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How Pots And Pans Affect Food And Health



We are often caught up deciding for a certain pot or pan on the basis of their size, shape, price, and longevity but we hardly reckon about the long-lasting health consequences. I may call it a dilemma because we are too blind to settle for crucial factors of anything first.

Let's talk about what a pot or pan of a particular material has in store for you when it comes to nutrition and general health.

1- Nonstick

Let's already begin with the winner of many hearts. Some people nominate it over any other material because they have been told about the health gains received by using it. Nonstick pots or pans (made of polytetrafluoroethylene) ask for less oil while cooking which directly leads to controlled fat in the food.




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Nutritional side:

It's definitely a green flag as nonstick surfaces require a very minimum amount of oil for the ingredients to be saut?ed or fried and still the final taste is amazing. If you are working on reducing your weight, you should be only using it in your kitchen.


Health side:

Nonstick is made with some other material in combination and whatever that secondary element is, there is always a risk of its leaching. There is a red flag on the health side because if scratched harshly or exposed to high heat, the nonstick surface can leach into toxic fumes or unhealthy elements may jump in your recipe.


2- Stainless steel

Stainless steel is naturally not even genuine steel but an alloy, stiff in nature.

Usually the stainless steel pairs with nickel and honestly it does not suit everyone.

It's really durable because it can endure the harsh treatment for longer but is, unfortunately, a poor conductor of heat.


Nutritional side:

As far as stainless steel is concerned, our ancestors have been using it for an unknown period of time. It actually adds taste and aroma to the food and you will not find such a tempting flavor through any other material.


Health side:

Even though it is hard and tough, if not cared properly, the surface will be ruined and you would not be able to use it anymore to just risk your fitness.


3- Aluminum

Aluminum or aluminium is a lightweight material with good heat conductivity potential and is often found to be paired with nonstick.

It's not even too expensive and makes up as a reliable regular pot or pan.


Nutritional side:

Now this is the material that works to increase the taste, odor, and color of some of the vegetables especially cruciferous vegetables. But this process does not hold as such harm.


Health side:

Aluminum is also maintained against scratching and high heat otherwise it also expires soon and your aim to make it last remains no longer alive.


4- Ceramic

Ceramic or Terracotta pots and pans  are well known for the porous surface and the effect is even fast if there is no further coating to minimize this property.

Ceramic is a relatively costly material but once you get used to using it, it is irreplaceable for the fact.


Nutritional side:

Since it's naturally porous, it only bounds the required amount of steam to cook the food, liberating the excess steam out. With this, the ingredients adopt a perfect taste as supposed and the nutritional value is enhanced.


Health side:

Ceramic is not at all safe if digested so if your pot or pan has not safe coating above the natural ceramic, the damage can be serious.


5- Copper

Copper is often adjusted with stainless steel due to its superb heat conductivity but the direct copper is a total poison. If you intend to buy a copper pan or pot, make sure it is leveled up enough with some other material considered at home for health.

If the copper gets rusty on the surface or change into any other color, it is deadly to still cook food in it.


Nutritional side:

The only fact good about it is, it can heat up fast and prepare you the meal without much wait. No doubt the taste is also counted to be great likewise.


Health side:

I do not agree with using copper constantly in the kitchen for cooking. Though you can keep it to use once in a while, daily use is questionable beyond measures.


7- Iron/Cast iron

Iron is an excellent conductor of heat but it's heavy. I don't know if it matters but I have observed people switching to other materials simply because the daily cooking with a heavy pot or pan gets exhaustive.


Nutritional side:

It is famous for keeping the heat intact so if you cook and keep the food in it, you will get back to it still warm and fresh.


Health side:

Finally the good vibes about iron pot or pan as iron is an important component for human health and the food rich in iron is considered to be potent food. But when you cook the food in iron tools, somewhat of the iron energy is submitted there too and it's a win-win situation.

Though such a practice is in your favor until and unless the amount of iron does not exceed from a certain length because then the internal system is affected.


Who is the winner after all?

Iron and Cast iron have the least health threats than any other cookware material and the second comes the ceramics. To make a point valid, both of these are heavy and expensive materials which then leaves another question if it will be budget-friendly and easy to use for the masses.



With the hope that you may have found a way out or maybe a way in from your current situation because a healthy switching is priceless.



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