There many toxins that are continuously coming in contact with our food. Whether it’s the packaging that we store our food in or the unsafe cookware we use to make our food this is all about Health conscious. If you want a good start to avoid adding these toxins you can follow these tips for choosing healthier and safer cookware.
Your well being is important and deciding to go with quality cookware will help you maintain good health. Sometimes even create more taste. Starting with an insight into the way of scientists. Scientists using glass and ceramic beakers in the chemistry lab make it obvious that these containers don’t contaminate the materials in them.
From this hint, you need to know that you should favor inert or non-reactive cookware. If you can, avoid more reactive cookware and tools. Foods will pick up chemical elements from reactive cookware. It has been proven that we ingest metals like copper and iron. Iron is not so bad as our bodies process iron relatively easily and so using iron cookware regularly isn’t a problem. But copper is bad because our bodies have a harder time eliminating copper.
Health Conscious Best Choice
Glass, stainless steel (read about Cuisinart MCP 12 here), ceramics and earthenware are considered inert or non-reactive. Their conducting of heat is slower but once they are hot they will stay hot for a good amount of time. This makes it a more effective and beneficial heat for cooking. Another advantage is that they will not interfere with the chemical structure of the food, not the look or edibility of our food (note: Antique ceramics and earthenware pots could contain lead. There are lead tests available so you can check before usage).
Enamel is a fused glass surface. Quality enamel products can last a long time and are a top choice. Cheaper enamel cookware can chip easily as they layer of enamel is quite thin and once it has been chipped there is the risk of fragments will finding their way into your food. Also the underlying metal will react with food if it is the wrong material.
Glass. Bakeware, casserole dishes and coffee pots are popular in glass. They are reasonable in price and affordable. And most importantly they are inert. When storing food choose glass containers.
Stainless steel is the least reactive metal. It is considered one of the best and safest choices in cookware. And lot of people would consider the most versatile and healthful option. The heavy-gauge stainless or surgical steel is superior. People with nickel allergies should avoid cooking with stainless steel cookware)
Health Conscious, Bamboo is a great natural choice. Mostly used in cooking utensils such as steamers and paddles and in the smaller items like wooden spoons, chopsticks and crockery. These are non-reactive and affordable in price.
Not only can you make a healthier choice with cookware but other kitchen items can be safer too Also need keep clean Kitchen
Paper Goods. If you have reactive aluminum cookie sheets, muffin tins. Even cake tins you can line them with parchment paper or paper muffin cups. Also choosing waxed or butcher paper rather than plastic wrap or plastic bags to contain foods stuffs is always better.
Silicone cookware is inert, and safe up to very high temperatures and FDA approved. Silicone is becoming very popular in bakeware. It’s a synthetic rubber and is also used in common items such as ice cube trays, spatulas, molds, and more. It is the only non-reactive, non-stick material. It is has environment flexibility because can go directly from the oven or microwave into the refrigerator or freezer.
If you can’t get your hands on the healthiest and safest choices from above then these are the next best thing.
The Second Best Choices
Titanium is nonreactive and light but it is not a great conductor of heat. A lot of the time what is labelled titanium in cookware is really aluminium cookware that has a fused ceramic-titanium, non-stick coating. It is an expensive choice, but worth it as it is durable, safer and nonreactive.
Carbon steel is inexpensive and is ideal fast cooked food like the wok because it rapidly conveys heat.
Cast-iron cookware products are considered very safe to use but need to be handled differently from other utensils. These pots are good for quick breads, pancakes and crêpes and for sautéing vegetables. Avoid soups and acidic foods.The Unsafe Choice Nonstick cookware except for silicon contains plastic polymers.
These non-stick finishes like Teflon and Silverstone scratch easily and can release little bits of inert plastic into the food when cooked, as well as toxic fumes over high heat. This was the coating for the original non-stick cookware surfaces. In more recent non-stick pans the polymer commingles with the anodized metal surface. If it happens to be heated to 500 degrees F., the polymers emit noxious fumes that are lethal to parakeets and certainly not healthy for humans.
It is important to avoid all synthetic non-stick items for health conscious.
Aluminum contaminates your food with aluminum and damages your health. Cast aluminum is more stable and preferable to thin aluminum pans.
There is a anodized aluminum pot that is non-reactive but once the surface is damaged even just a little scratched, it becomes reactive. It is recommended that you avoid anodized and aluminium foil too.
Health Conscious Conclusion
Overall choosing the right cookware in regards to your health and safety often relates to factors in your control: the quality of the pots you buy, how to look after and care for them, and choosing the right pan for the job. But ultimately you want to choose the best cookware and avoid all risks. So it’s fair to say that glass, ceramic , earthenware and stainless steel cookware are among the safest and best quality options.