These are the pots and pans you need to buy- Kugor Recipes

What materials should you avoid in your cooking pots?

When you change your diet to a healthier one, you start to become aware of which foods are good for your health, and which are not.

Which ones should you promote and which ones should you remove from your pantry and refrigerator if you want to eat healthy and take care of yourself?

But there is something else you also start to be aware of: where are you going to cook that food?

What kitchen utensils are you going to use?

Because if you use kitchen utensils that release toxins, they pass into the food, so no matter how much you choose quality foods, you will be ingesting those toxins that are harmful to your body.

That’s why one of the questions my students always ask me is what my favorite utensils are. Which ones do I recommend that are free of toxins?

That’s why, in another article, I already told you about the frying pans I have, which are made of mineral iron, and why I chose these.

And today I’m going to tell you about my 4 favorite cooking pots and casseroles, and above all, why they are my favorites.

Let’s look at different models, their features, benefits…

So take note so you can choose which is the best option for you.

Toxic materials that should not be in your kitchen pots

Well, before moving on to what materials I recommend for your pots, the first thing you need to know is which ones you should avoid because they are toxic.

Well, yes or yes, but without stress.

You don’t have to go crazy and spend a ton of money all at once to replace all your cookware. Slowly replace things that are breaking down with new ones that are free of toxins.

The important thing is that you are aware of this so that when the time comes to choose because you want to buy, for example, a new pot, you know which is the best option.

That said, I’ll tell you which materials you should avoid in your pots and pans:

Non-stick coatings because they contain perfluorinated compounds (also called PFAS or perfluoroalkyl substances) and are endocrine disruptors. And if they are also Teflon, they also contain PTFE (polytetrafluoroethylene), which emits toxic gases at high temperatures.
Aluminium is found as a base or in the body of pots, pans, casseroles… Because even if it is covered by another material, when the utensil becomes worn, such as a scratch, it comes to light and comes into contact with food. It is used because it is a good conductor of heat and very light, but it is a heavy metal that is associated with health problems such as neurodegenerative mental illnesses (Alzheimer’s for example). In several countries, its use in kitchen materials is already prohibited. Copper is also used in kitchen utensils because it is a very good conductor of heat, but it is a heavy metal, which in excess is very oxidizing and can cause premature aging of the body, skin irritation, and affect the nervous system…

So if these are the materials you should avoid, which ones do I recommend?

Let’s see them!

Glass-ceramic cookware: the most harmless material

Glass is the safest kitchen material because it is completely harmless and does not release any kind of toxins, so choose it whenever you can.

Furthermore, since it is non-porous, it does not transfer any flavor or odor to the food, making it an ideal option when cooking.

They are beautiful and they last for years.

I have a small one and I use it as a saucepan to heat or cook in all kinds of ways because it is used the same way.

I also think they create a super nice visual effect because you can see the food from the outside.

Don’t worry, because even though you might think that a glass pot is not suitable for cooking because it will break at high temperatures, that’s not the case. As I said, I cook everything in them.

They can withstand high temperatures and sudden changes when going from cold to hot or vice versa. You can put your pot from the fridge to the fire, or from the fire to the fridge and nothing will happen.

Two other benefits that I see in these pots are that:

They are very easy to clean.
And because they are transparent, you can see how the food is cooking without having to remove the lid.

They can also be put in the oven.

But if you have induction you won’t be able to use them or you’ll have to use an adapter.

Enameled cast iron cocotte: pots for life

For me, these pots are the love of my life.

Along with glass, iron is the other most harmless material you can find on the market.

Cookware made of iron contains no nickel, no chromium, and no aluminum in the core.

So choose it for your cooking pots and casseroles.

The pros of these pots are endless, so I’ll start with the only two cons I see:

They are quite heavy because iron is a heavy material, but unlike frying pans, pots are not something you have to handle as much, like flipping an omelet, so I don’t see it as a problem.
And they are not cheap at all. The average price of a cocotte is around 200 euros (at least). It depends on the size.

But, about the latter, I have to say the first pro, and that is that they are for life. In fact, in the warranty the manufacturer says “Lifetime warranty”.

So even though it is a big investment, it will pay off in the long run.

I can only imagine my daughter, when she is older, inheriting my pots as my most precious possession, as was done in the past.

I think this is super cool.

I’ve had mine for years and they are perfect, even the polish. Something that has happened to me with some imitation ones I’ve bought.

So in the end, as always, cheap is expensive.

Other pros of Le Creuset cast iron cookware.

In addition to being pots that last a lifetime and are made of a toxic-free material, cast iron cocottes have other advantages:

Suitable for all types of heat sources: gas, ceramic,c, and inductionTheyey can even be put in the oven (and used to make bread).
Since they do not release toxins, when you cook with them you recover the real flavor of the food. They are much tastier.
Although they take longer to heat up, the heat is distributed evenly and is also better maintained. Food stays hot longer.
They retain moisture, which also helps the juices in the food evaporate and cook better. Your dishes will have more flavor.

I have two, one of 18-20 centimeters, which is for two or three people, and I use it a lot for small stews.

And then I have another one that is 24 centimeters long for when I want to make a large quantity to freeze or in case more people come to eat at home.

But I tell you, there are different sizes and you can choose the one that best suits you.

Casseroles, cooking pots, and ceramic ovens for making bread.

Ceramic cooking pots are very similar to cast iron ones.

They are also made of a toxic-free material because they do not contain lead, cadmium,m, or nickel, and they also do not have aluminum in the core.

However, what is important in ceramic utensils is the enamel that covers them, since they can often be toxic.

I recommend the Emile Henry brand, which you can buy on Amazon:

You have them in different sizes.
They are also very durable.
Food is cooked in it gently and evenly, and that, together with the fact that no toxins are released, makes the food much tastier.
They are suitable for all types of heat sources: gas, ceramic, and induction.

I have two, one rectangular and one round. They are made of the same material as the pots.

My team and I use them on loop because they are super top and easy to use.

Stainless steel cooking pots: the most economical.

Stainless steel pots would also be a good option.

Although they have an aluminum or copper core, it does not pass through to the food, so they are also toxic-free.

And more economical than the previous ones.

However, it is important to note that this type of material is not as harmless as glass, cast iron,n or ceramic, and it does contain nickel, so it is not suitable for people with allergies, so you have to take this into account.

Other features of these cooking pots:

If you treat them well, they last a long time, because they resist corrosion, rust, and stains.
They are easy to clean, you can even put them in the dishwasher.

They weigh less than the previous ones.
They heat up quickly and distribute heat well.
And its materials do not interfere with the taste or smell of food.
They are suitable for gas, ceramic, and induction cooktop s. Thee brands I am going to recommend to you now can also be put in the oven.

But anyway, any of them will do, they are the traditional ones that everyone usually has and the cheapest ones.

I don’t have any, because I use the pots we’ve seen previously more, but as I said, they would also be a good option.

The only stainless steel pot I use is the Instant Pot, which is the love of my life because it is ultra-practical and I can do everything with it, at is also one of the few multi-purpose pots that does not have a non-stick coating. You can buy it on Amazon.

What do you think of all this information about non-toxic cooking pots?

I hope this article has helped you a lot.

Above all, you should be aware of which materials you should avoid in your kitchen utensils, in this case, pots and pans, so that the healthy and delicious foods you cook do not come into contact with toxins.

And secondly, to know all the options you have in the market for non-toxic pots.

Of all the ones I have explained to you, choose the one that best suits what you are looking for and need, but in terms of toxins, they are all very good choices.

Tell me in the comments if you knew about these pots and if you have them at home, how they work for you.