Your choice of cookware can affect the nutrient value of food. Some cookware make the food’s natural flavors and aromas more intense, which in turn, affects the foods flavor. Some cookware shouldn’t be anywhere near your food.


Cooking salty or acidic foods (wine, tomatoes) in aluminum pots increases the flaking which in turn is absorbed into our food, which then ends up in our body – a place where aluminum doesn’t belong.


Many aluminum or stainless steel pots are made with a layer of copper attached to the bottom. Copper is a potentially poisonous metal and that is why the copper is lined with aluminum or steel. If you cook with copper pots, check to make sure the lining is not damaged. If it’s damaged, throw it out.


Terra cotta cookware is great fro roasting and baking pans because it allows excess steam to escape while holding just enough moisture to make the food moist.

Decorated ceramic cookware covered in glaze steams food instead of roasting food. Some pigments used in paint or glaze contain lead.


Enameled pots are made of metal and then covered in porcelain. Although this does not react with food, it can chip and is easily marked or scratched. If the surface chips and you can see the metal underneath, throw it out before the metal flakes into your food.


Glass is a neutral material that does not interact with food.

Iron Cookware

Besides being really heavy, iron pots last forever and release iron ions into food, which may improve the nutritional value of dinner. However, the iron that flakes off the pot is a form of the mineral that our body’s can;t absorb. And more iron doesn’t necessarily mean healthy. Iron encourages oxidation and can contribute to excess iron storage in people who have hemochromatosis, a condition that leads to iron buildup that damages internal organs.


Nonstick surfaces are made of plastic plus hardeners – chemicals that make the surface hard. They scratch easily and if your pot has a scratch – throw it out. The flakes are chemical toxins.

Stainless Steel

Stainless steel is an alloy (a substance composed of two or more metals), mostly iron and some nickel. Stainless steel is hardy and durable. If you are sensitive to nickel, you may not want to use stainless steel. If your stainless steel pot gets a deep scrtach that exposes the innner layer under the shiny surface, throw it out.


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