Many pans, baking sheets, and cupcake trays on the market are coated with the nonstick chemical Teflon. This type of chemical has been linked to thyroid disease, ADHD, male infertility, and high cholesterol. Scientists have even linked it to rheumatoid arthritis. While it's not economical to throw out all of your nonstick kitchen supplies, we recommend replacing them with safer alternatives when you start to see nicks and scratches in the finish. Chefs like using uncoated aluminum baking sheets, pans, and trays because aluminum is prized for its even heat distribution. Acid foods can cause metal leaching, so it's best to be extra safe and cover the sheet with unbleached parchment paper. Some good alternatives: cast iron, stainless steel, stoneware, enamel-covered cast iron, and glass (Rodale's offers tons of safe bakeware).
To prevent sticking, bypass nonstick bakeware and use an old-fashioned trick: Before pouring in the batter or dough, dip your clean fingers in organic butter and evenly rub over the tray's surface—the warmth of your fingers will soften the butter.
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