As terms like grass-fed, organic, locally grown, and sustainable become household words, eco-conscious cooks and manufacturers focus on the next frontier. After you get your pasture-raised chicken home, what are you cooking it in? After dinner, how are you packaging your leftovers?
Nonstick cookware, long considered one of the great culinary advancements of the 20th century, has some major drawbacks. Last month, a study was published in the Archives of Pediatrics and Adolescent Medicine linking chemicals in nonstick pans to high cholesterol in children. This is in addition to multiple studies which have shown that at high temperatures, Teflon, the chemical used in the original nonstick pans, can be lethal to animals and cause flu-like symptoms in humans. How hot the pan needs to be to cause illness is still up for debate.
Aluminum pots and pans have been all but phased out of most home kitchens, since studies show they may be linked with Alzheimer’s disease. Yet every single chef and restaurant owner I spoke to in researching this article still used them in their restaurant.
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Tags: health & medical, recipes & food by Jessica Alfreds
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