Most of us tend to give great attention to the food we consume instead of paying attention to the kitchenware we cook in. Regardless of how health-conscious you are and how organic food your diet includes, even the healthiest foods may be transformed into dangerous meals by the cookware you use.
Not all pans and pots are made equal and not all of them have the same effect on cooking. Using not proper tools can be harmful to your health and negatively affect the taste of the food you cook.
Make sure to avoid this list of cookware at all costs!
Cookware to Avoid
Even though it looks good in your kitchen, ceramic-coated cookware can add toxic matter to your food. Ceramic-coated pans, pots, and cutlery are made up of numerous metals that are coated with a synthetic polymer. In most cases, this coating lasts for 1 year, and the repetitive heating can facilitate its corrosion. The ceramic material is extremely sensitive to high temperatures which are likely to crack or chip it. When this happens, the lead begins to leach into the food, thus wreaking havoc on your body.
Non-Stick Cookware (Teflon)
Non-stick cookware is made of polytetrafluoroethylene, a synthetic coating of a plastic polymer known to release toxins when heated above 450 degrees Fahrenheit. It has been related to reproductive issues and even cancer. Inhaling toxic fumes that are emitted from the synthetic coating may cause a mild cough, chest tightness, chills, fevers, and polymer fume fever.
Aluminum Cookware and Aluminum Foil
Most people tend to use aluminum without knowing that is has a number of detrimental effects. If aluminum leaches into your food, it eventually reaches your lungs, bones, and brain, causing tangles in nerve fibers. As a result, you are at higher risk of developing an Alzheimer’s disease!
This is another bad choice. The copper may leach in the food if it is uncoated. Protective coating, on the other hand, contains nickel, which is allergenic and toxic. The excessive exposure to copper can weaken the immune system and disrupt the adrenal and thyroid function.
Glass does not release toxins in the body or deteriorate due to the fact that is a highly durable material. Instead of using a plastic container, make sure to use glass storage containers.
It is non-stick and durable, looks great, resistant to chipping, and is lighter than cast-iron. It sounds amazing, isn’t it?
Coasted cast-iron cookware is free of toxic fumes, non-stick, and easy to wash. It requires little maintenance and it comes in many different styles.
Compared to enameled cast-iron, bare cast-iron needs greater maintenance, but it is much cheaper. When cooking acidic ingredients, it may leach small levels of iron, but this leaching is beneficial for those who have iron deficiency.