Cookware which are not intended for frequent use
* I believe that you have noticed that if you leave food to stand in a plastic container for a while, it will start to smell and taste like plastics.
* The same happens with plastic bottles and cups. A sip from a plastic cup and you should know that you are drinking more than a tea, juice, or water.
* This happens as a result of the reaction between the ions of the food and those of the plastics.
* It would be good to avoid adding toxins in food, and we can do that by using healthy cookware, meaning, choosing ones which will preserve the healthy food we have chosen, as such.
* When teflon pans are heated at a temperature from 260 to 350 degrees Celsius, the polymers emit toxic gasses which are harmful to humans, and therefore we are often recommended to avoid teflon pots or kitchen utensils made of teflon.
* Food will not stick to the pot or the pan, nor will it get burnt if we cook the dishes over low heat.
* It is good to avoid using cookware made of high reactive material.
Reactive cookware – is not recommended
Cookware made of aluminum release aluminum in food, which is dangerous to our health. Molded aluminum is more stable than the ordinary aluminum cookware.
Aluminum foil should also be avoided. Instead of baking potato in aluminum foil, we can bake it directly on the grill, in an enamelled pan or in a fire – resistant glass bowl with a lid.
The new type of aluminum – anodised aluminum is non – reactive and lasting, but if we somehow scratch it while using it, then it will become reactive. Therefore use of anodised aluminum cookware is not recommended.
The advantage of cookware made of copper is that the copper conducts heat. That provides balanced heat distribution while the preparation of food.
Copper cookware heat up and cool down quickly, which provides a perfect control over the food preparation process.
Copper cookware has a big disadvantage, that is their high reactivity.
Copper, aluminum and cast iron are reactive, which means they react fast to products, especially to acidic food, releasing ions of the metal in the food. Cookware made of these materials spoil the taste and the color of our food and harm the organism because of the large amounts of metal consumed.
The reactivity of plastics depends on its structure. The softer, the more flexible plastics has higher reactivity. Plastic bags on the other hand, react much faster with food than the solid plastic cookware. Polyvinyl chloride, found in plastics, releases toxin which harms our health