RODALE NEWS, EMMAUS, PA—Cooking at home is an fun way to eat tasty foods, save a lot of money, and cut fatty and salty food out of your diet. But if you’re always dealing with food sticking, boiling over, or burning to the bottom of your pots, it’s probably time to reevaluate your cookware.
What’s more, the chemicals used to make nonstick pans have recently been linked to a number of health ailments, including infertility, high cholesterol, and thyroid problems, in addition to producing fumes that are toxic to birds. So, if your nonstick pans are starting to wear out or look too scratched, it’s definitely time to replace them.
But that may be just the starting point of your cookware upgrade. "Every type of pot and pan has a particular material that's best suited to it," says Amy Topel, an instructor in the Department of Nutrition, Food Studies and Public Health at New York University and a former chef at various New York City restaurants. "For that reason, I recommend never buying an entire set of cookware in any one material." When you do that, she says, you could wind up spending hundreds of dollars for pots and pans that might not be appropriate for what you need.
Keep reading for advice on choosing healthy cookware to match your cooking needs.
Published on: March 18, 2010
Updated on: March 10, 2011