Additions are welcome in the comments.

Let's start with stainless steel. Crockery from of stainless steel resistant to oxidation, when cooked in it, products do not lose their properties, taste and even vitamins; it provides long-term and reliable storage of cooked products.

In addition, stainless steel looks very nice. Yes, these dishes have obvious advantages, but, unfortunately, the nickel contained in it is an allergen and can cause dermatosis. manufacturers of nickel-free stainless steel).

The best brand of food grade stainless steel. steel - 304 (or 18/10), and if there is a choice, it is better to prefer it to two cheaper brands - 202 and 201. Cheap stainless steel from Asian countries can be of poor quality and even dangerous to health due to unwanted impurities. However, it is she who is often sold under the guise of “German” or other European, having come up with sonorous brands and good marketing ...

Very good and safe enamelware. You can cook dinner in it, store any food, safely make pickles and marinades. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal, and the process of corrosion and ingress begins. harmful substances from metal into food. So it's better treat enamel with care, and also buy enameled utensils with stainless steel edging, which prevents corrosion.

Avoid those enamelware that have an INSIDE coating of brown, yellow, or red enamel - these often contain harmful substances.

3. CERAMICS

As far as ceramics are concerned, clay pots food has been prepared for centuries, and the experience of generations cannot lie. Everyone is good with real ceramics, which from high temperature becomes even stronger. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, on the market you can find low-quality and enough.

In aluminum cookware, it is not recommended to cook spicy and sour dishes, stew and fry vegetables, boil milk. Already with a slight heating, even weak acids and alkalis destroy aluminum, and it gets into our food. However, it is good because it is more convenient to cook porridge in it than in enameled dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: you can cook in aluminum cookware, but it’s better not often, and you shouldn’t store cooked dishes in it.

5. NON-STICK COATINGS

Teflon - good coverage from the point of view of protection against burning, but it begins to evaporate from the surface of the dishes already at 200 ° C. on the human body has not been sufficiently studied, however, among employees of enterprises producing Teflon dishes.

Also, non-stick coatings are disadvantageous in that they are quickly damaged or worn out, and such dishes cannot be used with a damaged coating.

6. SILICONE

Silicone cookware is elastic, durable and can withstand temperatures up to +280 degrees (update: today in the comments there was an opinion that it is carcinogenic). It can be used in ovens microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone - inert material, does not rust or crumble, does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. Smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.

7. CAST IRON

Should not be deducted from the account. Although it is heavy, it slowly heats up (therefore, it is especially good to stew in it) and slowly cools down. It is eco-friendly and time-tested.

8. EDIBLE TABLEWARE

There are even… edible dishes. Plates made from bamboo sugar cane, starch and water, according to the manufacturer, effectively combat the problem of pollution environment. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. Super-eco-friendly plate - ate lunch, you can eat dishes. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.

9. PLASTIC

Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container, according to many, it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. (Editor's note: minimize the use PVC cookware and please note the information about).

10. MELAMIN

Beware of plastic utensils melamine! If you see the inscription melamin on the back of an elegant plastic box, in no case do not buy it, and even more so do not use it for its intended purpose. Melamine contains formaldehyde, which can be released into food from contact with hot water, especially if the dishes are at least slightly scratched. Formaldehyde is one of the carcinogens; causes severe irritation to the eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor of Russia spoke about the serious danger of melamine dishes. However, it is still widely sold in our country.

Bowls, plates are exposed in the kitchen various factors, including high temperatures and acids. Under their influence, devices can emit substances harmful to human health. Lead, cadmium, aluminum and some compounds, such as iron oxide, are deposited in the human body, thereby causing various diseases. To avoid this danger, you need to know exactly which dishes you can’t eat from. Therefore, you should cook only in pots and plates made from approved materials, in other words, marked "for contact with food products” or with the sign of a glass and a fork.

Melamine kitchen utensils

A cup or plate is such an obvious thing in the kitchen that sometimes we don't pay attention to what it's made of. Meanwhile, it turns out that some of these vessels can be harmful to health. This must be taken into account, because children use them. You can often hear a children's riddle: "What kind of dishes you can not eat from?" Not many people can immediately give a seemingly simple answer - from an empty or broken one. After all, in fact, the answer carries a much more serious meaning.

Melamine tableware is extremely popular because of its durability and vibrant colors. But under the influence of high temperatures (including heating in a microwave oven) and contact with an acidic dish, the carcinogen formaldehyde can be released.

And again we ask ourselves the question: from which dishes you can’t eat anything? From purchased from street vendors whose product is guaranteed to be non-certified. For its production, hazardous chemicals are often used in quantities that exceed safety standards.

Advantages of objects made of melamine

Reasons for the popularity of these kitchen products:

• melamine tableware is convenient, practical and much cheaper than ceramic;
• melamine is a durable, elastic material, in some versions it imitates porcelain kitchen utensils;
• this is the first "own" tableware of the smallest members of the family - colorful, unbreakable and light;
• Melamine is an ingredient in popular disposable plates, cutlery and cups for grilling, parties and outdoor activities.

Disadvantages and risks

Why you can not use dishes made from this material:

• melamine quickly and at first imperceptibly penetrates into cooked dishes under the influence of high temperatures and an acidic environment;
• this, in turn, can lead to breathing difficulties, allergic reactions, and with prolonged use, also to disruption of the kidneys, the appearance of stones and even tumors in them. Therefore, you need to know what dishes you can’t eat from.

To keep melamine cookware safe, avoid cooking and serving soups and hot meals in it. It is advisable to use it only for warm food. You should absolutely not prepare hot tea with lemon in it, as this further enhances the secretion of the mentioned substance, and also significantly affects the taste. Do not use it for slicing and storing citrus fruits.

Harmful aluminum

Speaking of which dishes cannot be used for food, one cannot fail to mention aluminum. You can not cook and stew sour and very salty dishes in it. Such products, coupled with high temperatures, cause the formation of harmful substances on the surface, as a result of which aluminum penetrates into cooked dishes, which is fully deposited in the liver. This can lead to its insufficiency, as well as initiate the development of cancer.

Scientists warn that there is also a strong relationship between the use of such dishes and neurological diseases, namely Alzheimer's disease.

Dangerous Teflon

Teflon pans are very convenient because they are easy to clean and food fried on them does not burn. The problem appears only when scratches appear on their surface. A damaged Teflon layer leads to the ingress of particles of this substance directly into the food.

American scientists have proved from which dishes you can not eat anything. Their experiments showed that fumes from damaged Teflon can kill caged birds. This type of pot releases toxic chemicals that reduce the resistance of the body not only in animals but also in humans. The risk of heart attacks and strokes increases, which can lead to the development of cancer. These highly toxic chemicals are fluorine compounds that are part of Teflon. They are also found in products for impregnating waterproof fabrics (clothes, curtains or carpets).

What dishes you can’t eat from: enameled pans

Enameled kitchen vessels are not harmful only as long as they are not scratched and the enamel begins to fall off. Under its layer is steel sheet, which quickly corrodes. Rusty sawdust of steel can get into the products cooked in the pan, and then directly into the human body. But the result of iron oxidation is very harmful to health.

However, if you decide to buy enamel pan, remember the rule: the heavier it is, the better. It should have a thick bottom because it will be more resistant to damage. Before buying, be sure to check the pan on each side, make sure there are no chips or scratches on it.

Don't skimp on silicone kitchen utensils

Silicone is a material that is quite harmless to health. But unfortunately very expensive. Therefore, manufacturers often add various kinds of cheap chemical fillers. Such silicone products are not safe. Under the influence of high temperature, they release organic volatile substances that change the color, aroma and taste of dishes, as a result of which they are harmful to health. This once again shows what kind of dishes you can’t eat from.

What is better to use?

Experts in this case are unanimous. The least unhealthy tableware is made from It is durable and chemically resistant to all factors and chemical substances found in food. Does not lose its properties when in contact with very high temperatures during cooking and is not affected by acids and other components contained in food.

When buying dishes, you need to know what it is made of and what can and cannot be cooked in it. Keeping in mind the shortcomings of materials and technologies, many of the troubles associated with their impact on health can be avoided.

The materials from which the dishes are made

Stainless steel cookware resistant to oxidation, when cooked in it, products do not lose their properties, taste and even vitamins; it provides long-term and reliable storage of cooked products. Besides, she looks very pretty. Yes, stainless steel cookware has obvious benefits, but unfortunately, the nickel it contains is an allergen and can cause dermatosis. Do not use such dishes too often and cook spicy dishes in it. The same applies to titanium cookware.

quite good and enamelware. You can cook dinner in it, store any food, safely make pickles and marinades. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal, and the process of corrosion begins. So it is better to take enameled utensils with stainless steel edging, which prevents corrosion.

As far as ceramics are concerned, clay pots food has been prepared for centuries, and the experience of generations cannot lie. Real ceramics is good for everyone, which becomes even stronger from high temperature. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, low-quality ceramics can be found on the market - they are not heat-resistant.

In aluminum cookware, it is not recommended to cook spicy and sour dishes, stew and fry vegetables, boil milk. Already with a slight heating, even weak acids and alkalis destroy aluminum, and it gets into our food. However, it is good because it is more convenient to cook porridge in it than in enameled dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: you can cook in aluminum cookware, but you should not store cooked dishes in it.

Teflon is a good non-stick coating, but it begins to evaporate from the surface of the cookware already at 200°C. The effect of Teflon vapor on the human body is not well understood, but there are cases pain reaction among employees of enterprises producing Teflon dishes, as well as among housewives who actively use this achievement of civilization in cramped kitchens. Keep that in mind!

Silicone cookware is elastic, durable and can withstand temperatures up to +280°C. It can be used in ovens, microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. The smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.

Do not write off cast iron cookware. Although it is heavy, the food in it almost does not burn, it heats up slowly (therefore, it is especially good to stew in it) and slowly cools down.

There are also edible dishes. The plates, made from bamboo, sugar cane, starch and water, are said to be effective against pollution. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.

Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. But you should be very wary of plastic dishes made of melamine! If you see the inscription melamin on the back of an elegant plastic box, do not buy it in any case, and even more so do not use it for its intended purpose. Melamine contains formaldehyde, which can be released into food from contact with hot water, especially if the dishes are even slightly scratched. Formaldehyde is one of the carcinogens; causes severe irritation to the eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor of Russia spoke about the serious danger of melamine dishes. However, it is still widely sold in our country.

Cookware manufacturing technology

The best dishes - cast. It is thicker and heavier, distributes heat well, and - most importantly - its walls and bottom heat up evenly, which means that there is no “heat shock” effect and the food does not burn. In such dishes you can stew products.

The thickness of the dishes also plays a big role. If the thickness of the bottom and walls of a frying pan or pan is less than 2 mm, then they are of little use, because they are easily deformed. The most common dishes with a wall thickness of 2.5 mm. It can be used on gas and electric stoves but it is not recommended for glass-ceramic hobs. Universal can be called dishes with a thickness of 4-6 mm.

Some types of cookware have a temperature controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan resembles a honeycomb, then in such dishes the surface of contact with food decreases and its non-stick properties increase.

The most prominent part of any pan or pot is of course the handle. Handles are riveted or welded. Welded handles are preferable, as they do not violate the integrity of the coating. The pen itself can be various shapes and execution. AT recent times cookware with non-heating handles appeared, which is very convenient to use.

Well, you will have to determine the required volume of your pans yourself. It all depends on the needs of your family and the tradition of cooking. It is recommended to have several pans of various sizes in the kitchen.

When choosing cookware, consider the type of stove you have. Some utensils are suitable for cooking only on electric stoves, so carefully look at the labels on the packaging and consult with the seller.

microwaves

For use in the microwave, you will need glass, porcelain, ceramic or plastic utensils. It should not have gold-plated or silver-plated edges or patterns.

In normal metal utensils You can't cook in the microwave! Also, wooden products cannot be used in microwave ovens.

Glass-ceramic hobs require cookware with a bottom thickness of at least 3 mm. Such plates heat up more than usual, and a thin frying pan or pan is quickly deformed.

Induction cookers require specially designed cookware. Therefore, carefully read the instructions when buying.

Are microwave ovens harmful?

Microwave ovens are one of the most powerful sources of EMF. Values magnetic field are closely related to the power of the device - the higher it is, the higher the magnetic field during its operation. The main document establishing the requirements for the level of EMF household appliances are "Interstate sanitary norms acceptable levels of physical factors when using consumer goods in living conditions", MSanPiN 001-96.

According to the data given in the book “Health of Your Home”, AST-Press, Moscow, 2006, the zone for microwave ovens, washing machines, dishwashers, TVs allowed by GOST for a long stay of a person is 1.5 meters.

AT healthy eating There is one problem that we often forget about in everyday bustle. Harmful dishes are not indifferent to our health. Unfortunately, at present, poor quality dishes are widespread in our country.

Melamine tableware absolutely harmful. It has long been recognized as dangerous to human health. In the European Union, the sale of melamine tableware is also prohibited. At first glance, it looks like porcelain. But it is easy to recognize it by its “weightlessness”: it is a very light dish. The release of formaldehyde resins continues almost all the time while a person uses plates and cups. The transition to food in melamine exceeds allowable norms tens and sometimes hundreds of times. And melamine, depending on the dyes used, releases heavy metals - lead, cadmium, manganese. Metal utensils are also harmful. When preparing hot drinks in tinned copper containers, metal ions are released into the liquid. The same thing happens when cooking hot dishes. It is not recommended to store cooked food in metal utensils and scratch the inside of pots. Since otherwise, metals can penetrate food and, accordingly, then into our body. This applies even to elite tableware of world famous brands. All 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 food in a metal dish: it will definitely absorb a huge amount of released ions.

Aluminum cookware also harmful. Moreover, it is recognized as the most harmful to human health. Proved that aluminum cookware changes his Chemical properties when interacting with salt, soda and various acids. In this regard, it is forbidden to cook sour food in aluminum dishes (shchi, sauerkraut, sorrel, various jelly, compotes, stewed and fried vegetables, as well as bake food in foil in it). Do not store even water in aluminum dishes for a long time: it has been noticed that with a long water content in an aluminum flask, its inner surface a kind of precipitate of metal oxide is formed. Aluminum, regardless of the presence or absence of an oxide film layer, constantly penetrates into food during cooking.

Aluminum has a bad property to accumulate in the human body, which can eventually lead to the development of a serious illness. If possible, it is better to refuse the use of aluminum utensils. In a number of European countries, aluminum cookware without non-stick coating has long been banned.

Harmful utensils from of stainless steel. In general, any stainless steel utensils are not completely harmless. Cooked food should not be stored in these pots and pans to avoid metal reaction with food. Stainless steel utensils are resistant to oxidation; when cooked in it, products do not lose their properties, taste, and even vitamins; it provides long-term and reliable storage of cooked products. Besides, she looks very pretty. Yes, stainless steel cookware has obvious benefits, but unfortunately the nickel it contains is an allergen and can cause dermatitis. Do not use such dishes too often and cook spicy dishes in it. The same applies to titanium cookware.

Good stainless steel cookware is not affordable for everyone. It is on the relative cheapness of products that Asian manufacturers are betting. But using inexpensive cookware can be hazardous to your health. The thing is that low-quality stainless steel utensils often add cheaper copper compared to other components of the alloy. Food cooked in low-quality stainless steel utensils is enriched with harmful non-ferrous metal ions and becomes unsafe for human health. You can recognize harmful stainless steel utensils by the characteristic metallic taste of food cooked in it.

Enamelware also sometimes dangerous. Safety enamel cookware can be internally coated in black, white, blue, grayish blue, or cream. If the dishes are covered with enamel of a different color from the inside, be aware that this coating contains a huge number of chemical compounds of manganese, cadmium and other metals that are harmful to health. Enamelware with brown, red and yellow inner coatings is especially dangerous. If you find dishes with right color the inner enamel layer, still do not lose vigilance. First, check if GOST is on the label. Secondly, evaluate the quality of the enamel coating itself. There should not be any spots on it (they always indicate improper firing and, accordingly, a 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 food contact with metal are twice as high). In the presence of a thick enamel layer, dangerous ions will not break through from the metal base of the pan into food.

The enamel surface must be perfectly smooth. The absence of depressions and pimples will avoid the accumulation of harmful bacteria on the dishes. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal and the process of corrosion begins. So it is better to take enameled utensils with stainless steel edging, which prevents corrosion. Otherwise, it becomes hazardous to health. According to the results comparative analysis enamelware was recognized as the most the best option for cooking and storing food.

Crockery with non-stick coating gained recognition of millions of housewives due to the fact that it can cook food without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe. In a Teflon non-stick coating, for example, there is harmful perfluorooctanoic acid, which, evaporating when strong heat frying pans, even kills pet parrots. But unfortunately, PFOS isn't the only thing to worry about with non-stick coatings. Scientists have found that when heated to 220 degrees, the Teflon coating releases benzene and other harmful substances. Worn out non-stick coating is a particular hazard. Never use non-stick cookware if it has damage on the inner surface.

It is not recommended to buy cookware with non-stick coating of unknown brands. Buy dishes from familiar companies and preferably with a thick bottom. If you can't afford an expensive Teflon coated pan, don't buy a cheap one, instead opt for a titanium coated pan.

Porcelain, glass and ceramic dishes not always safe. By themselves, these materials are harmless. However, if the surface is seriously damaged, salts of heavy metals will begin to penetrate into the food from the thickness of the clay of ceramic dishes. The danger may be decorative painting on porcelain, glass and ceramic dishes. The painting must be underglaze so that the metals contained in the paints: cadmium and lead - do not get into food. Ware with underglaze (safe) painting is distinguished by the muted colors of the pattern. Poisonous overglaze painting is easy to recognize by the brightness of the colors. As for ceramics, food has been cooked in clay pots for centuries, and the experience of generations cannot lie. Real ceramics is good for everyone, which becomes even stronger from high temperature. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, low-quality ceramics can be found on the market - they are not heat-resistant.

Unfortunately dangerous. crystal tableware because it contains lead. Of course, you can drink from it, but you should not store drinks.

plastic utensils can be harmful if used inappropriately. There are special plastic utensils for cold foods, there are - for hot dishes. And you can not use the one that is intended for cold products for hot dishes. Otherwise, food will be enriched with harmful organic compounds that can adversely affect human health. For example, polyvinyl chloride is prohibited for food use. It contains BPA, vinyl chloride, phthalates and may contain mercury and/or cadmium.

In addition, plastic food storage containers should not be used for too long. They must have an expiration date on them. When it expires, the plastic becomes dangerous - it must be thrown away. To avoid food poisoning, do not pour alcohol into a soda bottle or mineral water. When interacting with alcohol, the plastic will begin to release toxic substances.

silicone utensils elastic, durable and can withstand temperatures up to +280 degrees. It can be used in ovens, microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. The smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.

Should not be written off cast iron cookware. Although it is heavy, the food in it almost does not burn, it heats up slowly (therefore, it is especially good to stew in it) and slowly cools down.

Interestingly, there are even edible tableware. The plates, made from bamboo, sugar cane, starch and water, are said to be effective against pollution. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.

Heavy dishes made of this metal, often glazed on the outside bright colors, - at the peak of popularity.

Unlike grandmother's frying pans, a new type of cast iron will not spoil glass-ceramic stove. It's ecological pure material perfect for soups, stews, pancakes. It is capricious in handling: it does not like temperature contrasts (cold meat in a hot pan can lead to cracks), and glazed cast iron cannot be washed in a car.

2. Porcelain

Not only tea sets are made from this fragile material - it is often used to make dishes for restaurant chefs (primarily baking dishes). It is not capricious in handling - you can freeze food in it, and then put it in a hot oven or microwave, it is easy to wash in dishwasher. Unlike ceramics, porcelain does not absorb odors at all. However, porcelain remains porcelain: one awkward movement - and the baking dish to smithereens!

3. Ceramics

From ceramics and faience they make baking dishes, pans, pots. This porous material it passes air well - it will not work to “dry out” the dish in it. Ceramics are ideal for baking in the oven. But it is forbidden to put it on an open fire! FROM ceramic dishes it is important to avoid temperature changes - you can not put it from the refrigerator into a preheated oven. There is one more "minus" - ceramics perfectly absorbs the smells of the products with which it comes into contact.

4. Heat resistant steel

Ideal for baking and microwave use. Fire-resistant glass is stronger than normal glass, but gas stoves it is forbidden to use it: you can put a glass pan on an open fire only using a flame spreader (a metal plate that is placed between the fire and the bottom of the dish). It does not absorb odors, food does not burn in it. But glass is a material of low thermal conductivity, ready meal cools down for a long time. Does not like temperature changes.

5. Stainless steel

The most correct "stainless steel" is surgical steel (AISI grade 304). This alloy has bacteriostatic properties - food cooked in such dishes stays fresh longer. Samples without nickel (nikel free) are especially popular - there is an allergy to it, it gives vegetable dishes metallic taste. If the pan has steel handles, then it can also be used in the oven. Stainless steel can be washed in the dishwasher.

6. Silicone

In the "rubber" forms for baking in the oven, even those who cook for "you" can bake a culinary masterpiece. In silicone, products do not burn, it is easy to get pastries from a soft mold. Silicone will endure washing in the dishwasher and temperature changes, it can even be frozen. You can not just touch it with a knife and wash it with abrasive products. After the end of the service life (2-5 years), it is better to throw away silicone utensils, even if outwardly it is still good: when heated, toxic bisphenol A can be released.

7. Non-stick coated metal

Everyone has heard about the dangers of Teflon today. But this is not the only non-stick coating: many brands have now patented their counterparts without perfluorooctanoic acid (it is this that can cause cancer and fetal mutations in pregnant women). It is better not to cook sour dishes in dishes with a non-stick coating; you should not store food in it. If there are cracks or scratches on the coating, it is better to get rid of the dishes by replacing them with a new one.

8. Enamelled metal

Traditionally, steel and aluminum are enameled; for use in the kitchen, the former is preferable. From the Soviet past, everyone remembers that the main misfortune of enamel is chips (it is no longer possible to cook in dishes with chips, the metal will oxidize). To preserve the enamel, do not put dishes from the refrigerator on the stove, do not use on a burner whose diameter is different from the size of the bottom, do not cook if the bottom is not completely covered with water / fat.