2. Cast Iron Pots and Pans
I have never had any good experience with pots made from cast iron. The last time I used this post at home, it was bought by my brother and when we opened the pack, the pot was made of all cast iron. Even the handle was made of the same material without any form of insulation. My brother eventually touched the handles by mistake and his fingers got burnt.
That aside, pots made from cast iron can develop pores easily and harbor food residues. This will eventually lead to the spoilage of that food particle and growth of pathogenic microorganisms in the post. Fatty foods can get trapped in pores and cause rancid taste in foods the next time the pot is used. When iron pans are used for frying, they can lead to rancidity of the food because iron causes fat to oxidize more rapidly.
Excessive iron load in the body leads to the inherited metabolic disorder known as haemochromatosis or iron overload disease. Excess iron can act as a pro-oxidant and increase the risk of heart disease, cancer and advanced aging. Also avoid preparing food for children under the age of 3 in cast iron pots. Children under age three are particularly susceptible to iron toxicity, and symptoms include nausea, diarrhea, and hemorrhaging.
Enameled cast iron, although expensive, is non-reactive and very easy to clean and maintain.
Next on Page 4, aluminium cooking 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?
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