There has been a lot of fuss about different post and pans to use regarding the safety of your health. With the recent news that Teflon can flake into your food, some people are looking for alternatives to nonstick. While aluminum pots and pans are usually inexpensive and many people use them because they fit in their budget. They are lightweight and heat quickly and evenly during cooking.
Aluminum’s primary problem is its reactivity. Foods that are prepared in aluminum can chemically react with the metal and form aluminum salts in your food. Excessive amounts can built up over time can cause impaired vision and motor coordination as well as Alzheimer’s disease. If you noticed, most of the cookware sets today are aluminum and you have to wonder if this is a growing problem.
There isn’t any definitive link has been proven between using aluminum cookware and deteriorating health. However, why take the chance?
Here are some strategies you can use to keep your aluminum risks to a minimum.
Keep your aluminum cookware in good condition. Always check the pits in the bottom or it seems worn out, your food will absorb more aluminum. Replace it fast! Don’t store food in aluminum. The longer you store or cook food in aluminum, the more aluminum your food absorbs. Always use a stainless steel kettle when you’re cooking spaghetti sauce or homemade soup.
Don’t cook acidic foods in aluminum, foods with a high acid level or a large amount of salt may cause more aluminum to get in your food. Acidic foods include tomatoes, rhubarb and sauerkraut.
Anodized aluminum goes through a process that coats the surface of the cookware. This process helps to prevent aluminum from being absorbed by the food. Anodized aluminum doesn’t react to acidic foods like aluminum so you can use it without worrying about topping your pasta with aluminum sauce. Anodized aluminum cookware is usually more expensive than plain aluminum.
Stainless steel is the process of combining chromium and nickel. It lasts for a long time and easy to clean. It is the choice of professional chefs all over the world. Stainless steel can also be expensive and heavy. It doesn’t react with foods, but may require some effort on cleaning. If you have nickel allergies, you may want to avoid stainless steel cookware.
Copper pans are usually coated with stainless steel to make them easier to care for. Copper is a great conductor of heat and cooks food well, but it may react with certain foods. These are very expensive and require a lot of care and maintenance to remain looking their best.
Nonstick cookware is coated with Teflon or Silverstone. Both of these coatings may scratch easily if you use metal or wooden utensils. If overheated, the coatings may release toxic fumes that may also be carcinogenic. If you have pet birds, keep them far away from the kitchen as these fumes are hazardous for them. Many people choose nonstick despite these problems.
Cast iron holds heat evenly and for long periods of time. They require a little extra care because they must be seasoned to keep food from sticking, and they are very heavy for some people. They can be used in the oven as well as on the stove. You just have to keep them oiled between uses to prevent rust.
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