There is no doubt that as a society we are becoming far more aware of what we put in our bodies. Eating a healthy and balanced diet is important to keeping our bodies in optimal condition, and there are millions of recipes out there aiming to teach people how to eat healthily without losing out on flavour and satisfaction.
However, it’s rare that we truly think about what cookware we are using to create these tasty healthy meals. The fact is, that the tools are just as important as the food. Using cookware that preserves the best parts of the ingredients and eradicates the horrible unhealthy bits is highly important.
✗ Cookware You Need to Avoid
In order to help you on your healthy eating mission, here is a quick guide to the healthiest cookware available as well as the cookware you should avoid.
Aluminium does carry a risk of toxicity. In the grand scheme of things, the risk may be relatively small, but it’s worth taking notice. The Agency for Toxic Substances and Disease Registry has placed the metal in the top 200 health jeopardizing toxins for the past 5 years, so it’s really not a great option for cookware.
This is a difficult one because obviously non-stick cookware is so convenient and it also means that there is no need for oil which also helps when it comes to healthy cooking. However, the coating applied to the cookware that actually makes it non-stick can actually be toxic because it contains aluminium. This isn’t the case with every model though, as the big manufacturers such as Teflon use safe materials for their coatings. Essentially if you want to go for non-stick cookware, branded is best in terms of safety,
Sometimes copper can be considered as a desirable cookware, as copper is actually a mineral that many people are lacking. However, this is down to personal need rather than overall safety. Looking at copper cookware as a hole, the material has the same risk of toxicity that aluminium has and realistically should be avoided.
✓ The Healthiest Cookware Available
If you are looking for healthy cookware try using some of the below next time you fry up a dish.
Stainless steel is probably one of the most common types of cookware out there and for good reason. It is extremely stable and is not prone to leaching, so you don’t need to worry about any metal elements being expelled into your food. Often stainless steel cookware still uses the aluminium or copper, but in this case it is nothing to be worried about. The point of using these two materials is because they are excellent heat conductors which makes cooking a lot more efficient.
However, in stainless steel cookware, the aluminium or copper will actually be sandwiched between the aluminium or at the base of the pan where it can have no physical contact with food. Therefore there is no need to worry about the risk of toxicity. However, as brilliant as stainless steel is, you still need to look after it. If you neglect your pan and regularly clean it using a strong abrasive scourer which scrapes at the metal then the cookware will lose the protection that it previously offered, and it is much more likely that toxins will be leached into your food.
Cast Iron is the oldest and most traditional metal used for cooking. The use of cast iron pots and pans spans back centuries and it is still extremely popular today. Bare cast iron is an extremely durable material that holds heat excellently and disperses this heat for even cooking. It is definitely possible for some leaching to occur when using cast iron cookware, however this is less of a problem than with the other metals because iron is an essential mineral that most of us could use a bit more of.
As well as, this kind of cookware only gets better over time. Every time you use the cookware it will become more seasoned. Seasoned means that a protective layer is formed over the surface of the cookware. This will prevent ingredients from sticking and will also reduce leaching and help the pan to resist damage such as burning and scratching.