Shopping for the Safest cookware? Keep these 4 tips in mind:


On the lookout to buy safest cookware? Keep these 4 tips on your checklist:

1.  What is your cookware composed of?

The most common cookware is made of metals, or ceramic, and with nonstick coatings or chemical glazes and enamels. These materials have a great potential of leaching into your food.  If you’re not sure about possible chemicals leaching from your cookware into your food, try a simple baking soda test before you buy safest cookware. (Visit link at the bottom of this page).  All metals are reactive and leach into food, here is a small list of these reactions:

ALUMINIUM (In Stainless Steel & Aluminum Cookware): With steam = aluminum oxide + hydrogen 2Al(s) + 3H2O(g) = Al2O3(s) + 3H2(g)With oxygen = aluminum oxide 4Al(s) + 3O2(g) = 2Al2O3(s), With halogens = 2Al(s) + 3Cl2(l) → 2AlCl3(s), 2Al(s) + 3Br2(l) → Al2 (s), 2Al(s) + 3I2(l) → Al2I6(s), With acids = 2Al(s) + 3H2SO4(aq) →2Al3+(aq) + 2SO42-(aq) + 3H2(g) 2Al(s) + 6HCl(aq) → 2Al3+(aq) + 6Cl-(aq) + 3H2(g), With bases= 2Al(s) + 2NaOH(aq) + 6H2O → 2Na+(aq) + 2[Al(OH)4]- + 3H2(g)

TITANIUM: With steam= Ti(s) + 2H2O(g) → TiO2(s) + 2H2(g), With Nitrogen in food= Nitrogen 2Ti(s) + N2(g) = TiN(s), With water (Ti(s) + 2H2O(g) = TiO2(s) + 2H2(g), With halogens in food= Ti(s) + 2F2(g) → TiF4(s) [white], Ti(s) + 2Cl2(g) → TiCl4(l) [colourless], With acids & bases= 2Ti(s) + 12HF(aq) → 2[TiF6]3-(aq) + 3H2(g) + 6H+(aq) Ti(s) + 2Br2(g) → TiBr4(s) [orange], Ti(s) + 2I2(g) → TiI4(s) [dark brown]

COPPER (STAINLESS STEEL): With oxygen= 2Cu(s) + O2(g) = 2CuO(s), 2Cu(s) + O2(g)= 2CuO(s), With Halogens in food: Cu(s) + F2(g) → CuF2(s) [white], Cu(s) + Cl2(g) → CuCl2(s) [yellow-brown], Cu(s) + Br2(g) → CuBr2(s) [black], Cu(s)+ H2SO4(aq) → Cu2+(aq) + SO42-(aq) + H2(g), With acids & bases: Cu(s) + H2SO4(aq) → Cu2+(aq) + SO42-(aq) + H2(g)

NICKEL (STAINLESS STEEL): With oxygen= 2Ni(s) + O2(g) → 2NiO(s) , Ni(s) + Cl2(g) → NiCl2(s) [yellow], Ni(s) + Br2(g) → NiBr2(s) [yellow], Ni(s) + I2(g) → NiI2(s)[black], Ni(s) + H2SO4(aq) → Ni2+(aq) + SO42-(aq) + H2(g), With halogens= Ni(s) + Cl2(g) → NiCl2(s) [yellow], Ni(s) + Br2(g) → NiBr2(s) [yellow], Ni(s) + I2(g) → NiI2(s) [black], With acids and bases= Ni(s) + H2SO4(aq) → Ni2+(aq) + SO42-(aq) + H2(g)

So when making your choice to buy safest cookware, make sure it’s made from an inert or non-reactive material like 100% pure-clay.

2.How safely does it cook your food?

As mentioned above, when cooking with metal or non-stick pans you run the risk of toxins seeping into your food. So what about the nutritional value of the food? Are you cooking away all of the vitamins, minerals, and nutrients your food has to offer? When you touch a metal pan you burn your fingers, right? Well, the same thing happens to the food you cook in these pots. All foods (meat, plants, legumes) are all made up of tissue just as we are made of living tissue. So, if the pot is harsh enough to burn you it is harming the food in the same manner. This very same heat damages the nutritional cells within the food you cook diminishing the nutritional value.

Another factor that affects the loss of nutrition is steam. Most conventional cookware does not lock in steam, some even provide a vent to let it escape. This is detrimental to your consumption of fully wholesome meals due to the fact that much of the nutrients in food evaporate in steam. Which brings us to our next question…

3. Does it lock steam naturally?

As stated above most traditional pots and pans do not seal in steam but instead, let it escape. Steam, in essence, is the juice or lifeblood of the food you are cooking that evaporates due to exposure to high temperatures. Trapping this vapor will keep the nutrients in the food instead of letting it dissipate into the air. Keeping the juices in the food also keeps it moist and flavorful. Also, it makes the pot easier to clean.

4. How was your pot made?

The way of manufacturing is of great importance to you and the environment. Cookware made from metals such as steel, iron, and aluminum are processed with chemicals that can leach into your food. Companies often mine these materials and this causes great damage to the planet through deforestation, water pollution.

Before you buy safest cookware, check its material.

Ready to buy safest cookware for your family’s health?

Time to go over the checklist!

1. Try an all-natural brand of cookware such as Miriams Earthen Cookware. It is made from 100% tested pure raw material (pure clay) which does not leach any chemicals or toxins.

Composed of safe material? Check!

2. Pure clay cooks with a very even food-friendly form of heat called far infrared heat. This heat penetrates deep into the food without damaging its nutritional cells. It also doesn’t burn your fingers, so it doesn’t damage the food either.

Cooks food safely, doesn’t diminish food’s nutritional value? Check!

3. MEC’s cookware locks steam in naturally by condensing the rising steam and sending it back into the food. Not by a tight-fitting lid but by letting steam gradually build up and naturally circulate inside. Read more about MEC’s excellent steam management properties.

Seals in steam naturally? Check!

4. The material used for MEC’s cookware is 100% tested pure clay. Its manufacturing involves no chemicals and each piece is handmade, so no toxic by-products. Making MEC takes less than 1% of the energy consumption compared to traditional metal pots. The clay is harvested, so does not negatively affect the environment and is a renewable resource.

Are they good for YOU and good for the environment? Check!

If a cookware checks out all these features, you are ready to buy safest cookware.

Also read about The Alkaline Baking Soda Test to check metals leaching from cookware.