Healthy cookware

Cooking utensils can have an effect on your nutrition. Pots, pans and other tools used in cooking often do more than just hold the food. The material that they are made from can leak into the food that is being cooked. Cooking is a very subjective thing, the process of choosing the right cookware is that calls for knowledge and information about how the metals react to heat and food. Below are some pros and cons as well as some suggestions and thoughts that may help you in choosing the right material for your cookware.

·         Stainless steel – Stainless steel is suitable for any heat source one may use - induction, gas, electric or radiation. Choose double bottomed pans which have copper or aluminum inlays which aid in faster and more even heat distribution. It neither would do any bad to your health nor would do any good to your health, because steel doesn’t react negatively with excessive heat and doesn’t release anything toxic. Stainless steel cookware is available in different alloys, with 10/18 being the safest. This indicates 10% of the metal is nickel, which provides the shine, and 18% is chromium, which makes the metal non corrosive. Though in some circumstances it may leak small amounts of nickel, which may be of concern to those with nickel allergies.

         

·         Cast iron – Cast iron cookware is sturdy and long lasting. Cooking in cast iron pots may increase the amount of iron in the diet. It is best for slow cooking dishes, but is reactive to acidic food item. Cast iron calls for extra care, as they are prone to rust. The thickness of iron makes it easy to retain all nutrients; however, cooking in rusted cookware is dangerous for the body. Seasoning is one-time or once-in-a-great while thing. It is the process of basically baking oils and fats into the metal to form a natural non-stick barrier. Every time after washing, apply a light coating of oil to prevent rusting till it is used next time.

                       

·         Now, some manufacturers are selling cast iron cookware with a “pre-seasoned” finish, which is easier to maintain. It is coated with enamel or ceramic, which gives it an easy care, durable cooking surface with no leaking. In this cookware you can marinate or store leftovers- even tomato based foods in the refrigerator, as the finish is indifferent to acids.

·         Non-stick cookware – Generally, many households use non-stick cookware today as it has advantages like super easy cleaning, less food sticking to the surface, and the ability to cook with less oil and butter. Still, many consumers have concerns about toxic chemical emissions. They are safe as long as they are not overheated or are not too hot. When they are, the coating may begin to break down (at the molecular level, so you would not be able to see it), and toxic particles and gases, some of them carcinogenic, can be released. At temperatures above 260 degree Celsius, the breakdown begins and smaller chemical fragments are released. It should never be left on high flame unattended, as the fumes inhaled then, are toxic. They are right for some types of food that are delicate and more prone to breaking when placing a spatula underneath like eggs, skin on fish and stir-fry etc. Coating will only last for most of the pans for about a year to a year and a half. It needs to be replaced after that.

·         Glass and ceramic cookware – It is suitable for baking and microwave cooking. It cannot be used for open flame cooking. It is breakable and sooner or later will need to be replaced.

·         Copper (Kansa) cookware – There are two different types of copper cookware: uncoated and coated. Uncoated cookware is dangerous because the copper molecules can leach into your food during the cooking process. Too much copper is poisonous and can lead to copper toxicity. Coated copper cookware is lined inside with metals like tin and stainless steel. This keeps the copper molecules away from your food. If your copper pans and pots have scratched linings, either discard them or use them for decoration. Never store or cook acidic foods in copper cookware. They are also used for serving.

·         Aluminum cookware – Lightweight aluminum is an excellent heat conductor, but it’s highly reactive with acidic foods such as tomatoes, vinegar and citrus. Cooking these in aluminum can alter the food’s flavor and appearance and leave the pan with pitted surface. Aluminum cookware that has been anodized (hardened through a process that renders it nonreactive) or dressed in a nonreactive material, such as stainless steel does not leach or react with foods.

So, to summarize, it is recommended to have a variety of cooking containers made of different materials, example:

1)      A cast iron Dutch oven for pot roasts, braised dishes and stews and all dishes that are cooked under cover in the oven.

2)      A couple of well seasoned cast iron skillets for all the grilling, shallow frying and pan-frying.

3)      A non-stick fry pan for egg dishes.

4)      A variety of sizes of stainless steel pots and sauté pans for everyday use and everything that needs to be boiled and cooked.

5)      Some ceramic and glass dishes for baking. Microwave safe glass dishes for microwave cooking.

6)      For large family gathering, when simple meal also becomes a celebration, can have some copper saucepans, wide open frying pans, for cooking as well as presentation right from the stove to the table.

                                  

                               Healthy Cooking!