How cookware affects your food

There are various types of cookware available in the market with different shapes, materials and prices. The criteria of choosing a cookware and bakeware should be:

• It should be inert (does not react to the food)
• It should not corrode easily
• There should be no cracks or rough edges that can trap or hold food or bacteria.
• It should be easy to clean

Forms of cookware

Aluminum

Aluminum cookware is very popular. It’s a great heat conductor, lightweight, inexpensive and easy to clean. However, some aluminum is dissolved into food when you are cooking acidic foods like fruits and tomatoes or anything containing vinegar. This type of cookware can easily melt and can also be corroded by salty water. Aluminum and other heavy metals attacks our central nervous system and can cause degenerative brain diseases such as Alzheimer’s and Parkinson’s. Aluminum foils commonly used for wrapping foods also have same effect specially when packing hot food.

Anodized aluminum

Anodized aluminum cookware has aluminum oxide on the surface of aluminum, making it non porous and non-reactive. However when the surface is worn out aluminum food contamination can happen.

Iron

Iron cookware may be a good choice. It is durable and has great heat conductivity (so heats the food evenly) and retention. With proper care it can last forever. Cooking Cast iron pots may increase the amount of iron in the diet. However it can get rusty and requires a proper seasoning.

Enameled cast iron

It has all the properties of cast iron without the fuss of seasoning and has a low stick surface. The main caution is to stay away from cheap imitations which might chip off or discolor.

Copper

Copper pots are popular due to their even heating. But large amounts of copper from unlined cookware can cause nausea, vomiting, and diarrhea. Some copper and brass pans are coated with another metal to prevent food from coming into contact with copper. Over time, these coatings can break down and allow copper to dissolve in food. Older copper cookware may have tin or nickel coatings and should not be used for cooking.

Stainless Steel

Stainless steel cookware is low in cost and can be used at high heat. It has a sturdy cookware surface that does not wear down easily and is resistance to rust and corrosion. Most stainless steel cookware has copper or aluminum bottoms for even heating. Worn pots and pans may leach chromium and/or nickel.

Non-stick pans

Non-stick pans contains a substance called polytetrafluoroethylene (PTFE).

The nonstick pans should be used only at low or medium heat. They should never be left unattended at high heat. This may cause the release of fumes that can be toxic.

There have been concerns about a possible link between PTFE and perfluorooctanoic acid (PFOA), a man-made chemical.  PFOA has been shown to cause cancer, low birth weight, and a suppressed immune system in laboratory animals exposed to high doses.

Ceramic

Ceramic cookware is a good option as it cooks evenly, nonstick, can be heated to high temperatures and is easy to clean. However once ceramic, glass or enamel cookware get chips, cracks, or crazing on the surface, it should no longer be used as it leaches out heavy metals like lead, cadmium which can be dangerous. Opt for ceramic cookware which are free from heavy metals.

Porcelain-Enamel Coating

An alternative to stop leaching is aluminum or steel coated with porcelain-enamel. As long as the coating remains in good condition, the surface of these pots is durable, with no metal leaching into the food. Good quality cookware will have an extremely hard finish that is fused to the metal and won’t scratch, rust, fade or peel. However, some lower-priced cookware, which resembles porcelain-enamel, has an easily-damaged baked enamel finish.

Cutting Boards

Choose a surface such as plastic, marble, glass, or pyroceramic. These materials are easier to clean than wood. Avoid contaminating vegetables with meat bacteria. Try using one cutting board for fresh produce and bread. Use a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board food getting into raw foods.

Cleaning cutting boards:

• Wash all cutting boards with hot, soapy water after each use.
• Rinse with clear water and air dry or pat dry with clean paper towels.
• Acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Sanitizing cutting boards:

• Use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water for both wood and plastic cutting boards.
• Flood the surface with the bleach solution and allow it to stand for several minutes.
• Rinse with clear water and air dry or pat dry with clean paper towels.

Kitchen Sponges

Kitchen sponges can grow harmful bacteria, yeasts, and molds.

The United States Department of Agriculture says that the best ways to kill germs on a kitchen sponge are:

• Microwave the sponge on high for one minute, which kills up to 99% of germs.
• Clean it in the dishwasher, using both wash and dry cycles and a water temperature of 60 degrees C or higher.

Soap and water or bleach and water do not work as well for killing germs on sponges. Another option is to buy a new sponge each week.

Ladle

Avoid using metal or hard plastic ladle on cookware. These ladle can scratch surfaces and cause pots and pans to wear out faster. Use wood, bamboo or silicone instead. Never use cookware if the coating has started to peel or wear away.