Faced with the many different utensils present in the kitchen department, it is not always easy to find your way around. Which materials are the least harmful to health? Which ones are best avoided? We take stock of the different alternatives that exist.
We all know it, homemade and balanced cooking is good for your health. However, we must not forget that the container in which we cook is also to be considered. A brief overview of the materials that exist, with their advantages and disadvantages, as well as a description of potentially toxic compounds.
Stainless steel is a strong, stainless alloy that is easy to maintain, made up of nickel, steel, and chromium. The best mix is 18/10 stainless steel, which contains 18% by mass of chromium and 10% by mass of nickel. Stainless steel is harmless to health, since it does not oxidize, and does not give food a taste. It is particularly suitable for low-temperature cooking, which better preserves the vitamins, mineral salts, and proteins of the food. In addition, it allows cooking without fat, the combustion of which can produce toxic fumes. And a little extra for the environment, this material is 90% recyclable.
Natural cast iron: expensive but guaranteed without toxic products.
Durable and free of toxic products, natural cast iron and carbon (unlike cast aluminum, enameled cast iron, and volcanic stone) win many votes with cooks. And for good reason, once the base is coated with oil, it is the ideal utensil for simmering food. However, neophytes must be vigilant because it is a material that rises quickly in temperature, the cooking temperature must therefore be increased gradually if you do not want to see the food stick. Natural cast iron thus enables energy-saving cooking. A small downside for the frailest among us: some cast iron utensils can be very heavy and bulky.
Aluminum: light but potentially toxic
Aluminum is a better conductor of heat than stainless steel. Very light, this material facilitates the handling of pans and saucepans. It does not rust and is dishwasher safe. Yes, but! Aluminum is a toxic compound that gradually interferes with our bodies. And if our body eliminates through the stool more than 95% of the aluminum ingested and more than 83% of the aluminum having crossed the intestinal barrier through the urinary route, a tiny part can remain in the kidneys and even accumulate in our nervous system. Since the 1960s, aluminum has been associated in several studies with the onset of Alzheimer's disease, although this link is still controversial. In practice, and as a precaution, it is better to avoid direct contact with food. Especially since aluminum in its derivative form (aluminum oxide, aluminum sulfate, etc.) is already present in certain industrial foods (confectionery, bread, cold meats, cakes, cheeses) where it serves as an anti-caking agent,
And ceramics?
Ceramic-based coatings are ideal for healthy and natural cooking and have been used for centuries for cooking. However, avoid ceramic-based utensils covered with varnish, enamel, or containing an aluminum bottom. The terracotta of this type of utensil helps retain heat and preserve the flavor of food, thanks to low-fat stewing. A problem, however, sometimes cracks appear quickly after only ten uses, which then makes the tagine, the casserole, or the ceramic dish quickly unusable.
Beware of non-stick
Without us always paying attention to it, our saucepans, frying pans, and other casseroles are often equipped with more or less recommendable non-stick coatings. They allow food to be cooked with very little or no fat, without them sticking. Most of these nonstick is made of Teflon, or PTFE (polytetrafluoroethylene), a compound that is stable up to around 260°C. Beyond this temperature, reached by a frying pan for more than 5 minutes of cooking at high heat, the PTFE would emit toxic gases whose fumes are dangerous.
Sometimes, Teflon is composed of PFOA (perfluorooctanoic ammonium acid), a potentially carcinogenic compound, which will be banned in the United States during the year 2015. PFOA would worry some scientists because of its ability to gradually detach from its container to accumulate in organisms. It would thus have been found in the umbilical cord of fetuses, and even in the organism of polar bears. As with aluminum, we are exposed to this substance through food containers, but also through other products: PFOA is used in packaging, in stain-resistant products, in certain textiles, in paints, and even in certain carpets.
In 2009, the French Food Safety Agency (Afssa) concluded that "the risk to consumer health relating to the residual presence of PFOA in the non-stick coatings of food cooking utensils [was] negligible" given concentrations, considering that the results of studies carried out on rodents could not be extrapolated to humans. However, PFOA has been classified as reprotoxic by the European Union since 2006 and is on the list of priority substances to be evaluated by the International Agency for Research on Cancer.
Finally, for fans of dishes reheated in the microwave, it is best to favor noble materials such as Pyrex-type borosilicate glass, which do not contain compounds likely to cross the food barrier once heated, unlike some plastics. Because bisphenol-A has been banned in food containers in France since January 2015, it has been replaced by bisphenol-S, a compound that would harm brain development according to a Canadian study published in mid-January.
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