Cook Healthy for Your Family in the Safest Pots and Pans

If you are looking for the safest pots and pans, you need to be very careful with what material is it made from. The conventional pots and pans you find in the market are made from metals and ceramics. Some are also glazed with chemicals and enamels or coated with non-stick materials like PFOA or its multiple variations.

Conventional Cookware: Are They Safe?

All metals are reactive and leach into your food while cooking. Conventional ceramic cookware is made from ceramic clay, porcelain and stoneware. The glazes and enamel used for coating are a composition of different chemicals, oxides and metals. Like metals, these also leach toxins into food while cooking to contaminate it.

Eating this kind of food is harmful for your health. These toxins are assimilated with food and accumulate in your organs and blood. When this continues for long, it weakens the immune system and creates a foundation for various health problems.

Another big problem with metal and ceramic cookware is the harsh heat from their chemical laden walls, that is damaging to delicate nutrients.

The food you get from cooking this way is toxic and nutritionally depleted!

As it is not easy to test the toxicity of a cookware just by looking at it, here is a simple home test to figure out how much is leaching from your pots. It’s called alkaline baking soda test and here’s the way to do it:

The Alkaline Baking Soda Test: Is Your Cookware Toxic?

1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.
3. As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda.

Note, baking soda is an alkaline ingredient with a pH value of 8. Most foods we eat should be or already are alkaline, sometime with a pH value higher than baking soda. Imagine the amount of stuff that is leaching into your food and is masked by the flavors and spices we add to the dish.

Which Material Makes The Safest Pots and Pans?

The historical practices of cooking were way better than today’s when it comes to using cookware. Clay was the only material used for cooking as it is pure and naturally free from toxins. There are still some potters that make utensils from clay but most of them use chemicals and metal additives to expedite the manufacturing process. They also use glazes that blend with the color of the fired clay and is not easily detectable. It not only makes the finished product look smoother but also makes the finishing process easier and faster.

Miriam’s Earthen Cookware is an all-American company that uses pure and unglazed clay just like old times. They harvest it from unfarmed and non-industrialized lands where it is found in the purest form — free from chemicals or other toxins. MEC’s pure-clay cookware is not only non-toxic but is also easy on delicate nutrients — thanks to their unique far infrared heat. The certified pure-clay they use is tested to be 100% non-toxic and can also pass the baking soda test.

A number of customers have used this safest cookware for making healthy items like baby food or yogurt and the appreciative reviews from some of them stand witness to the safety and quality of cookware they have to offer. Feel free to visit MEC and choose these safest pots and pans for you and your family and say good bye to toxic food forever!

Feel free to read about the experiences of other pure clay cooks here:
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