Clearly, what you’re cooking is far more important than what you’re cooking with.
Even you use the most ethical and sustainable frying pan in the world, you’ll be doing more harm than good if you exclusively cook donuts with it!
Still, you can have better peace of mind about your health and the environment if you are aware of the safety of your kitchen tools. Here’s what we use (and don’t use) and why.
Why we can’t stick Teflon.
Teflon, also known as polytetrafluoroethylene, is a synthetic material famous for making pots and pans seriously slippery. But the manufacturing process uses a chemical called perfluorooctanoic acid (PFOA), known to cause cancer and serious defects in lab animals.
On the other hand, the Cancer Council says there isn’t strong enough evidence that Teflon causes cancer in humans. But, while the science is inconclusive, we’re choosing to avoid it.
Better pots and pans to cook with.
There are so many other choices if you don’t want to use Teflon. While the surface won’t be quite as slick, stainless steel and ceramic cookware are much more versatile.
You can also check out non-toxic non-stick pans like GreenPan, which is committed to reducing carbon emissions (and, unlike Teflon, won’t release toxic fumes when superheated). The drawback is non-stick coating tends to scratch and won’t give you crispy, crunchy results.
Our choice: cast-iron pans.
While cast-iron pans are a little dear, they are worth the investment.
As Sarah writes in I Quit Sugar: Simplicious, “It really gives you even heat and a really anchored cooking experience, and will last a lifetime. Cast-iron pans are also best for one-pot simpliciousness (you can plonk them in the oven or under a grill without transferring between pans).”
Plus, they’re naturally non-stick! Seriously, apart from our slow-cooker, our cast-iron skillet is our favourite tool to cook with. Check out our Gluten-Free Skillet Breakfast Pizza, Crisp Bibimbap Skillet Pancake and Choc Chip Skillet Cookie for proof!
What do you prefer to cook with?
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