I have chosen to write this article based on a few factors, but mainly because I am interested in health and fitness, and food is a massive part of that.
However we sometimes forget that the items we use for cooking can also have a deleterious effect on our bodies…
When we cook, we put our food in contact with materials which we do not always know the content and can be damaged over time.
To cook it is therefore important to ensure sound use utensils that do not emit harmful substances in food. To cook green it is also important to choose sustainable and recyclable materials with qualities of conduction and heat preservation capable of generating energy savings.
It is important to choose quality utensils that although more expensive to buy really last longer (some casserole cast are guaranteed 25 years!), The Kitchen Guy has a decent selection of cookware to choose from and includes a nice little review for 3 great induction pieces.
The lack of coatings, varnish or enamel, limit the risk of migration of substances in food, so it should avoid them or ensure their excellent quality.
Furthermore, by adopting new cooking habits, such as low temperature cooking it is easy to do without non-stick coatings that have invaded our kitchens. The choice of a material over another will depend on the use that is made in particular of the cooking.
One should also try no to forget some of other material we use when cooking, such as the Fibrox handles on this Victorinox cutlery set.
The cast (alloy of iron and carbon) is an ideal material provided to choose pig iron cookware without coating (Teflon or enamel). A robust and durable cast iron pan can serve several generations if properly maintained.
Simple to use, the cast fits all lights, through induction to solar ovens which it is particularly suitable because of its black color. Often disparaged for his weight (most of us are nevertheless capable of handling such a utensil), yet it is easy to clean and avoids the use of detergent.
Cast iron is an excellent material for energy savings, it distributes heat evenly and gradually restores. It can thus retain heat for 20 to 30 minutes after turning off the fire.
Types of utensils: there are a range of utensils from traditional casserole in a pan, frying pan, wok, but also dishes oven and even waffle irons.
Use: ideal for simmering gently, it also allows broiling or searing.
Stainless steel (nickel alloy, steel and chrome): invented in the early 19th century, stainless steel is a material perfectly suited to cooking food as long as one chooses to 18/10, v ‘ is to say 18% by weight of chromium and 10% by weight of nickel.
A thick bottom (10mm) facilitates the accumulation, distribution and restitution uniform heat. Lightweight and easy to maintain it resists wear and corrosion resistance and suitable for all types of fires.
Ideal for to heat water quickly, it is the flagship material of dietary particularly suitable for low-temperature cooking that conserve vitamins, minerals, proteins and amino acids.
Types of utensils: pots, pot, pans, wok …
Use: steaming or stewing.
CLAY AND CERAMIC
Terracotta: used for centuries for cooking, utensils, terracotta are ideal for a healthy and natural cuisine.
Care must be taken again to choose products without varnish or enamels and basic quality land. Terracotta retain heat and preserves the flavor of food. It is used both in the oven, as gas or electric plates.
Types of utensils: pots, dishes, tagines.
Out of fashion for generations, the sheet pans comeback as many utensils once used. Healthy, recyclable, long lifetime, economical and easy to maintain, it had been dethroned by chemical coatings. Yet they are also anti-adhesive naturally after being pelleted and unlike traditional anti-adhesive, it improve with time.
Chosen with a thick bottom, it transmits heat perfectly and adapts to all fires.
Types of utensils: pans
Use: ideal for broiling or searing.
Non-stick coatings are like all an amalgam of ingredients (mineral or chemical) glued on a base (aluminum or other).
PFOA (perfluorooctanoic acid) is a chemical molecule that enters the manufacturing of PTFE (polytetrafluoroethylene) sold under the trademark “Teflon”.
This process discovered by Du Pont de Nemours in 1938 and marketed from 1949 gave rise in 1954 to the invention of the first non-stick pan in 1954, thanks to a grip of PTFE on the aluminum process. Therefore utensils nonstick cooking will be imposed in the kitchens.
However several years leTéflon been put into regular causes due to its harmfulness: a very important environmental fate and effects on human health. Thus, the United States, face the causes and put in repeated lawsuits, Dupont promised shutdown of its production in 2015.
COATINGS CALLED “ECOLOGICAL”
Qualified as green without PTFE and PFOA and supposed to allow saving energy use, these vessels have a ceramic-based coating. For some the process is nothing innovative because it has a long history of ceramic-coated pans; only the use of ecological argument here is really new! These coatings also have the same disadvantage as the foregoing as to their limited lifespan.
If you have any questions or would like any further information related to this, then feel free to ask in the comments section or use our comments page.