Nutrition Articles

Healthy Cookware and Bakeware

What You Need to Know about Teflon, Aluminum and More

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My late maternal grandmother was the kind of grandmother who set the bar. She could whip up an outfit for me on her sewing machine in less than a day. Her cookie jar was always stocked with homemade chocolate chip cookies. And of course, her grammar was superb.

She did have one habit though that annoyed me to no end. If ever I expressed a liking for something she owned, like a vase, a bowl, or a piece of furniture, she grab a blank sticker, write my name on it, and stick it to the item. “There,” she’d say, “now you can be sure you’ll get it after I die.” The last thing I wanted to think about was her not being around anymore. A few years ago that’s what happened though, and I wound up with a Griswold skillet and Dutch oven—my grandma's cast-iron cookware that I later learned were highly sought-after collectibles. But there’s no way I’d ever sell these family heirlooms, because besides being sentimental, they’re also one of the healthiest types of cookware available.

If you’re searching for the perfect cookware, or worried about the health hazards you've heard about aluminum or Teflon, check out this list of pros, cons and real facts about the many types of cookware on the market.
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About The Author

Liza Barnes Liza Barnes
Liza has two bachelor's degrees: one in health promotion and education and a second in nursing. A registered nurse and mother, regular exercise and cooking are top priorities for her. See all of Liza's articles.

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