Types of Healthy Cookware First, I want to briefly explain what the basic materials that make for safe cookware are. Your best bets are: • Stainless steel. Quality matters. Because stainless steel is an alloy of not just carbon steel, but other metals including chromium and nickel, you want the highest-quality stainless steel, which contains less of the cheap heavy metals as filler. Nickel is of primary concern, because it is toxic and can leach from the steel into your food. High-quality stainless steel will have low levels of nickel, and will be constructed in a formulation which makes it resistant to corrosion and leaching or reactivity. To be on the safe side, avoid very long-term cooking and storage of acidic foods in stainless steel, as acids are what can react with the metal causing it to leach. • Cast iron. This stuff has been used for centuries. When well-seasoned, cast iron cookware has a coating of polymerized fat which not only turns it into a nice non-stick surface, but acts as a barrier between the iron and your food. More on this in a bit when we get to choosing cast iron cookware. • Enamel coated cast iron or steel. Naturally non-stick and non-porous. Again, quality matters. High-quality enamel coating is non-reactive and safe for all types of cooking. Lesser-quality enamel may contain lead, or may chip, allowing unsafe material underneath the coating to leach into food. ~Princess House Carries all three types of cookware. Also they are coated with the best and latest coating by the Whitford Company Eterna. Eterna is unique technology in fluoropolymer composites that creates significant improvements in release properties greater than any individual fluoropolymer. *BE SURE TO ORDER YOUR PH (lifetime guarantee) COOKWARE TODAY!* youtu.be/waTCmokGLBY
Posted on: Fri, 22 Aug 2014 10:52:30 +0000
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