Which Cookware to buy? | Comparing all Safe Options and Concluding One!

Which Cookware to buy? | Comparing all Safe Options and Concluding One!
Getting the correct cookware is extremely important to get flawless results while cooking. We can use the best ingredients, fool proof recipes and fragrant spices, but all will fail if the cookware isn’t right. One must understand the advantages and disadvantages of different metals to select the appropriate one for your kitchen, which is what I have discussed in this video.
The material that one uses for cooking can have a positive or negative influence on the quality of food. So, one must be cautious while selecting the cookware.
Time Stamps:
2:13 Five safe cookware options and rank them from best to worst
8:05 Two Metals to include in our daily Life
9:27 Which cookware to avoid at all costs
11:15 Which cookware I need to replace from my Kitchen
13:40 Which cookware is best and practical in my opinion?
Few Pros & Cons of each type of Cookware:
CLAY COOKWARE PROS: Clay is inert i.e., it won’t react with food, clay pots are rich in calcium, phosphorus, iron, and magnesium, retains 95% of food ‘s nutrition, food is healthy & tasty, easily available, cheap, Eco-friendly, toxin-free cooking.
CLAY COOKWARE CONS: Gets hot too fast and cools down slowly, cooks slowly, low shelf life, porous in nature so absorb everything and difficult to was as soap cannot be used, gets hot too fast.
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BRASS COOKWARE PROS: Retains 90% of food’s nutrition
BRASS COOKWARE CONS: Needs tinting to maintain health benefits, Special care needed to wash the utensils
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IRON COOKWARE PROS: Durable, inexpensive, naturally non-stick if properly seasoned, imparts iron to foods
IRON COOKWARE CONS: Needs regular seasoning, it is reactive and doesn’t take well to acidic foods, heavy to handle, takes long to heat up, and takes bit more effort to clean and maintain.
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STAINLESS STEEL COOKWARE PROS: Is durable, versatile to cook any type of food, low maintenance, dishwasher safe, can handle hot temperatures
STAINLESS STEEL COOKWARE CONS: Contains Nickel & Chromium, Food sticks to the bottom if not used at right temperature (mercury ball testing method)
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CERAMIC COOKWARE PROS: Eco-friendly, High heat tolerance, low maintenance,
CERAMIC COOKWARE CONS: Hard to find 100% Ceramic clay, very expensive
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Which cookware to avoid at all costs:
1. Non-stick pans: Non-stick pans have TEFLON or PTFE coating, which is very toxic for your body, so avoid such pans at all costs. You can use cast iron pan or SS pan as an alternative.
2. Aluminium Cookware - Food cooked in Aluminium retain only around 15% of food nutrients, and leaches aluminium in our food which is already in abundance in air, water and soil. Too much aluminum can be poisonous and can cause harmful diseases such as anemia, bone deterioration, memory loss, and diminished kidney and liver function, which is why it should be avoided.
3. Hard Anodised Cookware - All hard-anodized cookware is essentially Aluminium with an anodized coating. Hard anodization is an electro-chemical process that makes the aluminum 30% harder than stainless steel. But it is no better than Aluminium cookware, so please avoid.
4. So called Ceramic Cookware - Most Ceramic cookware is not 100% ceramic, but they are Aluminium with Ceramic coating, which is not free from lead or Cadmium, another toxic material that one should avoid. All coatings are either Teflon or has some % of lead and Cadmium that are harmful for our health.
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#safecookware #whichcookwaretobuy #toxiccookware