Healthy Cookware

If you have been trying to lose weight, save the planet or simply want to eat healthier in the New Year, you may be looking for healthy cookware options. Each of the following types of cookware has their advantages but they may also have disadvantages. After reading about them, consider which one fits your needs most.

Cast Iron

This cookware is naturally non-stick. Using it also adds iron to your diet. You can find this cookware pre-seasoned and with an enamel coating. It is good to be aware, however, that enameled or glazed cookware that is made outside of the United States may not be made with the same safety standards as that made in this country.

Anodized Aluminum

Even though some reports state aluminum reacts with foods and is not healthy, there have been no scientific studies to prove this. However, if you do not want to take a chance, you can use anodized aluminum that is harder and will not react with foods.

Stainless Steel

Considered as being one of the safest of all cooking materials, stainless still is non-reactive and will not corrode. It is also easy to clean, which makes it a choice for many homeowners. It is important to note, however, that if harsh abrasives are used, it could damage the surface of the cookware and leach nickel into foods. If someone in your family is allergic to nickel, you may not want to use this type of cookware.


If you are trying a low-fat diet, bamboo cookware is one to consider. It is renewable and eco-friendly as well as adding a touch of flavor to whatever you cook. The biggest problem with this type of cookware is that it can only be used for steaming.

Terra Cotta

Another type of cookware good for low-fat cooking is terra cotta. This is great for low temperature cooking or for steaming. You would soak the cookware in water, place your food into the cookware and then bake it in a low-temperature oven until the terra cotta is dry.

Tinned Copper

Copper has long been considered safe because it conducts heat well and can be used for a number of different tasks. The better choice, however, is to use copper cookware that has a thin outer layer of tin.


Even though you may already have them, it is better not to use cookware with a non-stick coating. Teflon has been around since 1946, and many newer cookware brands use this form of coating. The reason why most experts in healthy cookware do not like to use this type of cookware is that the coating gives off the chemical perfluorooctanoic acid (PFOA) which has been found to cause cancer in animals.

This is particularly a problem if the non-stick cookware is heated to temperatures over 450 degrees Fahrenheit. The coating can also be scratched and lose its non-stickiness, and you are limited with the type of utensils you can use when cooking with it.

You may be able to find other healthy cookware options but you may have to pay a premium price for them. The above cookware is normally easy to find and should be affordable.

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