Anchor Hocking Blog Posts

Baking in glass is a good thing. Many people are aware of the health benefits of choosing glass over a non-stick surface when baking or cooking. Once heated, non-stick bakeware, will quickly reach temperatures at which toxic fumes release into the air. Those fumes are from PFOA, a toxic chemical linked to a host of health issues including serious damage to organs. And it doesn't take much heat to do this – the coating begins to break down and release toxins at a temperature you're likely to be baking your lasagna.

Using glass is also a terrific alternative to aluminum, a "reactive" metal which tends to react with salty or acidic foods.  Aluminum is more readily dissolved by acid forming foods, such as cheese, meat, cabbage, tomatoes, turnips and spinach and lemons. Research has shown that the longer you cook food in aluminum pots, the more they corrode, and the more aluminum is absorbed into the food and further, into the body. Read more...