We tend to be conscious of the food that we eat for health reasons but did we ever pay attention to the cookware used? Is your cookware safe? Or is it making your food unhealthy to consume? Stainless steel pots and pan is made from a combination of iron, chromium and other metals which brings about a durable and safe to use product.
In order to affirm the safety of your cookware sets there are four principles you need to ascertain to achieve non-toxic cooking environment:
1. High-grade stainless steel is multi-plied. It is the perfect hygienic metal which is easy to clean and care. Plus it can withstand corrosion from acidic or alkaline food, non-warping, incredibly durable, attractive with its shiny outer mirror finished, and ultimately guaranteed to last a lifetime. It is also a good conductor of heat, sandwiched between the outer and inner plies which improve heat transfer.
2. Having the principle of encapsulated elements such as aluminum, copper, and other metal layers between the stainless steel plies exhibiting a moderate heat transfer from base to sides of the cookware.
3. Its precision in the fabrication, non-grooved, flat bottom maximizes the heat transfer evenly throughout the entire utensil thus, inhibits the overheating of food which may replace the natural goodness of the ingredient with harmful fats. Over boiling or cooking will destroy the natural nutrition and taste of vegetables or meat.
Lastly, it must have the self-sealing vapor lids to maintain constant temperature for even cooking.
Again, stainless steel cookware is strong and resistant to wear and tear. It is widely used in North America because it lasts longer than other cooking pots and pans and affordable. Make sure that it is made of iron, nickel, or chromium to ensure production of healthy food.
Iron is essential to our body which helps in producing red blood cells. Iron cookware elicits only 20% of the total daily iron intake needed hence, safe within the levels.
Minimal consumption of nickel is not poisonous but may provoke allergic reaction to some people. An adult consumes an average of 150 - 250 micrograms of nickel every day. Corrosion-resistant nickel when cooking will not add any significant amount to the diet.
Chromium intake in small amounts from 50 - 200 micrograms is considered safe. It takes only 45 micrograms of chromium when cooking, thus no harmful effects to consumers.
Therefore, always keep in mind that the type of cookware and the temperature you use to cook your food is vital which may either post a threat or provide healthy menus when cooking. The decision is yours to make. The repercussion of making a good decision is always beneficial to the family otherwise if you ignore the importance of getting a safe cookware your family suffers. So be rationale in making one.
