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

Melamine tableware 100% 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 by its “weightlessness”: it is a very light dish. The release of formaldehyde resins continues almost the entire time a person uses plates and cups. The transition to food in melamine exceeds acceptable standards 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 preparing hot dishes. It is not recommended to store in metal utensils cooked food and scratch the inside of pans. Because otherwise, metals can penetrate into food and, accordingly, then into our body. This even applies to luxury tableware from world-famous brands. Any 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 foods in metal dishes: they will certainly absorb a huge amount of released ions.

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

Aluminum has a bad tendency to accumulate in the human body, which can eventually lead to the development of a serious illness. If possible, avoid using aluminum cookware. In a number of European countries, aluminum cookware without non-stick coating has long been banned.

Harmful dishes from of stainless steel. In general, any stainless steel cookware is not completely harmless. To avoid metals reacting with food, it is not recommended to store cooked food in such pots and pans. Stainless steel cookware is resistant to oxidation; when cooked in it, food does not lose its properties, taste and even vitamins; it provides long-term and reliable storage of cooked products. Plus she looks very beautiful. Yes, stainless steel cookware has obvious advantages, but, unfortunately, the nickel it contains is an allergen and can cause dermatitis. You should not use such dishes too often and cook spicy dishes in them. The same applies to titanium cookware.

Not everyone can afford good stainless steel cookware. It is the relative cheapness of products that Asian manufacturers rely on. But using inexpensive cookware can be dangerous to your health. The thing is that low-quality stainless steel cookware is often supplemented with copper, which is cheaper than other components of the alloy. Food cooked in low-quality stainless steel cookware is enriched with harmful ions of non-ferrous metals and becomes unsafe for human health. You can recognize harmful stainless steel cookware by the characteristic metallic taste of food cooked in it.

Enameled cookware can also be dangerous sometimes. Safe enamel cookware may have an internal coating of black, white, blue, sage or cream. If the inside of the dishes is coated with enamel of a different color, be aware that this coating contains a huge number of chemical compounds of manganese, cadmium and other metals harmful to health. Enameled cookware with brown, red and yellow interior coatings is especially dangerous. If you find dishes with the right color inner enamel layer, still do not let your guard down. First, check whether GOST is on the label. Secondly, evaluate the quality of the enamel coating itself. There should be no stains on it (they always indicate improper firing and, accordingly, 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 contact of food with metal are twice as high). If there is a thick enamel layer, dangerous ions will not get through the metal base of the pan into the 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 disadvantages of such pots and containers is their fragility. If handled carelessly, enamel chips and cracks may appear on enamel cookware. Moisture penetrates through them to the metal and the corrosion process begins. So it is better to take enamel 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 preparing and storing food.

Dishes with non-stick coating has received recognition from millions of housewives due to the fact that it is possible to cook food in it without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe. Teflon non-stick coating, for example, contains harmful perfluorooctanoic acid, which evaporates when high heat frying pans, even kills pet parrots. But, unfortunately, perfluorooctanoic acid is not the only cause for concern in the case of non-stick coatings. Scientists have found that when heated to 220 degrees, the Teflon coating releases benzene and other harmful substances. Worn non-stick coating is especially dangerous. You should absolutely not use cookware with a non-stick coating if it has damage on the inner surface.

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

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

Unfortunately, it's dangerous crystal glassware, since it contains lead. Of course, you can drink from it, but you shouldn’t store drinks.

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

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

Silicone cookware elastic, durable and can withstand temperatures up to +280 degrees. It can be used in ovens, microwave ovens and bake meat and fish in air fryers. In addition, food can be frozen in it. Silicone – inert material, does not rust or crumble, does not interact with hot or ice foods. It is very easy to remove what you have prepared from silicone dishes - you just need to 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, this form can be compactly rolled up. The next time you unfold it, it will return to its original form.

Shouldn't be written off cast iron cookware. Although it is heavy, food almost does not burn in it, heats up slowly (which is why it is especially good to stew in it) and cools down slowly.

Interestingly, there are even edible tableware. 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 in water they disappear without a trace in just 2 days. This eco-friendly cookware is microwave, oven and refrigerator safe. And farmers can give the used service as livestock feed.

Which utensils are most suitable for preparing and storing food?

News healthy image life is fashionable now. Moderate physical exercise and a balanced diet is the key to a long life and a thriving appearance, but simply eating “good” foods is not enough. The food also needs to be skillfully prepared in the “correct” container. Fortunately, world technologies do not stand still, but offer new types of materials that make the already “difficult” life of an urbanized person easier. It is not easy to understand this diversity, much less evaluate the advantages and disadvantages. In today's review we will tell you which cookware is most suitable for preparing and storing food.

1. The most fragile
In a light and comfortable enamel pan you can prepare and store any food without fear that the food will change its color and taste. And the enamel itself does not deteriorate under the influence of salts or acids contained in food. These pots and pans are easy to clean and food hardly burns. But enamel cookware has one serious drawback - fragility. Sooner or later, chips and cracks will appear on it, especially if it is “successfully” dropped, cleaned with abrasive powders, hard brushes, or subjected to “thermal shock”. If the enamel chips or a crack appears, the dishes should be thrown away without any remorse. You cannot use utensils with defects in the enamel coating for cooking - heavy metal compounds enter the food.

2. The most tender
Food in cookware with a non-stick coating can be cooked without the use of oil, it does not burn at all, and is fried well and evenly. Teflon (special non-stick coating) is inert and does not enter into any chemical compounds unless it is damaged, scratched, etc. Therefore, cookware with a non-stick coating cannot be cleaned with abrasive detergents and wire sponges. When cooking, you should use only wooden spatulas and spoons, and even better if these utensils are made of special plastic. A nylon sponge is ideal for washing the internal and external surfaces of dishes. All of the above is 100% correct in relation to high-quality expensive dishes purchased in specialized stores. Cheap counterfeits cause considerable harm: poor quality non-stick coating can interact with food when heated. As a result, harmful substances enter the food, which can cause serious disruptions to the gastrointestinal tract and allergies.

3. The most invulnerable
Very good for stewing and frying cast iron frying pans, which never cease to amaze chefs with their capabilities. If you do not clean such dishes with abrasives or metal brushes, they will last for decades. Cast iron is susceptible to rust, but this problem can be dealt with: a new cast iron frying pan needs to be lubricated vegetable oil and bake in the oven or on gas. It is advisable to repeat this procedure several times before you start frying food on it. Caring for such utensils is simple - pour boiling water over the used frying pan and rub it lightly with a sponge or soft washcloth, then wipe dry and lubricate with vegetable oil, and before next application heat up well.

4. Most convenient
Stainless steel cookware is strong and durable, resistant to oxidation, and when cooked in it, food does not lose its taste and vitamins. In such a dish (note that the bottom is thick) you can cook with virtually no oil or water. To do this, just get a well-fitting lid and choose low heat. Utensils made from this alloy allow cooked food to remain hot longer, because shiny surfaces cool much more slowly than matte ones. However, such dishes are not suitable for everyone. Research shows that nickel contained in stainless steel (good “stainless steel” is an alloy that contains 18% chromium and 10% nickel, and the rest is iron) can cause allergic reactions in some people.

5. The most harmful
The only advantage of aluminum cookware is that food cooks quickly in it. But significant shortcomings this advantage is also negated. First, aluminum cookware can warp due to "thermal shock," so cool it until it cools down before washing it. room temperature. Secondly, when heated, aluminum releases harmful substances that remain in the finished dish. Thirdly, vitamin C in products boiled in aluminum pans is almost completely destroyed. And you can’t cook sour dishes in such a pan, since aluminum does not tolerate contact with acids. It is not recommended to cook spicy dishes, stew or fry vegetables, or boil milk in such dishes. It is also contraindicated for preparing baby food.

6. The safest
Glassware causes the least complaints. It is food neutral and easy to clean. Plain glass is melted from natural material– sand. Silicon oxide, which is used in the production of glass, is chemically resistant and does not interact with others, but, given our “Chernobyl” past, it would not hurt to keep a dosimeter in the kitchen, and before pouring soup into a new plate, measure its background radiation . It happens that the plate “fonits”. Let's talk separately about crystal. According to technology, lead oxide is added to domestic crystal products, making the glass more durable, ringing beautifully and shimmering dazzlingly in its edges. But scientists unanimously declare that you should not drink from crystal glasses, since lead oxide migrates into drinks. If your soul still asks for the clink of crystal glasses, discard the old crystal and buy new glasses made abroad (global manufacturers have replaced lead oxide with less toxic barium).

7. The most expensive
High temperature only “hardens” ceramic dishes, but before you buy such kitchen utensils, be sure to make sure they are heat resistant. True, it also has several disadvantages. Ceramic quickly absorbs grease and is difficult to clean. In addition, high-quality ceramic dishes are very, very expensive, despite the fact that they break, crack and crumble easily. But that’s not all that an ordinary clay pot can scare us with. It turns out that you need to be afraid of the designs that abound in ceramic dishes. To prevent lead and cadmium from these designs from leaching into food, ceramic cookware is usually coated thin layer glass But it’s still better to buy ceramic dishes without “decor”.

8. The most environmentally friendly
We are talking about edible tableware - plates made from bamboo, sugar cane, starch and water. This super eco-friendly cookware is suitable for the microwave, oven and refrigerator. It effectively combats the problem of environmental pollution: under normal conditions it takes 180 days to completely decompose, and in water it disappears without a trace in just 2 days.

9. The most flexible
Silicone cookware is durable and can withstand temperatures up to 280C. You can cook in ovens and microwaves, and freeze food. Silicone is an inert material that does not rust or crumble, and does not interact with products. The smooth surface of silicone cookware has non-stick properties, and thanks to its amazing plasticity, you can easily remove what you have cooked or frozen from it.

10. The most unpredictable
Plastic utensils can only be conditionally called safe. Depending on the type of plastic, such dishes may contain many harmful substances: if you constantly use plastic dishes, they accumulate in the body and over time can cause metabolic disorders and provoke cancer. Additives used in the production of plastic tableware different conditions migrate into the product or liquid, so if you still have to use such utensils, do so strictly for their intended purpose and try to minimize food contact with it. For example, do not drink hot drinks from disposable plastic cups, do not feed infants from unbreakable polymer containers (pediatricians warn that glass containers are most suitable for children).

Many of us try to lead a healthy lifestyle and carefully monitor what foods we consume. We try to avoid eating foods that are poor in nutrients, and that's all fine. But how often do we think about what kind of dishes we use to prepare these useful and delicious dishes? And how safe is food that has been heat-treated in such containers?

Dishes are made from a range of modern materials, each of which has its own advantages and disadvantages. Additional confusion is caused by the huge assortment of brands that are represented on the market, as well as advertising (which is not always conscientious). Let's figure it out together, and the rating of cooking utensils will help us with this.

Rating of the most popular manufacturing companies

First, a few words about the most popular manufacturers that are represented on modern market.

Tefal

A world-famous company that has achieved popularity thanks to the production of excellent non-stick cookware, as well as household electrical appliances. The products of this company transform the ordinary process of cooking into a very entertaining and interesting one.

Rondell

The German company is known as a manufacturer of reliable and high-quality cookware, which is used not only by housewives, but also in professional kitchens. Modern developments of this company combine German quality, functionality and modern style.

Fissler

Fissler products from Germany are well known to both ordinary housewives and culinary professionals. The distinctive qualities of this cookware are ease of care and use, convenience, quality assurance and attractive design.

Neva-Metal Utensils (NMP)

Famous domestic manufacturer kitchen utensils, which combines high quality and affordable prices. This company embodies convenience, ease of operation and modern technology in its products.

Gipfel

Although this company is presented as a European manufacturer of kitchenware. Today, factories producing its products are located in Turkey and Asia.

Gipfel kitchen utensils enjoy deserved popularity among many housewives. The quality of the materials used, affordable price, ease and comfort of use - all this can be said about this cookware.

Vitesse

Vitesse provides users with a huge range of various equipment and kitchen goods, as well as serving items. The products of this company have earned trust due to their good quality And affordable price.

Teflon coated

The Teflon coating is very resistant to the corrosive effects of salty and acidic foods or chemical detergents:

• According to scientists, it is safe to cook anything in such a container. In this case, indeed, you can practically not add oil (as we are told in TV advertising). In addition, these days the technology for manufacturing Teflon coatings for cookware has been significantly improved, and this material has become more reliable and durable. Including the issue of protection against scratches.
• But all such items with Teflon coating are short-lived - their service life is no more than 3 years, and they require careful handling.

Important! Such dishes should not be overheated or abrasive powders that scratch their surface should be used to clean them, much less metal scourers - in this case, the integrity of the coating is very likely to be damaged. In this case, the frying pan or pan will have to be thrown away, as it becomes unsafe for health.

Enameled

Many users call such items the best cookware for cooking, but not everything is so clear. Modern views enamels are durable and non-toxic, so in such dishes you can cook and store any food in the refrigerator or already ready meals, including salted vegetables and marinades.

The advantages include:

• High safety when handled with care.
• Durability (again, with careful handling).
• Affordability.

But there are also disadvantages:

• When cooking, poor quality enamel can release heavy metals.
• If chips appear, enamel cookware should be thrown away immediately, as it becomes hazardous to health. But if you value this particular vessel very much, you can try to restore it. To do this, read everything about.

Made of aluminum

Aluminum cookware is one of the most practical types, it would seem, because it:

• It burns a little.
• Easy.
• Tolerates temperature changes well.
• Cleans well in any way.
• Water in such a container boils quickly.

However, there are also many “buts” regarding it:

• On the modern market you can find many products made of aluminum of poor quality - in cheap dishes made from this material there may well be increased content arsenic, lead and other harmful components that will get into food during cooking.
• Cast thick-walled aluminum cookware is made from recycled aluminum alloys, even the impact on it organic acids or table salt bad for her.
• In addition, even in high-quality aluminum kitchen utensils, you cannot cook alkaline, sour and salty foods, as well as compotes, marinades and fermented milk products.
• Such items should not be washed with alkaline detergents, and after scraping with a stiff brush, it is advisable not to cook anything in it for a couple of days. For a complete selection of methods and means for cleaning and restoring such dishes, see our separate article.

Stainless steel

In fact, it is universal, since you can cook any food in it:

• You can scrub and sand using absolutely any means - it will do absolutely nothing for her. Heating is the same, as much as you like. However, all this applies only to high-quality steel. To make it easier for you to care for such dishes and for them to always look presentable, see the review of means and methods.
• The best and safest thing in the kitchen is “regular” stainless steel - an alloy of 10% nickel and 18% chromium, which is marked on the bottom as 18/10.
• High-quality steel kitchen utensils 18/10, as a rule, cost 2-3 times more than enameled ones.
• Disadvantages include rapid burning (especially in items with thin walls). And thick-walled products are very heavy and expensive.

Important! High-quality steel cookware should have a thick or thin (but not suspiciously thin) bottom. Cheap steel cookware made in China is usually very thin - this should alert you. In any case, steel is an expensive material, so don’t be tempted by the cheap price tag. It is better to give preference to dishes from famous manufacturer(Italian or German).

Ceramic coated

This kitchen utensil is good for everyone:

• Aesthetic.
• Eco-friendly.
• Has antibacterial properties.

But there are some drawbacks, just like Teflon: fragility due to the delicate coating. It should not be overheated or dropped on the floor. Although it looks durable, in reality, this is not entirely true: such a product for the kitchen is not a friend for years, but consumables like printer paper.

Porcelain, earthenware

Logically, it’s not bad at all, but in reality, the glaze covering it may contain impurities that are harmful to health, including lead (which is practically impossible to check, of course, if you don’t have a laboratory at hand). Therefore, before buying such dishes, you should think carefully.

Cast iron

Old, “grandmother’s”. On cast iron frying pan ideal for preparing many dishes:

• It heats up slowly but evenly and can hold heat for a long time.
• Another advantage is that it almost does not burn, so it is convenient to cook pancakes and pancakes in it, and fry soy products.

There are also disadvantages:

• For everyday use this material is hardly suitable, since in case of violation protective film, which covers the frying pan, the dishes begin to treacherously stain the food.
• It cannot be washed with modern detergents.
• Such dishes are very heavy and fragile - it is enough to drop them once.

Important! After washing, cast iron cookware must be wiped dry with a towel, otherwise it will begin to rust. It is also advisable to periodically restore the non-stick properties.

Made from heat resistant glass

Choosing the best dishes for cooking, you also can’t ignore kitchen utensils made of heat-resistant glass, they are good for everyone:

• Suitable for preparing and storing any food.
• Can be washed with any detergent.
• It looks very aesthetically pleasing.
• Absorbs heat well and retains heat for a long time.
• Perfect for baking.

But, as with everything, there are some drawbacks:

• In practice, it is short-lived.
• During frying, food can burn, and the saucepan or frying pan itself tends to burst if you do not use a mesh or flame breaker in time.
• If there is a sudden change in temperature or drop, it breaks easily.
• Glass kitchen utensils are one of the most expensive.

Important! If you are ready to risk money for the sake of external aesthetics and attractive consumer qualities, then choose such dishes very carefully: there should be no scratches, chips, or air bubbles inside - this is a defect, it will quickly burst.

Everyone loves to eat delicious food. To make food tasty and healthy when cooking, you need to have good dishes. Just as a theater begins with a hanger, a kitchen begins with dishes.

Any housewife will tell you how much pleasure you can get from working in the kitchen with comfortable, pleasant and beautiful utensils.

Let's talk today about what kind of cookware there are and which one is best to buy for your kitchen.

Kitchenware is classified according to the material from which it is made, manufacturing technology, appearance. When buying dishes for the kitchen, first of all you need to know what it is made of, what you can cook in it and how it will affect us.

Considering the disadvantages different materials for making dishes, you can avoid many troubles.

In dishes from aluminum It is not recommended to cook hot and sour dishes. Even with slight heating weak acids and alkalis destroy aluminum, forming its salts, which are very harmful to the body. However, you cannot cook porridge without aluminum cookware, since dairy products burn in enamel cookware. One piece of advice can be given: cook - cook, but under no circumstances store food in it.

Dishes made from of stainless steel, most often grade 18/10, where 18% chromium and 10% nickel. This cookware is safe. Stainless steel It is resistant to oxidation, beautiful, when cooked in it, products do not lose their properties, taste and even vitamins, and ensures long-term and reliable storage. But the nickel it contains is still an allergen and can cause dermatosis. You should not use such dishes too often and cook spicy dishes in them.

Has proven itself well enameled dishes. You can cook lunch in such dishes, store any food products, and you can safely make pickles and marinades in it. However, one of the main disadvantages of such dishes is their fragility. If handled carelessly, chips of the enamel and cracks appear. Moisture penetrates through them to the metal, and the corrosion process begins. It is better to part with such dishes. Enameled cookware, edged with stainless steel, hardly breaks.

Completely safe and heat resistant glass And ceramic dishes. From time immemorial, food has been cooked in clay pots - this has been customary among many peoples. High temperatures make them even stronger. One bad thing is that ceramics quickly absorbs grease and is difficult to wash off. And yet, modern ceramic and glassware is not cheap. If you can afford it, it's very good. But before purchasing, be sure to make sure that it is truly heat-resistant.

IN last years dishes with non-stick polymer coating. This cookware is non-toxic, chemically inert, and, most importantly, food does not burn in it. But if you heat the frying pan to a temperature of 300 degrees (and regular frying occurs at a temperature of 200-220 degrees), then polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans, you should only use a wooden or plastic spatula.

And, of course, one should not write off cast iron dishes Although it is heavy, food almost does not burn in it, heats up slowly (which is why it is especially good to stew in it) and cools down slowly.

In terms of manufacturing technology, cast dishes are better. It is thicker and heavier, distributes heat well, and - most importantly - the walls and bottom are heated evenly, which means the food does not burn.

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

Some types of cookware have a heat controller, steam holes on the lid, a textured bottom and other features to increase safety and comfort. If the bottom of the frying pan has a “honeycomb” pattern, then in such a pan the surface of contact with food is reduced and its non-stick properties are increased.

The most prominent part of any frying 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. And the rivets of a riveted handle may peel off. The pen itself may be various shapes and execution. IN Lately Dishes with non-heating handles have 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 cooking tradition. It is recommended to have several pots of different sizes in the kitchen.

And let only good mood reign in your kitchen. As experienced housewives say: only when good mood you can cook good food.