Are Your Aluminum Pots and Pans Dangerous?

There has been a lot of press about what kinds of pots and pans are safe. With the news that Teflon can flake into your food, some people are looking for alternatives to nonstick. Aluminum pots and pans are usually inexpensive and many people use them because they fit in their budget. They are lightweight and heat quickly and evenly during cooking.

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Aluminum's primary problem is its reactivity. Foods prepared in aluminum can chemically react with the metal and form aluminum salts in your food. Excessive amounts built up over time can cause impaired vision and motor coordination as well as Alzheimer's disease. When you think that more than half of all the cookware sold today is made of aluminum, you have to wonder if this is a growing problem.

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No definitive link has been proven between using aluminum cookware and deteriorating health. However, why take the chance? Here are some strategies you can use to keep your aluminum risks to a minimum.

Safety Precautions

Keep your aluminum cookware in good condition. If you see pits in the bottom or it seems worn, your food will absorb more aluminum. Replace it. Don't store food in aluminum. The longer you store or cook food in aluminum, the more aluminum your food absorbs. In other words, use a stainless steel kettle when you're cooking spaghetti sauce or homemade soup.

Don't cook acidic foods in aluminum. Foods with a high acid level or a large amount of salt may cause more aluminum to get in your food. Acidic foods include tomatoes, rhubarb and sauerkraut.

Alternatives

Anodized aluminum goes through a process that coats the surface of the cookware. This coating helps prevent aluminum from being absorbed by the food. Anodized aluminum doesn't react to acidic foods like aluminum so you can use it without worrying about topping your pasta with aluminum sauce. Anodized aluminum cookware is usually more expensive than plain aluminum.

Stainless steel is a combination of chromium and nickel. It lasts a long time and easy to clean. It is the choice of professional chefs the world over. Stainless steel can also be expensive and heavy. It does not react with foods, but may require special cleaning. If you have nickel allergies, you may want to avoid stainless steel cookware.

Copper pans are usually coated with stainless steel to make them easier to care for. Copper is a great conductor of heat and cooks food well, but it may react with food. They are very expensive and require a lot of care to remain looking their best.

Nonstick

Nonstick cookware is coated with Teflon or Silverstone. Both of these coatings may scratch easily if you use metal or wooden utensils. If overheated, the coatings may release toxic fumes that may also be carcinogenic. If you keep pet birds, keep them far away from the kitchen as the fumes are hazardous for them. Many people like the convenience of nonstick despite these problems.

Cast iron holds heat evenly and for long periods of time. They require a little extra care because they must be seasoned to keep food from sticking, and they are very heavy for some people. They can be used in the oven as well as on the stove. Keep them oiled between uses to prevent rust.

Are Your Aluminum Pots and Pans Dangerous?

Article by Nancy Cope of Cook For Your Health - the place to shop for waterless cookware sets and cooking pans.

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