Which cookware should we choose?

Well, this article is the result of a comment I received on my last post. Our doubts are obvious when we are talking about non-stick cook wares. They have made cooking so efficient and economical, and now cooking is no more a struggle. Thanks to these non- stick vessels. But when there are raised concerns about their bad effects, they cannot be ignored just like that.

So in this post we will talk about various Cookware and their ill effects, if any:

1-      Teflon or Non-stick vessels-

Non-stick utensils have a coating which actually prevents substances to stick to the vessel. This coating is called Teflon. Researchers have their concerns about the effect of Teflon on environment. If overheated, the chemical present in the coating starts fuming which can cause irritation in humans as well as pets. Many articles if you search in the internet also relate the coating with various forms of cancer. New kind of non-stick has now been introduced in the market which has ceramic coating, which is considered to be a better option.

2-      Cast Iron-

Cooking in an iron vessel is considered to be a good option since it increases the iron content in the food. Usually there is very little amount of iron in our daily diet and since it is important element for the development of the brain, cooking in an iron pot saves our effort to search food rich in iron. Problem with such vessels is that, you should transfer the cooked food in another vessel since too much of iron will leach out if the food is kept in the same pot for a long time.

3-      Stainless Steel-

Stainless Steel cook wares are known for their evenly heating quality. They are stable in heat and do not release any harmful element in the food. Generally a thick bottom vessel is better than a thin bottom pan. Overall a good option for a cook ware.

4-      Aluminum-

Aluminum vessel should also be avoided if the vessel is uncoated. Uncoated aluminum vessel can have harmful effects on human brain. It is also increases the risk of Alzheimer’s disease. Although the aluminum vessel coated with stainless steel should be preferred.

5-      Copper-

Just like stainless steel, copper also has the quality of even heating. Copper vessels are generally coated with some other metals to avoid copper from dissolving into the food. This is because large amount of copper can cause nausea, vomiting and diarrhea. Therefore the old copper vessels in which the coating has been scratched off should not be used for cooking.