Clipping of news on Brazilian Culture, Law and Citizenship
27/04/2012
This article was translated by an automatic translation system, and was therefore not reviewed by people.
Before you buy, see what are the advantages and disadvantages of each material
Before preparing a good meal, the consumer should be aware of when choosing where food will be done. Today the industry offers aluminum cookware, glass, ceramic, stainless steel, nonstick (teflon), etc.. Because there are as many models of various materials, the consumer need to know that the choice of each may vary depending on the type of food.
Nutritional need
The consumer can choose the most suitable type of cookware in accordance with the food and nutritional needs of each. For women who need to eat more iron due to the functioning of your body, it would be interesting to prepare some food in iron pots. Remember that excessive consumption of the substance is not recommended.
Foods like spinach, kale and broccoli, for example, are not recommended to be made in stainless steel cookware, because this combination can produce toxic byproducts. Already acidic foods like tomatoes and jellies, when cooked in iron pots, increase the release of substances in iron.
Another important tip is to use wooden or plastic utensils to handle food. Metal spoons are not recommended. Sponges steel should also be avoided.
Types of cookware
Currently the pans with nonstick conquered the preference of owners and housewives because of its ease and affordability, but are not recommended - byproducts, such as aluminum, are released during the preparation of food and can be harmful to health. Even if studies are not yet proven, there is no guarantee that this material is completely safe.
Although there are many options in the market, there is a pan suitable for use for the continuous preparation of all kinds of food. So before buying, know what are the advantages and disadvantages of each material and try to find the most appropriate for each food.
- Aluminum: sold at an affordable price, the food heats up quickly, is lightweight and easy to handle. Moreover, with time, its shape can change, and with use, the release occurs aluminum material suspected of being linked to diseases such as Alzheimer's;
- Stainless steel: easy to clean, keeps the heat from the food and have greater durability. However, they are more expensive pots, which release nickel in the first few times it is used and the material scratch and darken over time;
- Soap-Stone: naturally nonstick, releases calcium, magnesium and iron. Keep heating, cooking but slowly. The problems of this pan is its weight, fragility and the difficulty to be found;
- Glass: good because they are nontoxic and warm food quickly, they are expensive, fragile and its use requires skill to avoid burning the food;
- Iron: low cost, durability, keeps the heat from and is easy to clean. However, they are heavy and can interfere with the color and flavor of foods;
- Adhesion: fast heating, easy to clean and makes less use of fat. Over time, the nonstick wears and this may promote the formation of unsafe substances - should not be used to prepare protein foods like meat, egg, milk and yogurt;
- Clay: these pans keep the food warm longer and can be used both in the cooker as flame in the furnace. However, they are heavy, the heating is slow and the adhesion of dirt is greater.
Source: IDEC
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This article was translated by an automatic translation system, and was therefore not reviewed by people.