Pots and pans are indispensable items in the kitchen of every family. However, not all types of these products on the market are safe for our health. What kind of pots and pans is good and safe for health? How to research and invest to buy the best and most desirable home appliances? Read on the following article to know which is safe and healthy for your family!
Glass pot and pan
Glass is always the first choice of housewives because of the aesthetics as well as the health safety due to the absence of harmful impurities. Glass materials used in cooking are evaluated to conduct heat faster than metal.
In addition, the easy cleaning and hygiene is also an appreciated advantage of glass. Glass pots and pans are resistant to thermal shock from – 40 degrees to 400 degrees C and have good impact resistance.
An earthen pot is made from clay that retains heat well and gives a delicious flavor to the dish. Earthen pots are not only suitable for cooking dishes such as braised fish, or braised meat but also very safe for health. Besides, when using earthen pots, you also do not need to worry about rust like poor quality metal pots on the market.
Stainless steel pot
Currently, on the market, there are many types of stainless steel depending on the difference in composition so durability and brightness are also different. There are 3 common types of stainless steel used to produce kitchen utensils:
– Stainless steel 304 (18% chromium, 10% Nickel):·no impurities, difficult to oxidize, does not react with food, shiny surface, not magnetic. Because of its high price, it is used to produce high-end home appliances.
– Stainless steel 210 (18% chromium, 3% Nickel): contains impurities, easily oxidizes, does not react with food, lower gloss, low price, not magnetic.
– Stainless steel 430 (18% chromium, 0.75% Nickel): have the same properties as 210 stainless steel but it is magnetic, so it is used to produce stainless steel pots and pans used for the induction hob.
Oxidized aluminum pot
This material is rated higher than stainless steel because it is treated with electrostatic reactions to help “lock” the remaining impurities in aluminum in the production process such as Anodized technology – a new technology in pot manufacturing helps create high durability as well as bring aesthetics to the product.
It is also used similarly as a “non-stick, scratch-resistant material” in the manufacture of household goods. The advantage is that with pure aluminum material, the pot has a high thermal conductivity and saves cooking time.
Aluminum alloy pot
Aluminum alloy pots and pans have the advantage of being light, durable, unbreakable, uniform and good thermal conductivity, and especially cheap. Aluminum alloy is aluminum mixed with other metals such as copper, tin, manganese, silicon, magnesium. Aluminum alloy is harder. It shares the same advantages of aluminum, and limits its inherent disadvantages such as easy oxidation of food, higher melting points.
Alloy pan with non-stick coating
To increase the convenience of housewives cooking, many manufacturers have covered their pots and pans with a nonstick layer. This non-stick layer can be: Titanium, Whitford, Ceramic, Teflon, or marble, depending on the technology of each company.
The common point of these non-stick layers is that they are safe for consumers health, and make cleaning of non-stick pots and pans easier.
Cast iron pan
If you talk about healthy pans without putting cast iron pans to the top, it is a serious omission. Cast iron, composed primarily of iron and carbon, has the highest hardness and brittle among household materials. Cast iron pans have the ability to chemically bond with fats to form a good non-stick polymer coating. These chemical bonds are very natural, under the influence of temperature, so they are safe for health and resistant to high temperatures. Cast iron pans do not contain toxic substances PFOA, nor PTFE as non-stick pans. This material only releases a certain amount of iron if cooking acidic foods and is sometimes considered a beneficial ingredient instead of being harmful to health. In general, cast iron pans are durable, safe, and nonstick and are able to cook a variety of dishes, to withstand high temperatures. Therefore, they and are certainly one of the best cooking utensils on the market today. However, remember to choose reputable cast iron makers, because cast iron pans are often easily mixed with harmful impurities.
Inox 18/10 nonstick stainless steel pan
Non-stick stainless steel also has many types such as 304, 430, 202, etc. The 304 stainless steel pan (18/10) can be considered as the leading safety material today, no harm and no benefit. If the cast iron pan can supplement iron for people who are physically deficient in this mineral, you should only hope that the 18/10 stainless steel pan is completely unhealthy. Durable, hard, shiny, non-rust pans like cast iron, easy to manufacture, safe, easy to clean, and aesthetically pleasing. Before being used as a pan, stainless steel 18/10 was used to produce medical instruments. Like cast iron, you can use 18/10 stainless steel pan to fry or sauté. Because it is not covered with nonstick, you can cook at high temperatures without fear of metamorphosis. They can also be used in ovens and cleaned well by dishwashers.
Some experts also recommend using a stone pan or porcelain pan. In truth, these pans are not 100% real materials from real stone or ceramics, but just a coating to cover the inside of the pan. In fact, porcelain pans or stone pans are safe and good for health, but in terms of other utilities such as their efficiency or durability, it is not as good as cast iron pans or stainless steel pans.
There are some pans and pots that you should not use because they are not as healthy as aluminum or pure copper ones. These metal materials without protective anti-stick coating, when in contact with acidic foods will release heavy metals into food, which is very harmful to health.
Hopefully through the article, you will have more useful information about the types of pots are on the market