Essential Cookware To Retain Nutrition In Your Food
Use Cookware & Utensils That Are Inert To Your Food
Buying organic is the first step to a healthier body. Second is how the food is prepared and what the food comes in contact with before, it comes in contact with your body.
We all know stainless steel is an excellent choice for food equipment. All stainless steels are essentially non-reactive to foods when new and well cared for but when not taken care of, stainless steel can begin to leach toxic metals into your food. Which grade of stainless steal is best for cooking in your home kitchen?
Good For Cooking Utensils, But 316 Is Better
18/8 – also referred to as 304 or UNS S30400 or surgical stainless steel, indicates 18% chromium & 8% nickel
Inexpensive Stainless Steel Cookware
18/10 – also referred to as 302 or UNS S30200, indicates 18% chromium & 10% nickel.
Best Choice Of Stainless Steel For Food Processing
18/10MO – also referred to as 316 or UNS S31600, indicates 18% chromium & 10% nickel & 3% molybdenum. The molybdenum has a major effect on resisting acidic and chloride corrosion. Many foods are acidic, like tomato sauce it will pit 304 but not 316. We cook with salt which has high chloride levels.
316 Stainless Steel
Cooking surface will not react with food and is compatible with all cook-tops, oven, broiler and dishwasher safe.
Review Your Current Cookware
The numbers on the bottom of the pan show the grade of stainless steel. The numbers 18/10 show the pot is composed of 18% chromium and 10% nickel. Check your pots and pans for wear and pitting on the service. Even the best stainless steel can become old without the care required to keep them working well for you. Worn pots and pans will leach metals into your food and into your body.
Taking Care For Your Stainless Steel
Taking care of stainless steel will prevent it from breaking down and avoid potential toxic metals from leaching into your foods.
- Add oil to a hot pan. Adding oil once the pan is hot, the steel becomes static, resulting in a temporarily nonstick surface.
- Wait until the water boils to add salt, this will avoid pitting your cookware surface. Salting water in a stainless steel pot that hasn’t come to a boil can result in pitting, which is a form of rusting.
- Use the stainless steel cleaner from the product line you own, a Scotch-Brite pad or stainless steel wool. Avoid plain steel wool.
- Avoid letting pots soak for hours. Leaving sitting acidic water will start pitting the service. Stagnant acidic water is the worst thing for the surface of stainless steel.
Staub – For people sensitive to metals, look for enamel interior. Staub features a special black matte enamel interior for non-stick braising and self-basting spikes, providing an environment for low temperature slow-cooked, flavor-enhanced meals. Pots and pans are very heavy in weight to work with.
A healthy kitchen includes a variety of cookware materials to avoid reactions for sensitive people. Mix it up with the best cookware available.
Eat well, be well!
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