Cookware

Q: Hello, I am in the market to purchase a non-Teflon waffle maker.  What kind of material would be safest?  Cast iron or Calphalon?

A: Cast iron is the best option.

Calphalon aluminum cookware have anodized surfaces. If this layer wears off, aluminum could react with foods. Aluminum is toxic, but the FDA has not found that it is safe in this cookware.

Non-Stick Surfaces:

Non-stick Calphalon cookware uses a proprietary polymer that is not Teflon (under suspicion as a human toxin when burned or flaked off a pan), but it may contain polytetrafluoroethylene (PTFE).

Do not use:

PFOA — Perfluorooctanoic acid (also called C8)

PFOA is used to make Teflon and other nonstick and stain- or water-repellent products. PFOA causes cancer and developmental problems. You can reduce your potential exposure by using stainless steel or cast iron cookware. If you use nonstick cookware, do not overheat it — this releases toxic gas.

Here is a list of cookware and potential hazards:

Non-Stick:  POFA induced potential health hazards, from your immune system to birthing activities.

Aluminum:  Aluminum is a reactive material and suspected casual factor in Alzheimer’s disease.

Stainless Steel:  Potential likelihood of metal leaching onto your food and allergen issues.

Copper: Due to the possibility of copper-caused discomfort, recommended to never have direct contact with your food.

 

 

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