Everything you need to know about pots and pans: Which dishes are toxic and how to clean them properly

The best cooking utensils are the ones that suit your habits and needs in the kitchen. And if you maintain them well, they will serve you for a long time.

In order to be able to choose the right one in the rich offer of different manufacturers and materials, it is best to be informed about their characteristics, advantages and disadvantages.

Discard the peeled pot

Enameled dishes will be used for a long time for cooking and storing food if you use and maintain them properly. The enamel is sensitive to shocks, so it will probably be damaged if the pot is recessed externally and does not suffer sudden temperature changes.

If the empty pot overheats, do not pour cold water over it, but let it cool down slowly. If the food in it burns you, pour water on the bottom, leave it to soften, and then wash it. Feel free to use abrasives such as wim, and throw away the damaged pots, because cooking in them is not safe.

Glass is the healthiest

Refractory cooking and baking utensils are not expensive, and many consider them the healthiest way to prepare and store food. They can withstand very high temperatures, but are sensitive to their sudden changes. Therefore, never put fireproof dishes directly on the stove from the refrigerator, but dry them well on the outside before putting them on the hob. Be sure to wash it well after use, otherwise ugly stains will form on the edges over time.

Copper saves electricity

Kitchen lovers say that copper utensils are as prestigious as "Rolls-Royce". The inside of the pots and pans is processed so that the food does not come in direct contact with the copper, so cooking in them is healthy and safe although they are not recommended for food storage. These vessels store, conduct and distribute heat 25 times better than iron. Therefore, in copper pots, the water boils faster, and because the copper cools evenly, these dishes are ideal for preparing more complicated dishes, which "crunch" for a long time and slowly. The main disadvantage of these dishes is the extremely high cost.

Discard the damaged Teflon

Teflon dishes have gained fame thanks to pancake lovers. The most popular are the aluminum pans "covered" with a layer of Teflon, which is followed by the shadow of carcinogens. The manufacturers claim that such dishes are, in fact, healthy as long as they are not damaged. For longer cooking safety, it is best to just wash it with lukewarm water and wipe it with paper. Once damaged, replace it. In Teflon-lined dishes, mix the food exclusively with wooden spoons.

Do not rub stainless steel with a wire

Although they are superbly made, it is not recommended to store food in them for a long time. Even the slightest scratch can give the food a "metallic" taste. Even when superimposed, these dishes should not be rubbed with wire. If the food is hot, sprinkle the bottom with baking soda or an intense cleanser and leave it for a few hours, then wash it well. For many, stainless steel cookware is the best choice. They are usually produced to a thicker bottom, thanks to which less electricity or gas is consumed. The food cooks faster and the heat is retained longer. To be shiny, these dishes should always be well polished with a cloth.

Do not cook sour in cast iron

In cast iron pans, do not prepare acidic foods, as chemical reactions occur, and do not store cooked foods in such pots. This type of dish is very heavy, but has proven to be indispensable for cooking meat dishes and baking dough. They heat evenly and withstand very high temperatures. Cast iron rusts quickly, so clean dishes with kitchen paper, boiling water and a detergent-free sponge. If there is any precipitate in the bowl, rub it with salt and dry it well.

Clay does not tolerate powder

Cooking in earthenware has withstood the test of time and is considered very healthy. Heat the new pan and grease the inside with oil. Let it stand for a few hours, then wash it off with lukewarm water and use it as you wish. After each use, wash the dish with lukewarm water, never with detergent and dry it well on the stove. If you use an earthenware pot on an open fire, do not place it directly on the grill, but keep it on the ashes, 10 cm away from the fire. If you are preparing food on a gas stove, be sure to place a metal plate between the fire and the pan.

 

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