Healthy Nonstick Cookware and Enamel Ware

Healthy Nonstick Cookware and Enamel Ware

There are potential risks in someNonstick Cookware materials. Aluminum and Teflon-lined pots, pans and bakeware are safest when kept in good condition and used properly. Stainless steel, enameled or well-seasoned cast iron and porcelain cookware are best.

Aluminum

Plain aluminum Nonstick Cookware is low-cost, light-weight, and thermally responsive but aluminum is reactive. Foods cooked in aluminum can react with the metal to form aluminum salts associated with impaired visual motor coordination and Alzheimer's disease; however there is no definite link proven. More than half of all cookware sold today is made of aluminum.

Suggestions:

Keep aluminum cookware on good condition When cooking with aluminum pots, the more pitted and worn out the pot, the greater amount of aluminum will be absorbed.

Minimize food storage time in aluminum The longer food is cooked or stored in aluminum, the greater the amount that gets into food.

Avoid cooking highly acidic foods in aluminum Aluminum cookware manufacturers warn that storing highly acidic or salty foods such as tomato sauce, rhubarb, or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food.

Anodized aluminum

Anondized aluminum has been treated to develop an aluminum oxide (extremely hard and non-reactive) coating on the surface of the cookware. Commercial Aluminum Company, the manufacturer of Calphalon, a best-selling brand of anodized aluminum cookware, claims that a final stage in the anodization process seals the aluminum, preventing any leaching into food. Anodized aluminum cookware doesn't react to acidic foods, so these pots and pans are good choices for cooking rhubarb and sauces with tomato, wine, and lemon juice.

Stainless steel

Mixing steel with chromium and nickel (18/8 stainless steel is 18% chromium and 8% nickel while 18/10 has 10% nickel) produces a corrosion resistant steel that is both hard wearing and easy to clean. Stainless steel cookware is considered one of the best and safest choices in cookware.

Suggestion:

Avoid using abrasive materials when cleaning stainless steelNonstick Cookware Stainless steel cookware can become a problem if an abrasive material is used frequently to clean it thereby releasing small amounts of chromium and nickel. Nickel is not poisonous in small quantities but it can cause an allergic reaction. People with nickel allergies should avoid cooking with stainless steel cookware.

Copper with stainless steel lining

Copper exterior requires more care but imparts the utensil with copper's excellent thermal properties. Stainless steel/copper cookware is considered among the best and safest choices in cookware.

Copper

Copper pans are often coated with another metal that prevents the Enamel Warecopper from coming into contact with food. Small amounts of the coating can be dissolved by food, especially acidic food, when cooked or stored for long periods.

Suggestions:

Not for people with nickel allergies Nickel is one of the metals used in coating, so anyone allergic to nickel should avoid nickel-coated cookware.

Avoid abrasive materials when cleaning Coated copperEnamel Ware can lose its protective layer if scoured.

Avoid uncoated copperware Don't use badly scratched or uncoated copper cookware to cook or store food.

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