When you’re faced with a digestive issue like Crohn’s disease where your body is literally eating away at your tissue, it’s a clear sign that nutritionally you’re out of balance. You’re mineral depleted, and often you have an overload of heavy metals. Thus, we need to minimize our exposure to these metals wherever we can. One of the greatest sources resides in our cookware, which most of us use everyday.
I never gave this subject much attention due to the fact no one ever enlightened me to the dangers of my frying pans. My biggest concern was finding the highest quality, nutritious food, whether they were going to be cooked or not.
I see there’s a lot of confusion and misdirection out there on the recommendations for a cookware that’s non-toxic. While clay cookware is admirable and a candidate for the best choice, my opinion is that clay can still harbor naturally occurring metals.
The Best Cookware Material?
No, it’s not ceramic (Dr Mercola claims this is the way to go with his line of ceramic-coated cookware).
No, it’s not glass (has a small chance of shattering into pieces on the stovetop! Along with ceramic, it’s often made with lead).
Teflon, aluminum, and copper should be free from anyone’s kitchen for good reason.
This is the metal used in surgeries because it’s inert in the human body. Now, in my research, many of the American titanium based cookwares aren’t true titanium. Saladmaster is one example. As explained below, they advertise they use titanium 316ti in the coating, but they’re still of stainless steel.
The best brand I’ve found is a German-made brand called Titanium Cookware Collection. I emailed them with a question about their titanium claims, and this was their response:
“On our cookware, the base is aluminum (which heats fast, provides even heat distribution, and retains the heat for energy efficiency). Next we layer the titanium on the outer sides, up and over into the pan in a proprietary process that creates the non-stick quality. Anything that comes into contact with food is the titanium surface… and that is nice for easy cleaning of food that might drip down the sides too.
Saladmaster is an multi-level marketing company that sells cookware.
316ti is actually stainless steel.
They state very carefully and on their website: “The most important layer on Saladmaster is the layer that touches your food. Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium”….
So you are actually cooking on a stainless steel surface. There is essentially no comparison. A lot of companies add a bit of Titanium in order to market it as such, and sometimes there is actually naturally occurring titanium to some degree in stainless steel allowing them to use it in their marketing as well. One thing is for sure, the US does not have the standards that Germany does in production, and with stainless steel you will never get true non-stick.”
Their prices are steep, however, which seems to be the only downside. A 7″ frying pan is a steep $250.