Used utensils. What dishes can not be eaten from, and why its use threatens health

To prepare culinary masterpieces, you need good dishes. In the huge variety of kitchen utensils offered by manufacturers, it can be difficult to understand. From the abundance of frying pans, pots, stewpans and other things, “head is spinning”. They have different forms, colors, sizes and made of different materials.

On the shelves you can find aluminum, cast iron, ceramic and enameled, while it has its advantages and disadvantages. One may be ideal for stewing, in the other it is better only to cook in soups, but in the third, fry or bake.

Properties of good cookware

Cooking utensils must be safe and made of an inert material that will not chemical reaction with food. For example, aluminum utensils are not suitable for products containing acid, since the acid can interact with it and release harmful substances.

Most of the utensils non-stick coating It is made of aluminum, so its damage will not have the best effect on the quality of cooked dishes.

It is also necessary to monitor the integrity of the coating of enameled dishes, since it is made of metal, contact with which is undesirable for products. When buying such utensils, pay attention to the edge, which should be smooth, even and evenly dyed, without bare areas and chips. The inner surface of enamelware should not contain dark spots and dots, their presence indicates processing defects.

When choosing dishes, you should pay attention to the following:

• High-quality dishes for the kitchen should be heavy - the products will not be deformed and will last a long time.
• Try to choose dishes for cooking with thick walls and a bottom, it will warm up evenly and keep heat for a long time.
• For soups and stews it is better to choose wide pans with low walls.
• Handles of dishes should be made of high-quality, durable material that will not deform and heat up under the influence of high temperatures.
• The bottom of the cookware must be even, smooth and without defects.

Choose the dishes according to what you will be cooking on:

• For glass ceramic hob you need utensils with a thick, even and flat bottom, dark or matte. The diameter of the cookware must be larger than the diameter of the burner. Do not use utensils with an aluminum or copper bottom, as well as glass-ceramic products for stoves. The bottom of the used dishes must be dry and clean, without reliefs - this will avoid damage to the hob.
• For induction cookers it is recommended to use only dishes made of magnetically conductive materials: cast iron, steel and other types of iron. Its suitability can be checked with a magnet.
• for microwave non-conductive utensils are required. It should not contain metal and metallized patterns. Heat-resistant glass or ceramic dishes are the best choice for a microwave oven.
• For electrical or gas stoves Any cookware is suitable, but it is better to select products that have a thick bottom.

In aluminum cookware, food burns easily and is poorly washed. Utensils made of material quickly deform and lose their attractiveness.

enamelled

It has a good appearance and an affordable price. It is suitable for making soups, stews, borscht, cabbage soup, compotes, for salting and fermenting products. Products in it burn easily, and then they are poorly cleaned. Such utensils are fragile and chips are easily formed on it. Cooking in damaged dishes is not recommended.

stainless steel

This type of dishes is not afraid of acids and alkalis, does not scratch, retains an attractive appearance for a long time, is easy to clean and does not affect the quality of food. Crockery from of stainless steel good quality, is not cheap. Its bottom contains several layers, which allows the heat to be evenly distributed, thanks to which the food cooks quickly and does not burn.

When using such dishes, overheating should not be allowed, as stains may appear on it. A pan made of stainless steel is not suitable for making pancakes as they will stick to the surface.

Cast iron

Differs in durability and high strength. Suitable for cooking dishes that require a long cooking time, such as pilaf, poultry, stews or vegetables. Products in cast iron cookware never burn, but leaving cooked food in it is not recommended, as the food may change color and taste.

A significant drawback is the tendency to rust, so after washing it must be wiped. In enameled cast iron cookware, these shortcomings are absent.

glass

Utensils and refractory glass do not come into contact with food, have low thermal conductivity, are beautiful, environmentally friendly, easy to clean and resistant to scale. Glassware should be handled with care open fire. Due to its low thermal conductivity, it heats up unevenly, so it can crack.

On round burners, it is better not to use oval or rectangular products. Suitable dishes for baking in the oven, cooking in a microwave, electric or gas stove.

ceramic

Cookware made of refractory ceramics preserves the aroma and taste of dishes. It has poor thermal conductivity, so food is cooked with gentle heat treatment, which retains its beneficial properties. Ceramic cookware has a beautiful appearance, suitable for microwave ovens and all kinds of ovens. Its disadvantage is low strength.

With non-stick ceramic coating

This type of cookware is resistant to high temperatures. The composition of its coating is free of heavy metals, it is dense and resistant to scratches. Utensils are suitable for frying and stewing, it is easy to cook healthy and tasty food in it. It is suitable for gas, glass-ceramic and electric stoves, it washes well and is not afraid of alkalis and acids.

When buying dishes with ceramic coating care should be taken, as there is a possibility of stumbling upon a fake or low-quality product.

Teflon coated

Resistant to alkalis and acids, food does not burn on it and cooks evenly. It is suitable for stewing and frying. Handle this cookware with care as the coating can be easily damaged. The food in it should be mixed with a wooden spatula, it should be washed carefully. She is sensitive to elevated temperatures, at which the coating begins to decompose and decay products enter the food.

It is also unsafe to cook in damaged products if there are deep scratches. If it began to bubble or change color - it is better to get rid of such utensils.

There are no universal rules for arranging a kitchen; everyone forms a set of necessary items based on their habits and needs. Someone in everyday use definitely needs a table service, and someone can eat directly from the pan without experiencing any discomfort. One certainly needs the most modern devices for the kitchen, while the other needs an ascetic set of kitchen utensils. And yet, what should be the necessary utensils in the kitchen, what exactly is on the list? After all, there are things without which it will not be possible to cook and serve even the simplest food. This can be considered a basic set of dishes and various useful gadgets for the kitchen, with which you can already lead household and receive guests.

• pans
• frying pans
• Kitchen knives
• Cutting boards
• Dinnerware
• What else do you need in the kitchen
• Miscellaneous little things and usefulness

pans

Large pot of 5 liters. In it you can cook chicken, a piece of meat with a bone, boil water (you never know for what), cook pasta, dumplings, dumplings, compotes, etc.
3 liter pot. It is useful for soups and second courses.
Pot for 1-1.5 liters. This saucepan is convenient for heating food, boiling eggs, preparing gravies and sauces.
When choosing pans, we pay attention not only to the appearance, but also to this:
- Practicality. The most durable and easy to use enamel pots and.
- The weight. A stainless steel pot should be heavy, with a thick bottom. Chips and cracks are unacceptable on an enamel pan, both outside and inside.
- Pens. They must be welded on and be of the same material as the pot body. Plastic handles with screw fastening crack over time and can burn over high heat.
- Lids. Metal, no glass inserts. Glass lids are more fragile and difficult to clean.

frying pans

The pans should be of different sizes, but for the first time three are enough: one large, one smaller and one for pancakes.
- Large frying pan with a diameter of 26-28 cm (preferably with a lid). This is a multi-purpose frying pan: you can fry and stew in it.
- A smaller frying pan with a diameter of 18-20 cm is mainly used for heating ready-made dishes, for preparing scrambled eggs, omelettes, frying vegetables, etc.
- The pan for pancakes should only be used for its intended purpose - for frying pancakes and pancakes. Any diameter, depends on what kind of pancakes you like.
Modern frying pans are produced from different materials, but Teflon-coated frying pans are considered the most unpretentious and versatile. They can be made of aluminum, cast iron, steel, coated on the outside with enamel, but for performance characteristics the inner layer (or coating) is responsible - Teflon. Teflon-coated pans are easy to use, nothing sticks to the surface, and you can fry them with a minimum amount of oil. When choosing, pay attention to:
- Quality Teflon coating. It can be smooth or rough, but there should not be any scratches. A rough coating is preferable - it has better non-stick properties.
- Bottom. It must be thick so that it does not deform from temperature.
- The weight of the pan. A light pan will not last long and will not provide even heat. Give preference to pans with a thick bottom and thick walls. Such dishes heat up evenly, the products in it are well fried and do not burn.
- The height of the sides. Deep pans are more versatile and easier to use. On the contrary, choose a pan for pancakes with low sides, so that it is more convenient to turn and remove pancakes.
- The handle must be covered with a heat-resistant material and it is better if it is cast, i.e. on the inside There are no traces of fastening on the frying pan. But there are pans in which the handle is fastened with one or two bolts, so when choosing, be sure to inspect the inner surface of the walls. The downside of this method is that the coating can crumble at the attachment point and in the future the process will move to the rest of the surface of the pan. If you are going to use a frying pan for cooking in the oven, then choose one with a removable handle.

Kitchen knives

Although there is an opinion that there should be a set of knives in the kitchen, in practice it all comes down to the fact that 1-2 knives are actively used. And, nevertheless, different knives may be needed:
- Knife for meat - it should be wide, of medium length.
- Knives of universal use: cutting (16-20 cm) and for peeling vegetables and fruits (10-12 cm).
- Small knife for removing small damages and eyes (6-8 cm).
- Knife for cutting bread.
The best knives were and are considered knives made of steel. Yes, they are not cheap, yes, they need to be sharpened periodically. But in terms of quality they have no equal. When choosing a knife, pay attention to:
- Steel quality. Required condition- a homogeneous composition of the material from which the knife blade is made. If any stains or crevices are noticeable on the blade, such a knife will not last long.
- Sharpening (quality of the cutting surface). Turn the knife towards you with the cutting surface - you should see a thin continuous line from the handle to the tip of the knife.
- The handle can be made of wood, plastic, metal. Each material has its pros and cons, you choose. Knife with wooden handle can not be left in water for a long time and washed in dishwasher. Of the benefits - when buying, you can see how deep the steel blade goes into the handle. At good knife it should reach almost to the end of the handle. Plastic handles are not afraid of water, but unlike wood plastic handle hides the part of the canvas on which it is worn. Therefore, the strength and quality of fastening cannot be verified. Handles made of metal (solid or in combination with plastic, wood) are considered the best option. They are durable, do not break, do not crack and do not become loose.

Cutting boards

The kitchen should have at least two cutting boards - one for foods that are eaten raw (vegetables, herbs, cheese, bread, sausage), the second for meat products, chicken and fish. But it will soon become clear that two boards are not enough. For example, it is more convenient to cut bread on a small board, while for vegetables you will need a larger board and it is desirable that there are grooves along the edges into which the juice will drain. Even if you rarely cook fish, you need a separate board for it, and no other products on this board should be cut. It is very convenient when boards for different products differ in material, shape, and color. Then in a hurry you will not confuse anything, and it will be easier to remember what to cut on what.
Cutting boards come in a variety of materials: wood, plastic, glass, marble, granite, and even silicone.

Wooden boards. Wood is considered a traditional material, although such boards are inferior to all others in terms of hygiene: wood absorbs odors, wooden planks difficult to wash and over time they are deformed. But they also have a lot of advantages - knives do not get dull on a wooden board, products do not slip on them, it is very convenient to work with dough on a tree, and finally - wooden boards are beautiful and fit into any interior.

Glass boards. Boards made of special glass - glass ceramics (do not confuse with ordinary glass) are perfect for cutting meat, fish, cutting any food. They do not absorb odors, do not deform, this material is durable, and the choice is huge - different colors and sizes, with a pattern, rubber pads. All these advantages are crossed out by a big drawback - in contact with glass, the knife makes a characteristic sound, which not everyone can withstand. And besides, knives quickly become dull on a glass-ceramic board.




Plastic boards. They are light, strong, wash well, durable. Plastic boards do not absorb moisture, but they can absorb and transmit odors, so if you buy such a board, then it is not the cheapest. Of the minuses - plastic boards slide on the table, and products can slide on them (for a good board, the surface should be slightly rough or embossed). Plastic is afraid of high temperatures; hot pots and pans should not be placed on such boards. Another disadvantage is that over time, scratches from the knife will remain on the surface.

Marble and granite boards are very expensive, heavy and not suitable for daily use. But they are convenient to work with dough and cut meat products.

Silicone boards are a novelty in the world kitchen utensils. While the reviews are good - the boards wash well, do not slip, they can be rolled up like a rug and stored in a closet.

Choose cutting boards based on your needs, but be sure to consider the characteristics of each material. And don't forget that good cutting board can't be cheap.

Dinnerware

Plates are soup (deep), table, dessert and salad. Buy six of each type at once so that you can receive guests. But in the kitchen, always keep one set for each family member. Otherwise, dirty dishes will constantly collect in the sink and on the table. Which plates to choose is a matter of taste, it all depends on how you intend to use them. If both for every day and as “ceremonial” dishes, then choose plates made of fine porcelain, plain or with an unobtrusive pattern, so that you can set the table for any holiday. If only for use in the kitchen, then you can buy cheaper dishes, also porcelain, but thicker, stronger, and it doesn’t matter what color it is.
It is also better to buy six tea and coffee cups at once and plus a few larger ones (for milk, juices, cocoa, etc.).

What else do you need in the kitchen

- metal teapot for boiling water
- Teapot
- Baking molds (one with removable sides and one for muffins)
- Forms for baking (oval for chicken, rectangular or square for casseroles, meat, fish, etc.)
- Plastic bowls different size(for stirring, whipping and storing food in the refrigerator)
- Faceted glass (usually used as a measuring glass)
- Forks, tea and table spoons, table knives (all based on six people)
- Clay pots (2-6 pcs)
- Jars for spices (at least 6 pieces)

Miscellaneous little things and usefulness

You can’t do without some little things in the kitchen - they not only save time, but also greatly facilitate the process of cooking. Of the inconspicuous, but very useful things you will need:

Fine mesh sieve for sifting flour
- Wooden rolling pin for rolling out dough (if you like to bake)
- Metal or plastic colander (at least two - one for draining liquid from pasta, boiled vegetables, the second for fresh berries, fruits, herbs)
- Containers for storing flour and cereals (the simplest plastic or glass ones with a lid will do)
- Universal opener (for everything - cans and bottles)
- Corkscrew (it is better to choose with handles and a large screw)
- Mortar for grinding spices and spices
- Garlic (garlic press)
- Tetrahedral grater and fine grater for zest, ginger, garlic
- Funnels of various diameters
- Aluminum foil for baking
- Baking paper
- Wooden spoons and spatulas for mixing
- Puree pusher
- Ladle for first courses
- Skimmer
- sugar bowl
- Spice cutlery (or a salt and pepper shaker at least)
- Butter dish with lid
- Large diameter plate or dish (for cakes, pies, serving meat, chicken)
- Coasters for hot
- Kitchen towels(4-6 pieces)
- or a mitten

Well, in conclusion, one more piece of advice - do not rush to run to the store and buy everything! Without a clear idea of ​​​​what you need and why, you will buy completely useless things that will clutter up the kitchen and cannot be found. practical application. At first, you can do minimum set kitchen utensils and miscellaneous useful little things, and when you get used to it a little, you will understand what else you need to make your work in the kitchen easier. Happy and useful shopping!

In this online store tescoma-ukraine.com.ua a wide selection of branded kitchen utensils TESCOMA. Here only high-quality Czech original kitchen utensils and accessories at affordable prices. Come in and choose, everyone will find the right product for themselves.

Ecology of consumption. We all cook food for ourselves and our loved ones from time to time. We eat several times a day. Do we know what exactly we cook in and what we eat from?

We all cook food for ourselves and our loved ones from time to time. We eat several times a day. Do we know what exactly we cook in and what we eat from? Do we use useful or harmful utensils? Let's figure it out.

In Russia, traditionally, dishes were made of wood.. And not every tree was suitable for its manufacture. Great importance had medicinal properties of wood.

So, it was believed that dishes from linden had anti-inflammatory properties, from mountain ash - protected from beriberi. It is known that birch bark has many medicinal properties- from bactericidal to tonic. They ate with wooden spoons from wooden bowls, used wooden bowls, ladles and jugs. In addition, they wove dishes from birch bark - salt shakers, tueski for storing flour and cereals.

Copper

Copper utensils appeared next. Perhaps you also have a copper bowl or saucepan in your kitchen? Indeed, in many families, dishes made of copper and its alloys are passed down from generation to generation. And no wonder: it has always been enjoyed with pleasure! The fact is that due to its high thermal conductivity, copper has a remarkable quality for cooking - heat is evenly distributed over the surface of the dishes. And therefore delicious jam, fragrant coffee or a wonderful sauce are obtained in copper utensils as if by themselves.

But modern science somewhat overshadows our emotions - she warns: even a very small amount of this metal destroys ascorbic acid in berries and fruits.

And one more thing: food stored in copper utensils loses vitamins, polyunsaturated fatty acids are easily oxidized in it, forming compounds dangerous to the body - free radicals.

With frequent use, poisoning is not excluded.

In addition, copper in a humid environment is easily oxidized and a green or blue-green film appears on the dishes - patina. When heated, it interacts with food acids, forming copper salts that are harmful to the body.

Therefore, after washing, the plate or basin must be thoroughly wiped, preventing the formation of a film. If, nevertheless, a patina has appeared, then it must be carefully removed from the entire surface, otherwise using harmful dishes will be dangerous to health. You can do it this way: wipe table salt moistened with vinegar, and immediately rinse first with warm, then cold water.

Lead in ceramic dishes

For centuries, lead has been added to the alloys used to make dishes. The sad consequences of this in our time are well known to scientists: lead, gradually accumulating in the human body, led to poisoning.

In the Roman Empire, vessels for wine and other kitchenware contained large amounts of lead. As a result of the use of such harmful utensils, the life expectancy of the population has almost halved. Some historians even believe that the lead poisoning of the Roman "top" was not the last reason for the decline of a powerful state.

Also in our time, scientists have proven that lead is guilty of destroying the health of the Moscow princes - the water that was supplied to the Kremlin flowed through a lead water pipe ...

In many countries of the world, more than a quarter of a century ago, a ban on the use of lead in the manufacture of dishes was introduced.

But, despite this, even today you can easily become the owner harmful pans or, for example, cups.

It is worth remembering here known history one American couple.

Once, while vacationing in Italy, the couple bought beautiful ceramic cups. Arriving home, they did not put them in a cupboard behind glass to admire and show to guests, but began to use them actively every day.

Two and a half years later, both of the spouses showed signs of lead poisoning: insomnia, nervous breakdowns, sudden "walking" on different parts body bouts of pain. The doctors, to whom the sufferers turned, were at a loss - they could not understand what was the matter.

The man even underwent two completely unnecessary operations, and the woman was stubbornly treated for liver disease.

But, following the well-known saying “saving the drowning is the work of the drowning themselves”, the American couple, having “shoveled” a mountain of special medical (and maybe not only) literature, diagnosed itself with lead poisoning! And he was absolutely correct, which was then confirmed by specialists working with poisons.

Let's try to figure out how lead got into the dishes (after all, the cups are ceramic, not metal!). Most likely, they were decorative, and therefore not intended for drinking tea, coffee and other drinks from them.

The fact is that according to sanitary standards, the presence of lead is allowed in the manufacture of decorative dishes. It turns out that it is added to paints to give pottery smoothness and a beautiful shine. But: in the instructions for using such products, it must be written that food cannot be stored in them! And we must understand that this is harmful dishes.

Therefore, we conclude for ourselves: if we buy a vending plate, cup, pot - brightly colored, do not be shy and be sure to ask the seller for a certificate. And in this document we are looking for information about the results of checking dishes for the content of toxic substances. But, unfortunately, the reality is that certificates are often forged.

So it might be better to be careful not to buy pottery with overly bright red and yellow painting, which almost always indicates the presence of lead and cadmium in the paint.

By the way, the bright green color is possibly “tinted” with copper. And it, in addition to being not useful in itself, also accelerates the process of lead release. Therefore, for beauty, it is not forbidden to purchase such cups-plates, but for everyday use for its intended purpose, experts categorically do not advise.

Lead in cans

In addition to harmful utensils, some tin cans can also become a source of lead poisoning, since their elements are connected to each other with lead-containing solder. These cans are easily identified by the corrugated seam and silver-gray connecting line with irregular outlines. Although the inner surface of the cans is usually coated with a special compound, this does not always help.

There are cases when, during long-term storage of lead, up to 3 mg/kg accumulated, which is much higher than the permissible level. Its content can be especially high in canned acidic foods: tomatoes, fruit juices, etc.

In addition, they usually contain another toxin - tin.

In order not to put yourself in danger, you need to buy canned food in tin cans with smooth welds that are between the sticker and the top or bottom end of the can.

Aluminum

Aluminum cookware 10-15 years ago could be seen in almost every kitchen. It is easy to clean, and food does not burn in it during cooking. It is very good to boil milk in such a saucepan, cook milk porridges, jelly, vegetables for vinaigrette and salad, etc. But, sadly, all this food turns out to be “flavored” with aluminum!

And under the influence of milk, as a representative of alkali, and under the influence of the acidic environment of vegetables being prepared in microscopic doses, aluminum “flakes off” from dishes and safely ends up in our stomach. Aluminum does not oxidize in water, but even it “washes out” its microparticles.

So neither boil water nor store it in harmful aluminum dishes, however, like any other products.

No, if you cooked oatmeal porridge for a child in an aluminum ladle once or twice, nothing bad will happen. But if you do this every day, then do not be surprised that the baby has become terribly excitable.

Well, if you cook for yourself in dishes made of this metal for years, then the opinion of experts is this: sooner or later enough aluminum will accumulate in your body to provoke such formidable diseases as anemia, kidney and liver diseases, various neurological changes, and even Parkinson's disease and Alzheimer's disease.

Melamine

Relatively recently, beautiful tableware made of melamine made in China and Turkey appeared in our kitchens. By appearance it resembles porcelain, but is much lighter in weight. Due to its very attractive appearance, purity of colors, it is popular with buyers.

But this is toxic and harmful dishes! One of the sources of danger is the salts of lead (again!), cadmium and other metals that make up the paints with which she signs.

Transfer inks are not coated with any protective layer and are very easy to get into products.

Another danger is that Melamine contains toxic formaldehyde. It is isolated by many plastics, but according to the results of special studies, melanin does this especially strongly - tens or even hundreds of times higher than the permissible norm. In experimental animals, such doses of formaldehyde cause mutagenic changes in the body and the formation of cancer cells.

Sanepidnadzor banned the sale of melamine tableware. But walk up to the crockery section of any market and you'll see pretty cups, plates, and all sorts of sets of them.

In addition to melamine, you can also find harmful dishes from other polymeric metals on sale.

Specialists involved in the testing and certification of these products believe that they can be used, but only if strict observance manufacturer's instructions.

For example, if plastic dishes are intended only for bulk products, then liquid cannot be kept in it, otherwise it may absorb toxic substances. If the instructions for use, for example, of plastic containers say that they are for cold food, then do not put hot food in it, etc.

"Stainless steel" and silver

Recently, stainless steel utensils, an alloy of iron, carbon and other elements, have become very popular. Steel with additions of 18% chromium and 8% nickel received wide application for making kitchen utensils. If it is made of high-quality steel (and the production technology is not violated), then it does not change palatability products and is safe for health.

Pots and pans made of such steel are preferred with a thick bottom - they provide gradual heating and long cooling. Dishes from "stainless steel" cannot be overheated - after that the food in it will burn. And one more thing: we must remember that nickel is a strong allergen, so people with allergies should be careful with it.

Enamel and glass

Perhaps, good old enamelware meets all safety requirements. She, of course, is in every home. Its main advantage is enamel, which, due to the inertness of its components, does not interact with salts, acids, or alkalis. This makes enameled utensils very popular.

Of course, you can only use such dishes whole. Indeed, in places of damage, cracks and chips, yellowish-red spots appear, which are not removed when washed. This is normal rust. And it, interacting with food acids, forms iron salts harmful to humans. In addition, when washing in places of damage, particles of the cleaning agent may remain, which will also then enter your stomach.

Another type of safe cookware is heat-resistant glass. To give glass these properties, elements are added to its composition that retain strength at high temperatures. So you should not be afraid that a teapot made of such glass on a gas fire or a baking sheet in the oven may crack, crumble, etc., is not worth it.

But we must remember that when using heat-resistant dishes, when it is in a "hot state", you need to avoid contact with very cold surfaces - then the saucepan will burst.

Glass is also chemically inert, like enamel, so dishes from it are not dangerous from this point of view. In addition, it is convenient - it washes well and the food in it looks beautiful both when cooking and when serving.

It begs the question: So is there any completely safe cookware? Perhaps it is best to eat from a silver plate with a silver spoon, and drink from a silver cup? After all, everyone is hearing healing property of this metal and the history of the Suvorov army, where the officers did not suffer from gastrointestinal diseases, as they ate from silver dishes, while the soldiers in in large numbers died from these diseases?

Indeed, experts say silver ions inhibit the development of pathogenic microflora in aqueous solutions.

But it turns out that food enriched with silver ions, with prolonged use, can adversely affect nervous system a person, cause a headache, a feeling of heaviness in the legs, weaken vision. And if, again, you use silver utensils constantly, for years, it is possible to “earn” such a serious disease as gastroenteritis and even cirrhosis of the liver!

Teflon

Teflon is the trade name for a polymer used for non-stick coatings on cookware. Indeed, food will not burn in a Teflon pan, even if we grease its surface with only a minimal amount of oil or fat. Agree, it will benefit our health, right? And we don’t need excess fat, and all the more harmful carcinogenic substances that are formed during overcooking of food, all the more so.

But in order for Teflon dishes to serve us "faithfully", it is necessary that they remain intact as long as possible. To do this, first of all, it is necessary to have wooden or Teflon special spatulas on the farm for turning or mixing the cooked food. And do not put an empty pot or pan on the fire.

By the way, experts advise buying dishes with a thick bottom, as experience shows that thin pans, no matter how carefully you take care of them, for some reason do not last long.

And now a few tips about dishes made from various materials. I hope they will be useful to the hostesses.

In order for any porcelain ware to serve longer, it must be “hardened”. Cups, saucers, plates, etc. are poured with cold water for several hours. And then, taking out one item at a time, they douse it with hot.

Enamel dishes are also “hardened”, but in a different way. A new pan is filled to the brim with a salt solution: 2 tbsp. l. per liter of water and bring to a boil. Then leave to cool.

But even “hardened” enameled dishes are best protected and not immediately placed from the refrigerator on a hot stove - the enamel can crack from a sharp temperature drop.

And further. It turns out that white enamel slows down the absorption of heat, which means that it will take you longer to cook a dish in such dishes than in a pan with dark enamel.

By the way, for making jam, experts consider the best containers made of enamel or stainless steel.

Teflon is a good, but, unfortunately, very fragile non-stick coating. Therefore, to wash such dishes, it is not necessary to use not only metal washcloths, but also powdered products - even they can scratch Teflon. Wash pans and pots with a soft washcloth liquid agent and then dry thoroughly with a towel.

Not only heat-resistant glassware is suitable for a microwave oven. You can use other glass, if, of course, it does not contain an admixture of lead. And also porcelain - only it should not have metal patterns, including “golden” borders. Earthenware is also suitable - if it is glazed over the entire surface (including the bottom). But when using plastic, be careful - carefully read the instructions of the company that made the dishes.

Better yet, don't use it at all. microwave ovens because they, with constant use, are also very harmful to health. But since now we are talking about harmful dishes, then about the danger of microwaves we will talk already in another article.

How to remove heavy metals from the body

The body, in essence, is able to remove toxins and toxins without external intervention. However, working and living in harmful conditions, leading an unhealthy lifestyle, we accumulate an excess of toxic substances, which our body can withstand with great difficulty. Heavy metals can accumulate in the plants and animals we eat. They can get into us with air, water, exhaust fumes, tobacco smoke, household chemicals and from harmful utensils (copper, lead, iron). isotopes heavy metals settle on the internal organs, causing various diseases.

Eat foods containing pectin. Pectin has useful property collect salts of heavy metals on its surface. It is found in vegetables, fruits and berries. A product such as beets, for example, also contains flavonoids that convert heavy metals into inert compounds. The starch of a potato cooked in its skin absorbs body toxins, removing them naturally. Carrots, pumpkin, eggplant, radishes, tomatoes also remove heavy metals.

The use of apples, citrus fruits, quince, pears, apricots, grapes helps to eliminate toxic substances. Berries of mountain ash, viburnum, raspberries, blueberries, cranberries bind heavy metals into insoluble complexes, which are subsequently easily excreted by the body. By eating lingonberries, blueberries, blackberries, cloudberries and blackthorns, you cleanse your body of accumulated toxic substances. It is useful to use even marmalade made from these berries.

Drink tea from chamomile, calendula, sea buckthorn, rosehip. Tea from these herbs protects cells from the penetration of heavy metals and promotes their excretion. Rosehip and sea buckthorn oil is also useful for heavy metal poisoning.
Remove radioactive cesium isotopes from the body with the help of sorrel, spinach, salads.

Take substances containing lignan, it neutralizes radionuclides. Such substances are found in plants: juniper, sesame and burdock seeds, in the roots of lemongrass and eleutherococcus. Also, with constant exposure to isotopes of radioactive metals, it is recommended to use 40 drops of tincture of Aralia, Leuzea, Rhodiola rosea, and ginseng before meals.

Drink tea made from coriander (cilantro) herb, it can remove mercury from the body within two months. Brew four tablespoons of chopped cilantro with a liter of boiling water in a non-metallic bowl and drink after 20 minutes.

Carry out rice cleansing procedures. They are especially recommended for people employed in hazardous industries. Rice removes toxic metal salts from the body. Soak a spoonful of rice in water in the evening, cook without salt in the morning and eat.

Use a decoction of oats to cleanse heavy metal salts. Pour a glass of oats with two liters of water, boil over low heat for 40 minutes. Drink half a glass four times a day, so you will be cleansed of salts of heavy metals, including cadmium, which is found in tobacco smoke.

Take care of yourself and your loved ones! Be healthy! published

Now there is such a variety of dishes, from the cheapest to the most expensive, that you willy-nilly think, but what is the difference? Of course, not only in price. Cheap dishes of clandestine origin are also extremely harmful to health. But, buying better quality dishes from reputable manufacturers, we are also not immune from the harm it causes. So what is the health hazard of eating utensils? And is it safe?

Harm of plastic dishes

Plastic utensils are very convenient, and, moreover, cheap. However, everyone knows that the composition of plastic dishes includes various organic compounds. Therefore, all plastic utensils are divided into several types:

not for food products; disposable; for cold food; for hot products; for use in the microwave. Thus, if plastic dishes are not used for their intended purpose, for example, in dishes not intended for food purposes, to store food, or to put hot food in dishes intended for cold foods, then the plastic begins to actively release toxic substances, which, of course, affects human health.

Also, do not use expired plastic utensils if their expiration date is indicated, as well as cracked utensils, as harmful chemicals will pass into food.

Harmful melamine tableware

A separate line can highlight the harm of melamine dishes, which is available in almost every home. Melamine tableware is banned from sale in Europe, as it is recognized as low quality and unhealthy.

Such dishes look like porcelain, but are plastic. Melamine tableware contains formaldehyde, which is a mutagenic poison and causes severe allergies. The use of such dishes can lead to diseases of the upper respiratory tract, liver, stomach and eye and skin irritation.

But melamine dishes are harmful not only by the release of formaldehyde, but also by lead, manganese and cadmium. The damage to dishes increases several times with the appearance of scratches and cracks.

Therefore, acquiring plastic utensils, take an interest in the quality certificate and the hygienic conclusion of the sanitary and epidemiological service.

Damage to metal utensils

Metal utensils are also not 100% safe. When cooking food in it, nickel and chromium ions are released, which are toxins.

Therefore, in order to avoid food enrichment with these harmful substances, it is recommended not to store sour dishes, such as cabbage soup or pickle, in metal utensils. And of course, you need to protect the dishes from scratches and other damage.

Below are the characteristics of several types of metal utensils.

Stainless steel cookware

Stainless steel cookware is very convenient and beautiful. But, as we found out, it contains nickel, which is a strong allergen. In addition, in addition to nickel, during cooking, copper and chromium also enter the food, which is why it often acquires a “metallic” taste.

It is highly undesirable to cook spicy and vegetable dishes in stainless steel dishes. By the way, in some countries, stainless steel utensils are produced with the mark "nikel free", that is, without nickel. Well, the most harmless metal utensils made of stainless steel is a double boiler.

Cookware with non-stick coating

Among the variety of cookware, there is also stainless steel cookware with non-stick coating. It can be made from steel or aluminium, and is in high demand because it allows you to cook without the use of fat.

However, such dishes are suitable only for cooking, but not for storage. It is also not recommended to cook sour dishes in non-stick cookware.

The fact is that the composition of the Teflon coating includes perfluorooctanoic acid, which is carcinogenic and mutagenic substance. Even the DuPont company, which is the inventor and main manufacturer of Teflon, has confirmed the harm of the non-stick coating when the cookware is very heated. However, the destruction of the Teflon coating and the release harmful substances starts at temperatures above 350 degrees, and average temperature cooking is usually around 200 degrees.

Never use this cookware if the non-stick layer is damaged or scratched! You need to get rid of this dish, and in return get a new one.

/blogs/im/2c690b50a8fb99e24e97cf38b1d6f7e6.jpg

Enamelware

Perhaps this is the safest type of dishes, and then until the enamel layer is damaged.

Enamel of the following colors will be harmless: cream, white, blue-gray, black and blue. All other enamel colors, especially bright ones, contain chemical compounds manganese, cadmium and other metals in large quantities. Therefore, when choosing enamelware, pay attention to the color of the enamel, and even better, look for the GOST marking.

The enamel coating in the dishes protects food from the penetration of harmful metal ions, moreover, on smooth surface enamel is not able to breed bacteria. Therefore, this type of dishes is the most harmless, in enamelware You can both cook and store food.

However, as soon as damage to the enamel layer, scratches or chips appear, enamelware begins to cause harm to health, as enamel particles get into food.

aluminum cookware

Aluminum cookware is considered the most harmful to health, because when heated, it begins to release metal ions. Under the influence of certain acids, aluminum is destroyed and passes into food, so you can’t cook sour cabbage soup, stew or fry vegetables, cook jelly, borscht or boil milk in such dishes.

Are porcelain, ceramic and other dishes harmful?

Porcelain, ceramic, earthenware and cast iron utensils are relatively safe, although not always convenient. Porcelain and ceramic dishes cannot be cooked on the stove, and cast iron is very heavy.

Again, the surface of the dishes must be intact, since if damaged, salts of heavy metals begin to enter the food.

In addition, ceramics are often decorated with varnishes and enamels. If the drawing is applied inside the dishes, then such dishes cannot be used for food purposes, since lead is added to the paints.

What to cook?

If by the end of reading this article you start to panic, don't worry. From the entire list of harmful dishes, you can choose the one in which cooking will be as safe as possible for health. So what's the point of cooking?

In a stainless steel metal container. Only not spicy, sour and vegetable dishes. After cooking, transfer the food to an enamel bowl. In dishes with non-stick coating, excluding food storage in it. In enamelware - how to store and cook. In aluminum cookware - cook as little as possible, and even better, get rid of it. Never store cooked food in aluminum containers! In a cast iron bowl. If possible, in earthenware. Personally, I have already got rid of aluminum and enamel pots with chips inside. And how will you do it?

Based on materials: bt-lady.com.ua