Welcome to Dishing Up Nutrition's Ask a Nutritionist podcast brought to you by nutritional weight

and wellness. We're thrilled to be celebrating 20 years on air discussing the connection between

what you eat and how you feel while sharing practical real life solutions for healthier

living through balanced nutrition. Thank you for your support and listenership over the years.

My name is Monica Haas.

I am a registered and licensed dietitian.

And today I'm going to be answering two questions from Dishing of Nutrition listeners.

So the first question is, in detoxing your home, are ceramic pots marketed as safe

alternatives to non-stick teflon pans? Safe. We also got a second question about cast iron cookware

that I'm also going to address since it fits nicely.

It reads, I see some cast iron pans are seasoned with vegetable oil.

Is this a concern or doesn't that matter?

These are great questions, so let's dig in.

And I want to start by giving a little background

on nonstick cookware, what they are made from,

and why it might be in our best interest

to avoid traditional nonstick cookware.

So in the 1950s and 1960s, cookware by Teflon,

so that's the brand name for these nonstick pans, became a household

staple.

Nonstic cookware contains PFAs, which are chemicals that were invented in the 1930s.

These chemicals are water, grease, and stain resistant, and they're used in a lot of things, not just cookware.

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