4-Using
Cast-iron or Stainless Cookware: Good cookware is
an integral part of cooking and can have a far reaching impact on your
health. Therefore, it is important to
know the pros and cons of different cooking materials so you can make safe
choices for yourself, your children, your relatives and your friends whom you
care so much, it is not at the time of coming to know that such and such
is down with incurable auto immune disease or cancer that you show care, care
should be show well in advance by ensuring that you chose what is best for the
health of your close ones whom you care so much. So now you know the health dangers of your
nonstick pans. Safe alternatives are
cast-iron cookware which is an old-fashioned favorite and one of the safest
cooking options available, though it is heavy, it is inexpensive and doesn’t
rust easily. Food cooked in iron vessels
enhances the iron content of the food substantially if it is a good quality
cast iron cookware. It has also been
seen that the iron content of pasta sauce cooked in an iron vessel increases by
about 300%. Cooking in cast iron pots
may also benefit those suffering from anemia.
It is PTFE and PFOA-free, cast-iron cookware have no added
chemicals. In cast-iron, even if you
scrape it at the bottom a bit, it is a little bit of iron that will rub off and
unlike nonstick pans, cast-iron pots and pans have not heat limitations and can
go from the stop right into any temperature in oven or grill.
Another alternative to this is
stainless steel also, it is considered to be another safe choice. This cookware gets its name because of its
ability to resist corrosion. The surface of the stainless steel does not flake
and hence pieces of the material also do not break off and contaminate your
food like the non-stick cookware. Stainless steel is a combination of metals
including chromium, carbon, nickel and/or manganese and since stainless contains
a mix of these metals, care to be taken is to ensure that the quality of
stainless steel cookware be of the highest standards so that discharge of small
amount of nickel into your food is reduced drastically. High quality stainless steel is designed to
make products resistant to leaching or reactivity, hence go for high quality
stainless steel for cooking purpose.
Stainless steel is not a good conductor of heat and thus its uneven
distribution may cause food to burn. To
overcome this disadvantage copper bottom stainless steel are also available
cont’d..
