As you have probably notice, choosing a safe cookware is not an easy task. Our conclusions suggest to use a cookware made of cast iron or carbon steel without any coaking product. However, this type of cookware do have its own drawbacks. Herbelow a list of cooking advices to minimize toxic chemical absorbtion while preparing your foods.
Eat raw food instead
To avoid ingesting toxic chemicals leached from your skillet, do not cook them. Eat as much as raw foods as you can. Furthermore, raw vegetables are full of enzymes very benefic for yor health
Do not preheat the non-stick frying pan at high heat without any food on them.
Empty frying pans can reach high temperatures fast.
Heat at lower temperatures to cook your food safely.
Do not heat the non-stick frying pan in an oven greater than 500 degrees
Utilize an exhaust fan over the stove
Do not let the foods you cooked in the pan for a large period of time
Once your foods are cooked, place then in a porcelain dish, where chemical reactions with the foods are minimal. Do not let the foods you cooked in the pan for long hours or overnight.
Switch the type of cookwares you use
To avoid being intoxicated by certain type of chemicals, mix the cookwares you are using to prepare your foods. For instance use a cookware with a specific coating for a week, then change for another cookware with a diverse coating on next week and so on. By doing so, you may absorb all types of chemicals and avoid ingesting always the same ones.
Avoid scratching your pan
Cutting with the knife directly on the pan, using abrasavie sponge (scraper side of the sponge) may remove the surface coating or the enamel of your cookware. Coohware core materials may therefore be directly in contact with your foods. It is particularly advised to throw away a cookware made of aluminium core or of non adhesive coatings (since they may contain toxic undercoats). In all cases, take care of your cooking ustensils and clean them gently
Do cut directly with your knife in the pan
Avoid direct use of knife and fork in the pan, which may create micro scratch. These micro scratches could be sufficient to bring your food in contact with the middle layer of your cookware. For that reason always choose a cookware with a safe coating, a large thickess of coating and a safe middle layer, since it may be unlikely that you will be throw way your pan, once superfical scratches appear.
If middle layer is apparent (and if the middle layer is not made with a safe material), consider buying a new cookware
If there is a profound scratch in your cookware, do not hesitate to replace it, especially if the middle layer is made of toxic material or its composition is unknown. Only middle layer made of cast iron (not cast aluminum) may be considered harmless
Season your non coated cast iron or carbon steel cookwares to avoid rust formation
Non coated cast iron or carbon steel cookwares need an extra amount of care to avoid rust formation. Rust is only an oxidation process of ferrous materials. To avoid rust formation, make sure that you dry very well the cookware after cleaning it. After that, to avoid direct contact of air with iron, season properly your pan. By seasoning, it is meant to drop off a thin layer of vegetable oil (do not use oil inappropriate for cooking). Use a tissue with a little amount of vegetable oil of your choice (coconut oil, olive oil, …) and rub the pan with it, before tiding it. If seasoning is properly made, cast iron or carbon steel cookwares may last for decades.
What if rust forms on non enalled cast iron or carbon steel cookwares
Small rust spots
Put coarse salt inside your pan. Then, cut a potatoe in half and use the potatoes to scratch your pan. Do this for 5 minute
Medium rust formation
Before scratching your pan with coarse salt and a potatoe, wash your pan with white vinegar and leave hte vinegar in your pan for 1 hour. You can also use baking soda with coarse salt, to facilitate dust removal
Deep rust spots or rust covering a large portion of the pan
If the rust created cracks or profound sports on the pan, throw away your pan (cast iron or carbon steel is easily recycled). If the rust is covering a large portion of your pan but have not penetrated deepling inside, very high temperature may completely remove the rust. To do that, use the pyrolysis function of your oven (make sure to put an aluminium foil below the pan to collect the rust and not letting the rust falling inside your oven). You may also directly put the pan inside a fireplace for one our.