Safe and healthy materials in the kitchen

We will analyze the health, advantages and disadvantages of some of the most common materials that we usually use:

Glass

It is a completely toxic free and therefore safe for health. We can find it in bottles, jars or containers that are suitable both for storing food in the refrigerator and since the glass does not alter the taste of the food and is also suitable for dishwashers. However, there are certain containers that look similar to glass but are made of cut glass and that we should avoid as they may contain lead.

Titanium

Is a metal inert and totally harmless for the body as it does not release toxic substances into food. In addition, it is very light, and resistant to heat (it is subjected to about 20,000 degrees of temperature, thus making the non-stick durable). Precisely due to its manufacturing process, it is a material whose price is higher than the rest of the steel or iron pieces. However, it pays for itself due to its higher strength and durability.

Stainless steel

This material is a iron alloy with a minimum amount of carbon and small proportions of other metals (chromium, nickel ...) that can be released into food depending on the contact time, the grade or quality of the alloy and contact with acidic substances like tomato. Although the most used steel in pans or pots is 18/10 (18 parts of nickel and 10 of chromium) and it is safe in these proportions, there is another type of steel (Japanese) widely used in knives and of higher quality since does not contain neither chromium nor nickel. Another advantage of stainless steel utensils is that they are affordable, strong, non-stick, and easy to clean. However, they are worse heat conductors than titanium and should be avoided in people with nickel allergies and chemical sensitivities.

Ceramics

Ceramic lined pans and pots are a economical and safe option since they are resistant to high temperatures, do not release toxic substances below 450 ° C and, moreover, they are easy to clean (also suitable for the dishwasher). They have a non-stick cooking surface, distribute the heat well (either in direct cooking with fire, in the oven or in the microwave) and maintain flavors in food. However, we must ensure that the pans have high-quality ceramic coatings and are free of heavy metals such as lead, Teflon (PTFE), PFOA, and nanoparticles. Also, these ceramic coatings may have a coat of paint with a small ceramic base, so in these cases they will scratch more easily, lose their non-stick properties and will not distribute heat well.

Silicone

Silicone is a fairly stable synthetic polymer since it withstands temperatures from -60ºC () to temperatures of 260 ° C (we can use it in s and microwaves as long as they do not exceed this temperature). Another of its advantages is its non-stickiness and its ease of cleaning.

Molten iron

It is the most traditional and innocuous option (it does not release toxic substances during cooking), although we must make sure that some enameled utensils do not contain lead or. Cast iron parts are more robust and durable than other materials, as well as being the only material suitable for induction. Another advantage of this material is its high resistance to high temperatures and its greater heat dissipation: this leads to energy savings since we can finish cooking by taking advantage of the residual heat that the container maintains. However, their care is more delicate since, although sometimes they have a vitrified enamel that prevents oxidation, if we leave them in contact with water can rust. For this reason, in the first uses, they must be dried well after washing and stored with a small application of oil to prevent the food from sticking in subsequent cooking, as it is initially a non-stick material.

Materials to avoid

Teflon (PTFE)

This material is usually used as a non-stick material to coat pots and pans, but its union requires another component called perfluoroctane acid (PFOA), whose toxicity is due to the fact that, at temperatures above 260ºC, decomposes and is released as gas, whose effects are related to oncological diseases and they also act as an endocrine disruptor. Therefore, we must avoid the use of Teflon utensils or, in any case, ensure that they are free of compounds. perfluorinated like PFOA and PFOS.

Aluminum

This metal could migrate to food causing neurotoxic effects faced with excessive exposure to it. However, at present its use in the manufacture of kitchen utensils is almost nil due to the knowledge of these effects.

Copper

Copper pans and pots were widely used in the kitchens of yesteryear because it is a material with great heat conduction that allows making stews without using high heat sources. However, the main disadvantage of copper utensils is due to the fact that they contain alloys of tin or nickel, metals that react to heat, oxidizing copper and developing a product called "Verdigris" (copper acetate) that appears as a greenish layer on the walls of the casserole that can migrate to food (especially if they contain acids such as tomatoes or vinegar) and cause toxic effects on the body. However, today there are copper pots and pans with a stainless steel inner lining that prevents these oxidations and are suitable and safe for cooking.

Plastics or PVC

The use of is totally contraindicated in the kitchen since the high temperatures lead to the migration of these toxins to food. In fact, the EU has prohibited since 2015 the use of BPA above certain proportions in plastic for food purposes. However, there are certain types of cooking such as sous-vide cooking in which plastic bags are needed that seal the food under vacuum for subsequent cooking at temperatures below 68ºC: in these circumstances, bags made for this purpose and free of BPA (without bisphenol A) and, therefore, safe in these preparations.

• Cast iron is the most traditional and safe option (it does not release toxic substances during cooking), although we must make sure that some enameled utensils do not contain lead or cadmium.
• We must avoid the use of Teflon utensils or, in any case, ensure that they are free of perfluorinated compounds such as PFOA and PFOS.
• The use of plastics that contain BPA or PVC is totally contraindicated in the kitchen since the high temperatures lead to the migration of these toxins into the food.

Judith Torrell

Diploma in Human Nutrition

Clinical Nutrition Specialist