Is your cooking pan making you ill? | The Times of India

It is best to avoid cookware that is reactive in nature. According to experts, cooking in Iron, ceramic, clay pots or stainless steel are some of the safest options to cook food.

It is believed that cooking in iron utensils makes food more nutritious as it releases iron particles when exposed to heat. However, cooking acidic food often ends up leaving a blackish colour to the dishes. So, it is always advised to avoid cooking veggies that are acidic in nature to avoid the iron particles changing the colour and taste of delicacies.

On the other hand ceramic and earthen pots help in retaining nutrients and cooking the food evenly. Lastly, stainless steel utensils are made by amalgamating chromium, nickel, silicon, carbon, which help in heating the food quickly, keeps food warm for a long time and is durable.

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