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The best pans for your health

There is a heated debate on which one it is the type of pot or pan that is less harmful to our health . Entire ranks of die-hards They hurl their fingers at the keyboards of Facebook and Twitter every day, shouting “ Long live aluminum! ” or “ Let's go back to copper! ” along with some very serious insults, with vulgar emoticons that leave little to the imagination. No, actually none of this is true. This is not the reality of things at all. If anything, the opposite. Very few discuss the subject with any accuracy. And we would like to be among those very few. Mamù Pentole , because we love a world of healthy, strong people in the kitchen. And so: Here are the best pans for your health. Non-stick Teflon pots and pans Cooking with a cheap pan is bad for your health. We'll explain why. Most non-stick pans have a polytetrafluoroethylene (PTFE)-coated bottom, for example. Teflon . This is a material that, in theory, never comes into contact with the food you're cooking. Yes, we said in theory. The cheapest pans are made to last a short time: scratched or not, they will soon begin to decompose due to the countless overheatings. With prolonged use, therefore, it happens that Teflon can release the PFOA , a toxic and carcinogenic element. The best pots and pans ( we don't even have to tell you which ones, right? ) don't allow this to happen even when exposed to temperatures over 400°. It's true that you can't replicate this experiment at home, so... you'll have to take the word of the experts. If you own a cheap Teflon non-stick pot, pan, or skillet , you can be careful of your health by trying not to scratch it and... Wash it properly. Monitor your pan's wear and tear regularly, and replace it when you're no longer satisfied with its seal. Aluminum pots and pans Let's get to the point: aluminum reacts with acidic foods, allowing the metal to penetrate the ingredients, making them toxic. The solution, however, is simple: You should only buy pots and pans made of anodized aluminum or with a non-stick coating. Only in this way do aluminum pans become excellent for use in the kitchen: they're ideal for slow and moderate cooking, they're easy to handle and lightweight, they have a high heat conductivity, and since aluminum is one of the most readily available resources in the world, they're also quite affordable. And they're safe, especially if they have a nonstick coating. Stainless steel pan or pot Now we enter the top part of the ranking ( yes, this is a ranking, in case you hadn't noticed ). A stainless steel pot or pan is synonymous with safety for your health . It's an alloy composed of iron, chromium, and nickel, often designated with specific numbers. The first number indicates the percentage of chromium present in the alloy, the second the percentage of nickel. What? You have a nickel allergy? Too bad. Well, there are also pans made of 18/0 stainless steel, which are nickel-free. Otherwise, keep reading. Copper pan or pot Yes, grandma's good old pot. Used for slow cooking or at controlled temperatures, these copper pots are excellent heat conductors, resistant to temperature changes, abrasion, and corrosion. Of course, perhaps the only flaw is that it should be taken great care of. Every now and then, you may find yourself needing to polish the outside because it tends to darken and possibly build up. This is to prevent the formation of the dreaded verdigris (copper oxide), which is toxic. If you're bored with maintaining it, you can buy copper pans with stainless steel interiors. Cast iron pot or pan The passion for cast iron can almost be called a religion. This is because it doesn't release harmful substances into food ( well, otherwise it wouldn't have ended up at the bottom of this article, would it? ) and it's ultra-resistant. It doesn't conduct heat well: the part in contact with the flame has a higher temperature than the rest of the pan. This allows the cast iron pan to have a high level of emissivity and a high volumetric heat capacity. In short, cooking continues even when the flame is off. Iron pot or pan Last but not least, cast iron pots and pans. It's not for nothing that they say " have iron health ." You get the idea: cast iron pans are perfect for short, high-temperature cooking, like frying. The best woks are generally made of cast iron. They're perfect for cooking meat and vegetables, but don't use them with lemon juice or vinegar, or you risk abrasion. Also be careful when cleaning: they risk rusting if you wash them under running water. You should only clean them dry, using a simple paper towel. Did you know that steaming is one of the healthiest ways to cook food? Find out how to steam without a steamer !