Cookwares that are a must in the kitchen and how it affect nutrient availability of the food
Cookware is an essential part of any kitchen, and choosing the right type of cookware can have a significant impact on the nutritional quality of your meals. Some types of cookware can cause nutrient loss or release harmful chemicals into your food, while others can help retain nutrients and improve the overall healthfulness of your meals.
Here are some common cookwares and how they can affect the nutrient availability of food:
Stainless steel cookware: Stainless steel cookware is durable, versatile, and does not react with acidic or alkaline foods, making it a popular choice for many kitchens. It does not affect the nutrient availability of food significantly and is considered a good option for cooking a wide range of dishes.
Cast iron cookware: Cast iron cookware is known for its excellent heat retention and distribution properties. It can also add a small amount of iron to the food during cooking, which can be beneficial for individuals with iron deficiency.
Ceramic cookware: Ceramic cookware is made from natural materials and is known for its excellent heat retention properties. It is generally considered safe and does not affect the nutrient availability of food significantly. However, it can be fragile and may require careful handling to prevent chipping or cracking.
Glass cookware: Glass cookware is non-reactive, which means it does not interact with the food and does not affect the nutrient availability of food. It is also transparent, making it easy to monitor the cooking process. Glass cookware can be used for baking, roasting, or storing food.
Copper cookware: Copper cookware is known for its excellent heat conductivity and precise temperature control. However, copper can react with certain foods and affect the nutrient availability of food. If using copper cookware, it's important to choose cookware that has a non-reactive lining, such as stainless steel or tin.
In summary, the choice of cookware in the kitchen can affect the nutrient availability of food, but options such as stainless steel, cast iron, ceramic, and glass cookware are generally considered good choices that do not significantly impact nutrient availability. Proper cooking techniques, such as using minimal water and avoiding overcooking, can also help preserve the nutrient content of food regardless of the type of cookware used.
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