We tend to be aware of the food we eat, for health reasons, but we always make sure to use the pots? Is your cookware safe? Or what is to consume unhealthy food? Stainless steel pots and pans from a combination of iron, chromium and other metals, which results in a permanent and safe handling of the returned product.
To confirm the safety of your set of pots, there are four principles that should be determined in order to obtain non-toxic food environment:
1High quality stainless steel multiplied. And 'the metal perfect hygiene, cleaning and light maintenance. It can also cause corrosion of acid or alkaline foods, non-resisting deformation incredibly durable, elegantly finished with its glossy exterior mirrors, and ultimately, a guarantee of long life. There is also a good conductor of heat between the outer and inner layers to improve heat transfer pinched.
2 According to the principle encapsulated elements such as aluminum, copper andlayers of metal between the layers of steel that have a moderate heat transmission from the base, the sides of the pan.
3 Its accuracy in the production, not furrowed, with flat bottoms to maximize heat transfer uniformly over the entire tool that prevents overheating of the foods that can replace the natural goodness of the ingredients with harmful fats. In the kitchen or cooking destroys the natural flavor and nutrition of vegetables or meat.
Finally, it mustself-sealing lid to keep steam at a constant temperature for even cooking.
Here, too, is made of stainless steel cookware strong and resistant to abrasion and wear. It 'widely used in North America, because it takes more than other pots and pans and convenient hard. Make sure it is made of iron, nickel or chrome to ensure the production of healthy food.
Iron is important for our body, which helps in the production of red blood cells. Iron cookware solves only 20% of the total daily consumption of ironso within the required levels of security.
Minimum consumption of nickel is not toxic but can cause allergic reactions in some people too. An adult consumes an average of 150 to 250 micrograms of nickel per day. Corrosion resistant nickel during cooking does not take any significant amount to the diet.
Absorption of chromium in small quantities 50-200 micrograms is considered safe. It takes only 45 micrograms of chromium during cooking, so it has no harmful effects on consumers.
ThenPlease keep in mind that the type of cooking utensils and temperature is used to cook food is vital that allows both a threat or display the menu for healthy cooking. The decision is yours. The impact makes a good decision is always an advantage for the family if not, if you know how important a cookware safe to ignore your family suffers. Be justified in the production of a.
