It has a lot of press are the types of pots and pans have been safe. With the news that Teflon flakes in your food, some people look for alternatives to nonstick. Aluminum pots and pans are usually inexpensive and many people use them, because it corresponds to their budgets. They are light and heat quickly and evenly during cooking.
Aluminum primary problem is its reactivity. Foods can be produced in aluminum chemically react with the metal and aluminum salts in the formTheir food. Excessive amounts over time can cause visual and built motor coordination and the Alzheimer's disease. If you think that more than half of all cookware sold today is made of aluminum, you have to wonder if this is a growing problem.
Stainless Steel Cookware Set
No definitive link has been deteriorating health demonstrated between the use of aluminum cookware and. But why take the chance? Here are some strategies you use to keep your risks to an aluminum canMinimum.
- 0.4 - 0.7Mm Stainless Steel
- Mirror Polished Stainless Steel
- Encapsulated Base
- Tempered Glass Lids
Safety
Keep your aluminum cookware in good condition. If you are pits in the ground or see it seems to be taken into your food absorb more aluminum. Replace it. Do not store food in aluminum. The longer you store or cook food in aluminum, the aluminum absorbs your food. In other words, use a stainless steel kettle, if you cook soup or spaghetti sauce are homemade.
Do not cook acidic foods in aluminum. Foods with a high acid content orlarge amount of salt can get more aluminum in your food. Acidic foods include tomatoes, rhubarb and cabbage.
Alternatives
Anodized aluminum goes through a process that coats the surface of the cookware. This coating prevents the aluminum is not absorbed by the food. Anodized aluminum, not to acidic foods, such as aluminum so you can without worrying about topping your pasta with sauce, use it to respond aluminum. Cookware made of anodized aluminum is generally more more expensive than plain aluminum.
Stainless steel is a combination of chromium and nickel. It takes a long time to clean and light. It is the choice of professional chefs in the world. Stainless steel can also be expensive and difficult. It does not react with food, but may require special cleaning. If you have allergies nickel, you can avoid cookware made of stainless steel.
Copper pans are usually coated with stainless steel> Steel, so it easier to maintain. Copper is a great conductor of heat and cooking food well, but it can react with the food. They are very expensive and require much care to stay looking their best.
Non-stick
Non-stick cookware is coated with Teflon or Silverstone. Both coatings can scratch easily if you like wood or metal utensils. If overheated, the coatings of toxic vapors that can be can cause cancer. If you keep pet birds, keep them far awayfrom the kitchen as the fumes are dangerous for them. Many people like the convenience of nonstick, despite these problems.
Cast iron retains heat and evenly over time. They require special care because they have to be seasoned to keep food from sticking, and they are very difficult for some people. They can be used in the oven and on the stove. Keep them oiled between uses to prevent rust.
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