2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Aluminum containers
Aluminum dishes emit a dangerous chemical in food and the material is not suitable for permanent storage of food and beverages. Also avoid aluminum foil. Forms insoluble aluminum phosphate compounds. If you use aluminum cooking utensils, then transfer the food to another utensil, preferably glass.
Copper vessels
Copper vessels are not recommended for heat treatment. At high temperatures, the tin begins to melt. That's how it gets into food. They have a high reactivity to food.
Plastic boxes
Plastic food cans release toxins. They disturb the hormonal balance of the body.
Enameled vessels
If you use enameled dishes, keep them healthy, not cracked or missing enamel. Stainless steel kitchen utensils are a good option - they have the least reactive metal.
Cast iron vessels
Cast iron cookware is good, but there is one but! Avoid cooking liquid and acidic foods in them, because they react with cast iron.
Clay dishes
Photo: User # 165452
Everyone loves the taste of a casserole or clay pot. If you use a casserole, it is also a good idea to transfer the food to another container when you cook it. Do not store food inside because it releases a minimal amount of lead. Also, clay pots should be well glazed.
Glassware
Glassware as well as refractory Yen baking trays are inert, affordable and healthy. They do not emit anything harmful. But in most cases they should be well oiled so that the dish does not stick.
Silicone containers and molds
Silicone kitchen utensils are inert and can be used up to a temperature of 220-250 degrees. Does not emit toxic fumes. Silicone is the only non-reactive material that does not stick.
You can use kitchen paper for baking in jet dishes and thus neutralize their reactivity. You can also use it to store groceries and food.
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