Marketing strategies, we tell you. They will feed you all sort of rubbish; from urging you to unhesitatingly pop antacids after brutally over-feeding your stomach to having only cornflakes as meals for rapid weight loss and of course, throwing away your iron cookware. But seriously, if you want to keep healthy, you cannot afford to ruin your relationship with the good old iron vessels. The idea might seem downright old-fashioned to you. However, there is more than one reason to put those iron tavas and kadhais back on your kitchen rack. Not only is it a very safe metal to cook in, it also adds up to the iron content in your food, thus making it much healthier.
What happens when you cook in iron vessels is that the food reacts with the metal surface, resulting into a release of iron in the food. According to a study in the Journal of the American Dietic Association, 90% of the tested foods contained significantly more iron when cooked in iron utensils, than when they were cooked in non-iron utensils.
Iron is a much safer metal to cook in when compared to Aluminum. Using Aluminum cookware, can be dangerous as it directly leaches from the pans or pots and makes its way into your food, and ultimately into the body. Aluminum, on entering the body, neutralizes digestive enzymes, increases risk of ulcers, and may even lead to Alzheimer’s disease, if ingested in excessive amounts.
Non-stick or Teflon kitchenware is again something that you should be avoiding. Did you just give out a loud cry? Well, we know how difficult it is to accept that fact. We all find non-stick cookware extremely convenient, don’t we? But what most of us don’t know that the Teflon which is used in making our favorite non-stick pans is made from perfluorinated compounds that are often linked to liver toxicity, reduced fertility, thyroid diseases, and various types of cancer.
Hey, don’t you worry there, we’ve good news for you though. Pre-heated cast iron skillets can be just as good as your non-stick cookware. They are a great replacement, as they are both, cheap and protect you from the toxic fumes that are emitted from the toxic cookware. Along with making it healthy, the food cooks beautifully in iron utensils as they heat evenly, and are ideal for slow cooking. Trust us, it works wonders for browning and simmering, a well-kept secret of some of the world’s best chefs.
- Will improve the iron content in your food.
- Will have evenly and beautifully cooked food.
- Will save money not only on your cookware, but also those iron supplements.
- Will also have all this knowledge to show off at your next kitty party.
Dos and Don’ts
- Sour or acidic foods like sambhar or rasam may react with iron and lead to a repulsive metallic taste. Make sure you use stainless steel cookware for such curries instead.
- Iron reacts with moisture and forms rust. Therefore, any kind of food cooked in iron vessels should be immediately transferred to a glass or enamel dish.
- To protect the iron cookware from rusting, put a thin coat of vegetable oil.
- Use only mild detergents to wash the utensils, and dry them immediately.So, get back that iron kadhai and the degchi, and sell off your non-stick Teflon coated frying pan. OLX pe bech de. Kuch keemat bhi and kuch keemti bhi. What say?