Bests pots to cook your curry!

 

Markets are flooded with so many trendy cookware currently that the consumer is spoiled for choice. But all that shines is not Gold. Here’s a reality check on the types of utensils available and the ones which are the best for your health.

 1. Non-stick pans

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Mostly having Teflon coating, this is an easy cookware to use and clean. Non-stick cookware requires little or no fat to lubricate the pots and pans, thus the food also is low in fat. But unfortunately, I do not recommend excessive use of these utensils as the chemicals used to manufacture the non-stick coating can cause toxicity and flu like symptoms abnormal thyroid hormone levels, liver inflammation, cancer, elevated cholesterol and reduced immune system response. Though the industry has tried its best to change the coating, the substitute coating needs to be researched more to be deemed as safe. The new improved versions, should be used sparingly.

Cooking at high temperatures or heating the pan can damage the coating. Gentle ladles like wood and silicone must be used to preserve it.

2. Aluminum

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Excellent in heat conduction, aluminum pots and pressure cookers are common sight in Indian kitchens. Non-stick, lightweight, scratch-resistant, anodized aluminum cookware sounds tempting. The hard surface is easy to clean. Though it sounds like a very sensible choice, beware of its health effects.

Aluminum can cause toxicity when ingested in large amounts. It’s highly reactive with acidic foods such as tomatoes, vinegar, and citrus fruits. The aluminum leached into the foods affects the gut, immune system, heart, and bone health.  Aluminum has an association with Alzheimer’s disease and IBD (inflammatory bowel disease).  It also has been indicated for the risk of dementia. 

Aluminum foil is also commonly used in the kitchens for cooking, baking, and packing. One needs to be careful about not using reactive acidic foods like rhubarb, tomatoes, lemon, etc. inside the foil.

Since aluminum and its compounds are used in many activities. The ingestion happening in our kitchens ought to be avoided.

3. Copper 

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Copper pots are popular due to their even heating. Chefs across the world, therefore, use copper vessels in making dishes where temperature control is vital. 

Copper jugs and tumblers are popular in India for storing water as they purify it. Copper is reactive with alkaline or acidic foods. They can take on a metallic taste after being cooked or prepared in a copper pot. Most copper pots need to be lined with a non-reactive metal like tin. Over time, these coatings can break down and allow copper to dissolve in food. The practice of coating the inside surface of copper utensils with tin is called Kalai in Hindi and is an age-old craft. 

Older copper cookware with withered coatings should not be used for cooking. Cooking in unlined copper cookware can leak copper particles into food, and cause many health issues. Large amounts of copper from unlined cookware can cause nausea, vomiting, and diarrhea. Copper in high doses, or exposure to it long-term, can also cause liver and kidney damage. 

4. Bronze/ Kansa

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It is a great option for healthy eating. It is a copper and tin alloy. It retains heat after cooking.  In early times, it was used by the royal families to cook and eat and it retains nearly 97 percent nutrients. It has anti-bacterial properties. While buying bronze you have to ensure it does not have unhealthy amounts of nickel and tin and doing this is tricky. The best way is to buy from a trusted source.

5. Brass/ Peetal

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It also is a Copper and Zinc alloy. Many people are often confused between the bronze and brass, because as they both are alloys of copper and are used for cooking. According to food experts, cooking in brass retains 93 percent nutrients, on the contrary aluminium retains just 13 percent. The only downside of this utensil is that it requires extra care while washing. Also, you must avoid cooking too much acidic food. Tin coating on brass utensils prevents leaching of copper in the food. 

6. Stainless steel

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Stainless steel is an iron alloy created by mixing chromium, nickel, silicon, and carbon. It sometimes has aluminum or copper coating at the bottom for even heating. Stainless steel is considered the safest metal to use for cooking as it does not react with food or flake or leach harmful chemicals into the food. 

They are easy to use, low on maintenance, and highly durable. Cooking food in steel helps retain around 65-78 percent of nutrients. They are less expensive and very versatile, as you can cook all sorts of dishes in them. Its sturdy surface does not wear itself quickly. Sometimes, they are polished with nickel and chromium for that extra shine. This may have dangerous side effects in terms of health. Always opt for high quality steel. Mostly, adverse health effects from stainless steel are rare.

 7. Cast iron

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Iron cookware is another ideal option for healthy cooking. Cast iron distributes heat evenly and retains heat well, and is great for long, low simmering, and browning. Cooking in iron cookware naturally releases iron, which is not only a metal but also an essential mineral required by the body. Food cooked in iron woks, kadhai, tavas, and skillets add iron to your diet.  This is especially important for Indian women and teen girls who widely suffer from anaemia. If you have Hemochromatosis avoid cast iron.

Cast iron utensils are thick, heavy, take time to heat up and need a bit more effort to clean and maintain. They are also prone to rust. However, versatility and durability of iron cookware show signs of improvement with age. Well-seasoned cast-iron cookware helps us to use less oil. The more often cooking is done, the more it becomes seasoned.

8. Glassware

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Considered neutral, the glass dishes are non-toxic, durable, scratch resistant and eco-friendly. Glass utensils are generally used for microwave cooking and baking, though stovetop glass is also available now. Their non-reactive nature makes them healthy for cooking as well as storing food. They neither release elements into the food nor absorb anything from them and thus, result in nutrients-rich final dishes.

As broken glass increases the risk of someone getting hurt, glass cookware is not the best option in an accident-prone environment (elderly couples, house with young kids).

9. Clay pots

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Clay pots are not just for drinking water! They are considered as one of the best cooking utensils. The moisture and heat circulates through the food that helps in retaining nutrients. It also balances the pH levels of the food. Micronutrients like iron, magnesium, phosphorous and calcium may also enrich the food while cooking. Shelf life of food is better in unglazed earthen pots than in aluminum vessels. Meats cooked in clay pot are tender and taste better. The drawback with clay pot cooking is it takes double time to cook food as compared to other mediums. But, the upside is that the food remains warm for a longer period of time, so you needn't reheat them. Also, they are eco-friendly and inexpensive.

A word of caution here. Modern pottery is often glazed with compounds that contains lead. If food is allowed (especially acidic) to remain in contact with this glaze, it may leach lead or cadmium and contaminate the food. If you are sure about the manufacturer then, unglazed clay is for you.

There are many more varieties of cookware (stone, graphite, silicone and ceramic) available in the market today, so one has to make an informed decision before choosing the cookware best suited for your family. 

The ideal way to cook is to choose the perfect cookware as per the recipe. Try some more ancient methods of cooking in iron, clay/earthen pots as they are not only safe but loaded with various health benefits like retaining/adding nutritive value to the foods.