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Choosing the right cookware is key to safe and tasty meals. Each type of utensil, steel, aluminium, iron, or non-stick, has its own pros and cons for healthy cooking
The choice of utensils impacts not only the cooking process but also the nutritional quality and safety of the food. (News18 Hindi)
Often, we spend a lot of time pondering what dish to prepare for a special occasion — or even just an ordinary day. Questions like what shall we make and how shall we make it frequently come to mind, but have you ever considered what kind of utensils to use? Cooking is an art, but selecting the right utensils is equally important. You’ll find all sorts of advice flooding the internet about the best materials for cookware, whether it’s steel, aluminium, iron, or non-stick. Here’s what you should keep in mind when choosing utensils for your kitchen.
Stainless Steel Utensils
Stainless steel is widely used on gas stoves. It is a non-reactive material, meaning even when cooking acidic foods, there is no risk of harmful chemical reactions. Stainless steel is durable, long-lasting, free from toxic coatings, and easy to clean. This is why it remains a popular choice in households. It’s great for boiling or frying vegetables or lentils. However, one drawback is that food may stick if not properly monitored.
Aluminium Utensils
Aluminium cookware is lightweight, heats up quickly, and is easy to handle. These properties make cooking more convenient. However, aluminium is a reactive metal, especially when used with acidic ingredients like tomatoes or tamarind. Over time, aluminium cookware can degrade, and excessive aluminium intake may pose health risks.
Cast Iron
Cast iron utensils have been a staple in traditional Indian cooking for centuries. It naturally adds iron to food, which can help combat anaemia. These utensils are incredibly durable. Though they heat up slowly, they retain heat for longer periods. When cooking oily foods, they even form a natural non-stick coating. However, cast iron utensils are heavy and require regular seasoning (applying oil) to prevent rust.
Non-Stick Cookware
Non-stick cookware has gained popularity in Indian kitchens over recent decades. It allows for cooking with minimal oil, and food does not stick—making it easy to clean. However, Indian cooking often involves high heat, which can be problematic. When heated above 260°C, Teflon coatings can release harmful fumes. Over time, the coating may peel off, posing potential health risks. Additionally, special care is needed: non-stick cookware requires soft utensils and scrubbers to avoid damage.
By understanding the properties of each type of cookware, you can make more informed decisions for your kitchen. The choice of utensils impacts not only the cooking process but also the nutritional quality and safety of the food. When preparing or storing acidic items like chutneys, sambar, or sauces, always choose appropriate utensils, as these can spoil in aluminium, iron, or copper containers.
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