Cast iron, aluminum, stainless steel or clay: which utensil to cook in?

Eating a healthy and nutritious diet is important, but how and what Utensils cook your meals in is equally important. Therefore, choosing the right utensil to cook your food is of paramount importance as some cookware materials are loaded with toxic chemicals that can contaminate the food by seeping into it. If you’re wondering which utensils are the best to use to prepare your food, Dr. Dimple Jangda, an Ayurveda expert, this question for you on Instagram. Check out what she had to say below:

1. Stainless steel: Such utensils are “widely available, easy to maintain, and you can cook a variety of dishes in them.” However, she shared that it can only retain about 60-70 percent of the nutritional content of the food. “Avoid buying stainless steel polished with chrome or nickel, as these can be hazardous to your health,” the expert warned.

2. cast iron: List of advantages of cast iron She said it’s a “durable, strong metal and has many health benefits.” She added that when the food is cooked In cast iron utensils, small amounts of iron leach from the cookware into the food, which can be healthy for our bodies. However, she warned that people who “struggling with iron overload in the body (thalassemia major) should avoid cooking food in cast iron,” as “modern cast-iron utensils come with a safe coating to reduce leaching of excess iron.” “.

3. Brass: Brass retains about 90 percent of the nutritional content of food. But: “You have to be particularly careful to wash such utensils and not sour or even boil them citrus foods in them,” she warned.

4. bronze: dr Dimple said bronze cookware retains 97 percent of the food’s nutritional value. However, she suggested “avoiding any bronzeware that has a tin or nickel plating as it may pose health risks”.

5. volume: Clay heats up slowly, thus helping to retain and retain moisture nutrient of the food. However, she added that it might take a little longer to cook food in it.

6. ceramics: It usually has a very thin ceramic coating and underneath there may be an aluminum coating that can pose serious health risks. If you must use ceramic cookware, be sure to purchase one with a heavy ceramic coating.

7. Aluminum: “Regarded as a thyrotoxic metal that easily enters the diet and can trigger serious health problems such as liver disease. constipationParalysis and even brain disorders,” she wrote

aluminum Aluminum can leach into the diet and trigger serious health problems like liver disease, constipation, paralysis and even brain disorders (Source: Pixaby)

8th. granite Utensils can also pose serious health problems when coated with a harmful substance called tetrafluoroethylene.

9. Nonstick Cookware: These are “usually coated with Teflon, which contains materials such as cadmium and mercury that can pose health hazards such as various types of cancer, heart diseases, mental, nervous disorders, kidney and liver diseases.” PFOA is a chemical that was formerly used to make Teflon. Since 2013, PFOA has been removed from Teflon products, but there are still other components, namely PFAS, that are not fully understood.

Finally, she suggested buying “unglazed pots” because “the glazed pots potentially use harmful chemicals that can be released during the cooking process.”

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