Are stainless cookware safe? Which utensils are best not to eat from? When are porcelain, glass and ceramic dishes harmful?

• Pots from of stainless steel– Nickel in their composition is dangerous. During cooking, it passes into food, causes allergies, and leads to severe dermatitis.
• Enameled - with misuse harmful. If even the slightest crack or damage appears on the enamel, corrosion begins, due to which harmful substances begin to get into food.
• Teflon is only safe when used correctly. It cannot be heated to 200 o C and pans with damaged working surfaces must not be used.

Harmful and beneficial tableware for health: types and brief description

Cast iron cookware

Pros:

• high service life
• one of the most durable and non-perishable
• If used correctly, food will not burn. To do this, you just need to heat the pan well for a few minutes.
• not subject to deformation, wear-resistant, resistant to low and high temperatures
• Dishes cooked in cast iron are distinguished by high taste, health benefits and do not have any foreign odors or tastes.

Minuses:

• heavy weight
• if the rules of use are not followed, rust appears
• some foods can oxidize cast iron
• It is not recommended to store a finished dish in it - cast iron absorbs odors.

Aluminum cookware

Benefit:

• not expensive
• lightweight and conducts heat well
• when cooked, the taste is more rich and natural
• boiled in aluminum cookware water retains nutrients longer.

Harm:

• heats up very quickly, sometimes even faster than the product in it
• Organic products cannot be stored for a long time
• quickly deteriorate when exposed to acid or alkali, which are found in all cleaning products
• quickly darker.

Copper utensils

Pros:

• has the best thermal conductivity among metals
• high heat capacity
• durable
• has antibacterial properties.

• copper reacts with acids, and this can be harmful to health
• reactions with food are dangerous - a greenish coating appears if you leave the dishes wet. As a result, foods lose vitamins, and the human body is replenished with copper salts and free radicals.

Harm of crystal glassware

Despite the myths that circulate about the dangers of such dishes, crystal is not harmful to health. The only thing worth remembering is that you cannot pour hot liquids into it. As a result, the dishes lose their decorative properties and become cloudy.

Silicone cookware

Advantages:

• not afraid of high and low temperatures
• no harmful substances are released
• juices and fat are not absorbed during cooking
• Dangerous microorganisms will not multiply on the surface
• You can boil it for disinfection.

Disadvantages are minor:

• small assortment
• Due to the softness of the material, it requires skill from the owner.

Enameled cookware

Prevents metal ions from entering food. But you should pay attention to the shade of the product:

• safe - blue, black, cream, white or blue-gray
• dangerous due to the presence of dyes and low protective properties - red, yellow or brown shades.

Silverware

Does not negatively affect the human body and health. But there are a number of useful actions:

• resists various fungi
• has antiseptic properties
• eliminates negative flora and preserves nutrients from food
• has medicinal properties.

Why are utensils made from polypropylene harmful?

It has three levels of heat resistance - high, medium and low. The first one includes food containers; they can be heated in the microwave. Others are not intended for heating, since at high temperatures the plastic melts and releases substances harmful to the body into food. For the same reason, you cannot store for a long time food in this dish.

Stainless steel cookware

It contains nickel, which has carcinogenic properties and is an allergen. You cannot store food in it or cook spicy and vegetable dishes that release juice. Use for frying, preparing first courses, but without storage.

Cupronickel tableware

Utensils are made from an alloy of copper and nickel; the alloy may also contain other metals (iron, manganese, zinc).

Advantages:

• does not heat up quickly
• affordable price
• attractive appearance
• safe for health
• corrosion resistant
• durable.

Disadvantages:

• loses its beautiful appearance quite quickly
• requires special care
• hard to find
• many consider it irrelevant and old-fashioned.

Pewter

Pewter does not cause any harm, does not emit harmful substances, does not oxidize. The food does not acquire any foreign odors or tastes.

The most important thing when buying is to study the composition; you can find a fake with impurities of metals unsuitable for cooking.

Glass ceramic dishes

It is universal and suitable for daily use. Distinctive feature- resistance to high temperatures and chemicals. The advantage is resistance to chips and cracks. But it is worth remembering that such dishes do not like sweets, aluminum and plastic. It should not be cleaned with brushes, a knife, or steel wool. Do not use abrasives.

Galvanized cookware

Designed for storage and transportation. However, food is not cooked in it or water is boiled because it releases zinc salts, which are harmful to health. Do not use canning. This coating is affected by acidic and alkaline substances. Enamel is not resistant to mechanical damage.

Teflon coated cookware

Teflon contains toxic substances, when the heat is high, they enter the air and food. They are harmful to humans. Teflon emissions can lead to obesity, insulin problems and cancer thyroid gland. Particularly dangerous for children. Therefore, it is worth replacing it with another one. If you continue to use Teflon cookware, remember not to heat it above 200 degrees. Make sure that there is no damage to the work surface.

Melamine tableware

Melamine is a substance of chemical origin that contains deadly formaldehyde. Such dishes cannot be used for food purposes. It is dangerous to human health, especially for children. When heated or damaged, it releases formaldehyde. To make drawings, paints with a high concentration of metals are used. When they come into contact with hot water, they begin to release harmful substances. These substances can accumulate in the body and cause diseases: cancer, eczema, diseases internal organs, upper respiratory tract suffers, etc.

Ceramic tableware

Unlike Teflon, it is safe and can be heated up to 400 degrees.

Pros:

• environmental friendliness of the material
• Maintains temperature for a long time
• no release of harmful substances.

Minuses:

• very fragile
• sensitive to temperature changes.

Glassware

It does not cause any harm to health because it is made without the use of elements harmful to health.

Acrylic tableware

The disadvantage is that it cannot be used in an oven.

But there are a number of advantages:

• completely hygienic and environmentally friendly clean dishes
• does not absorb moisture and dirt
• unlike glass, it is harder to break, lighter in weight and easier to clean
• odor resistant
• Easier to clean, but better not in the dishwasher.

Opalware

Has no disadvantages.

Among the advantages:

• safe for food storage
• tolerates temperature changes well
• has low thermal conductivity
• easy to clean
• resistant to any detergents
• has increased strength.

Wooden dishes: which one to choose?

Please note:

• the wall thickness must be at least 5-7 mm
• material: larch, birch, linden and oak - suitable for serving fruits, vegetables, marinades, cold boiled potatoes, and conifers - for cold appetizers of fish and meat
• Before first use, excess tannins must be removed. Fill the dishes for 20-25 days cold water. After a few days, replace, clean with soda and rinse hot water
• varnishing - if you bought unvarnished dishes, then before use you need to rinse, dry and coat them, or wait until it is absorbed, rinse and wipe dry.

Disposable tableware and packaging

• Use strictly as directed.
• Use only once.
• Do not leave food in such containers or packaging.
• Do not take meat and cheese in packaging.
• The best option for such dishes is paper.
• Do not use brightly colored dishes; they contain melanin (toxic) and are released upon contact with hot objects.

Harm from plastic bottles and plastic film: what is the danger?

They include Chemical substance Bisphenol-A is a synthetic analogue of the female sex hormone. From the container or film it can get into the liquid or product, and then into the human body.

A large amount of the substance increases the likelihood of prostate cancer in men, negatively affects man's health, can disrupt hormonal levels. Pregnant women should not drink from plastic bottles, as this substance can lead to poisoning of the child, who may be born with birth defects.

Taking care of our health should start with the simplest thing - with the correct use of utensils. Choose the right dishes and be healthy!

Eco-friendly tableware - which is the safest?

The most safe utensils. Video

In pursuit of healthy eating and natural products, we often forget about the dishes in which we prepare and store our food. But some unusable saucepan can become a serious source of a wide variety of diseases. Candidate of Medical Sciences Ravil Salakhovich Khamidulin advises how to navigate the current flood of kitchen utensils correctly.

— Each material from which dishes are made can be harmful in its own way. Low-quality enamels, for example, can release heavy chemicals, and plastics can release harmful organic substances; some cannot withstand high temperatures, others cannot withstand contact with fatty or acidic foods.

You are unlikely to get acute poisoning, but if you use low-quality cookware for a long time, sores cannot be avoided. Its harmful secretions, difficult to remove from the body, can cause disorders of the nervous system, metabolism and even cancer.

- Which utensils should you prefer?

— Recently, a huge number of new types of kitchen utensils made from a variety of materials have appeared on the market. When choosing, you can only be guided by the authority of the manufacturer. Among traditional dishes, enameled ones have proven themselves well.

Modern enamel is a very durable coating. You can cook and store any food in such dishes. You can safely make pickles and marinades in it. However, one of the main disadvantages of enamel is fragility. Chips and cracks often appear on enamel pans. Through the damaged coating, moisture easily penetrates the metal, and corrosion begins.

In this case, rust gets into the food, and with it harmful metal impurities. There can be quite a lot of these impurities, which will also contain heavy metals, because hygienic requirements to steel intended for the manufacture of enamel cookware are not very high. In addition, the possibility of chipped pieces of enamel getting into food cannot be ruled out. Sharp particles swallowed with food can easily damage the mucous membrane of the digestive tract or, even worse, lodge in the delicate wall of the stomach or intestines, causing inflammation and even a small ulcer.

-How do you, experts, feel about Teflon cookware?

— Teflon coating is the most resistant of all those used; it can withstand even aqua regia, a mixture of concentrated acids in which both gold and platinum are dissolved. But, as you know, it requires even more careful treatment. If an empty Teflon frying pan is heated to 300 degrees (regular frying takes place at 200 - 220 degrees), the plastic coating will begin to decompose, releasing rather harmful fumes.

Before you start using a new Teflon frying pan, it would be a good idea to boil it 2-3 times clean water. Actually, this is supposed to be done with any new cookware. When washing Teflon, do not use any abrasive cleaning powders or hard sponges. If the integrity of the coating is nevertheless compromised, it is better not to use the frying pan at all. Degrading Teflon can, albeit in small quantities, release toxic hydrofluoric acid and other harmful substances into the food being prepared.

— Recently, everyone has been up in arms against aluminum cookware...

— We have had to reject aluminum cookware more often than any other before. Complaints were usually caused by the increased content of lead, arsenic and other toxic metals in the material, which easily got into food during cooking. Especially when it came to acidic or alkaline foods, which are the least resistant to them. Until recently, no one considered aluminum itself dangerous. However, enough scientific data has now accumulated to cast doubt on this.

Based on the results of the experiments, the maximum permissible amounts of aluminum entering the food from the walls of the cookware were established. When they began to check how much of it dissolves in real products, it turned out that these standards were exceeded many times over. For example, in sour cabbage soup they found 70 times more metal than expected, and in cranberry juice and marinade - as much as 500! While the compote sits, the pan will become half a gram lighter. And remember the half-licked catering spoons and forks!

— Maybe it’s better to get rid of aluminum cookware altogether as soon as possible?

- For what? You do not risk anything if you use it to prepare cereals, pasta, potatoes, and lean meat. It is in acidic and alkaline environments that the solubility of aluminum increases. Therefore, when cooking, and especially storing cabbage soup in aluminum pans, sauerkraut, pickled vegetables and mushrooms, salted fish, and mineral water, dairy, lactic acid dishes and compotes I do not recommend.

All of the above fully applies to disposable baking dishes and aluminum foil. Unlike pots and pans made of light metal, which are losing popularity, foil is increasingly used by housewives. However, as it turned out, not every sandwich can be wrapped in it.

You also need to approach washing aluminum dishes wisely. Upon contact with air, a thin layer forms on aluminum. protective film, which insulates the metal from external environment. In order not to disturb it, do not clean the surface of the dishes with a wire brush or sandpaper. If you nevertheless decide to peel off many years of carbon deposits, then after that it is better not to cook anything in this dish for a day or two until the protective film is restored. It is also undesirable to use ordinary soap, which has an alkaline reaction.

— Which utensils do you consider the safest?

- Perhaps the most environmentally friendly tableware - wooden. Of course, no one will eat with wooden spoons now, but making pickles and marinades in wooden barrels is ideal.

Stainless steel cookware has proven itself well. You can cook any food in it. By the way, the famous Zepter steel 18/10 is the most common stainless steel, and its name only says that it contains 18 percent chromium and 10 percent nickel. I bet that a good half of the stainless spoons and forks in your home are made of this steel.

— By what principle should you choose kitchen utensils?

Even seemingly impeccable porcelain and earthenware in this regard can turn out to be harmful if the hacks “in the old fashioned way” coated the products with a long-banned lead content. You may not find such dishes in a store now, but it’s hard to vouch for what’s sold in markets or along the roads. Moreover, according to the new rules, any SES has the right to issue certificates. Where can you control it? There is only one way out - caution. Well, as for color and style, there is complete freedom in choice. If only the porridge didn’t burn and the milk didn’t run out!

Additions are welcome in the comments.

Let's start with stainless steel. Stainless steel cookware is resistant to oxidation; when cooked in it, food does not lose its properties, taste and even vitamins; it provides long-term and reliable storage of cooked products.

Plus, stainless steel looks very nice. Yes, this cookware has obvious advantages, but, unfortunately, the nickel it contains is an allergen and can cause dermatosis (editor’s note: the author forgot to take into account that this nickel goes into food in microscopic quantities, and also picked up a myth cunningly launched by the Chinese manufacturers of nickel-free stainless steel).

The best brand of food grade stainless steel. steel - 304 (or 18/10), and if you have a choice, it is better to prefer it to two cheaper brands - 202 and 201. Cheap stainless steel from Asian countries can be of poor quality and even hazardous to health due to unwanted impurities. However, it is precisely this that is often sold under the guise of “German” or other European, having come up with sonorous brands and good marketing...

Enameled cookware is very good and safe. You can cook lunch in it, store any food, and safely make pickles and marinades. But one of the main disadvantages of such pots and containers is their fragility. At careless handling Enamel chips and cracks appear on enamel cookware. Moisture penetrates through them to the metal, and the process of corrosion and penetration begins. harmful substances from metal into food. So what's better handle enamel with care, and also buy enamel utensils with stainless steel edging, which prevents corrosion.

Avoid enamel cookware with brown, yellow or red enamel on the INSIDE - they often contain harmful substances.

3. CERAMICS

As for ceramics, then in clay pots food has been prepared since time immemorial, and the experience of generations cannot lie. Everyone enjoys real ceramics, which high temperature becomes even stronger. One bad thing is that it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, on the market you can find low-quality and quite enough.

It is not recommended to cook spicy and sour dishes, stew or fry vegetables, or boil milk in aluminum cookware. Even with slight heating, even weak acids and alkalis destroy aluminum, and it ends up in our food. However, it is good because it is more convenient to cook porridge in it than in enamel dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: you can cook in aluminum cookware, but it’s better not to do it often, and you shouldn’t store cooked dishes in it.

5. NON-STICK COATINGS

Teflon – good coverage from the point of view of protection against burning, but it begins to evaporate from the surface of the cookware already at 200 ° C. The effect on the human body has not been sufficiently studied, however, in workers of enterprises producing Teflon cookware.

Also, non-stick coatings are disadvantageous because they quickly become damaged or worn out, and such cookware cannot be used with a damaged coating.

6. SILICONE

Silicone cookware is elastic, durable and can withstand temperatures up to +280 degrees (update: today in the comments there was an opinion that it is carcinogenic). It can be used in ovens, microwave ovens and bake meat and fish in air fryers. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with hot or icy products. From silicone cookware It is very easy to take out what you have prepared - just pull the edge and bend the soft silicone in the other direction. The smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, this form can be compactly rolled up. The next time you unfold it, it will return to its original form.

7. CAST IRON

Should not be written off. Although it is heavy, it heats up slowly (which is why it is especially good to stew in it) and cools down slowly. It is environmentally friendly and time-tested.

8. Edible tableware

There are even... edible dishes. Plates made from bamboo sugar cane, starch and water, according to the manufacturer, effectively combat the problem of pollution environment. Under normal conditions, such plates completely decompose in 180 days, and in water they disappear without a trace in just 2 days. Super eco-friendly plate - if you eat lunch, you can eat your dishes too. This eco-friendly cookware is microwave, oven and refrigerator safe. And farmers can give the used service to feed their livestock.

9. PLASTIC

Plastic dishes are very convenient. You can't cook porridge in it - the plastic will melt. But in such a container, according to many, it is very convenient to carry and heat food in the microwave. Besides, it doesn't break. (Editor's note: minimize use utensils made of PVC and take into account the information about ).

10. MELAMINE

Beware plastic dishes from melamine! If you see the inscription melamine on the back of an elegant plastic box, do not buy it under any circumstances, much less use it for its intended purpose. Melamine contains formaldehyde, which can be released into food when exposed to hot water, especially if the dishes are even slightly scratched. Formaldehyde is a carcinogen; Causes severe irritation to eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor of Russia spoke about the serious danger of melamine tableware. However, it is still widely sold in our country.

Which utensils are most suitable for preparing and storing food?

News healthy image life is fashionable now. Moderate physical exercise and a balanced diet is the key to a long life and a thriving appearance, but simply eating “good” foods is not enough. The food also needs to be skillfully prepared in the “correct” container. Fortunately, world technologies do not stand still, but offer new types of materials that make the already “difficult” life of an urbanized person easier. It is not easy to understand this diversity, much less evaluate the advantages and disadvantages. In today's review we will tell you which cookware is most suitable for preparing and storing food.

1. The most fragile
In a light and comfortable enamel pan you can prepare and store any food without fear that the food will change its color and taste. And the enamel itself does not deteriorate under the influence of salts or acids contained in food. These pots and pans are easy to clean and food hardly burns. But enamel cookware has one serious drawback - fragility. Sooner or later, chips and cracks will appear on it, especially if it is “successfully” dropped, cleaned with abrasive powders, hard brushes, or subjected to “thermal shock”. If the enamel chips or a crack appears, the dishes should be thrown away without any remorse. You cannot use utensils with defects in the enamel coating for cooking - heavy metal compounds enter the food.

2. The most tender
Food in cookware with a non-stick coating can be cooked without the use of oil, it does not burn at all, and is fried well and evenly. Teflon (special non-stick coating) is inert and does not interact with any chemical compounds, if there is no damage, scratches, etc. Therefore, cookware with non-stick coating cannot be cleaned with abrasive detergents and wire sponges. When cooking, you should use only wooden spatulas and spoons, and even better if these utensils are made of special plastic. For washing internal and external surfaces A nylon sponge is ideal for dishes. All of the above is 100% correct in relation to high-quality expensive dishes purchased in specialized stores. Cheap counterfeits cause considerable harm: non-stick coating Bad quality when heated, it can interact with products. As a result, harmful substances enter the food, which can cause serious disruptions to the gastrointestinal tract and allergies.

3. The most invulnerable
Cast iron frying pans are very suitable for stewing and frying, and they never cease to amaze chefs with their capabilities. If you do not clean such dishes with abrasives or metal brushes, they will last for decades. Cast iron is susceptible to rust, but this problem can be dealt with: a new cast iron frying pan needs to be lubricated vegetable oil and bake in the oven or on gas. It is advisable to repeat this procedure several times before you start frying food on it. Caring for such utensils is simple - pour boiling water over the used frying pan and rub it lightly with a sponge or soft washcloth, then wipe it dry and lubricate it with vegetable oil, and heat it thoroughly before the next use.

4. Most convenient
Stainless steel cookware is strong and durable, resistant to oxidation, and when cooked in it, food does not lose its taste and vitamins. In such a dish (note that the bottom is thick) you can cook with virtually no oil or water. To do this, just get a well-fitting lid and select low heat. Utensils made from this alloy allow cooked food to remain hot longer, because shiny surfaces cool much more slowly than matte ones. However, such dishes are not suitable for everyone. Research shows that nickel contained in stainless steel (good “stainless steel” is an alloy that contains 18% chromium and 10% nickel, and the rest is iron) can cause allergic reactions in some people.

5. The most harmful
The only advantage of aluminum cookware is that food cooks quickly in it. But significant disadvantages cancel out this advantage. First, aluminum cookware can warp due to "thermal shock," so cool it until it cools down before washing it. room temperature. Secondly, when heated, aluminum releases harmful substances that remain in ready dish. Thirdly, vitamin C in products boiled in aluminum pans is almost completely destroyed. And you can’t cook sour dishes in such a pan, since aluminum does not tolerate contact with acids. It is not recommended to cook in such a container spicy dishes, stew and fry vegetables, boil milk. It is also contraindicated for preparing baby food.

6. The safest
Glassware causes the least complaints. It is food neutral and easy to clean. Plain glass is melted from natural material– sand. Silicon oxide, which is used in the production of glass, is chemically resistant and does not interact with others, but, given our “Chernobyl” past, it would not hurt to keep a dosimeter in the kitchen, and before pouring soup into a new plate, measure its background radiation . It happens that the plate “fonits”. Let's talk separately about crystal. According to technology, lead oxide is added to domestic crystal products, making the glass more durable, ringing beautifully and shimmering dazzlingly in its edges. But scientists unanimously declare that you should not drink from crystal glasses, since lead oxide migrates into drinks. If your soul still asks for the clink of crystal glasses, discard the old crystal and buy new glasses made abroad (global manufacturers have replaced lead oxide with less toxic barium).

7. The most expensive
High temperature only “hardens” ceramic dishes, but before you buy such kitchen utensils, be sure to make sure they are heat resistant. True, it also has several disadvantages. Ceramic quickly absorbs grease and is difficult to wash off. In addition, high-quality ceramic dishes are very, very expensive, despite the fact that they break, crack and crumble easily. But that's not all that an ordinary person can scare us with. clay pot. It turns out that you need to be afraid of the designs that abound in ceramic dishes. To prevent lead and cadmium from these designs from leaching into food, ceramic cookware is usually coated thin layer glass But it’s still better to buy ceramic dishes without “decor”.

8. The most environmentally friendly
We are talking about edible tableware - plates made from bamboo, sugar cane, starch and water. This super eco-friendly cookware is suitable for the microwave, oven and refrigerator. It effectively combats the problem of environmental pollution: under normal conditions it takes 180 days to completely decompose, and in water it disappears without a trace in just 2 days.

9. The most flexible
Silicone cookware is durable and can withstand temperatures up to 280C. You can cook in ovens and microwaves, and freeze food. Silicone is an inert material that does not rust or crumble, and does not interact with products. The smooth surface of silicone cookware has non-stick properties, and thanks to its amazing plasticity, you can easily remove what you have cooked or frozen from it.

10. The most unpredictable
Plastic utensils can only be conditionally called safe. Depending on the type of plastic, such dishes may contain many harmful substances: if you constantly use plastic dishes, they accumulate in the body and over time can cause metabolic disorders and provoke cancer. Additives used in the production of plastic tableware different conditions migrate into the product or liquid, so if you still have to use such utensils, do so strictly for their intended purpose and try to minimize food contact with it. For example, do not drink hot drinks from disposable plastic cups or feed infants from unbreakable polymer containers (pediatricians warn that glass containers are most suitable for children).

In this article we will look at different materials, from which modern tableware is made heat treatment products, and find out which dishes meet modern requirements security.

From the course of chemistry and physics high school, We know that chemical elements react with each other to form various connections, which may be unsafe for humans. The structure of the alloys from which cookware is made is different, and it affects the quality of food.

Ideally, the dishes should be chemically inactive, neutral, so that the taste of the products does not change, and so that they do not emit various substances. Let's look at what kind of dishes there are.

Clay dishes

Clay dishes are safe, proven over thousands of years. Even if clay particles get into your body, you will not get poisoned, nothing bad will happen. However avoid cooking and eating from earthenware decorated with bright colors . Such paints may contain lead, cadmium, and zinc. So it is optimal to use for food pottery without painting and/or store only dry products in it.

Copper utensils

Copper has high thermal conductivity, meaning it will take less time to cook food, which will help retain more nutrients in the food. But you cannot store food in copper dishes. Especially foods with high acidity - copper oxidizes.

Copper cookware is good for everyone, but it is very expensive.

Cast iron cookware

Many people believe that good old cast iron is very good: pans do not wear out, last almost forever, do not deform, and retain heat well. We hope you remember that cast iron (it contains 97-98% iron) rusts without special care– regular calcination and oiling. Cast iron is a porous alloy, so caring for cast iron cookware will be special.

Liliya Gushchina, chef at the MitStar cafe, notes that porous cast iron cannot be considered safe : “We don’t cook with the same oil twice because it’s unhealthy, but somehow we allow leftover oil in a cast iron pan to heat up over and over again, releasing carcinogens into the food.”

To prevent this from happening, it would be logical to apply a special coating to the cast iron, but so far no company has achieved success in this direction. Read more about cast iron frying pans we wrote in the article.

Enameled cookware

The task of enamel is to protect the metal from oxidation and interaction with products. But this effect lasts only until the first chip or crack. And then that’s it, the path for acids to the metal is open.

Note that the enamel itself (red or brown) is unsafe - it contains a lot of magnesium and manganese, and its excess in the body leads to loss of appetite and drowsiness. The safest dishes with enamel are white, gray, blue flowers. However, enamel does not solve the problem of food burning at all.

Stainless steel dishes

Made from stainless steel surgical instruments– this is the main answer to the question about the safety of stainless steel. In the production of such steel, an alloy of iron, nickel, chromium, manganese, and copper is used. Steel does not rust, retains its appearance, and food rarely burns on it. We can say that such dishes are chemically neutral - they do not interact with acids or alkalis.

But stainless alloys are all different. Eg, In order for the dishes to be as safe as possible, nickel should not be more than 10% . And it is not recommended to store food in such containers - metals can penetrate into the food.

According to studies (1), large doses of nickel lead to breathing problems, protein dystrophy, allergies, promotes the development of cancer and increases the risk of miscarriages in pregnant women.

It is also important to know what chromium was used in production - trivalent (natural) or hexavalent (manufactured and ecotoxic). The latter can cause lung tumors, allergies, gastritis and stomach ulcers, accumulate in the liver and bone marrow, lead to nervous system disorders and decreased reproductive function (2).

Aluminum cookware

Perhaps the most common in Soviet times, due to its low cost and lack of corrosion, a natural oxide film forms on the surface of the metal and protects it, but is easily destroyed when exposed to acids. IN Soviet time many knew that it was impossible to ferment cabbage in an aluminum container - the cabbage would change color to gray and acquire a metallic taste.

According to research by scientists (3) excess aluminum in the body negatively affects the central nervous system, bone marrow, kidneys, lungs, female reproductive system . Intoxication causes speech impairment, loss of consciousness, coma, and immunodeficiency develops. Aluminum accumulates in tissues, and its toxic effects, such as Alzheimer's disease, can take several years to appear.

However, recently a lot of cookware made from aluminum-silicon alloys has appeared, which is becoming increasingly popular because it does not rust. To prevent aluminum from interacting with food, a special coating is applied to the dishes. The coating recipe is different - but they not only cover the metal, but also improve its properties - in particular non-stick.

Frying pans made of cast aluminum with a non-stick coating have long been popular among housewives. How safe are they for humans?

Non-stick coating is a relative newcomer to our kitchens, they are still studying it and trying to identify its shortcomings. Fortunately, modern technologies allow for thorough testing of coating compositions, and manufacturers can formulate detailed instructions By correct use such dishes.

Du Pont, the inventor of Teflon, confirms that when heated above 300 degrees Celsius, Teflon begins to release fluoride compounds . But it is worth remembering that modern kitchen stoves heat up to 220 degrees. So there is no need to fear any harm.

Here's what Anton Aleshin, chemical technologist at Neva Metal Posuda JSC, says about coatings: “ Non-stick coatings really protect the metal from contact with food. It is recommended to use wooden or silicone spatulas when cooking so as not to leave any residue on the surface. deep scratches to metal. Minor damage to the coating is not dangerous.

It is very important that the coating was not very thick– the thicker the coating, the greater the likelihood that it will cease to be solid, cracks will appear, through which vegetable acids will penetrate to the metal. Modern coatings they are made multi-layered, where each layer is independent and at the same time thin.

Temperature is an important point. If the pans are overheated or overheated, the coating can be burned, it will become unusable, and the food will burn. And this is a signal that such dishes can no longer be used.

If there is any visible damage to the coating, the cookware must be replaced. . In particular, our company provides free replacement of dishes within the warranty period.”

Liliya Gushchina, chef at the MitStar cafe, explains how to properly handle utensils for cooking: “Questions arise - how best to use frying pans for frying food, so that the meat is not only tasty, but also healthy.

Firstly, the less fat when frying, the better . If you still use oil, it is better to buy special olive oil for frying – yes, it is more expensive, but safer for health.

Secondly, to avoid overheating the coating of the frying pan, you need to heat it over low heat - for induction cookers this is mode 6, for electric – 2.”

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