What’s The Best Cookware In The Indian Market?

If you’re eating healthy food without giving any thought to the cookware that is being used to prepare the food, it’s time to think again. With everything getting complicated in the world of diet and nutrition, it’s not surprising to know that the case is the same when it comes to cookwares.

While the fancy nonstick cookwares may seem convenient to use and also appear to be healthier as they require less oil and butter while cooking but they can have serious health complications. When you heat the vessel while cooking food, the chemicals in the cookware leech into the food which, if toxic, can cause serious health complications no matter how the health the food is that you’re eating.

In an attempt to make things simpler, in this article we’ll look at the cookwares that are commonly used in India and examine whether you should be using them or not.

Non-Stick Cookware

Non Stick Cookware
Photo by Cooker King on Unsplash

Non-Stick Cookwares can be found in the majority of urban Indian households as they’re convenient to use. They also require less oil or butter while cooking so the food that is being prepared contains less fat which appears “safer” to a lot of people around.

But the chemical coating that is used to make the cookware non-stick, Teflon, has shown links thyroid disease, lung damage, and even short-term symptoms from inhaling fumes. This is sometimes called the Teflon flu.

Generally, at low temperatures, the non-stick cookware is relatively safe but they start to break down at high temperatures and may get into your food.

Non-Stick cookware can be a convenient and affordable option for you but not necessarily the safest.

Granite Cookware

Granite Cookware
Photo by Cooker King on Unsplash

In case you think that granite cookware is safer than non-stick, you need to know that they are also coated with poly tetra fluoro ethylene and are equally bad for you. They are NOT made of granite but look like it.

Aluminum Cookware

Photo by Olya Kobruseva from Pexels

A certain amount of Aluminum is leached into food and the amount of leaching increases if the pan is pitted or old and worn. The longer the food is cooked or kept in the pot, the more is the leaching and the same goes for the acidity of foods, more acidic is the food(vinegar, tomato sauce, etc.), the more aluminum is leached into it.

On an average, aluminum pots add about 8-9mg of aluminum to our daily intake. The Committee established a PTWI of 1 mg/kg bw for Al, which applies to all-aluminum compounds in food, including additives.

People’s concern in recent years center around if aluminum exposure from cookware can be linked to the development of Alzheimer’s disease.

Aluminum has never been definitively linked to Alzheimer’s. And according to the Alzheimer’s Association, there’s little chance that everyday cooking with aluminum plays any role in the development of the condition.

If you’re going with aluminum, anodized aluminum is the way to go as it is treated with an acidic solution that changes its properties. It is easier to clean, has some “non-stick” properties, and doesn’t leach into your food to the extent that traditional aluminum does.

Ceramic Cookware

Ceramic Cookware
Photo by Tom Crew on Unsplash

Ceramic cookware, despite how they’re marketed as, isn’t pure ceramic. They are generally metal cookware with a coating that has a ceramic base.

Ceramic cookware is safer than traditional Teflon coated non-stick cookware at higher temperatures. However, there are many kinds of glazes and the glaze used to seal the ceramic can leach unwanted material, heavy metals being the worst of them, into beverages or food.

Stainless Steel Cookware

Stainless Steel Cookware
Image by Walter Bichler from Pixabay

Stainless Steel is made up of iron, chrome and nickel. It’s called “stainless” as it is resistant to rust and corrosion.

Stainless steel tends to distribute heat evenly over its surface, making it especially great for griddle cooking and flat baking sheets.

As long as you soak stainless steel right away and always cook with a lubricant like cooking spray, it’s fairly easy to clean. It’s also inexpensive compared to some other materials.

There’s little reason to believe that cooking with stainless steel is harmful for your health. For stainless steel that will be durable and stand the test of time, consider finding products that have a copper or aluminum-based core.

Cast Iron Cookware

Cast Iron Cookware
Image by WikimediaImages from Pixabay

Cast Iron has been around for a long time and is considered to be a good option for cooking. This cookware is cast as a single piece of metal and then seasoned (through a process of oiling and heating) to protect the bare cast iron and give it a low-stick coating.

Cast Iron holds heat well and is durable but it requires maintenance as it is prone to rust. Overall, it is one of the better cooking utensils and should be considered for cooking.

Glass Cookware

Glassware
Photo by Du Wei on Unsplash

Certified as ‘safest’ cookware, glass utensils are generally used for microwave cooking. Their non-reactive nature makes them healthy for cooking. They neither release elements into the food nor absorb anything from them and thus, result in nutrients-rich final dishes.

Other Options

Some others to consider include brass, bronze and clay which are considered to be safe and healthy options as well. Always be sure to do your research and make sure you know the pros and cons of each option before purchasing.

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