Is All Cookware Created Equal?
Maintaining a healthy diet and good nutrition is something we all know is important. With proper education and information we can easily learn what foods to eat and what food to avoid. But does it matter how we store or cook the food? Is all cookware created equal? Does it matter if a person stores their food in plastic or glass containers or cooks with enamel or ceramic?
Eat Healthy by Cooking on Healthy Cookware
Cooking food in healthy cookware avoids adding dangerous toxins and ions to your food. When cooking, you use high temperatures and with high temperatures reactivity between the foods you intend to cook and the cookware increases. After all, it’s all about chemistry, even when cooking food.
Glass - Probably the Healthiest Type of Material for Cookware
Have you ever seen a chemistry laboratory? Why do you think chemists use glass material? It is because glass is an inert material. This should help you understand why glass is probably the healthiest cookware on earth.
Although glass is not the preferred cookware because it is difficult to handle and it breaks easily, it is certainly one of the most non-reactive and healthiest cookware you can find. Glass cookware also has the problem of food sticking to it, but it’s not that bad with proper cleaning procedures. If you do not want to use cookware made of glass, at least favor glass to store food.
Ceramic, Enamel, and Titanium Cookware
Ceramic, enamel, and titanium are also good choices for healthy cookware. Titanium cookware is probably the most expensive of the three. It actually is made of aluminum coated with a titanium-ceramic non-stick surface. Good quality enamel is also a healthy choice for cooking if proper care is exercised. With enamel cookware, try to avoid scratching the surface. Scratching makes the surface reactive and unhealthy. Ceramic cookware is as healthy and inert as glass so it is a very good choice. Ceramic is very good for those long cooking pot recipes.
Non-Stick and Aluminum - Unhealthy Cookware
Non-stick pans and pots are not healthy because their surfaces are reactive. They contain a polymer, a resin, on the surface that becomes reactive with food as temperatures increases. Newer non-stick span have a different process of manufacture that ensures no reactivity if temperatures stay below 500 degrees. However, if cooking temperatures go beyond that, dangerous fumes are produce (this could happen if you forget a pan on your stove with the fire on!).
Aluminum is also very reactive with your food. So when cooking with aluminum, you will have a lot of aluminum added to your food. As with all metals, a small quantity of aluminum is good for your health but a lot becomes toxic.
Once you choose your healthy food avoid spoiling it by cooking on non-reactive inert material. Prefer glass, ceramic, and enamel to aluminum and non-stick cookware. Choose healthy cookware. Also, prefer glass for storing food and avoid plastics.