Choosing something “best” is a challenge that confuses even the most knowledgeable people and the internet doesn’t help either, for it is full of information that may or may not be true. When it comes to buying pots and pans, making the right choice becomes even more important as the nutritional value of food depends on it. How is that possible, you will find out as you read this article
When we go to the store, we see all those shiny, colorful and attractive pieces of cookware that may be perfect in size, weight, and ease of use and we generally make the mistake of picking the most appealing one to the eyes. The factor that makes it the ‘best’ is if it can cook your food in the healthiest way. This doesn’t depend on appearance but the material used to make it.
Conventional pots and pans are typically made from metals like aluminum, cast iron, copper or ceramics (laden with chemicals and metal oxides). When it comes to cooking healthy, metals are not the best choice for cookware, the reason being they are innately reactive and food is a biochemical entity. So, it becomes mandatory that we use an inert material in order to cook healthy. And what material could that be?
We don’t need to think far, just observe our heritage and history. Not very long ago, the primary material for this purpose was clay. And while you may find a variety of clay cookware today the healthiest one is that which is chemical-free, unglazed primary clay or pure clay.
Testing a cookware for being healthy is quite simple, get some baking soda from your kitchen and follow the simple steps linked at the bottom of this article. Pure clay pots and pans are not just healthy but also easier to use, for many reasons:
- They are lighter than cast iron and have a simpler design, makes them easy to handle and clean.
- The unique far-infrared heat they radiate is food-friendly; unlike metals/ceramics, it doesn’t burn food and delicate nutrients but cooks food thoroughly and evenly even at low heat.
- Pure clay is a great heat retainer – keeps food warm for 4-5 hours after cooking, eliminates the need for reheating every time.
- It’s ergonomically designed, they are good at trapping steam of which is actually water-soluble nutrients that usually escape in conventional cookware.
- If used the right way, they have a really long life – they can last decades long, and they keep getting better with use.
Remember the color, shape, and design are all important but the most important of them is the question: whether or not your cooking pot is healthy and inert. There are many benefits to making your choice for the best pots and pans based on this, benefits that last a lifetime, so choose wisely.
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