Gardening

Kitchen utensils and toxicity II

In the previous post we saw the materials to avoid in kitchen utensils, now we will see the alternatives we have.

There are healthy options such as glass, wood, silicone and titanium, only that some do not serve to put them on fire.

Wood is an interesting material for cutting boards, spoons, spatulas, bowls … Today it is known that they are perfectly hygienic and have many advantages over plastics.

Lead-free clay is an abundant material on earth and fully recyclable, it has been used for thousands of years. It is a recommended material since the flavor acquired by the food cooked there is incomparable. It is ideal for very long cooking such as legumes, soups and stews. It has the disadvantage of being impractical. The pans break easily and do not withstand sudden changes in temperature well, it is a material more adapted to stoves with wood. Regarding cooking, they are used for long cooking dishes at low temperatures, since the thermal inertia of the earth is low, and little by little it transmits the heat. Therefore, it also keeps food warm for much longer.

The glass is made with lime, soda and silica, it is an inert material and there are types of glass that resist heat such as borosilicate glass, they are the pyrex type. This material would be a good option both for cooking and for lunch boxes … We have to say that lead or other heavy metals are added to some types of glass to change their characteristics.

Silicone is a product that is obtained from sand silica and is inert and non-stick, there are different qualities and it resists high and low temperatures well.

Titanium is an inert and non-toxic metal that can be found as non-stick and is very resistant and stable. We can choose this type of coating for example, in the pans.

Porcelain enamels do not react with food, resist scratches, and do not stain or retain food odors. They are therefore inert and safe to use. Choose quality enameled utensils that last a lifetime. The cheapest ones have a layer of enamel so thin that it can peel off, and then it is advisable to dispose of them so that the pieces of enamel do not end up in the food.

We realize that there is no ideal material, perfect for all kinds of uses in the kitchen, that is why it is about, as many times, to assess whether comfort compensates for the possible risks and the high-tech needs for the manufacture of kitchenware. utensils such as environmental pollution, etc.

On the other hand, if we use low temperatures when cooking, we use wooden spoons and we discard the containers if they chip, we minimize the risks of contamination.

If we choose with a little care, reading the composition labels, we will not suffer greater intoxications than those of breathing the air of cities, industrial areas …

In short: minimize the amount of chemical products outside our inner ecosystem in the composition of kitchen utensils, knowing that there is no ideal material that is optimal for all uses.

Elena Corrales
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