Can the choice of your cooking utensil affect the nutritional value of the dish?
Don’t compromise on the nutrients in your food to go down the drain. Choice of utensils can affect the taste of the dish. Use utensils like stainless steel cookware or cast iron that ensure uniform cooking with equal distribution of heat through the vessel. Using low quality vessels can burn the food down and affect health conditions as they cannot support high temperatures.
In general, cooking for shorter periods at lower temperatures with minimal water will produce the best results.
What kind of cookware is advised for cooking?
Using cookware that preserves the nutrient value of the food and retains its natural flavours should be considered. The food can get overcooked or undercooked if incorrect utensils are used and importance to priortize the choice of vessel before cooking should be optimum. Always be cautious to not use cookware coated with toxic chemicals that can leach out into the food being cooked. Some of the suggested utensils for cooking include
- Clay pots
- Stainless steel cookware
- Cast iron
- Ceramic cookware without non-stick coating
- Glass cookware
- Carbon steel
- Aluminium cookware
- Lined copper cookware
Is non-stick cookware safe to use?
The type of non-stick coating used in the cookware is what will determine the safety of the utensil. Earlier the coating contained the chemical PFOA (Perfluorooctanoic acid) which posed a health hazard. But currently most utensils come with Teflon PTFE(Polytetrafluoroethylene) coating which has acquired FDA approval and would be safe for cooking
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