Choosing the right utensils for your nutritious food!



Choosing the right utensils for your nutritious food!

After spending considerable time choosing and preparing nutritious food for our families, it can be pretty frustrating to learn that the products we are using to cook may actually put our families’ health at risk.  Materials such as Teflon, BPA, lead, aluminum, phthalates, and melamine are commonly found in everyday kitchenware products which can have several health issues.  There are many cookware metals and each has its own pros and con.

  1. Stainless steel is easy to wash light weight and may and may not be coated with paint to increase the aesthetic appeal of the utensil. It can sustain high temperature, rust resistant and non-reactive but the major con to this metal is uneven heat transfer; which can be sorted out by buying better quality.
  2. Cast Iron utensils are heavy and durable. The food cooks evenly, adds iron to the cooked food automatically but is reactive to acidic food items, therefore all kind of dishes cannot be cooked in it. It is best for slow cooking dishes.
  3. Aluminum utensils are very light, rust free, and good thermal conductivity so the food is cooked evenly but the major con is if the aluminum is not anodized it will be reactive to acidic food.
  4. Copper utensils have excellent thermal conductivity, and cooks food evenly. But the major con to this metal is with alkaline or acidic foods, which can take metallic taste after being cooked in a copper pot. Copper utensil require a lot of maintenance i.e. regular scrubbing and polishing

Well, we think that stainless steel utensils are the best option because the Chromium Oxide layer on top of it has maximum corrosion resistance. It does not react with food even at high temperature.

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