Many people associate health care primarily with factors such as diet, hydration, sleep, and exercise, but not many are aware that the cookware we use daily can greatly affect our health.
Many types of cookware contain harmful substances that can leach into our food and enter our bodies, posing potential health risks. Teflon, for example, is one of the most concerning materials. Despite its widespread popularity during the low-fat cooking trend—where minimal oil was required for food preparation—it has been found to contain harmful compounds that can negatively affect our well-being.
"The most hazardous type of cookware in use today is non-stick, commonly known as Teflon, which is made with a class of chemicals called perfluoroalkyl substances (PFAS), also referred to as perfluorinated chemicals (PFCs)," explained Dr Zaaima Al Jabri, Assistant Professor of Microbiology and Immunology at Sultan Qaboos University (SQU).
"Research has linked exposure to PFCs with various health issues, including hyperactivity and asthma in children, reproductive toxicity, infertility in both men and women and hormone disruption, particularly affecting the thyroid."
She advised against using metal spoons or utensils on non-stick pans to prevent scratching, recommending that any damaged or scratched non-stick cookware be discarded immediately.
She also highlighted the risks associated with aluminium cookware, particularly when cooking acidic foods. “Cooking acidic foods in aluminium pots significantly increases leaching, as does cooking with certain spices. The longer food is cooked or stored in aluminium, the more aluminium can transfer into the food,” she explained. A 2006 study revealed that cooking red meats in aluminium foil increased aluminium content by 89-378% while cooking chicken in foil raised it by 76-214%. Aluminium cookware, commonly marketed for campers and backpackers due to its lightweight nature, poses similar concerns.
She further confirmed that excessive aluminium exposure acts as a neurotoxin, causing oxidative damage to the brain and impairing mitochondrial function.
Fortunately, there are safer and more reliable alternatives when it comes to cookware surfaces. One of the most durable and widely available options is stainless steel. Known for its longevity, stainless steel is suitable for a variety of cooking needs and can last a lifetime.
“Stainless steel is an alloy, a combination of metals,” explains Faisal Al Malahi, Nutrition and Holistic Health Researcher. “It typically contains a small percentage of nickel and chromium, both of which may leach in trace amounts. While individuals with heavy metal sensitivities may wish to avoid stainless steel, for the average person, it remains a safe and dependable cooking surface.”
When selecting stainless steel cookware, it’s important to choose high-quality grades. Al Malahi recommends looking for types with the chromium and nickel content clearly indicated (such as 18/10 or 304 stainless steel). He also advises checking for excessive iron content by using a magnet—if it sticks to the pot, the cookware may contain higher levels of iron, which could compromise its quality.
Clay cookware, a traditional option used for centuries, can also be a safe alternative. However, Al Malahi cautions, “While some natural clay cookware may be perfectly safe, any glaze containing heavy metals like lead makes it unsuitable for cooking.” According to the FDA, pottery most likely to contain lead includes handmade items with a rough or irregular appearance, antique pieces, and those purchased from flea markets or imported from countries with high levels of pollution. Brightly coloured pottery, especially in orange, red, or yellow, may also contain lead, as these pigments are often enhanced with the metal.
Before purchasing non-toxic clay cookware, it is essential to confirm that it has been glazed with safe materials to prevent heavy metal from leaching into food or water. Additionally, ensure that the safety test report includes the minimum detectable levels of metals for further peace of mind.
Cast iron is another safe choice, although it is not ideal for cooking acidic foods such as tomato sauce. Al Malahi explains, "Cast iron has excellent heat retention properties, but it can leach iron into food. Individuals with heavy metal sensitivities or conditions like hemochromatosis should avoid using cast iron cookware. However, proper seasoning can create a protective barrier, reducing the amount of iron that transfers into food."
Glass (Pyrex) and granite cookware are also excellent options, as they do not react with food or leach chemicals. Al Malahi notes that the main drawback of glass cookware is its fragility, though it is typically affordable to replace.
As for granite cookware, Al Malahi emphasizes the importance of quality. "Run your hand over the surface," he advises. "If it feels rough with noticeable protrusions, it is likely a lower-quality, imitation product. A smooth or slightly rough surface indicates genuine granite cookware."
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