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How to Choose Healthy Cookware?

Views: 100     Author: Site Editor     Publish Time: 2021-07-24      Origin: Site

Pots and pans are indispensable cooking utensils. Due to the different production materials, various cooking utensils will have different effects on human health. There are cookware made of various materials on the market, such as stainless steel stackable pots, ceramic pans with detachable handles, die cast aluminium pots and carbon steel bakeware, etc. Products of this kind are flooded in our daily lives. But did you know that these pots and pans can also poison your health?

 

There are many styles of nonstick cookware on the market, such as hard anodized nonstick cookware, non stick aluminum cookware and stainless steel nonstick cookware. Studies have found that non-stick cooking pots and sheet pots were once sought after by many people, but now some people are also wondering whether they are immersing carcinogenic toxins into the cooked food. Generally speaking, non-stick pans and pans are by no means designed for high-temperature cooking.

 

Once the mysterious coating of the nonstick pan penetrates into the food, it is not worth the health risk. The nonstick pan is coated with PTFE, which emits toxic fumes at high temperatures.

 

8-2-cast iron cookware


In view of the persistence of the chemicals in Teflon, it is not recommended that you choose landfill. So how to deal with this kind of old coated cookware? Coated cookware is generally recycled to scrap metal yards.

 

How Do You Choose an Environmentally Friendly Pot?

 

1. Cast iron cookware

 

Cast iron cookware is a cookware made of cast iron, which has many shapes. As the name suggests, cast iron is very heavy. It is an ideal pot for heating at hot temperatures. Cast iron pans are easy to rust. Therefore, it is necessary to dry the pot before use. Drying creates a thin layer of oil and carbon to protect the surface from sticking to the pan.

 

Enamel cast iron pot combines the advantages of cast iron and becomes easier to clean.

 

2. Stainless steel + titanium cookware

 

Stainless steel pans are a good substitute for non-stick pans and brown foods. The nickel element present in stainless steel cookware has the risk of infiltrating into the food. People who are sensitive to nickel are not recommended to choose stainless steel pots. In contrast, titanium stainless steel cookware is more expensive and better in quality.

 

3-2-metal baking pan


Stainless steel cookware is made of iron-chromium alloy mixed with trace metal elements such as nickel, molybdenum, cadmium and manganese. Some of these elements are toxic to the human body to a certain extent. Do not contact with soy sauce, vinegar, salt and other seasonings for a long time to avoid the dissolution of metal elements. Therefore, stainless steel cookware is more suitable for cooking rice, not for stir-frying. Some people use a stainless steel pot to boil traditional Chinese medicine, which may cause chemical reactions between the alkaloids and organic acids in the medicine and the pot body, which will affect the efficacy of the medicine.

 

Iron cooking utensils Iron pans dissolve a small amount of iron in the cooking process, which can be absorbed by the human body and converted into inorganic salts by gastric acid, which supplements the iron content in the human blood for health benefits. But it will also destroy the vitamin C in vegetables, so when using an iron pan, stir fry them quickly.

 

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