Question from ep
I have sifted through the previous Q & A on your website as well as throughout other web searches. I need to replace my scratched skillets and sauce pans. I’d like to buy a set so that I can make it as cost efficient as possible. It seems that there are risks associated with both stainless steel as well as the hard anodized aluminum if they are scratched. If my family has no known allergies, can you recommend which route to take?
Debra’s Answer
If these were my only two choices, I would go with the anodized aluminum. It’s my opinion that it probably leaches less than the stainless steel.
I understand about cost efficiency. For myself, I consider the long term effects of good health. I may save money today by not purchasing the more expensive healthier product, but down the road, poor health not only results in more medical expenses, but loss of income and the priceless enjoyment of life. I’m not independently wealthy, but creating a healthy environment is the number one most important thing to me. If I need to cut back on something, I cut back on something else and spend the money I have on healthy products.
Xtrema Cookware, made from ceramic. It is better for health and the environment.
Thanks Debra. You’re right…even though I was not using any abrasive sponge to scrub the pans, there must be some scratches or some coating, if any, came off after all that scrubbing especially with the use of the Bar Keepers Friend. But, I was wondering…in general, is it still safe to use a burnt stainless steel pan/pot that does not have any scratches? Would the burning make the leaching problem worse?
Regarding anodized aluminum cookware, good to know that it is safer to use (which I always wondered). However, whether or not it is completely safe, could it depend on the quality assurance of the process (like…the quality of stainless steel cookware varies)? Also, I believe that it won’t be safe to use the pans/pots if there are scratches, is that right?
COMMENT FROM DEBRA:
I’m not sure about eating food cooked in a burned pan. It’s not a good idea to eat burned food. Burning would not make the leaching problem worse.
Hi Debra,
I understand that it’s not safe to use stainless steel pans/pots that have scratches on. How about if they are burnt, but have no scratches?
I have a pretty new 3-ply stainless steel pan and a double boiler, and burnt them recently (used them to steam some vegetables, but forgot to turn off the stove….so, the water in the pan was completely dried out and the vegetables were burnt).
I couldn’t remove the burnt stains by using lemon and vinegar, so tried Bar Keepers Friend – then, was able to remove all stains on the outside of the pan, but NOT inside. On the inside of the pan, it still looks unevenly discolored (kind of a mess) and there are still some burnt spots on the inside of the boiler, so wondering if it is still safe to use them even though there are no scratches on them?!?!
Thanks.
COMMENT FROM DEBRA:
You’ve been scrubbing and scrubbing and you think there are no scratches? I personally would not use these pots.
Cast Iron Cookware – The Myth
The truth is that iron comes in a ferrous and a ferric form. Our bodies can not assimilate the iron (ferric) from cast iron cookware. This means that iron from cast iron cookware is not bioavailable and it has no value to our bodies at the cellular level. In fact, it can be very harmful to people who are allergic to heavy metals and it can lead to auto immune problems.
Bioavailability – The degree and rate at which a substance (as a drug) is absorbed into a living system or is made available at the site of physiological activity.
What’s the safest cookware?
Fri, May 08 2009 at 8:36 PM EST
“Metals carry a heavy burden of resource extraction, processing and manufacturing. Mining is a dirty and destructive process, and the manufacturing of complex, multiple-metal cookware is energy-intensive. In 2004, the metal mining industry was ranked as the nation’s worst toxic polluter by the EPA Most metals can be recycled, but the mixing of elements (stainless coated copper, for example) can negate that quality. Coatings and nonstick linings break down with use and time, so these pans are short-lived”
http://www.mnn.com/lifestyle/ask-vanessa/stories/canaries-in-the-kitchen