Healthy Non-Stick Cookware

Photo Caption The more inert the cookware surface, the less likely it will react with food while cooking.Photo Credit Ryan McVay/Photodisc/Getty ImagesIn order to avoid any chemical reaction between food and cooking surfaces, you should avoid using cookware with coatings that could Ceramic Coating contaminate food when utensils hit a high temperature. The more inert the cooking surface, the less likely any chemical reaction will occur to make cooked food unhealthy.
TeflonThe DuPont trademark non-stick coating Teflon, generically known as polytetrafluorethylene, or PTFE, can release a gas at high heat called PFOA, which has been labeled as a human carcinogen by the EPA Science Advisory Board. Care2.com states that DuPont is taking part in a voluntary program to eliminate sources of PFOA in the manufacture of Teflon by 2015, but avoiding the coating in cookware could supply peace of mind that no possible toxic substance would make it into your food.
Traditional IronThe traditional iron cooking pots and frying pans transfer very little taste or other non-food elements to food when cured properly with a light coating of Non Stick Coating cooking oil. Besides proper curing with oil, Care2.com states that the trick with any non-coated surface is to make the surface hot enough to sear food, which releases water from the food and keeps it from sticking. Avoid preparing soup or acidic food in cast iron, as this will leach iron into the food that can spoil the taste and put iron that isn't bio-available into your food, according to Rebecca Wood, author of "The New Whole Foods Encyclopedia."