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A Common Question: Which Bakeware and Cookware are Safe?
Jennifer Taggart
Friday, April 06, 2007
Before you use start firing your kitchen up, there is still strong concern and questions with non-stick varieties.
To be on the safe side, ultimately it’s smart to stop using cookware with non-stick finishes.
So what can you use? Look for aluminum and steel bakeware without nonstick finishes at many home good stores. Copper cookware is esteemed for its heat conductivity but should not be used unless it is lined with tin or stainless steel.
Glass, stainless steel, and cast iron (my favorite: Lodge) are all tried and true for safety. In fact, cast iron can add needed iron to your diet.
Pyrex bakeware can be used for many items. It is completely nontoxic and made from abundant natural minerals. They have cake pans, pie pans and various casseole dishes, but no muffin tins or baking sheets.
Use wholesome ingredients, cook wisely and safely, and bon appetite!
Posted by Anita Ehmsen on 09/10 at 04:23 PM
Be careful about using glass/Pyrex where it gets too hot. I cut my finger completely off after a Visionsware Casserole split in half. I had made prime rib in it and seared it at 500 degrees for 10 minutes- then slow cooked it at 325 for 3 hours- the pan cracked and it is thick glass. Apparently, it is marked somewhere in miniscule writing with the casserole dish. I am sticking to my old graniteware/blue speckled enamel roaster from now on!
Posted by Victoria Rogers on 05/08 at 07:32 AM
I appreciate the posting about the right cookware to use. I have heard many stories against using teflon and any non-stick cookware. I have also heard of aluminum playing a role in alzheimers and other health related problems. I have taken out aluminum pots and pans in my kitchen and replaced them with glass pots, stainless steel frying pans and iron skillets. Thank you for your time in helping others. Victoria Rogers… :)