No one needs to be a chef to love good cookware! Glass, iron, stainless steel, ceramic cookware? There are so many types and varieties that cooking becomes more practical and enjoyable when you have the right tool. And this wide variety is due not only to beauty but to everyday use.
Do you know what types of pan there are and their advantages and disadvantages? It's not all the same and each material or shape can define the success of your dish, as well as the practicality of preparation, making the most of your food.
Some may even influence your health, both for good and for bad. Therefore, knowing how to choose the right pan not only influences the preparation time and the taste of the food, but also your quality of life, protecting your health and that of your family and leaving your daily meals totally healthy.
In conclusion, the various cookware options are not just about price or aesthetics, they each have specifics. Among the many options, it is best to know which one to choose for each situation in order to achieve the best result for food and well-being.
The advantages and disadvantages of each type of pan
Each pan type is made in one model and one material, with different shapes and characteristics. Therefore, it is clear that each of them brings advantages and disadvantages, since the quality of cooking can even bring health risks if misused. Nutritionist Cátia Duarte, from the Vidhera da Barra da Tijuca Clinic (RJ), analyzed some of the main models:
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Teflon or Nonstick Cooker
Very popular, the Teflon pan is relatively inexpensive and facilitates preparation because it is nonstick. To keep the surface intact, always use silicone utensils. If the pan starts to peel, replace it as soon as possible to avoid food contamination. New ones are a good option but should be replaced in case of scratches. They should always be used over low heat to prevent debris from coming loose. Are non-stick preparations ideal for preparations that involve little or no oil ?, explains Cátia.
Clay pot
Indicated mainly for the preparation of soups and broths, because it keeps the heat longer, the clay pot also presents no health risks. It may be more difficult to clean because it has a porous surface.
Ceramic pot
Easy to clean and non-stick, ceramic cookware promises to be non-toxic and conserves heat well, suitable for long cooking. They may appear as 100% ceramic, nonstick coated or ceramic coated only. The most important thing is to check, at the time of purchase, if the pan has a certificate of toxicity, which proves that it will not release toxic substances.
Aluminum pan
The expert explains:? Several studies show that the dissolution of this mineral for food is less than 3% of the allowable limit. Therefore, aluminum cookware can be used without damage to health, but should be changed periodically. Should acidic foods like sauces and vinaigrette be prepared in these pans because of the risk of contamination?
Stainless pan
• This pan model releases nickel in small quantities into food. Thus, it is good to avoid the preparation of sulfur-rich foods such as broccoli, cauliflower, cabbage and onion, which increase nickel migration. Stainless steel pans are not suitable for frying because this procedure increases the migration of nickel from the pan to food ?, warns Cátia.
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Enameled pan
• Does not release waste and prevents the proliferation of bacteria. It is therefore recommended for newborn food preparation. At the sign of wear should be changed. ?, tells the nutritionist.
Copper Pot
They heat and cool quickly, giving more control to food preparation. But nutritionist Cátia Duarte warns: "This type of pan has been banned in Brazil for damage to kidney function and brain damage." Today, the option with stainless steel coating already exists in the market and thus can be used, despite having a salty price.
Titanium Cooker
One of the most indicated by the experts, they are very resistant, do not pose a risk of food contamination and are nonstick. Suitable for frying and grilling, they can last a lifetime if well kept.It is important not to use utensils that may scratch the surface.
Glass pan
Glass pans pose no health risks because they are non-toxic. Disadvantages include heat distribution (which can cause food to burn if attention is diverted) and are expensive and heavy.
Iron pan
The downside is that they are very heavy. On the other hand, they are indicated for the preparation of foods of people with iron deficiency anemia or vegetarians, for releasing this mineral for food ?, explains Cátia Duarte. Avoid washing with abrasive materials and use soft sponges to avoid scratching the surface.
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Soapstone Pot
According to Catia, soapstone pans release calcium and magnesium, which are important minerals for nutrition. However, cooking is slower and cleaning deserves special attention so that there is no accumulated residue.
The ideal pan for every preparation
We have already seen the features, advantages and disadvantages of each pan. But then, what will be the ideal pan to prepare that special dish? The options are many, but there is always one that will make your life easier:
Grilling and frying: titanium or teflon as they do not need oil. The latter as long as well maintained.
Broths and soups: choose glass, ceramic or clay cookware as they conserve more heat. Watch out for glass pans that can burn food more easily.
Meat and stew: Enameled pans give a good result as well as not releasing toxins even in longer cooks.
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Rice and side dishes: The aluminum pan can be a great option as long as acidic foods are not used.
Vegetables: prefer steaming pans. Thus vegetables maintain all their nutritional capacities.
Beans and Sauces: To cook beans, prefer iron cookware to increase your family's iron absorption. It is also indicated for sauces by conserving the temperature.
As we can see, there is no ideal pan model, but those that best fit the preparation of certain foods, also taking into account the possible interferences in your health. Stay tuned for our tips and make your kitchen easier and safer.
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