What is it – Safe Cooking Utensils?

Is there safe cooking utensils? What should you cook your culinary masterpieces, and what pans and pans should be avoided?

Have you ever thought about the fact that the usefulness and nutritional value of food are not only in the food itself but also in where and how it was cooked?

Dangerous cooking utensils

It turns out to choose natural and healthy food to eat entirely – this is not all. Often they have to cook and regardless of the type of preparation, some dishes start to release harmful synthetic substances in food while Stainless steel utensils don’t.

Here are the types of dishes with which your food should not come into contact:

Aluminum Cookware

It’s hard not to guess, but it contains Aluminum, a metal that is not naturally present in our body. But living, since we live now, using anti-perspiring deodorants (the main active ingredient in which is Aluminum), foil and aluminum utensils, we accumulate and postpone even small deposits of Aluminum in our body.

Scientists conclude that this particular metal is one of the reasons for the development of Alzheimer’s disease, and also goes “side by side” with injuries of the nervous system, musculoskeletal system, and cancer.

Cookware with non-stick coating

Surprise-surprise! How far are we ready to go to make our lives easier and more comfortable, sometimes even endangering our health?

And this acid should be blamed for problems with fertility, the thyroid gland and the level of cholesterol in the blood.

The most common brand of the non-stick coating is Teflon. Any cookware that will be signed, like Teflon – automatically contains these toxic substances.

Safe Cookware for cooking

This cookware, which has a relatively low risk of leaking toxic metals into food and then into our body. And all the safe options, one way or another, have been used for many years, by us, by people!

Dishes made of cast iron

There is hardly anyone who cannot remember his grandmother and her specialties cooked just on a cast-iron frying pan! For me, this fried potato is on the fat!

And for me, it became a significant discovery that our ancestors, who cooked on cast iron, did not suffer from anemia and lack of iron because they received it from their dishes! Yes, cast iron produces a small amount of Iron every time you cook food in it, and it’s even good. If you suffer from any disease associated with excessive accumulation of Iron in your body – then cast iron for you will be a bad idea.

Cast-iron dishes in centuries! It is eternal.

Just do not forget that it must be carefully oiled once in a while. To do this, apply it to a stable fat (melted or coconut oil) and put in a preheated oven for an hour. This will reduce the chances that food will stick to it.

Although you should understand from the very beginning that the cast iron ware does not have a non-stick coating and you cannot cook it without using fat. Do not soak your cast-iron dishes in water and carefully wipe it after you have washed it. I do not recommend using dishwashing detergent and Continue reading

Stainless Steel Cookware- Why Our Grandma Used These Cookware?

Stainless steel ware was recognized only at the end of the XX century, but today it is in high demand both in the Russian and European dishware markets. It can be safely stated that at present stainless steel cookware is the leader in popularity.

However, the fact that it enjoys such success among consumers is easily explained by its merits. Then we’ll take a closer look at them, and also give tips on how to choose stainless steel cookware and how to properly care for it.

Advantages of stainless steel cookware

Stainless Cookware

Modern stainless steel cookware is durable. She can serve you and your children Continue reading

How to Choose Stainless Steel Cookware?

To choose the right dishes from stainless steel, you need to pay attention to some of its parameters and properties.

First, such dishes must meet the requirements:

  • Be made of stainless steel that fits hygienic conditions and is suitable for deep drawing (304, 202, 201, etc.);
  • the outer layer of the bottom can be made of stainless steel grade 430, which allows the use of dishes on all types of cooking stoves;
  • The density of the walls of the pan should not be less than 0.5 mm (the thickness of the walls of the dishes of the premium class is 0.8 mm, the thickness of the walls of the pressure cookers and coffee makers is 1-1.2 mm ;
  • The thickness of the heat distribution layer of the bottom is not less than 3 mm.

Kanchan dinner set

Secondly, before you buy stainless steel dishes, carefully inspect its grinding. Polishing the pan should be flawless allows only three-point errors. No scratches, potholes, dents, Continue reading

Choose Your Pan For Day To Day Cooking

There is so many cookware available on the market that often when it comes time to renew our cookware, we do not know where to turn. This small guide can help you choose your pots and pans taking into account various factors: the material used, ease of maintenance, adhesiveness (or not) of the surface.

Available materials and their maintenance

Stainless steel

It is a very sturdy material that never changes the taste, color or smell of food when cooking. Steel is perfect for grabbing meat, poultry, and fish without even adding fat. For the rest, it is recommended to add fat and liquid, and not to cook too much heat because food can hang and tear when mixed.

Stainless steel kitchenware is very easy to maintain: it is always shiny, resists bumps and scratches, and does not deform.

The glass (pyrex)

These equipment are made of a material that can withstand the very high heat, the same that is used for glass dishes that go to the oven. This is one of their advantages: you can start cooking on a round, then finish in the oven without having to change containers. They are, moreover, very easy to maintain. By cons, they are only in the form of pans.

The copper

We must differentiate the decorative copper pots (those that we see in our grandmothers) pots that can use for cooking. The former oxidize on contact with salty and acidic foods, and should not be used Continue reading