 65 and ate meat and lived until 89. My cousin who was a vegan and ate everything organic
died before 50 - it's genetics as well...
nGon- 🤣😅😂
I don't cook at all... just eat fruits straight from the trees and vegetables straight from the garden... never been sick since I was born as I remember.
Ooga booga
WOW!! This was Extremely Informative!!
I'm so glad that I came across this video!!
(Definately need to go through my kitchen & examine ALL OF MY PANS)!! THANKYOU SO MUCH!!!🤯💖💖💖🤯
don't waste your time or your cookware
@@CharlesCoderre-yv1cu no?? Why not?
@@lamarfett1353 the video is unscientific and only scares people for no known reason
This was very helpful as I am in the process of buying new cookware.
This video is filled with misinformation. "Food Grade" stainless steel *DOES* contain nickel and chromium -- but it is chemically bound in a way that stops it leaching into food. Hard anodizing (ie: ceramic) coatings do not contain lead or cadmium -- they are simply an oxide of aluminum sometimes known as saphire (yes, the gemstone). I hate it when videos claim to give you useful information but end up being laden with BS.
So ceramic coating is fine?
@@shanayasoulful7605 no, they use Sol-Gel which is toxic.
I agree. Lots of misinformation here.
It's funny how you can hear a certain type of voice and accent and immediately correlate it with them being a scientifically inept Muppet.
hello you know a lot about this which coating cookware should i use
Thank you ,here in Brazil you can easily buy cookware made from soap stone ,or from a clay .The soapstone pans from Ouro Preto ,Minas Gerais are wonderful. Thank you for your video.
sell it in usa and canada
I’ve read all about the “evils” of teflon but nobody and I mean NOBODY cooks in any pan with the heat over 550 degrees. Get real. That being said I love my cast iron skillet.
All of the safe ware you mentioned. I especially like corning wear and glassware.
In Morocco we cook in Tagine and we eat from it so we don’t have lots of dishes to wash. it is natural hand made and ecologic and more than that it is good for health since it has the same minerals the human body has to have.
It seems a bit unfair to show a stovetop pan and then suggest oven dishes as replacements. Example: you showed a ceramic coated skillet as toxic, then suggested dishes that can only be used in the oven as alternatives.
I've no problem with having the dangers pointed out, but please suggest replacements that are used the same way as the pans they are replacing.
HORTONDLFN lol right like the aluminum foil on the grill where’s the alternative??!
parchment paper? I have no clue. I use an air fryer and line it with aluminum foil. Now what do use?
I still use some non-stick (anodized aluminum, ceramic coated) but I'm moving more toward regular stainless steel.
EXACLY ! Come on now ... I hate when they don't show info on yt
@@kamarriyajones9061 banana leaves ?
I was wondering if a cast aluminum chimninea grill with a cast iron grate would be safe to use. Assuming as the cast iron grate is the only thing that comes in contact with the food. The cast aluminum is much lighter than cast-iron and does not corrode as much so it's preferable for practical reasons. Thank you
I've got a stainless steel pan my dad bought in 1972 (when he and Mum got divorced). It still works fine. (2020)
EDIT : Holy smoke! Just reading that - it means it's almost 50 yrs old!
My mom buy iron pan in 1960 , when she got married with my father and now she is no more and till date i am using this iron pan.
I have stainless steel but it isn't non stick
@@NganthoiKH Then you see foodie shows on TV where they say things like " take your favourite non-stick pan and put some oil in it ....."
I had bought a stainless steel cooker in 1965 from amazon & it still works fine.
Wow...that's legend,🤣
Thank you, Bright Side... 2 thumbs up!
I subscribed. 🌞
Congratulations you mentioned 95% of the cookware we've been using for decades without any illnesses.
Stop being a megalomaniac, since when you beacame the sole standard of humanity?
@Wes sounds like you've been eating out of a lead pan.
I’m willing to bet $5 that u are no where near in perfect health
"... PTFE. This is a plastic polymer that, when heated above 572°F..." Er.... who in their right mind heats their food anywhere near 572°F? That's not cooking, it, it's incinerating it! French fries (UK = chips) are typically cooked at sub-375°F.
@DMO Enterprises I think not. The acrylamides come from the constituents of the food itself NOT what it is cooked in as you'll find if you check (actual studies, not RUclipsr pseudoscience).
@DMO Enterprises My comment was purely about PTFE. You chose to introduce acrylamides and fries as a response thus implying there was a connection with using PTFE. The whole point I'm making is "Don't overheat your food" especially to the ridiculous temperature mentioned in the video. Abusing any substance can lead to harmful effects. Nothing more.
French fries, hot chips, chips .... all those terms are used globally.
When you go to McDonalds anywhere in the world you don 't ask for chips, you ask for fries.
But then you need to look at the oil the food is fried in. If it contains GMO's then its not good for you.
Some oils change their nature when heated too high and can become toxic.
Some foods when fried can become toxic.
Where do we draw the line!!!
@@adamgoodword7888 French fries term is mostly called in USA and in the UK it's called chips ( -_-) Just like biscuits in USA it's a bread or dinner rolls. Meanwhile in Asia and the UK it's a cookie
@@adamgoodword7888 "Where do we draw the line" is suposed to be a question, not an exclamation...
PS: Most places I know (not "globally") use a variation of "fried potatoes" to describe what you call "french fries". And "chips" are the crispy cooked thin round slices sold in bags in stores...
YAY I'm safe been using cast iron pots and pans for years and glass casserole dishes. They also last a lifetime. I'm 55 now and have never had to replace them.
Where do you buy them
Its truly beneficial sharing , thank u for this amazing video
Why are these cookware allowed on the market, no wonder there are so many people are sick.
I am from India. We prepare food in clay pots. Clay pots are 100% soil with no coating and no chemical.
Soil in India contaminated
Anupam Jain just human poo
Same...
Clay can have heavy metals in it, as can any glazing on the surface. Reds often have cadmium, and that includes the red lipstick women (like my mom) have been wearing for years, and for the younger artistic crowd: paints and tattoo inks.
Just like meats and fish, you need to know the Source.
Clay actually helps with digestion. Healthy way to cook.
Great info. I have pulmonary fibrosis. It makes me hypersensitive to all fumes. My lungs immediately react to hot Teflon. Teflon fumes can lead to my needing prednisone and nebulizer treatments three times a day. If your kids have asthma please don't bring Teflon into your home. It hurts to breathe it when it's hot.
then don't use it - leave others alone with your psychosis
Gosh, I bet this guy is fun to be around. 😄 If you don't drink, don't eat, don't breathe, you'll be fine. Don't worry.
THANK YOU FOR SHARING!
My Grandmother & elders in my family are STRONG and healthy and they grew up cooking with CAST IRON.....I'm going BACK to what I grew up using. I'm BETTER OFF!
Don't use: Teflon, Aluminum, Copper and Ceramic knockoff
Use: Cast iron, glass, stainless steel (w/o nickle or chromium), 100% Ceramic
@577AllWell it is 15%. D2 steel is 12% cr and not considered stainless. This video is bs.
Is there any difference between cast iron nd simple
@jungle305 100% ceramic doesn't contain any metal. Ceramic coated is a metal pan with an outer coating or veneer of ceramic.
Yew
Carbon steel?
Instead of showing animations of teflon pans deteriorating, you should be showing REAL teflon pans deteriorating, so that your viewers would know how to tell in REAL LIFE when their pan becomes toxic.
GI D Excellent point!
You can do that when you make your own video
Yes!! I dont think people cooks until the pan reaches 570 F/300 C. So i must say that this video is quite misleading
Teflon pans are toxic from the start. Just don’t buy or use them.
@@TheDreamfield They are not, they are completely safe for the user, the harmful chemicals are involved in the production of teflon and can be dangerous for the people in the factories making the non stick pans.
Thanks. I needed this info.
Growing up, my mum used Teflon cookware. Thanks for the info - will definitely avoid the 4 toxic cookware. I use Vision most of the time and have a fully ceramic cookware but do use an aluminium steamboat which I plan to ditch when I move out. How about Hexclad? It has lifetime warranty. Is it safe? I used only wooden utensils for cooking.
In today's polluted world, these are the minimum things that perhaps we can surely think of doing to stay healthy. Thanks for such wonderful information.
At this point it feels like they’re doing it on purpose
How about this: don’t let your teflon skillet reach such a high temperature. There is no reason to cook food above 450° anyway. Don’t scrub your teflon cookware or put it in the dishwasher. Wipe it clean while it’s warm and if you have to wash it use a gentle soap and the soft side of a sponge. Been cooking and living with teflon my whole life and no one has ever experienced “teflon flu”
Not being non-stick is NOT a ‘small’ price to pay. I prefer my teflon. I don’t have the time in my busy life to scrub my skillet every morning before work, or lose food because it’s stuck to the bottom of my stainless steel skillet.
Buy a bird for your kitchen to know if there is a risk at the temperature you use.
Teflon scratches easy so it flakes and chips and gets in your food. It only causes cancer and birth defects so you do you.
I have used the same Corning French White bakeware for 20-30 years. Easy clean up and durable. Maybe considered a ceramic type? Heavy duty Revereware and Cuisinart stainless, also have had for 20+ years and pick up pieces at the thrift stores. Heirloom cast iron pieces, as many as I have room for. I'm thinking of getting an induction range and none of my stainless attracts a magnet, hence why I am scrolling on RUclips videos about cookware.
Bought a cast iron almost 20 years ago and still use it. It's great and pretty much non stick. I find it easy to clean if I put water inside it before cleaning especially when it's still warm to hot as it cools down
the paranoia is real after this
DonYelle and Diana paranoia was already real before this 😂 I'm safe!
DonYelle and Diana agreed
DonYelle and Diana my paranoia is generated by the Bright Side having any commercial interest in their comments.
DonYelle and Diana it seems pretty simple to avoid. Rely on the basic materials and you'll be fine ( stainless steel, 100% ceramic, and caste iron)
Now which caste do you choose? High? Low? Middle? Any Indian folks out there to shed some light on this?
To replace aluminum foil when grilling fish, try cooking your fish on cedar planks instead. It gives it a delicious smokey flavor and is non-toxic.
Or a Himalayan salt block/plank. Yum!
SOME cedar cultivars are safe to cook on. Others are toxic. Be sure you know which are safe before cooking fish on a plank.
We cover the fish with banana leaves when grilling
we use banana leaves
Great video, very informative! In the future, please leave off the "It's expensive, but isn't it worth it?" comments, as that really comes off very entitled and unintentionally shames anyone who simply doesn't have the option to spend that much.
ive been using ceramic coated, but looking for something better, because like the video said, they only last a few months before they stick. even less if you have people around you that dont take care of them.
You will never use glass again if if an explosion happens with superheated food and glass hitting every wall of your kitchen as well as yourself
Danger :-
1- Teflon Cookware / PTFE / PFOA (C8) / CHIPPED GRINITE COATING
2- Aluminum cookware and aluminum foil
3- Copper cookware
4- Ceramic coated cookware (when chipped -Lead & cadmium found in the coating)
SAFE :-
1- Real Cast Iron
2- Glass Cookware
3- Food grade Stainless Steel
4- 100% Ceramic Cookware (Pretty costly)
Thank You
you are an ignoramus
Thank you! Didn't want to watch entire video.
@@PrettyPoshXO welcome dear 🙋🏻♀️
Thanks for this! I just ordered an enamel cast iron wok :D :D :D
All I can say is that use cast iron, stainless steel for cooking and glass, ceramic for serving food. This is amongst the best ways to have healthy food
My favorites are: Cast iron, glass & stainless steel. I will look into the 100% Ceramic. Thank for this video.
Glass, stainless steel, and cast iron are my go to. I do use ceramic pie plates and pizza tray. I feel great about my choices, thanks for the confirmation.
stainless steel also bad, coz of nickel.:D
@@FNorbert i think pulling nickel out of stainless steel alloy is a quite tough job
I love the photos of copper cookware when talking about aluminum.
I bought a stanless steel cookware set 30yrs ago. It cost about 700.00 at the time but I still have it never needed to buy another pan and it looks like new. well worth it.
Brand?
So now when invited to dinner should we ask what was the food cooked in...show me the cookware? If its not stainless steel or cast iron ...i am not eating.Everything is quite scary now.
It almost makes me afraid to eat in a restaurant as who knows what type of cookware they are using?
Ooooohhhh.
That is right choice.
That's something we people who studied culinary arts understand we most do, a restaurant who's chefs are not educated in culinary arts and it's owners, then it must be stopped
Jamille Collins , yes.... suggestion-- mention at restaurants or frinds Im highly allergic to teflon and they take it seriously and respect it.
Jamille Collins - It all true thanks to corporate America serving itself instead of the people. Take it seriously and read all labels of what you are buying too. Try to avoid hydrogenated foods, high fructose corn syrup & reduce foods that contain words ending with - phosphate. All these can damage your immune system, liver and enable disease . Also if you microwave, stop using plastic wrap to cover food as it releases toxins too! Your health and well being is important! I wish you well!
When I was a little girl, my mother brought home this new cookware that was all the rage because it was non-stick. After a few months using it, I saw that it was peeling, and I told my mother I would not eat anything that came out of a peeling pan because I didn't know what the peeling stuff was. My mother had no choice - she got out her stainless steel and threw the Teflon out. That was 1966, and I still feel the same way. I have Cuisinart stainless steel cookware, plus cast iron grill and skillet, glass bakeware, and an enameled Dutch oven.
For those of you worried about food sticking, it's mostly temperature. Stainless and cast iron should both get pretty hot before adding oil. With meat, let it completely sear before turning, and it won't stick. For stainless and eggs, a quick soak in soapy water will lift stuck food straight away. Don't be afraid of cast iron - if food is stuck, rinse it with hot water and take a plastic scrub brush and mild dish soap to it - then heat it on the stove until it has completely dried and rub some oil on it. Cast iron will eventually have a mirror patina that is non-stick.
All your recommendations and techniques work exactly the same with modern coated non-stick cookware, which has the added benefit of not weighing a ton!!!!