All about pots and pans

What is the right vessel to cook in? Here are some pointers

While fussing over what to cook, it would also help to fuss over what to cook in. Choosing the right cookware8212;it should be safe, convenient and durable8212;is an integral part of the process and can have far reaching impact on health. Homes use a variety of materials, some traditional and some modern. It8217;s important to understand the difference between the materials and how they affect us in order to make the best choice.

Cast iron cookware is heavy, inexpensive and doesn8217;t rust easily. The conduction of heat is slow and even, thus making it best for use when cooking in the stove or oven. Cooking utensils such as frying pans, saucepans and sometimes kettles are also made of this material. Food cooked in iron vessels enhances the iron content substantially. It has been reported that the iron content of pasta sauce cooked in an iron vessel increases by about 300 per cent. This makes cooking in iron pots and pansnbsp;highly desirable, particularly in India, where anaemia is a major public health problem. Some simple traditional treatment done to the pan can turn it into a non-stick surface.

Copper and its alloys, brass and bronze, have been in use in kitchens for a long time. Brass peetal is an alloy of copper tamba and zinc, while bronze is an alloy of copper and tin. Copper and brass vessels are not too heavy and are good conductors of heat and distribute heat evenly. However, they are reactive to acids and salt and if they get into the food, they can cause food poisoning. Therefore, they must be coated with tin kalai. Tinning should be pure, strong and should not be contaminated with lead8212;a deadly poison. However, the tin coating wears off rapidly with constant scrubbing and cleaning and requires periodic renewal. This makes the use of copper and brass vessels safe for cooking but cumbersome. Periodic tinning makes them expensive in the long run.

Aluminium cookware is light, strong, non-corrosive, conducts heat well and is inexpensive. These properties have made it popular as cooking ware in homes and commercial kitchens. Pressure cookers, a must in every home, are made of aluminium. However, the metal is extremely soft and reactive and when it comes in contact with strong acids, alkalies and salt, causes the metal to dissolve forming pits.nbsp; Also, vigorous stirring and scrubbing during washing causes the metal to wear off. Often boiling tomatoes, tamarind, vinegar and acidic dishes like sambar causes the metal to dissolve rapidly and that tends to affect the taste of food. Presence of aluminium in our diet has been reported to be a serious concern.nbsp;Aluminium can inhibit absorption of important minerals like iron and calcium. It may also accumulate in bones leading to 8216;de-mineralisation8217; softening of bones. Aluminium deposits have also been found in brain tissue of patients suffering from Alzheimer8217;s disease.nbsp; Therefore, despite its apparent utility as a cookware, the use of aluminium must be avoided. Also, avoid storing acidic food like tea, tomato puree, sambar, chutneys etc. in aluminium pots. nbsp;

Stainless steel cookware has replaced iron, copper and aluminium in a big way because of its strength, high durability, rust-proof qualities, low cost of maintenance and easy handling. However, stainless steel is not a good conductor of heat and may develop hot spots, darken temporarily or permanently and may cause food to burnnbsp;due to uneven heat distribution.nbsp;This disadvantage has beennbsp;overcome by the use of copper bottom stainless steel. This cookware made from stainless steel has sheets of copper on the bottom for quick and better heat conductivity. Stainless steel cookware is safe and effective. nbsp;

The modern housewife has switched to Teflon-coatednbsp;non-stick cookware for several reasons. Besides allowing the users to cut down on oil and thus cutting down on fat consumption drastically, non-stick cookware is easy to clean.nbsp; However, some concerns regarding PFOAs perfluorooctanoic acid-suspected human carcinogen associated with non-stick cookware have been raised. Cracks on the surface, misuse or overheating may release harmful compounds. Therefore, do not overheat the pans, do not leave pans unattended on stoves, or use metal utensils on the nonstick coating, which scrape off the finish. Do not use abrasive cleaners or stack the pans one on top of the other and always use wooden spatulas. In other words, follow manufacturers8217; instructions carefully.
The writer is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: 8220;To be healthy should be the ultimate goal for all.8221;