1. Stainless-steel cookware
Stainless-steel pots and frying pans are usually considered perfect for many reasons. This material is chemically stable and therefore, does not react in any form with the food substance being cooked. Stainless-steel materials are non-porous, resistant to scratches, dents, and very easy to clean. Other advantages they have are that they are lightweight and relatively inexpensive.
The problem I have with stainless materials is just that pots and pans made from it are usually prone to local heating. This causes foods to burn and char easily in stainless-steel pots when they are cooked or fried. When foods burn, they generate several compounds that are dangerous and carcinogenic (cause cancer). You can read details of that here!
Despite this, it remains the best material for cooking because the surface is chemically inert and does not react with our food. As long as we can prevent burning of food from getting burned and charred, our food should be safe to eat.
Next on Page 3, Cast iron pots and frying pans…
316TitanumL is the highest grade of stainless that does not react with the body because it is inert. So when we cook with it,it does not react with acid n enzymes in our food,so it keeps d purity n flavour in our food n preserves the nutrient in the food that the body needs to help buid our immune system n keep us healthy.
Sir, from your last point, are you suggesting that non-stick cookware is the preferred one to use for cooking?
The best form of cookware you can use as Ada has said is Titanium 316Ti. This is what I do for a living aside other things. We show people free presentations on how to eat healthy turning your food to medicine instead of eating your medicine as food. Also Making our kitchen our clinic and getting the best out of our meals and be guilt free. To book or know more about all these feel free to get me on my email Oyedejitoye@gmail