Protect Your Body: The Cookware You Use Matters

Choose Safe Cookware: Protect Your Body While You Cook

Your cookware affects your health as much as your food. Avoid cookware that contains PFAS. These are synthetic chemicals used to make products stain-resistant, water-resistant, grease-resistant, and scratch-resistant.

PFAS are called “forever chemicals.” They don’t break down easily. They can stay in your body and the environment for decades. Heat makes PFAS leach into your food. This puts harmful chemicals directly into your body.

Regular exposure to PFAS can disrupt hormones, damage the liver, affect the thyroid, harm reproductive organs, and increase cancer risk.

Choose these safe cookware options:

• Glass: Safe for acidic foods. It doesn’t react with food.
• Stainless steel: Durable, but avoid acidic foods often. Small amounts of nickel and chromium can leach.
• Cast iron: Great for most cooking. Avoid frying at high temperatures to prevent trans fats.

If you cannot leave non-stick cookware:

• Cook at low temperatures.
• Avoid scratched or damaged pans.

Use them only for foods that don’t need high heat.

In short: Choose safe cookware. Cook at safe temperatures. Protect your body while enjoying your meals.

Resources:

United States, EPA, Limiting Your Exposure to PFAS Can Help Protect Your Health, November 21, 2024
United States EPA
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Functional Medicine Coaching Academy, Is Your Cookware Killing You? A Functional Medicine Perspective, September 9, 2019
Functional Medicine Coaching Academy
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Healthline, Can Cookware Be Toxic? What to Know and How to Choose Pots and Pans, Kathryn Watson, February 21, 2023, Medically Reviewed Jillian Kubala, MS, RD
HealthLine
Last viewed 20250322