What we might not be aware of is, that every cookware is not arrayed to cook everything. Which is why even with an army of cookware, many times our food does not turn out as expected. The choice of an incorrect cookware to prepare something can either make it or break it. We make the majority of our cookware out of just a few basic materials: ceramics, aluminium, cast iron and stainless steel namely. Unfortunately, no single material can be an all-rounder for cooking all types of food. While cooking healthy meals, always keep in mind:
Stainless Steel: It is the inexpensive crown of durability in any kitchen. However, always check if it is marked “Food Grade” or not. If not food grade, then,' nickel' a common metal used as an alloy in stainless steel cookware might leach into your food. Some common names which shine in the realm of food-grade stainless steel are Nippon Steel (Japan). Nickel in food can be extremely detrimental to health. But if its food-grade, then your cookware is completely non-reactive, highly durable and accompanies easy maintenance which makes it the most versatile cookware material in the kitchens around the world.
Aluminium/Anodized Aluminium: A long-standing kitchen staple, aluminium forms the bulk of cookware in any kitchen. But always remember that its highly reactive with acidic foods such as tomatoes, vinegar, and citrus; hence, it can also alter the food’s flavour and appearance. However, aluminium cookware that has been anodized (hardened through a process that renders it nonreactive) or clad in a nonreactive material, such as stainless steel or a non-stick coating, does not leach into or react with foods. Additionally, excellent thermal conductivity, affordability, exceptionally light-weight and scratch-resistant, makes it a "Super Material" for cooking.
Non-Stick Cookware: A souvenir of 21st Century, non-stick pans perhaps homes every kitchen in the world. Always check if your non-stick is PFOA free, lead-free and cadmium free. Remember that non-stick coatings can be made up of different types of materials which are toxic when ingested. Also, the non-stick coating chips off when scratched by rough-edged or metal utensils or abrasive scouring pads.
However, totally non-reactive to any kind of food, it can be used to prepare all types of savoury, saucy and healthy dishes with almost no oil. Easy to clean, wash and dry, make amazing dishes without a drop of oil, scratch resistant and even heat distribution makes it the most versatile material in the kitchen.
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