What pot would you call a good one? It should be not only beautiful, but also comfortable and durable. And, preferably, universal. In this article, we have collected ten manufacturers of pots that we consider the best for home use in Russia in 2017.

What material is a good pot made of?

Perhaps the most popular material for pots (judging by the range of stores) - stainless steel. And this is not surprising:

• stainless steel is easy to care for
• in the cooking process, you can use any spoons and spatulas, including metal ones - unlike non-stick coating,
• you can cook dishes with vinegar and other acids (which you can’t do in an aluminum pan),
• a stainless steel pan looks beautiful, and this beauty lasts for a long time - the pieces do not break off, it is not afraid of temperature changes,
• in modern pans with a multilayer thick bottom and walls, food does not burn (if the bottom of the pan is thin, it can even burn).

Almost all major manufacturers of cookware offer us stainless steel pans: foreign ones - Rondell, TalleR, Regent Inox, Gipfel, Tefal, Nadoba, Vitesse, Mayer & Boch, Tescoma, domestic ones - Amet, Kukmara, Gurman (from VSMPO-Dishes). In stores you will also find a large selection of cheap thin-walled pans (Indian, Chinese, etc.) that also say Stainless steel 18/10... A good steel pan can't be cheap! The low price should immediately sow doubt.

The second most popular material that was once the first - aluminum. Aluminum pots are light, inexpensive (extruded aluminum is lighter and cheaper, cast aluminum is heavier, stronger and more expensive). Absolutely safe when used correctly! Water boils quickly in them. Boiling eggs or jacket potatoes in such a saucepan is a sweet thing. Especially for those who grew up in the USSR. In a modern aluminum pan with a non-stick coating, you can stew sauerkraut and cook some compote, because there is no direct contact between acid and aluminum here. Aluminum pans are produced by TalleR, Rondell, Vitesse, Tefal and our Kukmara, Jarko, Vari, Kalitva.

For some dishes, only a thick-walled, heavy pan made of cast iron. Good ones cast iron pans you will find at Vitesse, TalleR, Rondell, Fissman.

Pots stand out fire-resistant, impact-resistant glass. In such a saucepan, you can cook a dish, put it in the refrigerator, beautifully serve it on the table. The only thing you can't do is use it on the stove. Only oven or microwave. Glass pans are produced by Unit, Simax, Pyrex, Supra.

Ceramics- the most ancient material for the manufacture of pans. Ceramic pan does not interact with food, keeps heat for a long time. It can be used on the stovetop. Dishes cooked in ceramic dishes have a special taste. Ceramic pots are expensive. And very fragile, this must be taken into account. Ceramic pots are produced by Bekker, Delimano, Frybest.

To compare the price level, we chose a pot with a volume of 2-2.5 liters. Meet the top ten (according to customer and expert reviews) pot manufacturers!

This has been a matter of public concern in recent decades. Television and radio broadcasts often discuss Negative influence various materials on the human body, especially those that we use in the kitchen. In Soviet times, the safety of dishes was not asked: either all products were of high quality and harmless, or there were no appropriate sanitary and hygienic examinations. Perhaps both the first and second, because the vast majority of Soviet citizens used cheap aluminum utensils. In our country today, the choice of dishes is simply huge: for every color, taste and budget. But since the size of the wallet does not allow everyone to purchase expensive, but this does not always mean high-quality dishes, many stop at simpler options. They will be discussed. Currently, low-quality tableware made in Asian countries is widespread in Russia. It is this dish that most often falls into the category of harmful and dangerous to human health.

100% harmful melamine tableware

Melamine tableware has long been recognized as hazardous to human health. But it is still supplied to Russia from Turkey, Jordan, China. Moreover, in these very countries it is not for sale (probably, it is specially produced to be used as a poisonous weapon against the Russians). In the European Union and other self-respecting states, the sale of melamine tableware is also prohibited. The same applies to the now so popular melamine sponges: do not use them, their particles are not washed off the dishes at all.

Harmful metal utensils

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, scratch the inner surface of pots. Since otherwise, metals can penetrate into food and, accordingly, then into your body.

The above recommendations apply even to elite dishes 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.

Harmful aluminum cookware

Currently, aluminum utensils are tacitly recognized as the most harmful metal utensils for human health. According to the results of comparative tests, aluminum cookware is at the very bottom of the rating in terms of safety impact on the human body.

It has been found that aluminum cookware changes its Chemical properties when interacting with salt, soda and various acids. In this regard, it is forbidden to cook sour foods in aluminum dishes, such as cabbage soup, sauerkraut, sorrel, various kissels, compotes, stewed and fried vegetables, as well as bake food in foil in it. In addition, there is a hypothesis that aluminum cookware releases harmful metal ions into food when the temperature rises. Therefore, it is not recommended to boil milk in aluminum pots.

The facts of food poisoning of people who daily ate food cooked in aluminum utensils were registered. Therefore, refrain from frequently using aluminum products in your kitchen. Do not store even water in aluminum dishes for a long time: it has been noticed that with prolonged water content in an aluminum flask, a kind of metal oxide precipitate forms on its inner surface.

Claims by aluminum cookware manufacturers that an oxide film coating prevents harmful metal ion emissions from entering food are reckless. Aluminum, regardless of the presence or absence of a layer of oxide film, 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 stainless steel cookware

Harmful stainless steel cookware serious problem faced by the CIS countries at the end of the first decade of the 21st century. There are a huge number of cases of acquiring harmful stainless steel utensils by hand or through online stores. Russian, Ukrainian and Belarusian online stores are full of low-quality dishes of Asian origin, which, by the way, are often passed off as world-famous brands.

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.

It is reliably known that the manufacturers of dangerous stainless steel utensils are such Asian firms as "Happy Lady", "Happy King". Also, the Russian Rospotrebnadzor found that the "Haus Muller Zepter" utensils, which have nothing to do with real Zepter utensils, are dangerous to human health. Now the sale of Haus Muller Zepter is officially prohibited in the territory of the Russian Federation.

Enamelware is also sometimes dangerous

Safety enamel cookware can be internally coated in black, white, blue, grayish blue, or cream. If your 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 have found a dish with the correct color of the inner enamel layer, still do not lose your 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.

Next, make sure that the enamel surface is perfectly smooth. The absence of depressions and pimples will avoid the accumulation of harmful bacteria on the dishes. In addition, there should be no cracks or chips on the inner surface of the enamelware. Otherwise, it becomes hazardous to health.

According to the results comparative analysis, enamelware was recognized as the best option for cooking and storing food. Read more about such dishes.

Cookware with non-stick coating

Non-stick cookware has won the acclaim of millions of cooks because it can be used to cook food without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe.

In Teflon non-stick coating, for example, there is harmful perfluorooctanoic acid, which, evaporating when the pan is very hot, kills pet parrots. (Read more in the article on our website). In most cases, rats also die, in whose food particles of non-stick coating get into. The same rodents that manage to survive become indifferent to individuals of the opposite sex and generally begin to lag behind in sexual development.

It is known that Teflon was originally used in the military industry for the manufacture of radars. To date, DuPont has made no secret of the fact that its patented Teflon can cause harm to poultry when heated to high temperatures, and that it begins to break down at temperatures above 350 degrees. However, according to DuPont, this temperature is nonsense when cooking at home.

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. Do not use non-stick cookware if it has damage on the inside.

If you can't afford an expensive Teflon coated pan, don't buy a cheap one, instead opt for a titanium coated pan.

When are porcelain, glass and ceramic dishes harmful?

By themselves, porcelain, glass and ceramics are harmless. Well, except that in case of serious damage to the surface from the thickness of the sintered clay of ceramic dishes, salts of heavy metals will begin to penetrate into the food.

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 riot and brightness of colors.

In this article, we will look at different materials, from which modern cookware for thermal processing of products is made, and we will find out which cookware meets modern safety requirements.

From the course of chemistry and physics high school, we know that chemical elements react with each other, form various compounds that may be unsafe for humans. The structure of the alloys from which the dishes are made is different, and it affects the quality of the food.

Ideally, the dishes should be chemically inactive, neutral, so that the taste of the products does not change, and so that various substances are not released into them. Consider what kind of dishes are.

Clay dishes

Pottery is safe, proven for thousands of years. Even if clay particles enter your body, you will not get poisoned, nothing bad will happen. However avoid cooking and eating from earthenware decorated with bright colors . Such paints may contain lead, cadmium, zinc. So for food, it is optimal to use earthenware without painting and / or store only dry foods in it.

copper utensils

Copper has a high thermal conductivity, which means it takes less time to cook food, which helps retain more of the nutrients in the food. But you can not store food in copper dishes. Especially foods with high acidity - copper oxidizes.

Copper utensils are good for everyone, but they are very expensive.

Cast iron cookware

Many people think that good old cast iron is very good: pans do not wear out, last almost forever, do not deform, and keep heat well. We hope you remember that cast iron (it contains 97-98% iron) rusts without special care - regular calcination and lubrication with oil. Cast iron is a porous alloy, so care for cast iron cookware will be special.

Lilia Gushchina, head chef of the MitStar cafe, notes that porous cast iron cannot be considered safe : "We don't cook twice with the same oil because it's unhealthy, but somehow we let the remaining oil in the cast iron pan heat up over and over again, releasing carcinogens into the food."

To prevent this from happening, it is logical to apply a special coating to cast iron, but so far no company has achieved success in this direction. We wrote more about cast iron pans in the article.

Enamelware

The task of enamel is to protect the metal from oxidation, interaction with products. But this effect persists only until the first chip or crack. And then everything, the way for acids to the metal is open.

Note that the enamel itself (red or brown) is not safe - it contains a lot of magnesium and manganese, and its excess in the body leads to loss of appetite, drowsiness. Most safe cookware with white, gray, blue enamel. However, enamel does not solve the problem of food burning at all.

Stainless steel utensils

Stainless steel is used to make surgical instruments - this is the main answer to the question of the safety of stainless steel. In the production of such steel, an alloy of iron, nickel, chromium, manganese, and copper is used. Steel does not rust, retains its appearance, food rarely burns on it. We can say that such dishes are chemically neutral - they do not interact with acids or alkalis.

But stainless steels are different. For example, in order for the dishes to be as safe as possible, nickel should be no more than 10% . And it is not recommended to store food in such dishes - metals can penetrate food.

According to studies (1), high doses of nickel lead to respiratory failure, protein dystrophy, allergies, promote the development of cancer and increase the risk of miscarriage in pregnant women.

It is also important to know what kind of chromium was used in production - trivalent (natural) or hexavalent (created in production and ecotoxic). The latter can cause lung tumors, allergies, gastritis and stomach ulcers, accumulate in the liver, bone marrow, lead to disorders of the nervous system and decrease in reproductive function (2).

aluminum cookware

Perhaps the most common in Soviet times, due to its cheapness and lack of corrosion, a natural oxide film forms on the surface of the metal and protects it, but is easily destroyed by acids. In Soviet times, many people knew that it was impossible to ferment cabbage in aluminum dishes - the cabbage would change color to gray and acquire a metallic taste.

According to scientists (3) excess aluminum in the body negatively affects the central nervous system, bone marrow, kidneys, lungs, female reproductive system . With intoxication, speech disorders, loss of consciousness, coma occur, immunodeficiency develops. Aluminum accumulates in tissues and its toxic effects, such as Alzheimer's disease, may take several years to appear.

However, recently there have been a lot of cookware made of aluminum alloys with silicon, which is becoming more and more popular because it does not rust. To prevent aluminum from interacting with food, a special coating is applied to the dishes. The coating recipe is different - but they not only cover the metal, but also improve its properties - in particular non-stick.

Cast aluminum pans with non-stick coating have long been a hit with housewives. How safe are they for humans?

Non-stick coating is a relative newcomer to our kitchens, it is still being studied and tried to find its flaws. Fortunately, modern technology allows for rigorous testing of coating formulations, and manufacturers can detailed instructions on the correct use of such utensils.

Du Pont, the inventor of Teflon, confirms that when heated above 300 degrees Celsius, Teflon begins to release fluoride compounds . But it is worth remembering that modern stoves heat up to 220 degrees. So there is no danger of harm.

Here is what Anton Aleshin, technologist at JSC Neva Metal Ware, says about coatings: “Non-stick coatings really protect the metal from contact with food. In this case, it is recommended to use wooden or silicone spatulas when cooking, so as not to leave deep scratches on the surface to the metal. Minor damage to the coating is not terrible.

It is very important that the coating was not very thick- the thicker the coating, the more likely it is to cease to be solid, cracks will appear, through which vegetable acids will penetrate to the metal. Modern coatings make multi-layered, where each layer is independent and at the same time thin.

The temperature regime is an important point. If the pans are overheated, overheated, then the coating can be burned, it will become unusable, the food will burn. And this is a signal that such dishes can no longer be used.

Any visible damage to the coating should be replaced. . In particular, our company provides a free replacement of dishes within the warranty period.”

Lilia Gushchina, the chef of the MitStar cafe, explains how to properly handle cooking utensils: “Questions arise - how best to use frying pans for frying food so that the meat is not only tasty, but also healthy.

Firstly, the less fat when frying, the better . If you still use oil, it is better to buy special olive oil for frying - Yes, it is more expensive, but safer for health.

Secondly, in order to avoid overheating the coating of the pan, you need to heat it over low heat - for induction cookers this is mode 6, for electric stoves - 2.

Harm and benefits of infrared sauna

Bowls, plates are exposed in the kitchen to the action of 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 microwave oven) and contact with sour food can release the carcinogen formaldehyde.

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 strong, 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 an 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 chemicals 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.

• Pots made of stainless steel - nickel is dangerous in their composition. During cooking, it passes into food, causes allergies, and leads to severe dermatitis.
• Enameled - harmful if used improperly. If even the slightest crack or damage appears on the enamel, then corrosion begins, due to which harmful substances begin to enter the food.
• Teflon is only safe when used correctly. It must not be heated to 200 ° C and pans with damaged work surfaces must not be used.

Harmful and healthy utensils for health: types and brief characteristics

Cast iron cookware

Pros:

• high service life
• one of the most durable and non-perishable
• when used correctly, food will not burn. To do this, you just need to heat the dishes well for a few minutes.
• not amenable to deformation, wear-resistant, resistant to low and high temperatures
• dishes that are cooked in cast iron are distinguished by high taste, health benefits and do not have foreign odors and tastes.

Minuses:

• big weight
• if the rules of use are not followed, rust appears
• some foods can oxidize cast iron
• it is not recommended to store a finished dish in it - cast iron absorbs odors.

aluminum cookware

Benefit:

• not expensive cost
• lightweight and conducts heat well
• when cooked, the taste is more intense and natural
• water boiled in an aluminum pot lasts longer useful material.

Harm:

• heats up very quickly, sometimes even faster than the product in it
• can not be stored for a long time organic products
• deteriorate quickly when exposed to acid or alkali found in all cleaning products
• darker quickly.

copper utensils

Pros:

• has the best thermal conductivity among metals
• high heat capacity
• durable
• has antibacterial properties.

• copper reacts with acids, and this can be harmful to health
• reactions with food are dangerous - a greenish coating appears if the dishes are left wet. As a result, foods lose vitamins, and the human body is replenished with copper salts and free radicals.

Damage to crystal glassware

Despite the myths that circulate about the dangers of such dishes, crystal is not harmful to health. The only thing to remember is that hot liquids cannot be poured into it. From this, the dishes lose their decorative effect, turbidity appears on it.

silicone utensils

Advantages:

• not afraid of high and low temperatures
• no harmful substances are emitted
• juices and fat are not absorbed during cooking
• dangerous microorganisms will not multiply on the surface
• can be boiled for disinfection.

Minor disadvantages:

• small assortment
• due to the softness of the material, it requires skill from the hostess.

Enamelware

Prevents metal ions from entering food. But you should pay attention to the shade of the product:

• safe - blue, black, cream, white or gray-blue
• dangerous by the presence of dyes and low protective properties - red, yellow or brown shades.

Silverware

Does not adversely affect the body and human health. But there are a number of useful actions:

• resists various fungi
• has antiseptic property
• eliminates negative flora and preserves the beneficial substances of food
• has medicinal properties.

What is harmful dishes made of polypropylene?

It has three degrees of heat resistance - high, medium and low. The first is food containers, they can be heated in a microwave oven. Others are not designed to be heated, because at high temperatures the plastic melts and releases substances harmful to the body into food. For the same reason, you can not store food in this dish for a long time.

Stainless steel cookware

It contains nickel, which has carcinogenic properties and is an allergen. You can not store food in it, cook spicy and vegetable dishes that secrete juice. Use for frying, cooking first courses, but without storage.

cupronickel utensils

Cookware made of an alloy of copper and nickel, as well as other metals (iron, manganese, zinc) can be in the alloy.

Advantages:

• does not heat up quickly
• affordable price
• attractive appearance
• safe for health
• corrosion resistant
• durable.

Of the shortcomings:

• pretty quickly loses its beautiful appearance
• requires special care
• hard to find
• many consider it outdated and old-fashioned.

Pewter

Pewter does no harm, does not emit harmful substances, does not oxidize. Food does not acquire any foreign smells and tastes.

The most important thing when buying is to study the composition, you can find a fake with impurities of metals unsuitable for cooking.

Glassware

It is versatile and suitable for daily use. Distinctive feature- resistance to high temperatures and chemicals. The advantage is resistance to chips and cracks. But it is worth remembering that such dishes do not like sweets, aluminum and plastic. It should not be cleaned with brushes, a knife, iron washcloths. Do not use abrasive products.

Galvanized tableware

Designed for storage and transportation. However, food is not cooked in it and water is not boiled, because it releases zinc salts, which are detrimental to health. Do not use canning. Such a coating is affected by acidic and alkaline substances. Enamel is unstable to mechanical damage.

Teflon coated cookware

Teflon is toxic, with high heating, they enter the air and food. They are harmful to humans. Teflon secretions can lead to obesity, insulin problems and cancer thyroid gland. Especially dangerous for children. Therefore, it is worth replacing it with another one. If you continue to use Teflon dishes, remember you can not heat more than 200 degrees. Make sure that there is no damage to the work surface.

Melamine tableware

Melamine is a chemical substance that contains the deadly formaldehyde. It is impossible to use such utensils for food purposes. It is dangerous for human health, especially for children. When heated or damaged, it releases formaldehyde. For the manufacture of drawings, paints with a high concentration of metals are used. When in contact with hot, they begin to release harmful substances. These substances can accumulate in the body and cause diseases: cancer, eczema, diseases of the internal organs, the upper respiratory tract, etc.

Ceramic tableware

Unlike Teflon, it is safe and can be heated up to 400 degrees.

Pros:

• environmental friendliness of the material
• maintains temperature for a long time
• no release of harmful substances.

Minuses:

• very fragile
• sensitive to temperature changes.

Glassware

Does not bear any harm to health, because it is made without the use of elements harmful to health.

acrylic tableware

The disadvantage is the inability to use in the oven.

But there are a number of advantages:

• completely hygienic and environmentally friendly dishes
• does not absorb moisture and dirt
• unlike glass - harder to break, lighter in weight and easier to clean
• odor resistant
• easier to clean, but better not in the dishwasher.

Opal tableware

Has no flaws.

From the advantages:

• safe for food storage
• tolerates temperature fluctuations
• has low thermal conductivity
• easy to clean
• resistant to any detergents
• has increased strength.

Wooden dishes: which one to choose?

Pay attention to:

• wall thickness should be at least 5-7 mm
• material: larch, birch, linden and oak - suitable for serving fruits, vegetables, marinades, cold boiled potatoes, and conifers - for cold appetizers of fish and meat
• before the first use, excess tannins must be removed. Fill dishes for 20-25 days cold water. After a few days, replace, clean with soda and rinse with hot water
• varnishing - if you bought unvarnished dishes, then before use you need to rinse, dry and coat, or wait until it is absorbed, rinse and wipe dry.

Disposable tableware and packaging

• Use strictly as directed.
• Use only once.
• Do not leave food in such dishes or packaging.
• Do not take meat and cheese in the package.
• The best option for such dishes is paper.
• Do not use bright dishes; they contain melanin (toxic), which is released upon contact with hot.

Harm of plastic bottles and polyethylene film: what is the danger?

They contain the chemical substance bisphenol-A, a synthetic analogue of the female sex hormone. From a container or film, it can get into a liquid or product, and then into the human body.

A large amount of the substance increases the likelihood of prostate cancer in men, negatively affects men's health, and can disrupt hormonal levels. Pregnant women should not drink from plastic bottles, as this substance can lead to poisoning of the child, he may be born with birth defects.

Taking care of our health should start with the simplest - with the correct use of dishes. Choose the right dishes and be healthy!

Eco-friendly cookware - which is the safest?

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