Selecting the kind of cooking vessels to use in cooking is no longer limited to durability and functionality. Cooking surfaces can affect the quantity of oil to be used, the interaction of nutrients with heat, and even the flavours of the foods. Cast iron, stainless steel, and non-stick cooking surfaces have different roles to serve in the kitchen. Each also poses its respective risks to our health. By grasping the concepts about these roles and risks, you become more educated in decision-making and stay out of the dangers of cooking while promoting appropriate cooking methods that cater to your body’s needs.
Cast iron, stainless steel, and non-stick cookware: Health benefits, uses and what to watch out for
Cast iron cookware
Cast iron has been passed down for many generations and is still loved for its durability, heat retention properties, and the fact that it is a natural material. If taken care of, it can last for many years and even for many lifetimes.Health and cooking benefits:
- Naturally contains low levels of iron, making it useful for people with low iron in their blood
- Has good heat retention properties, thus improving the cooking and flavor of food
- Requires less oil when seasoned and promotes non-fat cuisine.
- Free from chemical coatings, making it safe for high-heat cooking
- Suitable for sautéing, roasting, baking, and slow-cooking meals
Things to consider:
- Very heavy and needs frequent seasoning if you want to prevent rust.
- Not ideal for frequent acidic cooking in early use
- Iron can be too much for patients who have
iron overload disorders .
Stainless steel pans
A common material used in almost every kitchen is stainless steel. This material is prized for its safety, durability, and malleability.Health and cooking benefits:
- Non-reactive surface for retaining food flavour and nutrients
- Safe for acidic foods, tomatoes, and citrus fruits
- It does not release harmful materials when exposed to high temperatures
- Promotes controlled cooking, preventing burning or charring
- Easy to clean and bacteria-resistant
Non-stick cookware
Non-stick cookware functions for ease of use and the ability to be prepared with little oil.Health and cooking advantages
- It requires little or no oil, which assists in preventing the intake of high levels of fat and calories. Best for: Eggs, pancakes and delicate items
- Portable and lightweight: Easy handling and movement
- Easy to clean and convenient to use
Things to consider
- The coatings can degrade at high temperatures
- Scratches may loosen particles in food
- Needs gentle utensils and storage
- Requires more frequent replacement than other cooking ware
Cast iron vs stainless steel vs non-stick pans: What cooking surface to choose
There is not one single cooking vessel to meet all demands in the kitchen or for all dishes to be cooked with it. Cast ironware will allow you to carry out conventional cooking and iron ingestion, stainless steel cooking vessels will provide safety and convenience, and non-stick wares will make low-fat cooking possible if used with care.
