Stainless steel and iron cookware safety
Looking for long lasting, durable, mostly inexpensive and non-dangerous material for cooking? Then go with highly adaptable good quality stainless steel cookware. Stainless steel is the best material and is safe to use.
Stainless steel as the name says is mostly non sticky and retains the food taste. It has positive effect on health. Alone steel acts like iron and cannot be a good material to use. It’s an ally and its durability depend on its bonding with other materials. Durability of stainless steel depends on bonded material like chromium that provides protective coating and prevents rusts of steel. Nickel is added to increase the resistance to tarnishing and makes steel tougher. Other material added makes it a good conductor is silicon. Stainless steel is thus made of iron ore, chromium, silicon, nickel and carbon in combination.
For cooking purposes stainless steel can be used in different shapes and forms – pans, vessels, spoon, spatula, kitchen knives, forks etc. It is easy to clean too, hence maintenance is easy. Steel is being a good conductor of heat, is easy to use on any type of heat source. Inexpensive, strong and resist for wear and tear. Stainless steel is made of iron that helps to produce RBC. It is one of the most popular cookware throughout the world. Stainless cookware provides less than 20% of total daily iron and it is at safe levels. Similarly, small doses of chromium are good for health. Studies say that one meal prepared with stainless steel equipment gives about 45 microgram chromium and it is within safe level. Nickel in stainless steel is bonded and releases in very negligible amount. In stainless steel any types of foods can be cooked including acidic food like tomatoes safely.
Author: Sumana Rao | Posted on: October 29, 2019