Life Tips 02/07/2025 17:00

Four types of harmful cooking utensils; I'm horrified to realize my home has all of them.

Pots and pans are common items in every family's kitchen, but not all types are safe for health.
In reality, many common pots and pans available on the market today, despite being convenient and attractive, may pose hidden risks to users if used over extended periods. Many families still unknowingly use cheap, low-quality products without realizing that some of them can release toxins at high temperatures or leach heavy metals into food.
In this article, we'll review four types of cookware that may seem harmless but are actually "hidden culprits" in your kitchen. If you have any of these at home, you should consider replacing them soon.
  1. Low-Quality Teflon-Coated Non-Stick Pans

Non-stick pans are a staple in almost every kitchen due to their convenience in preventing food from sticking and ease of cleaning. However, most non-stick pans on the market today feature coatings that contain PFAS, a group of harmful chemicals commonly known as Teflon.
Teflon is not only toxic to health (affecting the liver, hormones, and immune system) but also difficult for the body to expel. When the pan gets scratched or heated above 200°C, the coating begins to break down and release toxic fumes. Over time, consuming food contaminated with Teflon can increase the risk of chronic diseases, including cancer.
If you still have a cheap non-stick pan or one with peeling coating in your kitchen, stop using it and replace it with a higher-quality alternative. You may also want to consider switching to safer cookware such as cast iron or stainless steel.
  1. Cheap Glazed Ceramic or Enamel Pots

Clay pots are commonly used for slow cooking, stews, and porridge. However, not all clay pots are safe. Many inexpensive ceramic pots on the market today are glazed with industrial enamel that may contain heavy metals such as lead and cadmium. This chemical glaze makes the pot shiny and easy to clean, but it can leach into food, especially when exposed to high temperatures. If these metals accumulate in the body over time, they can damage the nervous system, liver, and kidneys, and even cause chronic poisoning.
It’s best to choose traditional clay pots made from natural clay without artificial glazing. While these may not be as glossy, they are far safer and healthier.
  1. Cheap, Low-Quality Cast Iron or Steel Pots/Pans

Many people enjoy using cast iron or steel cookware because it distributes heat evenly and retains warmth well. However, the market is also flooded with cheap recycled cast iron pans, often made from scrap metal such as barrels and discarded steel. These pans not only contain harmful impurities like lead, mercury, and arsenic but are also coated with industrial oils to prevent rust—oils that are not intended for food use.
When heated, these toxins can seep into the food, posing serious risks to the nervous, digestive, and renal systems if used over a long period. So, if you're using a cast iron pan that smells odd, has an unusual coating, or feels unusually light, it could be made from recycled materials. It’s best to switch to high-quality cast iron or steel pans from reputable brands for safety.
  1. Glass Pots

In recent years, glass pots have become a popular choice for kitchen enthusiasts due to their modern, transparent appearance. However, there’s a hidden danger—glass pots can easily shatter when heated, especially if they are made from regular glass that is not heat-resistant.
In addition to the risk of burns and accidents from broken glass, many low-cost glass pots contain heavy metal impurities like lead and mercury, which can leach into food when exposed to high temperatures. Using subpar glass cookware not only risks food safety but can also cause fire hazards in the kitchen, making it extremely dangerous.
If you really want to use glass pots, opt for high-quality, heat-resistant glass from reputable brands such as Visions (France) or Borosil (Germany), and avoid exposing them to excessively high temperatures or thermal shock (i.e., going from hot to cold suddenly).

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