How to Use Cookware to Be Safe?

Pots of different materials have different usage and maintenance methods. Only by understanding the characteristics and safe use of pots can they play their correct role, otherwise it will be detrimental to health. With reference to its materials, the commonly used pots mainly include hard anodized nonstick pots, cast aluminum pots, forged aluminum pots, cast iron pots and stainless steel pots.

 

1. Don't use non stick sauce pot for high temperature frying. The non-stick coating of the non-stick pan is actually a film. If it is burned dry or the oil temperature reaches about 300°C, this film may be damaged, and the harmful component PFOA will be released. Its safe use temperature should not exceed 260℃, so it is not suitable to use it to cook food.

 

2. Don't use aluminum wok pan for stir-fry and pickles. Pickled foods are generally strong acids or strong alkalines, which are prone to chemical reactions with aluminum to produce substances harmful to the human body. Using aluminum cooking pan for cooking, or using a shovel to collide and rub against the aluminum pan, may also release aluminum to a certain extent and affect health.

 

3. The color of the non stick casserole pot should not be bright. Many casseroles used for boiling soup are bright in color and beautiful in appearance, but such casseroles often contain a lot of chemicals. Therefore, try to choose a casserole with a single color. 

 

4. The inner wall of the cast iron pan should be dry. In the process of stir-frying and cooking rice, there are very few leaching substances in the iron pan. Even if iron is dissolved out, it is good for the human body. However, when using it, it is best to wash the pot once after frying a dish, and keep the inner wall dry to avoid rust.

 

Regardless of the material, it is best to soak or boil the pot with white vinegar after you buy it. This not only sterilizes, but also the acidic substance can also dissolve most of the harmful substances in the pot, making it safer to use.

 

However, kitchenware cannot be used casually. The following content is an introduction to the safe use of kitchenware.

 

1. Avoid cooking food with enamel products. All kinds of enamel products are made by plating enamel on the surface of iron products. The enamel contains lead compounds such as enamel lead which are harmful to the human body. In order to ensure safety, it is best not to use enamel products to cook food, nor to use it to hold acidic foods.

 

2. Avoid stainless steel wok or iron pot boil Chinese medicine. Because traditional Chinese medicine contains a variety of alkaloids and various biochemical substances, especially under heating conditions, it will have a variety of chemical reactions with stainless steel or iron, or make the medicine ineffective, or even produce a certain degree of toxicity.

 

3. Avoid using polychrome tableware to hold acidic food.

 

Electroplated stainless steel is more prone to rust than alloy stainless steel. Once the electroplated stainless steel rusts, it means that the electroplating layer has been damaged.