IN modern world big choice not only different stoves (gas, glass-ceramic, induction), but also utensils for cooking on these stoves. More and more often today, in the housewife's utensil drawer, you can find dishes with a ceramic coating or glass. Which choice will be the best? And how to choose the right cookware that suits your stove?

In order to make the right and profitable purchase, you can look at the ratings of manufacturers on the Internet and make your choice.

If you decide to replenish your utensil drawer with a glass set, then you need to follow a few simple rules, which will extend the service life of this set:

• The size of the bottom of your pan should correspond to the diameter of the burner;
• Do not place dishes on open fire, use a special flame divider;
• Do not heat empty dishes;
• Stir the dish during cooking to prevent it from burning on the pan;
• Don't flood the dishes cold water, if it has not cooled down yet;
• Use low heat when cooking;
• When frying, do not cover the pan with a lid.

It is important to know that glassware transmits heat less well, which means cooking time may increase.

Here are some other utensils for a gas stove that can be used:

• Dishes from of stainless steel;
• Enameled steel;
• Cookware with ceramic and Teflon coating.

What utensils to use for a gas stove oven

Today you can purchase a stylish set of cookware for cooking on a gas stove made from a variety of materials. Which choice will be the best?

To prepare culinary delights in the oven, you can also use dishes made of different materials:

• cast iron cookware;
• ceramic tableware;
• heat-resistant glassware;
• heat-resistant steel;
• Silicone forms.

Each material has its own advantages and disadvantages. However, it is difficult to build a rating system and highlight the best option, since everyone chooses exactly the material with which they are comfortable working.

If you purchased a set of glassware, then you should know that glassware for a gas stove is made of special heat-resistant glass. Heat-resistant glass allows the cookware to withstand temperature conditions from -40°C to +300°C, which makes it possible to cook in it both in the oven and on the fire of a gas stove. You can choose such cookware based on reviews on the Internet, looking at the ratings of manufacturers, or consult with a specialist.

Can I use induction cookware on a gas stove?

To begin with, it is important to know that this type The stove heats the cookware due to the formation of a magnetic field between the burner and the bottom of the cookware. Even if you place a magnet on the bottom of the pan, it should be magnetized if this is a special cookware for an induction cooker. Theoretically, nothing else distinguishes dishes for induction cookers from other sets. Therefore, such dishes can be used on other types of stoves. However Special attention It is worth paying attention to gas stoves.

If you use induction or glass cookware, purchase coasters gas stoves. You can buy coasters in almost any store household appliances. These are small metal figures that are placed on the burner and slightly contain the scattered fire. Coasters help extend the life of your cookware, no matter what material it is made from. At the same time, even if you use stands when cooking in glassware, try to follow the rules described above, which will help the beautiful set stay in your utensil drawer for a long time.

Thus, today there is quite a large selection of dishes for different types slabs from a variety of materials.

In this article we will look at different materials, from which modern tableware is made heat treatment products, and find out which dishes meet modern requirements security.

From the course of chemistry and physics high school, We know that chemical elements react with each other to form various connections, which may be unsafe for humans. The structure of the alloys from which cookware is made is different, and it affects the quality of food.

Ideally, the dishes should be chemically inactive, neutral, so that the taste of the products does not change and so that various substances are not released into them. Let's look at what kind of dishes there are.

Clay dishes

Clay dishes are safe, proven over thousands of years. Even if clay particles get into your body, you will not get poisoned, nothing bad will happen. However avoid cooking and eating from earthenware decorated with bright colors . Such paints may contain lead, cadmium, and zinc. So for food, it is optimal to use clay dishes without painting and/or store only dry foods in them.

Copper utensils

Copper has high thermal conductivity, meaning it will take less time to cook food, which will help retain more nutrients in the food. But you cannot store food in copper dishes. Especially foods with high acidity - copper oxidizes.

Copper cookware is good for everyone, but it is very expensive.

Cast iron cookware

Many people believe that good old cast iron is very good: pans do not wear out, last almost forever, do not deform, and retain heat well. We hope you remember that cast iron (it contains 97-98% iron) rusts without special care - regular calcination and oiling. Cast iron is a porous alloy, so caring for cast iron cookware will be special.

Liliya Gushchina, chef at the MitStar cafe, notes that porous cast iron cannot be considered safe : “We don’t cook with the same oil twice because it’s unhealthy, but somehow we allow leftover oil in a cast iron pan to heat up over and over again, releasing carcinogens into the food.”

To prevent this from happening, it would be logical to apply a special coating to the cast iron, but so far no company has achieved success in this direction. Read more about cast iron frying pans we wrote in the article.

Enameled cookware

The task of enamel is to protect the metal from oxidation and interaction with products. But this effect lasts only until the first chip or crack. And then that’s it, the path to the metal is open for acids.

Note that the enamel itself (red or brown) is unsafe - it contains a lot of magnesium and manganese, and its excess in the body leads to loss of appetite and drowsiness. Most safe utensils with enamel white, gray, blue flowers. However, enamel does not solve the problem of food burning at all.

Stainless steel dishes

Surgical instruments are made from stainless steel - this is the main answer to the question about the safety of stainless steel. In the production of such steel, an alloy of iron, nickel, chromium, manganese, and copper is used. Steel does not rust, retains its appearance, and food rarely burns on it. We can say that such dishes are chemically neutral - they do not interact with acids or alkalis.

But stainless alloys are all different. Eg, To make the dishes as safe as possible, nickel should not be more than 10% . And it is not recommended to store food in such containers - metals can penetrate into the food.

According to studies (1), large doses of nickel lead to breathing problems, protein dystrophy, allergies, promotes the development of cancer and increases the risk of miscarriages in pregnant women.

It is also important to know what kind of chromium was used in production - trivalent (natural) or hexavalent (manufactured and ecotoxic). The latter can cause lung tumors, allergies, gastritis and stomach ulcers, accumulate in the liver and bone marrow, lead to nervous system disorders and decreased reproductive function (2).

Aluminum cookware

Perhaps the most common Soviet times, due to its low cost and lack of corrosion - a natural oxide film forms on the surface of the metal and protects it, but is easily destroyed when exposed to acids. In Soviet times, many people knew that it was impossible to ferment cabbage in aluminum containers - the cabbage would change color to gray and acquire a metallic taste.

According to research by scientists (3) excess aluminum in the body negatively affects the central nervous system, bone marrow, kidneys, lungs, and female reproductive system . Intoxication causes speech impairment, loss of consciousness, coma, and immunodeficiency develops. Aluminum accumulates in tissues, and its toxic effects, such as Alzheimer's disease, can take several years to appear.

However, recently a lot of cookware made from aluminum-silicon alloys has appeared, which is becoming increasingly popular because it does not rust. To prevent aluminum from interacting with food, a special coating is applied to the dishes. The coating recipe is different - but they not only cover the metal, but also improve its properties - in particular non-stick.

Cast aluminum pans with non-stick coating They have long been popular with housewives. How safe are they for humans?

Non-stick coating is a relative newcomer to our kitchens, they are still studying it and trying to identify its shortcomings. Fortunately, modern technologies allow for thorough testing of coating compositions, and manufacturers can formulate detailed instructions By correct use such dishes.

Du Pont, the inventor of Teflon, confirms that when heated above 300 degrees Celsius, Teflon begins to release fluoride compounds . But it is also worth remembering that modern kitchen stoves heat up to 220 degrees. So there is no need to fear any harm.

Here’s what Anton Aleshin, chemical technologist at Neva Metal Posuda JSC, says about coatings: “Non-stick coatings really protect the metal from contact with food. It is recommended to use wooden or silicone spatulas when cooking so as not to leave deep scratches on the surface to the metal. Minor damage to the coating is not dangerous.

It is very important that the coating was not very thick– the thicker the coating, the greater the likelihood that it will cease to be solid, cracks will appear, through which vegetable acids will penetrate to the metal. Modern coatings they are made multi-layered, where each layer is independent and at the same time thin.

Temperature is an important point. If the pans are overheated or overheated, the coating can be burned, it will become unusable, and the food will burn. And this is a signal that such dishes can no longer be used.

If there is any visible damage to the coating, the cookware must be replaced. . In particular, our company provides free replacement of dishes within the warranty period.”

Liliya Gushchina, chef at the MitStar cafe, explains how to properly handle utensils for cooking: “Questions arise - how best to use frying pans for frying food, so that the meat is not only tasty, but also healthy.

Firstly, the less fat when frying, the better . If you still use oil, it is better to buy special olive oil for frying – yes, it is more expensive, but safer for health.

Secondly, to avoid overheating the coating of the frying pan, you need to heat it over low heat - for induction cookers this is mode 6, for electric cookers - 2.”

Harm and benefits of infrared sauna

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

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

In Rus', dishes were traditionally made of wood. Moreover, not every tree was suitable for its manufacture. The healing properties of wood were of great importance.

Thus, it was believed that dishes made from linden had anti-inflammatory properties, while those made from rowan protected against vitamin deficiency. It is known that birch bark has many medicinal properties- from bactericidal to tonic. They ate with wooden spoons from wooden bowls, and 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 basin 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: they always used it 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 cookware. And therefore, delicious jam, aromatic coffee or a wonderful sauce are obtained in copper dishes as if by themselves.

But modern science somewhat darkens 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 dishes loses vitamins, polyunsaturated fatty acids in it are easily oxidized, forming compounds dangerous to the body - free radicals.

With its frequent use, poisoning is possible.

In addition, copper in a humid environment easily oxidizes 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, avoiding the formation of a film. If, however, patina does appear, then it must be carefully removed from the entire surface, otherwise using harmful utensils will be dangerous to health. You can do this like this: wipe table salt, moistened with vinegar, and immediately rinse first with warm, then with cold water.

Lead in ceramic dishes

For centuries, lead was added to the alloys from which dishes were made. The sad consequences of this are now well known to scientists: lead, gradually accumulating in the human body, led to poisoning.

In the Roman Empire, wine vessels and other kitchen utensils contained large amounts of lead. As a result of the use of such harmful utensils, the life expectancy of the population has decreased by almost half. Some historians even believe that lead poisoning of the Roman “elite” was not the last reason for the decline of the 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 supply system...

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

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

It is appropriate to remember here famous story one American couple.

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

After two and a half years, both spouses began to show signs of lead poisoning: insomnia, nervous disorders, sudden attacks of pain “walking” through different parts of the body. 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 surgeries, and the woman was persistently treated for liver disease.

But, following the well-known saying “saving drowning people is the work of the drowning people themselves,” the American couple, having “shoveled” a mountain of special medical (and maybe not only) literature, diagnosed themselves with lead poisoning! And he was absolutely correct, which was later 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 point is that according to sanitary standards In the manufacture of decorative tableware, the presence of lead is allowed. It turns out that it is added to paints to give pottery smoothness and a beautiful shine. But: the instructions for using such products must clearly state that food cannot be stored in them! And we must understand that this is harmful utensils.

Therefore, we draw a conclusion for ourselves: if we buy a brightly colored plate, cup, or pot that we like, don’t 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 testing dishes for toxic substances. But, unfortunately, the reality is that certificates are often counterfeited.

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

By the way, bright green color possibly “tinted” with copper. And besides being not useful in itself, it also speeds up the process of lead release. Therefore, it is not forbidden to purchase such cups and plates for beauty, but for everyday use for their intended purpose, experts categorically do not recommend them.

Lead in cans

In addition to harmful dishes, some cans can also become a source of lead poisoning, since their elements are connected to each other with solder containing lead. Such cans are easily distinguished by their 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 known cases where, during long-term storage, lead accumulated up to 3 mg/kg, 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 expose yourself to danger, you need to buy canned food in tin cans with smooth welded seams, which are located between the sticker and the top or bottom end of the can.

Aluminum

Aluminum cookware could be seen in almost every kitchen 10-15 years ago. It is easy to clean, and food does not burn in it when cooking. It’s 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!

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

So you should neither boil water nor store it in harmful aluminum containers, just like any other products.

No, if you cooked rolled oats porridge for your child in an aluminum ladle once or twice, nothing bad will happen. But if you do this every day, then don’t 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 serious diseases as anemia, kidney disease, liver disease, various neurological changes and even Parkinson’s disease and Alzheimer's disease.

Melamine

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

But these are toxic and harmful dishes! One of the sources of danger is salts of lead (again!), cadmium and other metals that are part of the paints with which she paints.

Paints applied using the decal method are not coated with any protective layer, and they very easily get into the products.

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

The sanitary and epidemiological inspection banned the sale of melamine tableware. But go to the tableware department at any market and you will see cute cups, plates and all kinds of sets of them.

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

Specialists involved in testing and certification of this product believe that it can be used, but only with strict adherence to the manufacturer’s instructions.

For example, if plastic containers are intended only for bulk products, then liquids cannot be kept in them, otherwise they may absorb toxic substances. If the instructions for using, for example, plastic containers say that they are for cold food, then there is no need to put hot food in it, etc.

"Stainless steel" and silver

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

Pots and pans made of this steel are preferable with a thick bottom - they provide gradual heating and prolonged cooling. Stainless steel cookware should not be overheated - after this 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 all safety requirements are met by the good old enamel cookware. It is, of course, 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 is what makes enamel utensils very popular.

Of course, such dishes can only be used intact. After all, in places of damage, cracks and chips, yellowish-red spots appear that are not removed by washing. This is ordinary rust. And it, interacting with food acids, forms iron salts that are harmful to humans. In addition, when washing, particles of the cleaning substance may remain in the damaged areas, which will also then enter your stomach.

Another type of safe cookware is made from heat-resistant glass. To give glass these properties, elements are added to its composition that retain strength during high temperatures. So there is no need to be afraid that a teapot made of such glass on a gas fire or a baking tray in the oven may crack, crumble, etc.

But we must remember that when using heat-resistant cookware When it is “hot”, you need to avoid its contact with very cold surfaces - then the saucepan will burst.

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

This begs the question: So is there such a thing as completely safe cookware? Maybe it's best to eat from a silver plate with a silver spoon and drink from a silver cup? After all, it’s on everyone’s lips healing property this metal and the history of Suvorov’s army, where officers did not suffer from gastrointestinal diseases, since they ate from silver dishes, while soldiers in large quantities did you die from these diseases?

Indeed, experts say, Silver ions suppress the development of pathogenic microflora in aqueous solutions.

But it turns out that food enriched with silver ions, when consumed for a long time, can adversely affect the human nervous system, cause headaches, a feeling of heaviness in the legs, and weaken vision. And if, again, you use silver utensils constantly, for years, you can “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 coating on cookware. Indeed, food will not burn on a Teflon frying pan, even if we lubricate its surface with only a minimal amount of oil or fat. Agree, this will benefit our health, right? And we don’t need excess fat, and all sorts of harmful carcinogenic substances that are formed when food is overcooked, especially.

But in order for Teflon cookware to serve us “faithfully”, it is necessary that it remain undamaged for as long as possible. To do this, first of all, you need to have wooden or Teflon special spatulas in your household for turning or mixing the prepared food. Also, do not put an empty pot or pan on the fire.

By the way, experts advise purchasing dishes with a thick bottom, since 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 housewives.

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

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

But it is better to take care of even “hardened” enamel cookware and not place it straight from the refrigerator onto a hot stove - a sharp temperature change can cause the enamel to crack.

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

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

Teflon is a good, but, unfortunately, very fragile non-stick coating. Therefore, to wash such dishes, you should not use not only metal scourers, but also powdered detergents - even they can scratch the Teflon. Wash pans and pots with a soft washcloth and liquid detergent, and then dry thoroughly with a towel.

Not only heat-resistant glassware is suitable for the microwave oven. You can use other glass, if, of course, there is no lead in it. And also porcelain - only it should not have metal patterns, including “golden” borders.” Suitable clay dishes- 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 manufactured the dishes.

Or better yet, don't use it at all. microwave ovens, since they, with constant use, are also very harmful to health. But since now we are talking about harmful dishes, the dangers of microwaves will be discussed in another article.

How to remove heavy metals from the body

The body, in essence, is capable of removing waste 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 gases, tobacco smoke, household chemicals and harmful utensils (copper, lead, iron). Isotopes of heavy metals settle on internal organs, causing various diseases.

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

Eating apples, citrus fruits, quinces, pears, apricots, and grapes helps eliminate toxic substances. The berries of rowan, viburnum, raspberry, blueberry, and cranberry bind heavy metals into insoluble complexes, which are subsequently easily eliminated by the body. By eating lingonberries, blueberries, blackberries, cloudberries and sloe, you cleanse your body of accumulated toxic substances. It is even beneficial to eat marmalade made from these berries.

Drink tea made from chamomile, calendula, sea buckthorn, and rose hips. Tea made from these herbs protects cells from the penetration of heavy metals and promotes their elimination. Rosehip and sea buckthorn oils are also useful for heavy metal poisoning.
Remove radioactive cesium isotopes from the body using sorrel, spinach, and 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 the herb coriander (cilantro), 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 container and drink after 20 minutes.

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

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

Take care of yourself and your family! Be healthy! published

Harmful to health. Is it really?

There is a legend that the famous Mendeleev, while studying the element aluminum, decided to make it cutlery- a spoon. The invention was presented to the royal person. Currently, this spoon is stored in one of the museums in St. Petersburg. Later, people from high society began to use aluminum cutlery, and silver ones were intended for courtiers.

Aluminum - where is it found in nature?

Producing aluminum in a laboratory is not a cheap pleasure, but in nature it can be found quite often in ores. How safe is aluminum cookware? The harm it can cause to the body has not been fully proven.

There are aluminum impurities in (multi-colored clay). When iron elements are present, the clay takes on a red tint. She meets white, is called kaolin. This clay is used for the production of earthenware and porcelain vessels. Ancient people used dishes made from this material in everyday life for thousands of years. It is known that clay also contains aluminum, but no health problems have been reported as a result of this.

What is the real danger?

Why are the aluminum cookware we use today harmful? Not so long ago you could find dishes made of this metal in every home. As a raw material, aluminum is inexpensive, but at the same time it is flexible and lightweight. Thanks to these properties, it is an excellent conductor of thermal energy, which makes it possible to heat food very quickly. Cereals, for example, do not “stick” to the bottom, milk does not burn, but you cannot leave cooked food in such a container for storage. An aluminum pan is also not intended for storing foods containing various acids. Otherwise, an oxidation reaction will certainly occur. If food has burnt to the bottom while cooking, under no circumstances should you peel it off for consumption.

It is known that aluminum impurities can enter the human body in critically small quantities.

We cannot ignore the fact that aluminum impurities gradually accumulate in the human body. In the 70s of the 20th century, scientists from Canada conducted research and came to the conclusion that people suffering from Alzheimer's disease have increased levels of element 13 in their brain cells. Is it really the aluminum cookware's fault? It was never possible to establish a cause-and-effect relationship between the disease and the use of this utensil.

The tips are simple and easy to remember.

1. Do not clean the surface using a metal brush. With this cleaning method, there is a possibility of damaging the oxide film intended to protect the surface. This coating has the ability to partially regenerate. To do this, fill the entire container with water and leave for ten minutes. Then drain the water and wipe the surface dry. Aluminum cookware tends to darken if you use chemicals when washing it.
2. It is forbidden to store prepared food in aluminum containers; it is better to use clay, ceramic or enameled ones.
3. Experts advise using aluminum cookware in everyday life exclusively for cooking cereals, pasta, baking and boiling.

Are aluminum cookware harmful to the body?

Based on information provided by the World Health Organization in 1998, natural aluminum found in food and water does not pose a threat to human health and is not capable of causing the growth of cancer cells and the development of oncology.

Today, industrial aluminum poses the greatest threat, since during its production it suffers mercilessly environment. But why is it often said today that aluminum cookware is also unsafe? The harm it can cause is due to its improper use.

Items made of aluminum change color and darken if exposed to chemicals. The material itself is quite durable, but lightweight. This means that you should be careful and careful when working with it. Various household utensils made of aluminum often get dirty and require cleaning. Therefore, it is necessary to know and be able to properly remove scale and traces of use. With normal care, aluminum cookware can last quite a long time. In this case, its harm will be minimized.

Guide to cleaning and using aluminum items

Most housewives prefer aluminum cookware. Why? Everything is extremely simple: aluminum is an excellent heat conductor, which means that the food in such dishes heats up instantly and does not burn. Aluminum vessels practically do not wear out and are easy to use.

Probably everyone has noticed more than once how brightly unused aluminum cookware shines in the store? This advantage often attracts housewives, and they immediately strive to acquire this beauty. It’s a pity that after a while the shine fades and scale forms. Aluminum cookware is famous for this not in a positive way. Harm from it can only occur if improper care. To restore the former shine to their favorite pan, cooks resort to using household chemicals, but alas, the results do not live up to expectations.

However, there are a lot of quite easy and accessible ways for everyone to clean aluminum cookware and regain its former newness. Before you start cleaning your aluminum vessels, here are some guidelines you should read:

1. Do not wash under any circumstances hot dishes. Uncooled aluminum pan upon contact with water it will lose its shape.
2. If food particles stick to the bottom of the dish, you just need to pour medium-temperature water into the container and drip detergent. Leave for an hour, allowing the burnt food to fall away from the bottom.
3. Hand washing aluminum is always a priority, since the water temperature is dishwasher not always suitable, which can lead to deformation.
4. You should not get carried away with cleaning kitchen utensils using products containing alkali and acid. This method will certainly manifest itself in the form dark spots on the walls and eliminates shine.
5. containers often become “painted” because a metal brush is used when washing. This method of cleaning should be completely avoided, as it will make the dishes look worse. To clean, for example, an aluminum frying pan, it is best to purchase household chemicals intended for this purpose or use people's councils our grandmothers.

Aluminum cookware. Care using folk remedies

We invite you to familiarize yourself with the most popular methods by which dishes will be cleaned of grease, dirt, plaque and scale.

• Dark marks often appear on the bottom of the pan. You can get rid of them by pouring kefir, brine or sour milk.

Any of these three products should be poured into the bottom and rinsed after 24 hours.

• Traces of soot will disappear after you resort to the help of sour apples. To do this, rub the inner surface with a small piece of fruit.

The acid contained in the pulp will clean the dishes. Lemon juice can be used for a similar purpose.

• Perhaps the only disadvantage of aluminum is its vulnerability to oxidation. To get rid of traces of the oxidative process, it is recommended to use this method: dilute salt with water in a one-to-one ratio. Apply the resulting mixture to the areas where the reaction occurred and wipe with a rag. When preparing the mixture, you need to remember that the consistency of the homemade remedy should be approximately like thick sour cream. This makes it easy to clean dark marks inside the aluminum thermos.

A mixture of glue and baking soda will help get rid of carbon deposits.

Don’t be upset that the pan has lost its appearance over time, and it’s impossible to get rid of the old carbon deposits. For this you need:

• large bowl;
• baking soda - 100 grams;
• hot water - 10 l;
• office glue - 100 grams.

So that not a trace remains of the soot, you need to pour water into a bowl and dissolve all the ingredients in it. Dip the vessel into the resulting solution and leave for three hours. Then rinse and wipe dry with a cloth.

Vinegar 9% against plaque and stains

Dark marks from the surface of aluminum are removed using table or apple cider vinegar. It is applied to a dry cloth, which is used to wipe the desired area on the surface.

Using any vinegar or food acid, you can get rid of traces of scale as follows:

200 g of vinegar are diluted in a liter of water, and this solution is poured into the container that you want to clean. Next, you should boil the liquid over the fire. After cooling, you can start cleaning.

Soap mixture to clean anodized aluminum

Many people store things from, for example, moldings in everyday life. These products have a yellowish tint. This requires qualified care.

It is possible to wash products made from this type of aluminum using a special soap composition, which is prepared by diluting the powder in water. This will remove dirt, but it will not make the metal shine. To achieve shine, take 15 grams of borax and mix with 5 grams ammonia. The resulting composition is applied to the surface. In this case, it is worth working with gloves. After treating the item, be sure to rinse off the composition with water.

Baking soda will help get rid of scale

To clean dishes from scale, housewives resort to the old method, doing it with baking soda. To obtain a slurry, the required amount of water is diluted with soda to the required consistency. The resulting composition is applied to areas with scale, and then washed off with water with the addition of ammonia. It's quite simple and effective way achieve cleanliness and shine for your dishes.

Proper care of such cookware is the key to its durability and safety. And the harm of aluminum cookware is a myth, not yet confirmed by anything.

This has been a matter of public concern in recent decades. Television and radio programs often discuss the negative impact of various materials on the human body, especially those we use in the kitchen. In Soviet times, the question of the safety of utensils was not asked: either all products were of high quality and harmless, or appropriate sanitary and hygienic examinations were not carried out. Perhaps both the first and second, because the vast majority of Soviet citizens enjoyed cheap aluminum cookware. In our country today, the choice of dishes is simply huge: for every color, taste and budget. But since the size of the wallet does not allow everyone to purchase expensive, but this does not always mean high-quality dishes, many settle on simpler options. We will talk about them. Currently, low-quality dishes made in Asian countries are widespread in Russia. It is these dishes that most often fall into the category of harmful and dangerous to human health.

100% harmful melamine tableware

Melamine tableware has long been recognized as dangerous to human health. But it is still supplied to Russia from Turkey, Jordan, and China. Moreover, it is not sold in these same countries (probably, it is specially produced to be used as a poisonous weapon against Russians). In the European Union and other self-respecting countries, the sale of melamine tableware is also prohibited. The same applies to the now popular melamine sponges: do not use them, their particles are not washed off the dishes at all.

Harmful metal utensils

When preparing hot drinks in tinned copper containers, metal ions are released into the liquid. The same thing happens when preparing hot dishes.

It is not recommended to store cooked food in metal containers or to scratch the inner surface of the pans. Because otherwise, metals can penetrate into food and, accordingly, then into your body.

The above recommendations apply even to luxury cookware from world-famous brands. Any metal pots and pans emit unsafe nickel and chromium ions to a greater or lesser extent. It is especially dangerous to leave sour and salty foods in metal dishes: they will certainly absorb a huge amount of released ions.

Harmful aluminum cookware

Currently, aluminum utensils are secretly recognized as the most harmful metal utensils for human health. According to the results of comparative tests, aluminum cookware is at the very bottom of the rating in terms of safety effects on the human body.

It has been established that aluminum cookware changes its Chemical properties when interacting with salt, soda and various acids. In this regard, it is forbidden to cook sour foods in aluminum cookware, such as cabbage soup, sauerkraut, sorrel, various jelly, compotes, stewed and fried vegetables, as well as bake food in foil in it. In addition, there is a hypothesis that aluminum cookware releases harmful metal ions into food when the temperature rises. Therefore, it is not recommended to boil milk in aluminum pans.

There have been documented cases of food poisoning among people who consumed food cooked in aluminum containers on a daily basis. Therefore, refrain from using aluminum products frequently in your kitchen. Do not even store water in aluminum containers for a long time: it has been noticed that when water is kept in an aluminum flask for a long time, a kind of metal oxide precipitate forms on its inner surface.

Claims by aluminum cookware manufacturers that the oxide film coating prevents harmful metal ions from entering food are reckless. Aluminum, regardless of the presence or absence of an oxide film layer, constantly penetrates food during cooking.

Aluminum has a bad tendency to accumulate in the human body, which can eventually lead to the development of a serious illness. If possible, avoid using aluminum cookware. In a number of European countries, aluminum cookware without non-stick coating has long been banned.

Harmful stainless steel cookware

Harmful stainless steel cookware is a serious problem faced by the CIS countries at the end of the first decade of the 21st century. There are a huge number of cases of purchasing harmful stainless steel utensils by hand or through online stores. Russian, Ukrainian and Belarusian online stores are overflowing with low-quality tableware Asian descent, which, by the way, is often passed off as world-famous brands.

Not everyone can afford good stainless steel cookware. It is the relative cheapness of products that Asian manufacturers rely on. But using inexpensive cookware can be dangerous to your health. The thing is that low-quality stainless steel cookware often contains copper, which is cheaper than other alloy components. Food cooked in low-quality stainless steel cookware is enriched with harmful ions of non-ferrous metals and becomes unsafe for human health. You can recognize harmful stainless steel cookware by the characteristic metallic taste of food cooked in it.

It is reliably known that the manufacturers of dangerous stainless steel utensils are such Asian companies as “Happy Lady”, “Happy King”. Also, the Russian Rospotrebnadzor has established that “Haus Muller Zepter” cookware, which has nothing to do with real Zepter cookware, is dangerous to human health. Now the sale of Haus Muller Zepter is officially prohibited in the Russian Federation.

Enameled cookware can sometimes be dangerous too

Safe enamel cookware may have inner covering black, white, blue, grayish blue or cream colors. If your dishes are coated on the inside with enamel of a different color, be aware that this coating contains a huge number of chemical compounds of manganese, cadmium and other metals harmful to health. Enameled cookware with brown, red and yellow interior coatings is especially dangerous.

If you find dishes with the correct color of the inner enamel layer, still do not let your guard down. First, check whether GOST is on the label. Secondly, evaluate the quality of the enamel coating: there should be no stains on it (they always indicate improper firing and, accordingly, poor-quality coating); the thickness of the enamel coating should be sufficient (if the pans are covered with two layers of enamel, the chances of avoiding contact of food with metal are twice as high). If there is a thick enamel layer, dangerous ions will not get through the metal base of the pan into the food.

Next, please note that enamel surface was perfectly smooth. The absence of depressions and pimples will avoid the accumulation of harmful bacteria on the dishes. In addition, there should be no cracks or chips on the inner surface of the enamel cookware. Otherwise, it becomes hazardous to health.

According to the results comparative analysis, enamelware was recognized as the most the best option for preparing and storing food. Read more about such dishes.

Non-stick cookware

Non-stick cookware has gained recognition among millions of chefs due to the fact that they can cook food without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe.

The Teflon non-stick coating, for example, contains harmful perfluorooctanoic acid, which, when evaporated when the pan is heated too much, kills pet parrots. (Read more in the article on our website). In most cases, rats also die if they eat particles of non-stick coating. Those rodents that manage to survive become indifferent to individuals of the opposite sex and generally begin to lag behind in sexual development.

It is known that Teflon was originally used in the military industry for the manufacture of radars. Today, the DuPont company does not hide the fact that its patented Teflon can harm poultry when heated strongly and that at temperatures above 350 degrees it begins to deteriorate. However, as DuPont states, such a temperature is nonsense when cooking at home.

But, unfortunately, perfluorooctanoic acid is not the only cause for concern in the case of non-stick coatings. Scientists have found that when heated to 220 degrees, the Teflon coating releases benzene and other harmful substances.

Worn non-stick coating is especially dangerous. Do not use non-stick cookware if it is damaged on the inside surface.

If you can’t afford an expensive Teflon-coated frying pan, don’t buy a cheap one; it’s better to opt for a titanium-coated frying pan.

When are porcelain, glass and ceramic dishes harmful?

Porcelain, glass and ceramics themselves are harmless. Well, except that if the surface is seriously damaged, heavy metal salts will begin to penetrate into the food from the thickness of the sintered clay of ceramic dishes.

Decorative painting on dishes made of porcelain, glass and ceramics can be dangerous. The painting must be underglaze so that the metals contained in the paints: cadmium and lead do not get into food. Dishes with underglaze (safe) painting are distinguished by muted colors of the design. Poisonous overglaze painting is easy to recognize by the riot and brightness of the colors.

Unfortunately, crystal glassware is dangerous because it contains lead. Of course, you can drink from it, but you shouldn’t store drinks.

Harmful plastic dishes

Plastic utensils can be harmful if used inappropriately. There are special plastic dishes for cold foods, and there are special ones for hot foods. And you cannot use the one intended for cold foods for hot dishes. Otherwise, the food will be enriched with harmful organic compounds that can negatively affect human health.

In addition, you should not use plastic containers to store food for too long. They must have an expiration date indicated. When it expires, the plastic becomes dangerous and must be thrown away.

To avoid food poisoning, do not pour alcohol into a soda or soda bottle. mineral water. When interacting with alcohol, plastic will begin to release toxic substances. And it’s better not to store plain water in such bottles; there are special reusable ones for these purposes. plastic bottles. Stay healthy and choose your dishes wisely!

Poisonous dishes (from the series of programs "Habitat")

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Expert 29.01.2019 21:05
The best utensils are the ones used for cooking in restaurants. Just read what chefs prefer and buy it. Don't be fooled by the "miracle of the frying pan" and "nano cooking". For example, the comment below about wild game from AMC with the magic word “bacteriostatic” - at least Google the meaning of this word. And at least from the normal De Buyer brands, it’s expensive, but it lasts forever if you don’t hammer nails and don’t play football.
All the best, don't be stupid and always check all the beautiful stories about super frying pans etc., especially on this site

Nina 02.12.2018 17:55
We bought the Premium Pan System from AMC. Super!!! Eco-friendly, safe, made of medical steel, bacteriostatic, and has many more different advantages. Expensive. They took it in interest-free installments, quietly paid it off within a year... But now this cookware brings huge savings to the house... Master classes on cooking using the AMC method are held in Moscow.

Alexander 23.08.2018 12:04
Now let’s all take a look at the range of pots and pans in our domestic large retail chains (such as AstMarket, MagnitKosmetika and others). All kitchen utensils made in China, with the exception of spoons and forks (some made in India). Therefore, there is not much to choose from and you have to be content with what you have. There are, of course, online stores, but I don’t like paying for goods that I will only receive after some time (and it is possible that they will be dented, beaten, scratched, or simply of questionable quality).

Alexander 16.03.2018 09:37
I bought a lara LR02-704 cast iron pan. When cooking, the food turns black. I calcined it on the stove after purchase. Then I calcined it with oil and the non-stick protection was all swollen.