Independent living, family or student, begins with the purchase of dishes and kitchen utensils. If there is a need to buy durable dishes, it is good to know what is durable and not dangerous to health. To live happily ever after, eat deliciously and cook comfortably, prepare yourself for a small excursion called a healthy and harmful cookware and dishes. Metal dishes:
Metal is a metal discord. Forget the “eternal” grandmother’s aluminum pots, or better yet, dispose of them for the needs of the industry. Yes, they do not wear out, it is probably their only advantage. And the disadvantages of aluminum dishes are a list. All soups and sauces containing organic acids react chemically with the aluminium surface. As a result – the formation of unnecessary salts that get into the body with food. This also applies to aluminium spoons. It’s good that these dishes have gradually disappeared from our tables.
He’s from Grandma’s kitchen, too. Thick-walled cauldrons and pans heat up perfectly and give off heat for a long time, contributing to uniform heat treatment. During the interaction with oil and grease, cast iron forms a thin protective film, a kind of “non-stick coating” of the surface. Therefore, cast iron is not recommended to be zealously cleaned and rubbed – then it will not rust at all, and frying will not stick to the pan. It is a pity that such a voluntary refusal to put the frying pans on the frying pans is not to everyone’s taste.
Metalware also includes enameled dishes. The classics which have proved to be well proved throughout decades, too, alas, is not ideal. Why? Because the enameled pot burns milk and milk porridge, potatoes, thick soup and everything but very liquid food very well. There are, undoubtedly, its advantages – resistance to aggressive environment, attractive appearance and cheapness. If you treat the enamel carefully, not letting it burn and not dropping on the floor, there will be no chips and damage and enameled dishes will last decades.
Practically the same properties have fake stainless steel dishes as well. It burns everything. It shines, it is eternal, even enamel is not necessary. There are some serious “but”. Fake low-quality stainless steel is so thin that in the first weeks of operation deforms like a foil. In addition, the thin bottom is more likely to burn than prevent. Cooking occurs almost directly on the surface of the stove – it is difficult to adjust the cooking temperature, and useless – everything is too strong boiling, splashing and burning down, after all. Besides, “high-quality” grades of steel do not rust, it is a fact, but when heated emit a lot of impurities: nickel, chrome and even copper.
All this, of course, applies only to low-quality fakes made of stainless steel.
Teflon spores flare up and down. One thing is clear – the Teflon surface is neutral to a certain extent. For example, it is necessary to protect it from scratches and mechanical damage. Also, you can not heat Teflon dishes above 350 degrees. And our Chinese friends tried to undermine the trust in Teflon with their thin, dangerous for health frying pans, with Teflon, which sticks to the eggs when frying.
Attention – plastic
All records for hazards belong to plastic dishes with melamine. It can be distinguished by its similarity to porcelain plates. Even moderately hot soup is enough to provoke a real chemical bomb! Carcinogenic and mutagenic substances, including lead, cadmium, manganese, and the most dangerous – formaldehyde – lurk not only in the plastic itself, but also in the pattern decorating the surface. Such dishes are still not prohibited, as it is believed that the “melamine” mark on the bottom warns of their non-food purpose.
Alas, the warning does not always work, because such dishes look aesthetically pleasing, solid and reliable.
Should we talk about it seriously? The porous structure of wood literally draws in liquids, so woodwork is difficult to wash. It is impossible to cook in wooden dishes. Folklore kitchen utensils coated with lacquer are mostly suitable only for cold dishes and interior decoration.
Faience, porcelain and glass
These dishes have passed the test of time. Faience is more porous and not as strong as porcelain. Therefore it is glazed additionally, and on a round bottom there is always a rough rim without glaze. Porcelain dishes, such as the famous brand – dishes luminarc is also made of clay of special quality, as well as earthenware, only thin porcelain, and a light blow produces a pleasant, high tone.
Today, created such types of earthenware and porcelain, which are not afraid of high temperatures and are suitable for cooking on a stove, in the oven and microwave. Domenik dishes offer special dishes and forms for baking, beautiful and durable.