How to Choose the Right Cookware Material?

Now almost every household uses modern cooking utensils such as rice cookers, porridge cookers, soup cookers, and electric stew pots. Cooking rice has become a very convenient thing. However, while enjoying the convenience, do you have the following feelings?

 

Looking at the white-colored metal inner pots of some electric cookers, or the veritable chemical coatings on the surface, do you always have a trace of doubt and anxiety in your heart after eating?

 

The meals cooked by electric cookers are far less delicious than those cooked with cast iron pan with detachable handle or casserole in the past.

 

Your doubts are totally justified. Some modern cooking utensils allow us to pay an incalculable price while enjoying the convenience.

 

Due to the different production materials, various cooking utensils will have different effects on human health.

 

Foods such as hawthorn, bayberry, crabapple and other foods contain fruit acids, which combine with iron to form low-iron compounds, causing the human body to produce toxic reactions. Therefore, do not use cast iron cookware to cook such foods. Before using a non-stick cast iron pan, be sure to oil and bake it.

 

You'd better use copper cookware sparingly to cook food. Copper itself is not poisonous, but it can destroy vitamins in food, especially vitamin C. Therefore, it is best not to use a copper pot when cooking vegetables and fruits. Copper will form copper salt when it meets acid or alkali at high temperature. Lamb is a high-protein acidic food. The copper salt formed when the two meet can cause damage to organs such as liver and kidney. Water boiled in a copper kettle contains high levels of nitrite, which can destroy the oxygen-carrying capacity of hemoglobin, so it is unhealthy to boil water in a copper kettle for a long time. A layer of copper rust will form on the surface of copper cookware that has not been used for a long time, which may cause acute poisoning reactions in the human body. It must be cleaned before use.

 

Stainless steel cookware is made of iron-chromium alloy mixed with trace metal elements such as nickel. Some of these elements are toxic to the human body. Stainless steel cookware is more suitable for cooking rice. Clad stainless steel pan is a good substitute for non-stick pan.

 

High-end casserole has slow heat conduction, which is more suitable for stewing meat, boiling soup and boiling medicine. Some casserole has colored enamel on the inner wall, which may contain a small amount of lead. If it is used to cook acidic food, it may lead to the dissolution of lead and harm human health. Therefore, when choosing a casserole, it is best to buy a plain-colored inner wall.

 

The inner pot of the metal electric cooker is made of pure aluminum or alloy aluminum. There are various formats of aluminum cookware, including die cast aluminum cookware, press aluminum cookware, forged aluminum cookware, etc. Current metal electric cookers are generally non-stick pans. This kind of electric cooker is sprayed with a layer of non-stick coating on the surface of the metal inner pot, so the cooking pot is non-stick and easy to clean. It should be noted that the damage caused to us by inferior non-stick coatings is irreparable.

 

As for how to choose which cookware material, it will depend on factors such as its use, safety and cost.