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Jan 9, 2013 07:54 PM

What type of cookware is safest?

I'm on the hunt for a reliable set of cookware that won't leach a ton of nasties into my food or air. I have a well-seasoned iron skillet that I have found to be mostly safe, but I'd like a good ceramic set that I won't have to replace any time soon.
Has anyone tried Mercola's ceramic set? Any suggestions?

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  1. stainless steel is non-reactive, won't leach and is probably a better deal than the mercola, price-wise. in my opinion, the sales pitch on that mercola ceramic set is just that.

    you can often find good old copper-clad (bottom) farberware at goodwill or yard sales; estate sales are usually a good bet, too.

    1. All cookware approved for use in the US and Canada is safe. Advice about the dangers of cookware from someone who is trying to sell you something different is not to be trusted.

      1. <I have a well-seasoned iron skillet that I have found to be mostly safe>

        I like cast iron and carbon steel cookware a lot, and I think everyone here who know me, know this about me. However, what is safe anyway? On one hand, we can argue that cast iron cookware are safe because they leach iron which is safe for healthy individuals. On the other hand, we can also say they are unsafe because cast iron requires the seasoning process who produces a lot of oil fume.

        I don't have Mercola cermaic cookware, and I believe them to be relative safe, but hey who to really say they are safer than other cookware. Yes, they do not have PTFE as nonstick cookware, and they do not have nickel and chromium as stainless steel cookware, but they have plenty other stuffs. Ceramic is a very complex mixture, which means there are many more uncontrollable substances than an aluminum pan or a stainless steel saute pan.

        Now what I can tell you for certain is that Mercola cermaic cookware will have a slow heat response and uneven heating surface. Slow cooking cookware like the pots will perform ok (not great), but the pans will be difficult to work with.

        <this cookware is non-reactive and non-toxic and made from only natural materials and through safe processes.>

        I don't even know what natural materials here mean. If they mean materials extracted and refined from the nature, then every cookware (stainless steel, carbon steel, aluminum..) are. If they mean they just dig up some mud and clay and make a ceramic pot, then it is heck a lot less safe because natural clay has plenty contaminants.

        5 Replies
        1. re: Chemicalkinetics

          "I don't even know what natural materials here meam."

          Right. "Natural" is nothing more than a buzzword intended to appeal to the ignorant and gullible.

          1. re: GH1618

            ""Natural" is nothing more than a buzzword intended to appeal to the ignorant and gullible."

            I was on a copper cook ware site recently where every thing was Green, Organic and local. LOL

            1. re: paulj

              Excellent memory Paul. No wonder why the Mercola website looked very familiar to me. I have no doubt these are made from Taiwan or China. Nothing against either countries at all. Not only they are made there, they are definitely designed there as well, and Mercola simply slapped his name on these existing cookware. Why do I say this? Well, because if you look at the cookware lines, you can tell these are Chinese style cookware, especially the tea set and the soup set. They are distinctively Chinese art design:


              Just to be clear to the original poster, I am not against Mercolar cookware at all. I do not think the cookware are unsafe. It is just that I have no reason to believe they are safe-r than others.

              1. re: Chemicalkinetics

                you have be careful with Mercola. he's a bit of a nut. although I didn't manufacture cookware in China, I did overseas garment manufacturing in China. The problem is the lack of regulation. I'd be careful with anything from the East (Thailand, Bangladesh, etc) except for items from Korea or Japan.

          2. Here's a link to some background on Dr. Joseph Mercola:


            1. As I have stated on other posts, there isn't much to fear with regards to cookware. Steels are alloyed and once alloyed it isn't going to be easy to extract any of those alloyed materials back out of the steel, at least not in your kitchen. Copper is always coated on the cooking side with either SS or tin, both of which are safe. Aluminum, although there may be some talk of links to various conditions, there has been no scientific link established and hard anodized should aleviate these concerns greatly. Which leaves us with non-stick, typically PTFE coated, probably the most controversial cookware, but again, if used properly (below 500°F), the issues of concern are really not that great and there is currently no direct corralation to health issues in humans. Ceramic or enameled surfaces, should be free of heavy metal contamination, however it is known that some sources continue to use glazes that contain these potentially hazerdous materials. I would be more weary of the point of origen than the construction.