Did you consider safety and health too when buying cooking utensils? Most people, including the writer, have also only considered the issue of price and usability when buying cooking utensils. But we should think again, it turns out there are many dangerous dangers behind the basic ingredients of cooking utensils. Let's recognize the various basic ingredients of the following cooking utensils.
1. Non-stick cookware / Non stick coating cookware (best to avoid)
But you should think again to use this cooker because it turns out when it reaches a temperature of around 350 degrees Celsius in just 3-5 minutes, it will emit 15 types of toxic chemical gases, including 2 types of carcinogenic compounds.
According to the Healthline website, the nonstick coating is made from a chemical called PTFE, also known as Teflon, which makes cooking and washing up fast and easy. Health agencies have raised concerns about the compound PFOA, which was previously used to make Teflon. However, Teflon has been PFOA-free since 2013. Today's nonstick and Teflon cookware is completely safe for normal home cooking, as long as temperatures don't exceed 570 ° F (300 ° C). So you can use your nonstick cookware on the stovetop at low-to-medium heat, but don't use it at maximum heat, or for hotter cooking methods like broiling.
2. Cast Iron
Not all food can be cooked on a cast iron pan. If you choose the wrong ingredients cooked in the pan, it is not impossible you taste the taste of metal in your food. Now cast iron cookware comes in various forms such as frying pan, frying pan, pan, waffle pan and others. Its use can also vary for sauteing, frying or grilling. Research published in the Journal of the American Dietetic Association also found the same thing. In fact, in foods that have almost no iron content, if cooked using a cast iron skillet, iron levels will rise appreciably. So you must pay attention to how to clean cast iron cookware so that the iron content does not affect the cuisine.
How to clean the cast iron skillet is you have to smear the oil or fat that is heated or commonly called seasoning. So when you first buy, wash with hot water and dish soap. After that, dry it until it is completely dry, it can also dry it on low heat so it dries quickly. After that, pour a little oil and wipe the entire surface with kitchen paper. Heat it on the stove or oven for 30 minutes. Store in a dry and free of water so it does not rust. Cast iron cookware is ready to use.
3. Stainless Steel
Stainless steel is one of the cooking utensils in the food grade category, coupled with enamel, glass and porcelain. Food grade is a term used to state whether a cookware used is safe and does not have side effects on the body. In addition to providing a label "safe", food grade standards also inform the content of chemical particles contained in the cookware in question and usually in the form of a combination of numbers, such as 18/8 or 10/18.
For stainless steel material itself, the safe chemical particle content is at the composition level of 18/10 which means 18 percent chromium and 10 percent nickel or 18/8 which is 18 percent chromium and 8 percent nickel. Thus, the nickel material makes stainless steel remain effective at delivering heat and on the other hand chromium binds oxygen to the surface of the product so that it protects iron from rust. Get cooking tools at lower prices by using a coupon code on the couponvario website.