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? about cookware

522 Views 5 Replies 5 Participants Last post by  tibdoml
I'm not much of a cook (AT ALL) but I'd like to have safe, toxin-free cookware. What should I avoid in pots and pans?

How do I know what type of pot or pan mine is? (teflon, copper, etc.)
I don't want to get rid of any that are safe.

Someone please educate me!

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Teflon should be pretty easy to figure out if you have it. It looks like its been sprayed on and it scratches easy. I just got rid of all my teflon and got a stainless steel set of pots and pans and a cast iron pan for cooking breakfast in. Maybe you can explain what your pots and pans look like and one of us could help you figure out what it is?
stainless steel will usually say stainless steel on the bottom.
I have some that are the shiny looking ?metal? and some that are shiny on the outside and black on the inside and some that are black inside and out......

make any sense?

I'll check the bottoms to see if any say stainless steel, too.
shiny on the outside, black on the inside is probably teflon... teflon is the non stick stuff
We just made the change a couple months ago. All teflon in the trash.
We (with the help of our income tax refund) bought a Chantal (ceramic) set of 3 pots. They are very expensive, but one of the least reactive cookware surfaces.

Here is a good resource:

And here is my thread about silicone vs. teflon vs. stainless

There are a lot of things to look out for. For frying pans - I'd recommend cast iron. Lodge brand is made here in the USA and is regulated to make sure there are no harmful metals in the pans. Pans mfg. outside the USA have different regulations or none at all for metal contents in cookware.

Good luck!
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