Priya Nagwani, a seasoned nutritionist and weight management specialist, is shedding light on the often-overlooked importance of choosing the right cookware.
She says that this small choice can have a big impact on both our well-being and the quality of our creations. She discusses some commonly used cookware and the safety measures.
Nagwani says that non-stick cookware, coated with Teflon, is convenient. However, the coating may break down at 260° releasing fumes which causes polymer fume fever.
Aluminium cookware, known for its heat conductivity and affordability, is a common choice. Due to its reactability however, overexposure has been linked to neurotoxicity and even Alzheimers.
Nagwani explains that cast iron is known for its exceptional heat retention and distribution. However, it can be cumbersome to handle. It also doesn’t do well with acidic foods.
Copper cookware has excellent heat conductivity and allows for precise cooking control. However, pure copper can react with acidic foods, leading to unsafe copper leaching.
Resistant to corrosion and rust, steel cookware is generally safe and doesn’t leach harmful substances and is easy to maintain. However, it tends to heat unevenly and may burn your food.