Who doesn’t love homemade sinigang, adobo, or nilaga? Cooking at home is a must in every Filipino household. So, odds are that you may have invested in some trusty cooking materials to use in your kitchen. However, have you ever stopped to ask if they’re safe to use?

Some cooking materials may release harmful substances when used improperly or when they are damaged. Knowing the basics can help you cook safer meals for your family.

Why Cookware Safety Matters

When cookware heats up, small amounts of material can be released and mixed with food. This happens when cookware is scratched, overheated, or used for acidic dishes like tomato-based or vinegar-heavy recipes. 

Over time, repeated exposure to certain metals or chemicals may affect your health. Children, pregnant women, and people with existing conditions are especially vulnerable.

The good news is that many types of cookware are safe when used properly. Here’s an overview of common cookware items and how to use them safely.

Nonstick Cookware

Nonstick pans are popular because food doesn’t stick and cleaning is easy. Most modern nonstick cookware uses a coating called PTFE. 

PTFE is generally safe at normal cooking temperatures. However, problems happen when nonstick pans are exposed to very high heat levels (above 300°C). This can damage the coating and release toxic fumes.

To use nonstick cookware safely, here are some tips to follow:

• Use low to medium heat

• Do not preheat an empty nonstick pan

• Replace pans with deep scratches or peeling

• Avoid metal utensils, as these can damage the surface faster

Aluminum Cookware

Aluminum pots are widely used in Filipino kitchens because they are affordable and can heat food up quickly. However, small amounts of aluminum can transfer to food, especially when cooking acidic dishes. For healthy adults, this amount is usually considered safe.

However, people with kidney problems may need to limit aluminum exposure. Using anodized aluminum or aluminum with a protective coating lowers the risk of transferring aluminum to your food.

Stainless Steel Cookware

Stainless steel cookware is one of the safest and most durable options. It doesn’t easily react with food and can handle high heat. 

When you use stainless steel cookware, small amounts of nickel and chromium may leach into food. However, this is usually minimal and safe for most people.

If you have a nickel allergy, it’s best to choose high-quality stainless steel and avoid long cooking times for acidic dishes.

Cast-Iron Cookware

Cast-iron pans have been used for generations. They are generally safe and can even add small amounts of iron to food, which may help people with low iron levels. This is common when cooking acidic dishes.

However, cast iron needs proper care. Here are some tips to keep your cookware at its best:

• Season the pan to prevent rust

• Dry it well after washing

• Avoid soaking in water for long periods

Too much iron can also be a concern for people with certain medical conditions, so moderation still matters.

Ceramic and Glass Cookware

Ceramic and glass cookware do not react with food and do not release metals. They are good options for baking and slow cooking. 

Be careful with very cheap ceramic products, as some may contain lead in decorative glazes. It’s important to choose cookware labeled as lead-free and food-safe.

What Are Some Signs That It’s Time to Replace Your Cookware?

No cookware lasts forever, so it’s important to replace your pots and pans if you notice:

• Peeling or flaking coatings

• Rust

• Deep scratches

• Warping

Damaged cookware increases the likelihood of unwanted substances contaminating food.

The bottom line is that no single type is perfect for every dish, but mixing different cookware types and knowing how to use them properly can help your family stay safe. Remember to choose quality products, follow basic care instructions, and replace items when needed. No cookware is more valuable than your health!