Home cooked food is always one the favorite for any food lovers. Nowadays they are more considered for the nutrition value they add to your diet. From ancient period we have used many materials for preparing our cooking utensils, starting from wood, iron, metals , glass etc. Each material have their own pros and cons, they not only adds a taste to your food, but some of them also react with the food and cause harmful effects to your health.
Healthy cookware is a really important part of healthy cooking. If your pots and pans are leeching harmful molecules into your food, it can interfere with your otherwise healthy lifestyle.
The cookware you’re using really depends on the cooking method you’re using, which also affects the nutritional content of your meal.
It can be tricky to know which kinds are safe to use, but this guide will give you the best options. Although it’s usually the cheapest materials that are harmful, there are plenty of budget options for safe and healthy cookware.
Here we shall discuss on the pros and cons of various cookware materials used in our daily routine,
One of the first thing to avoid for a healthy food is aluminum, A lot of pots and pans are made from aluminum, which is a cheap material to use in manufacturing. Unfortunately, when aluminum is heated, it can leach into whatever food is in contact with it. Aluminum toxicity can happen at very low doses and can cause various health issues, particularly with memory and has been studied for potential links to Alzheimer’s.
Avoid aluminum when shopping for healthy cookware, although when it is used as the heat core within a stainless steel coating it’s fine.
NonStick coated Utensils
Most pans made in the last few decades have non-stick coatings – some teflon, some other variations. They’re starting to link these coatings with various forms of cancer, especially when the coating gets scratched. Some newer pans have a ceramic non-stick coating which seems to be fine health-wise, but the following healthy cookware recommendations don’t even need additional non-stick coatings.
Stainless steel is stable at heat, not leeching harmful compounds into your foods, and is a very easy type of healthy cookware to find. If you get pots and pans with a thick base, they give you more even heating than a thin bottom style. The lids on stainless steel pots are usually a tight seal, which is great for grains or dishes where you don’t want to water to evaporate.
The main problem with stainless steel is choosing the right thickness. Many stainless steel pans are made with a lower grade of steel. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean.
Cast iron is the tried and true pan, having been used for centuries as safe and healthy cookware. If you’re looking to buy a pan, consider cast iron. It is amazing at holding heat and cooking things slowly since it’s thick, and will last you for the rest of your life if you take care of it properly.
It builds up a natural non-stick coating that isn’t harmful, and while it can also leach small bits of iron when hot and in contact with foods, iron toxicity only happens at very high doses and isn’t too serious. For people with an iron deficiency, this would actually be helpful.
The best cookware so far to cook is suggested to be copper utensils. They can heat up quickly and they stay warmer for a long period of time. The main cons for this utensils are,
Since copper can leak into food in large amounts when heated, the cooking surfaces are usually lined with tin or stainless steel – over time, these coatings can break down and allow copper to dissolve in food. Reacts with alkaline or acidic foods, which can take on a metallic taste after being cooked in a copper pot.