By Karen Stephenson

More and more people are becoming concerned with what cookware is made out of and the potential health hazards from use. From the toxic chemicals that exist in non-stick coated pans, to the leaching of dangerous heavy metals into food from a variety of other types of metal cookware, there are some dangers to be aware of. It's important to do research when purchasing new cookware as a gift for the holidays, or when replacing your own cookware.

Aluminum

Aluminum is lightweight, is a good conductor of heat, and is a popular choice of cookware because it's affordable. On average, Canadians take in about 10 milligrams of aluminum daily; Aluminum pots and pans provide one or two milligrams of that total. Reports have emerged linking Alzheimer's disease to aluminum; however, according to information on the Alzheimer's Society's web site, it's difficult to significantly reduce exposure to aluminum by avoiding this type of cookware. During cooking, aluminum dissolves most easily from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the amount leaches into food. According to Health Canada, leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum.

Anodized Aluminum Cookware

Anodization is when aluminum is placed in an acid solution and exposed to an electric current where it deposits a layer of aluminum oxide on the surface of the aluminum. Anodized aluminum cookware has a hard, non-stick surface which makes it durable, scratch-resistant, and easy to clean. Anodization reduces the amount of aluminum leached from cookware into foods, especially acidic foods like tomatoes and rhubarb.

Copper

Copper is a good conductor of heat and this makes it easy to control cooking temperatures. Small amounts of copper are good for everyday health, however, large amounts in a single dose or over a short period, can be poisonous. Copper and brass pans sold in Canada are coated with another metal that prevents the copper from coming into contact with food. Small amounts of this coating can be dissolved by food, especially acidic food, when cooked or stored for long periods. Coated copper cookware will lose its protective layer if scoured when cleaning.

Stainless Steel

Stainless steel, made from iron and other metals resists wear and tear. It's inexpensive, long-lasting and the most popular cookware in Canada. The metals used in making stainless steel or iron cookware are iron, nickel, and chromium, all of which can produce some ill-health effects. Iron is essential in producing red blood cells, yet large amounts can be poisonous. Iron cookware provides less than 20 per cent of total daily iron intake and is considered well within safe levels.

Small doses of chromium are also good for the health, but can be harmful in higher amounts. A safe intake range is about 50 to 200 micrograms per day, which is how much the average Canadian ingests. In small quantities, nickel is not poisonous, but it can provoke a reaction in people allergic to this metal. The average adult consumes between 150 to 250 micrograms of nickel per day. Using corrosion-resistant nickel in stainless steel cookware will not add significant amounts of nickel to the diet.

Plastic Cookware

For cooking and storing food, plastic is lightweight and for the most part, unbreakable. Many containers are used in microwave ovens. Using plastic containers and plastic wrap for anything other than their original purpose can cause health problems because foods may absorb some of the plasticizer (the material that helps make it flexible) in plastic wraps. This usually happens when microwaving.

Teflon® and other Non-stick Coating Cookware

An independent science review panel in the US has recommended that perfluorooctanoic acid (PFOA or C-8) be considered "likely to be carcinogenic" based on studies done with laboratory rats. The U.S. Environmental Protection Agency has also determined that PFOA is likely to cause cancer in rats. The acid is widely used in the manufacturing of non-stick coatings. In a study conducted by the Centers for Disease Control and Prevention, PFOA was detected in over 95 per cent of the population.

Non-stick coatings are a risk if they are heated to temperatures greater than 350°C or 650°F. This might happen if an empty pan is left on a burner. In this case, the coatings can give off irritating or poisonous fumes. If you own pet birds, Teflon® and non-stick cookware is not recommended as the fumes emitted when cooking can kill these pets.

Cast Iron

After all these decades, cast iron remains a great alternative to non-stick cooking surfaces. Cast iron can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. Cast iron is extremely durable and is relatively safe for human health.

Glass, Ceramic and Enamel

Glass, ceramic, and enamel cookware cleans easily and can be heated to high temperatures. The glazes used are a form of glass and resist wear and corrosion. The only health concerns are possible pigments in the glaze which may include lead or cadmium. In Canada, glazed ceramics and glassware are regulated and cookware made of these materials can not be sold, advertised, or imported if it releases more than trace amounts of lead and cadmium. Products that have greater than the allowable levels of lead and cadmium must be identified as such by a label that indicates lead and cadmium are present.

Whether it is holiday gift-giving or purchasing new cookware for your own home, be sure the products you choose are safe because it's your health and the health of your family at stake.