The cooking utensils have undergone a discernible change over the decades. This transformation has been happening more due to cost-effectiveness and aesthetics. But we never think of nutrition value regarding cooking utensils. We always keep our convenience in mind, but due to this many times, we have to compromise with our health.
Metals like iron and copper are considered unsafe for cooking several items as metals are reactive and the chances of reaction while cooking are high, but steel utensils are considered to be quite safe. Well, this is not completely true. There are some food items that you mustn’t cook in steel utensils.
In steel utensils, the bottom is usually thin which is not suitable for long hours cooking like non-veg. Having a thin base, food tends to burn easily. Along with this, if the fat is taken beyond its smoke point, the triglycerides present in it start breaking down and in this way, they become free fatty acids. They also do not dissolve in water and are neither easy to digest nor are they healthy for the body.
- Highly Acidic Foods
Any metal reacts with highly acidic foods. So it is better to avoid cooking highly acidic foods in steel utensils. However, even if you have cooked into steel utensils, do not leave it in the same utensil for a long time and you must transfer it to some other vessel.
- Use in the microwave:
Stainless steel should never be put in the microwave, and if you’re trying to cook anything that will require a microwave, don’t cook it in steel utensils. Even 30 seconds inside a microwave proves to be very harmful.
- Adding salt to cold water:
Whenever we cook pasta or noodles, we add salt to the water and keep it for a while. This should not be done in stainless steel utensils because most of this salt falls into the bottom of the utensil. This leaves traces of salt and saltwater in the steel pan.
- Low-oil cooking:
Stainless steel is a very good alloy for utensils and most things can be cooked in it, but you have to keep in mind that if the oil is not spread evenly, your food becomes more vulnerable to burn. At the same time, you should avoid cooking any such dish in steel in which the oil has to be heated for a long time first.