To make our lives easier, manufacturers offer practical cooking utensils that go from the fridge to the oven, efficient ones that conduct heat well or even clever ones that cook without sticking. Yes, but health in all that?
Certain materials can in fact release harmful compounds classified as carcinogenic or endocrine disruptors. To avoid swallowing too much, it is better to avoid certain materials and favor two: glass and stainless steel.
Aluminum: we avoid!
Lightweight, recyclable and a good conductor of heat, aluminum seems at first glance interesting in the kitchen. Yes, but it is a heavy metal, toxic to the body, particularly to the nervous system, bone tissue and intestines, it is suspected of promoting neurodegenerative diseases such as Alzheimer’s.
Heat and acidity (white wine, lemon, tomato, etc.) contribute to the migration of this metal into food. It is therefore better to avoid pans, containers and other aluminum foil.
Teflon: with great care
Non-stick pans have a PTFE (Teflon) coating which can generate toxic compounds from 230°C and contain perfluorinated compounds intended to make this coating adhere.
« No PFOA (perfluorooctanoic acid, Editor’s note), considered carcinogenic and endocrine disruptor, is now banned, manufacturers use other perfluorinated compounds less studied today, but surely just as harmful” warns Dr. Chevallier.
Stainless steel: it’s worth the investment
A favorite of chefs, stainless steel has the advantage of being inert: it does not modify the taste, appearance or smell of the food. It is also compatible with all types of lights.
Healthy, robust, durable, easy to maintain, rust-proof… the best is 18/10 stainless steel with 18% chrome and 10% nickel. But people allergic to nickel will take 18/0. It’s worth investing in a stainless steel battery, because, in addition to the health benefits, it lasts a very long time.
Plastic: really not fantastic
If some plastic containers say they can be microwaved or certain plastic films can be cooked, better to avoid heating thembecause this promotes the migration of plastic compounds into food. “We know little about their composition, each manufacturer has its own recipe. Even those that claim to be “free of bisphenols A”, an endocrine disruptor, may contain other equally problematic bisphenols. points out Dr. Laurent Chevallier, nutritionist.
Pyrex glass: super healthy
“Glass is, with stainless steel, one of the most neutral materials, without risk of interactions with food, to be favored in your kitchen” assures our expert. Pyrex glass, based on borosilicatehas the particularity of resisting high temperatures. It can be used to reheat food in the microwave or cook a cake or a stew in a traditional oven. It is easy to maintain, quite sturdy, but be careful not to drop it, because it will break!
Cast iron: it’s solid
Natural cast iron, an alloy of iron and carbon, allows you to cook healthily. Robust and scratch-resistant, a film forms on its surface over use and improves cooking (this is seasoning). Enameled cast iron, covered with a layer of enamel which prevents seasoning, must be lead and cadmium free. Cast iron diffuses heat well and is perfect for simmered dishes.
Ceramic: provided you choose it wisely
Ceramic (silica-based) is presented as a healthy alternative to Teflon. It does not contain PTFE and is more resistant to high temperatures. But with use, these non-stick properties fade.
Moreover, “we do not know the manufacturing method, there may be glues and resins which contain toxic compounds” points out Dr Chevallier who recommends favoring ceramic pans made in France (with the NF standard) rather than in China.
Notre expert : Dr Laurent Chevallier, nutritionist, attached to the Montpellier University Hospital
Source: www.topsante.com
