I think the pots are the most essential cookware in everyone’s home. Do you know what types of pot are you using now? When you buy the pots, do you just want to understand the advantages?
Are you willing to know the disadvantages of your pot?
In the below, let me talk to you about that.
Stainless Steel Pot
It’s beautiful and durable. The stainless steel used for cookware should be an alloy of 72% iron, 18% chromium and 10% nickel. It’s the ingredients of 18/10 stainless steel. The corrosion resistance is very strong.
However, there are many unqualified products on the market. The alloy ratio is chaotic, and the more expensive nickel content is insufficient to replace with manganese. It also contains trace metals such as titanium, cobalt, molybdenum, cadmium. The corrosion resistance also decreases and the metal dissolution exceeds the standard.
Too much manganese can cause poisoning. Early manifestations are fatigue, dizziness, headache, memory loss, muscle pain, emotional instability, depression or agitation. As the disease progressed, the lower limbs gradually became heavier, walking swaying, the language was unclear or “stuttering”, and the expression was sluggish.
Chromium is a heavy metal element that, when it enters the bloodstream, it’s mainly combined with ferritin, albumin, and r-globulin in plasma, causing chronic toxicity to the human body. The main reason for the excessive chromium is that the quality of stainless steel is unstable, resulting in easy dissolution.
Cadmium is a very toxic heavy metal, and its compounds are mostly toxic substances. The toxicity of cadmium to human tissues and organs is multifaceted and treatment is extremely difficult. Some stainless steel chopsticks are coated with decorative paint, and the cadmium dissolved from the paint can cause harm to the human body.
My opinion: There is no problem with good stainless steel cookware, pay attention to the 18/10 mark.
The main component of the aluminum pot is aluminum, which forms a dense aluminum oxide film on the surface to protect the active metal aluminum inside.
Alumina reacts with acid or hydrazine, so aluminum can be dissolved under high-temperature acid conditions. Whether the product is qualified or not, it’s not safe.
What is the phenomenon of aluminum poisoning? The initial reaction is gastrointestinal discomfort, flatulence, constipation, and fatigue, followed by low back pain, heart depression (chest tightness), and long-term dementia.
The phenomenon of aluminum poisoning is not easy to detect because it will react differently to different people. Usually, it will appear from the weaker part of the body, such as the liver, pancreas, spleen, kidney, heart and so on.
In addition, it can also damage the nervous system. Some people have been poisoned by aluminum for two or three weeks, and rubella that has not been committed in the past 20 years has recurred. Itchy body, swollen eyes, and mouth. Another symptom of aluminum poisoning is depression.
A German woman, who has been living in India and Nepal for a year, often want to commit suicide, and the doctors are helpless. After the analysis may be aluminum poisoning, she suddenly realized. After eating some herbs that remove aluminum from the body, there is a significant improvement.
In addition to causing pollution in the case of cooking rice, boiling water, and cooking, aluminum can also be poisoned by eating aluminum canned beverages. If the intake of aluminum is stopped, the poisoning phenomenon will disappear within about two months. If you want to speed up detoxification, you can take vitamin C.
My opinion: Replace anything aluminum in your home.
The enamel tableware is actually coated with a layer of enamel on the outer layer of the enamel product. It contains a substance such as aluminum citrate and is not used for cooking.
Because of the collision friction of stir-frying, it’s easy to cause damage, so that a substance such as aluminum citrate will be transferred to the food. In addition, in order to extend the life of the cooking pot, it’s best not to put in the water when it still hot. Let it cool down first. Also, try not to store acidic foods such as vinegar and kimchi for a long time.
When buying an enamel pot, it’s best not to have a bright color. For example, red or orange will contain metals such as cadmium.
My opinion: If the enamel pot is damaged, don’t use it.
5. Non-stick Pot
The reason why the non-stick pan is not sticky because of the “Teflon” layer on the bottom of the pot. This material is a general term for fluororesins, including polytetrafluoroethylene, polyperfluoroethylene propylene, and various fluorinated copolymers.
These compounds are widely used because of their high-temperature resistance, low temperature, self-lubricity, and chemical stability. Therefore, it’s widely used in non-stick cookware, waterproof and breathable materials (such as waterproof clothing), leather, auto parts, and microwave popcorn bags.
Ammonium perfluorooctanoate PFOA is an essential additive in the production of Teflon. Although there are no traces in the finished product, it may decompose at high temperatures. The study found that Teflon released more than a dozen harmful gases at high temperatures, causing some respiratory-sensitive animals to die. However, the toxic effects of these gases on the human body have not yet been determined.
When chemically stable PFOA enters the natural environment and the human body, it will exist for a long time instead of decomposing quickly. Studies have shown that low doses of PFOA are not only found in rivers, oceans, and soils, but also in people’s blood.
Since this artificial compound has been shown to have carcinogenic effects and other adverse effects in animal experiments, the consequences will not good if it’s widely present in the natural environment and in the human body.
Non-stick cooking conditions can not be used to make acidic foods except that the temperature is limited to 250 °C.
My opinion: I never use any non-stick item at home.
6. Cast Iron Pot
The cast-iron pot like a Dutch Oven is popular kitchenware. The main component is iron, which contains a small amount of carbon and other impurities. Many people think that cooking in a cast-iron pot can supplement iron.
The biggest disadvantages are that it’s easy to rust, so it should not be used to store food overnight. Try not to use it to cook the soup, so as to prevent the surface from protecting the rust-free cooking oil layer from disappearing.
My opinion: The iron pan is relatively safe but it’s easy to rust, and it’s troublesome to protect it from rust.
I think many of you have tried one of them in the above. I personally use stainless steel for a long time because of the convenience. Actually, it can be used for a lifetime. The maintenance is extremely easy. It really saves me a lot of time.
For busy Daddy and busy Mummy, I think stainless steel is the most convenient for them. Time is very important because we really have too much work to do every day. Therefore, I will eliminate the trouble as much as possible.
If you have any questions or opinion, please leave them below, I’d love to hear that.