Debra Lynn Dadd

Which bakeware is safe?

QUESTION:

Do you know which bakeware, such as muffin pans and cake pans are the safest to use? Also where do you buy these pans? I previously was using non-stick but the coating starting peeling off so I threw it away. I was worried about the safety of silicon and every pan I saw at Walmart and Meijer were non-stick. I now know non-stick is harmful. Do they still sell pans that are metal but don't have teflon?

Thanks. I read your newsletters and am very grateful for your helpful information.

POSTED BY DHINES :: KENTUCKY USA :: 11/20/2006 4:36 AM

DEBRA'S ANSWER:

You're right to not use bakeware with no-stick finishes. You can still find aluminum/steel bakeware without nonstick finishes. Professional bakeware does not have no-stick finish, and can be purchased at better cookware stores such as Williams-Sonoma and Sur La Table. These stores also sell bakeware WITH no-stick finishes, so read product descriptions carefully. Kitchen Fantasy has shiny stainless steel bakeware without no-stick finish.

Pyrex bakeware can be used for many items. It is completely nontoxic and made from abundant natural minerals. They have cake pans, pie pans and various casseole dishes, but no muffin tins or baking sheets.

Cast iron bakeware is also a good choice. They do have specialty baking pans, such as muffin pans, biscuit pans, and cornstick pans.

More about bakeware at:
* ABOUT: Cookware & Bakeware
* AT HOME WITH DEBRA: My New Cookware
* Q&A: Is Silicone Cookware Safe?
* Q&A: Offgassing from Silicon Bakeware
* Silicone baking mats vs parchment paper
* Is Tin Bakeware Safe?

Debra :-)

COMMENTS:

Is using paper muffin liners a sufficient way to offset the health dangers of nonstick muffin pans? (assuming the use of unbleached paper, of course, and setting aside the question of wastefulness)

Also, I'm curious about silicone baking mats. Can they withstand the pressure of a sharp knife, such as when one is cutting bar cookies?

COMMENT FROM DEBRA: My opinion is that paper liners are not sufficient to block the effects of non-stick finishes. When heated, non-stick finishes create vapors which can penetrate paper and be absorbed by the food.

I don't think silicone baking mats are designed for sharp knives. If I need to cut the food baked on a silicone baking mat, I remove it from the mat first, or use a dull table knife carefully.

POSTED BY ROBIN :: VIRGINIA USA :: 11/27/2006 3:19 PM

Debra,

I tried find the info on your website first but didn't really see the answer. I bought a bunch of, I think they are aluminum, cake pans from Michaels (you know that chain craft store?). Those pans are very light and light in color as well. Are these safe to bake in? I bought them when I took a class there to decorate cakes and that was the recommended vessel to do so. I noticed that they can be easily scratched. I tried to get the cake out one time and tried using a dull knife to loosen up the edges and that already cut a line thru the pan. How are these aluminum pans different than the heavy aluminum pots? or are they the same things? Thanks Debra!

COMMENT FROM DEBRA: My understanding is that aluminum is aluminum, whether heavy or lightweight. And when you scratch any metal pot, it makes it easier for the metal to leach into the food. If you use these, I would suggest using the unbleached muffin papers, which are available at natural food stores. That eliminates scratching and puts a layer of protection between the aluminum and the food.

POSTED BY AM :: CA USA :: 02/27/2007 2:57 PM

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