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All you need to know about cooking in non-stick cookware

Non-stick cookware come in different shapes and sizes and are easily available in almost every Indian kitchen these days. This is because most people believe that cooking in non-stick cookware can help them cut down on oil consumption, promote healthy living and aid in the process of weight loss. While this is true to some extent, however, extensive use of non-stick cookware can also have a dangerous side to it, which can affect your health, causing some irreversible damage.

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Here are 13 simple cooking hacks to make your life healthier.

What makes non-stick cookware different from other utensils?

A non-stick cookware requires less oil for cooking and also speeds up the entire cooking process for certain preparations. They

come with a special coating called polytetrafluoroethlyene or PTFE, which is primarily responsible for less oil requirement due to its non-adhering properties. However, it is this PTFE that makes the usage highly dangerous and can damage your health in many ways. Knowwhich cooking oil is healthy for you.

What makes non-stick cookware unsafe?

The PTFE coating can emit toxic fumes at high temperatures that are believed to be harmful to both humans and pets alike. In fact, the coating is also made of carcinogenic substances that could sweep into your food and cause liver or gastrointestinal damages. Since non-stick cookwares have a low breaking point, that is, if left unattended, they can heat up to 800 degrees in just five minutes, it could easily emit toxic fumes. Moreover, constant usage can erode the coating, making the chemicals mix with your food easily.

How can cooking in non-stick cookware affect one’s health?

Fumes emitted by the non-stick cookware, when exposed to high temperatures, can cause flu-like symptoms that is also referred to as polymer fume fever. According to the Environment Working Group, an international organisation working towards public health and wellness, the toxins inhaled while breathing or consuming foods mixed with the eroded coating of the cookware is difficult to expel from the body. In fact, even if you stop using non-stick cookware, your body would get rid of only half the poison that is accumulated inside, in around four years. Moreover, the fumes and the coating are particularly dangerous for pregnant women and people with suppressed immunity. Here is why cooking in a non-stick cookware can also lead to diabetes.

What is the best way to use your non-stick cookware?

If you are still using non-stick cookware, follow these tips to ensure safety:

Cook at low temperature: Since non-stick cookwares tend to get heated fast, emit toxic fumes and make your food far less healthy, try cooking at a low flame. ‘A non-stick pan would require less oil but make sure that you cook the right things in the pan. Use your non-stick cookware to prepare liquid based curries, dals and soups and stir fried vegetables. Avoid preparing dishes which would need lot of sautéing and roasting,’ says Dhvani Shah, pediatric nutritionist, Mumbai.

Don’t preheat: Because non-stick pans can become hot too quickly it is better to avoid preheating the oven before you start to cook and always cook at a low flame. This will ensure that there is minimal or no emission of toxic fumes during cooking.

Avoid deep frying or broiling: It is wise to avoid preparing meat or the traditional vegetables that would need a lot of roasting and sweltering over the flame. ‘Such preparations are usually cooked well in temperatures that’s a bit difficult for a non-stick pan to handle,’ says Dhvani.

Choose a heavier base: Non-stick cookware are usually light-weight. However, if you choose to cook the traditional curries and meat in a non-stick pan, look for one with a heavier base. This will ensure that the pan doesn’t reach its breaking point too soon and your food is cooked well in the pan.

Use a wooden spatula: A wooden spatula is the best companion for a non-stick pan as it is gentle on the surface coating and would not erode it like a metal spatula would with its sharp edges.

Don’t scrub your non-stick pan: Use a sponge and a liquid soapy solution to clean your non-stick pan and avoid metal scrubs which could erode the surface coating, as this will make the carcinogenic toxins mix with your food while cooking. In fact, when you notice scratches on your pan, remember it is time to discard it.

Keep your kitchen ventilated: Make it a point to ventilate your kitchen while you cook in your non-stick pan to ensure that the air in your kitchen and home is cleared of the fumes that is emitted while cooking.

What are the healthy alternatives to non-stick cookware?

If you want to stay away from non-stick cookware because of its health hazards you can opt for ceramic cookware, aluminium, copper or even stainless steel cookware. However, to make your food healthy, avoid adding oil in excess and try cooking at low to medium flame, irrespective of the metal or pan used.

 

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