Friday, March 6, 2015

Which is the safest and healthiest cookware option?

        


       This is the most annoying question of all kitchen lovers... The main issues with traditional cookware like non-stick and aluminium are that they react with food and turn them into hormone disrupting chemicals and toxins … Also non-stick cookware can’t be used on high temperatures. This is because high temperatures cause damage to the coating. Therefore not the best choice! Some of the new-old-fashioned options are a lot better….

Let’s concentrate to ceramic cookware only for time being… Ceramic cookware is probably the most versatile cookware in stores. The good thing about ceramic cookware is that it offers more advantages than other types of cookware. For instance, ceramic cookware has great insulation capacities. Thus, you can cook food well – even at low and medium temperatures. Ceramic cookware is specially treated using finishes thereby reducing the reactivity of the components comprising the cookware. Ceramic cookware also has very good heating distribution capacities.

We all know that ceramic pots are made of clay, are nonreactive, absorb heat well and cook food evenly. Because ceramics are fired at a higher temperature, they are more durable and withstand sudden temperature changes. However, ceramics are glazed, and it is this glass-like interior finish that prevents the underlying clay to reduce acidity. Ceramic has the purity factor – there are no metal ions.

Ceramic cookware is manufactured from a mixture of water, clays, fluxing minerals (often feldspar) and finely ground sand. The particular forming method depends largely on the water content of the mixture. High water content (relatively liquid solution) permits casting of the ware in a mold. Lower water content results in a plastic mass that can be forced into the desired shape by a variety of methods.

After forming, the ware is dried and fired (subjected to temperatures in excess of 2000°F) in a ceramic kiln to bond the components of the "body" together. Following this initial firing, the surface of the ware is coated with a glaze that, upon firing in a second ceramic kiln, develops a smooth nonporous surface much like glass. For ceramic cookware with non-stick interiors three layers of non-stick coating are applied to specially prepare interior surfaces and then cured at approximately 800°F.



Have you ever wondered why a tea served in a cup tastes different than served in any other…? It’s just because ceramic cookware are made of clay, free of heavy metals and synthetic polymers. They are non-reactive and emit a far-infrared heat, the most effective and beneficial heat for cooking which enables a full range of subtle flavours to emerge making us to have more of it….  Also it is found that clay neutralizes acidity and so brings out the natural sweetness in foods. Moreover the slow cooking gently infuses the food throughout and persuades subtle flavours from the foods and leaves nutrients intact. 

I don’t recommend using ceramic-coated cookware. But use 100% ceramic cookware as so-called ceramic non-stick cookware is not a true ceramic but rather a chemically based polymer coating that typically covers an inexpensive metal pan or pot. Therefore it will become reactive with use as coating degrades with normal use.… However, some glazed ceramics contain lead, cadmium and other toxic substances. Look for brands that conform to US FDA standards.

For longer life check the manufacturer's recommended care and use instructions before using any ceramic bakeware. These items are usually cleaned with hot sudsy water and soaked if food has been burned on the item. The fact that advanced ceramic does not absorb any food element, allows just a quick rinse and wipe with a kitchen towel. Avoid knives, sharp kitchen tools, scouring pads and abrasive cleaners so that surfaces retain their original smooth finish. Cookware should be stored separately and not nested (one piece stored on top of another).

Always remember it’s not all about the cookware… It’s about how we treat them… We should avoid cooking at higher temperatures. The higher the temperatures, the more we devastate the nutrients in the food and compromise the integrity and safety of the cookware. Thus we can find that besides attractiveness, ceramic cookware is so much user-friendly, reliable, durable and moreover enhance overall cooking too… 


Please give your suggestion..............   :)

1 comment:

Anonymous said...

very useful info

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