9 Green Products for a Healthy Kitchen (Page 11)

Cast Iron Pots and Pans

Research has suggested that 98 percent of Americans contain trace levels of PFCs (perfluorocarbons), chemicals that are used to repel water, grease and stains and are found in non-stick cookware and food containers. Our bodies absorb PFCs through food, our skin and via fumes from overheated pans. They're linked with liver damage, developmental problems, cancer and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. To reduce your exposure to PFCs in the kitchen, you can opt for cast-iron (including ceramic-coated) or stainless-steel pots and pans. When using non-stick cookware, do not cook over high heat and do use wooden or other non-metal utensils to prevent scratches.

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