perfect pots and pans
April 27, 2012Healthy cooking starts with healthy, safe, non-toxic pots and pans. It seems counter-productive to go out of your way to buy fresh organic produce and take the time to chop and delicately cook it, only to use cookware that leaches some noxious heavy metal or toxin into the food.
Recently I decided to clean out my kitchen and discard some tired old pots and pans. I wanted to make sure I was going to replace them with the safest cookware so I’ve researched all materials and brands available. Here’s what I ended up choosing…
Silit is a brand from Germany. It’s cookware range is made using their ‘Silargan’ ceramic coating, which is described as: ” … extremely durable high-tech ceramic is not only ultra-hard, scratchproof and non-abrasive; it is the cookware material predestined for wellness cuisine. It is anti-bacterial, very hygienic and neutral to taste. It is equally suitable for cooking, serving and storing foods. Moreover, Silargan is nickel-free and thus first choice for persons with allergies”. And they’re good looking to boot.
Nickel is commonly allergenic (showing up as contact dermatitis) but can be destructive and ageing in accumulation even for those not technically “allergic”. It is a heavy metal that, just like lead, mercury, cadmium, produces free-radicals. All heavy metals are very toxic, potent enzyme poisons and cross the blood-brain barrier, causing diseases like Alzheimer’s, ALS, MS, etc. Nickel has been shown to be more toxic than mercury (source: Ray Peat).
Regarding stainless steel cookware, it’s important to look out for these reference numbers that relate to the ‘quality’ and metal content of the stainless steel:
- 18/10 – indicates 18% chromium, 10% nickel
- 18/8 – indicates 18% chromium, 8% nickel
- 18/0 – indicates 18% chromium, no nickel
Unfortunately to make the steel properly ‘stainless’, it needs the nickel (which neutralises the natural ferrous properties of the iron in the mix to prevent rust), but I’d rather put up with a few marks over the years, then just replace them if they get tired… and this is doable considering “18/10” is the most sort-after by cooks and more pricey. This is one such scenario where cheaper is actually better for you! It’s actually harder than I thought it would be to find 18/0 pots. Eventually I came across ‘Raco‘ – all their steel products (at the time of writing this) are made from 18/0.
You may come across other 18/0 products also. Otherwise at least look for low-nickel stainless steel. To check the safety of your pots at home, there are two simple tests you can do:
- Baking Soda Test: Boil some water in the pot or pan with one tablespoon of baking soda in it. After boiling it, taste the water. If it tastes metallic the stainless steel isn’t of a high quality and is leaching metals.
- The Magnet Test (easier): You want to buy and use only the magnetically-attractive stainless steel, which means it’s very low in nickel content and does not readily leach nickel into food. If the pan is magnetic inside and out, it is 18/0 (nickel-free) or at least low in nickel. If not, it is 18/8 or 18/10. Use a fridge magnet on your pots at home or take one when you’re out shopping for new pots.
“There are two main types of stainless steel, magnetic and nonmagnetic. The nonmagnetic form has a very high nickel content, and nickel is allergenic and carcinogenic. It is much more toxic than iron or aluminum. You can use a little ‘refrigerator magnet’ to test your pans. The magnet will stick firmly to the safer type of pan.” – ‘From PMS to Menopause’ by Ray Peat
Other cookware materials that are safe and easy to find: Pyrex, glass, ceramic, bamboo (steamer baskets) and ceramic-enameled cast-iron (make sure the ceramic isn’t worn down and wash it gently with a soft sponge only).
Never go near aluminium or uncoated cast-iron (iron being a potentially toxic heavy metal; must read this article). Important to note that compounds in Teflon and many other conventional ‘non-stick’ cookware items, such as PFOA and PFOS, are associated with elevated cholesterol due to their damaging effects on the liver, linked to birth defects and are shown to be carcinogenic. The maker, DuPont, was found out and sued in a 2005 lawsuit. If you purchase ‘non-stick’ cookware, make sure it’s PFOA and PFOS free, also lead and cadmium free, and even still, never use a metal scourer to clean it. Discard if the coating is chipped, scratched or wears thin.
32 Responses to “perfect pots and pans”
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Thanks for this. I wonder if Silit’s non stick fry pan is ok? Any ideas for a large omolette pan/stir fry? I was always under the impression that cast iron was ok! Is it not a better choice than aluminium or teflon?
Thanks
Hi Gittele, haven’t used one myself (a Silit non stick fry pan) but have one on order. From what I’ve read, the coating sounds safe and extremely tough. Like with any coated surface, I’d say just don’t scrub it or use metal utensils, and watch out for chips. I’d trust the Silit brand over others – read up more about their technology on their site.
In regards to iron, always use enamel-coated, never raw. Read more about iron’s toxicity in the article I linked in my post above.
Send us your review of the frypan if you get one!
Very well researched Emma, I am going to do the magnet test with all my pots right away, thankyou so much!
perfect timing i was just looking at pots yesterday. did you come acoss the Gastrolux brand…
Thanks Emma. Great read and informative as always. I checked all my stainless steel pots this morning and they are 18/10. Being curious I will try the test on them next. Always learning something new 🙂 Looks like new pots will appear in my cupboard soon !!
Hey Emma,
Its so funny I went out the other day and bought a whole set of RACO pots and sauce pans the other day…..and then I saw your post! But I bought them more because I was being ‘tight’ than anything else ha ha…..yep the fridge magnet sure does stick to those suckers! 🙂
Hi Emma,
Very interesting article! I thought stainless would be safe! A question for you…what’s your opinion on drink bottles? Stainless seem to be all the rage but are they any safer then BPA free plastic bottles?
Thanks heaps 🙂
I’d say non-acidic liquids would be fine in any stainless steel bottles – it’s a different scenario when the steel is heated. Yes I’d go for a stainless steel bottle over any kind of plastic. Good question!
Hi Emma,
your blog is covering many aspects we all discuss and have concerns about.
Was pleased you’ve now written about the hardware of food preparation.
A post we can refer to when buying cooking utensils. Handy.
Have been using bamboo baskets continually with great success. A simple effective method about as quick as any other. The steam seems to bounce quickly off the lid speeding up the time.They are attractive to look at as well. Glad to see you recommend them.
Thanks!
Hi Emma,
I really appreciate all the helpful advice on safe cookware.
Do you have any brand recommendations for really large stockpots, say 20-25 litres?
Thanks!
Caroline, I’d say Raco would have a large stock pot in their range. Otherwise any other brand that does 18/0 stainless steel pots. Try chef supply stores too.
Emma this is a fantastic article, thankyou, i will send my clients to this thread….as its is challenging to convince them of the importance of using good quality cookware and why this would be good for them and their families. Induction stovetops, which i find a lot of my clients have only work with these magnetically attractive pots! and i have cooked with the Silit brand in some of my clients homes and they are awesome. To the reply about buying Raco for price – i did the same and how awesome to know it was the way to go for many reasons.
Thanks Emma as always great work and research
S x
Hi Emma, Just wondering how you rate the Neoflam range that has been popping up everywhere recently – have you looked into that one?
Thanks x
Hi Georgia, I had a similar ‘GreenPan’ given to me to trial but the coating seemed a bit cheap and scratched easily. Not sure about the Neoflam. From what I found, few seemed to have the very hard-wearing coating like the Silit, so I felt safer with that. Not sure if that helps
Thanks Emma, just about the right time to browse through this article as I was looking for a good quality steel cookware. Sure have made the right choice by buying Raco and trying to find Silit as well for special occasions.
Thanks heaps
Hi there, great write up thank you!
Just wondering .. you say “And never go near: Aluminium, uncoated cast-iron or Teflon”. I thought cast iron was meant to be safe? … even recommended … can you confirm, and tell me why it is not recommended please?
Hi Michelle, yes iron can be toxic in more than small amounts when it accumulates. Refer to the link I included in that sentence.
Hello Emma, talk about confusing. I’ve just bought a le creuset enamel cast iron frying pan, is this safe to use? Or will the lead leach over time? Thanks Angela
Hi Angela. Enamel-coated cast iron is fine, just treat it delicately; wash only with a sponge, no harsh scourers. If over the years the enamel becomes thinned / chipped, discard and replace your pot. The raw, uncoated cast iron cookware is more the problem.
I have been reading up on cookware and found that even with ceramic coatings one needs to watch for lead and cadmium. I didn’t find any mention of any other aluminium or iron or other metals for the german silit brand…most interested. I have just thrown my teflons out, including my expensive besemer.
Hi, I was wondering how the pans have turned out? Do you need to use butter or oil in the frypans so the food doesn’t stick?
Thanks Emma for your article, I am a fan of Silit, 7 years ago we I bought the 2000 range set with large and med frying pans for the reasons as you outlined. We were starting a family and I decided to change many things, switch to silargan pots, karcher water vacuum, and steaming. I am very happy with the range, though I use a large non stick tfal pan for making crepes, other than that the silit fying pans are great, once the meat is cooked it releases from the pan, I do use some oil for frying. Making stews also takes less time and I always make rice also on the small pots. Anyone thinking of switching, I highly recommend it, very happy with the investment.
Mechelle
Hi Emma, I didn’t see any comments from you since you got your Silit frypan. I’m visiting Germany and just bought a 32cm Silit frpan with the hard mineral coating to replace a Jamie Oliver Tefal Pan we use nearly every day. I was blown away by the price diff between a German department store and a discount store. Cost 70 Euro in one and 120 Euro in the other (exact same pan). I think you can guess which one I bought. It is 18/10 stainless with stainles handle…looks too beautiful to start using but can’t wait to when I get home. Cheers, Louis
Hi Louis, my Silit pans have been great! The mineral coating seems very hardy, protects against the nickel content (18/10) in the stainless steel. Have a great trip!
Does the company say that there pans dont leech any toxix metals or is it jusr PFOA FREE.
from what I understand, they are extremely hard ceramic coated so any metals are not easily leached … but to be sure I make sure not to clean mine with anything abrasive, just a soft sponge.
I’m considering buying one the Silit fry pans. Just wondering if they can hold up enough for use in shallow frying. Any comments from experienced users? And can they withstand using metal utensils on them?
Forgot to add: I was looking at the all purpose Silit pans, not the non-stick ones.
Hi Emma
is RACO (kitchen Essentials) stainless steel cookware PFOA free
yes I believe so Samantha.
What do you use for a muffin tin and baking tray? Would a pizza stone be OK for a baking tray?
sure that would be fine Alison; I don’t bake muffins myself, but if I did I’d probably line a muffin tray with paper cups – so hard to find trays and muffin trays that aren’t “non-stick” these days