Which utensils are good for cooking?

"ALUMINUM " It’s a great heat conductor, lightweight, inexpensive and easy to clean. However, some aluminum is dissolved into food when you are cooking acidic foods like fruits and tomatoes or anything containing vinegar. Even if there is little risk from exposure to the levels of aluminum released into food from cooking, we are exposed to aluminum cumulatively from many other environmental sources. In addition, salty water or food can pit aluminum cookware, making older pots a possible source of trace amounts of substances like arsenic and fluorides.

The more expensive anodized aluminum cookware is a safer alternative. The electro-chemical anodizing process locks in the cookware’s aluminum so that it can’t leach into food.

"PORCELAIN-ENAMEL COATING" an alternative is aluminum or steel coated with porcelain-enamel. As long as the coating remains in good condition, the surface of these pots is durable, with no metal leaching into the food.

"IRONWARE" may be a good choice for some cooks, although cast iron is heavy and you need to be careful to prevent rusting.

"STAINLESS STEEL" is relatively inert compared to other metals, the metals present in the alloy can be released into food in extremely low quantities. These metals can include nickel, molybdenum, titanium, aluminum, and carbon steel.

Aluminium cooking utensils are safe

Probably. For most consumers the amount of aluminium absorbed into food from cooking utensils is unlikely to be harmful.


In recent years there has been concern about the possible role of aluminium in a number of neurological disorders. Scientists have found increased levels of aluminium in the brain tissues of some patients suffering from Alzheimer's disease, amyotrophic lateral sclerosis and Parkinsonism dementia. Although hypotheses have been put forward suggesting that aluminium may be an important factor in these disorders, so far, there is insufficient evidence to say that aluminium is a cause.


The amount of aluminium in our diet will depend on its concentration in the foods we select, the amounts of them we eat and their method of preparation. When foods are cooked or stored in aluminium containers some of the aluminium may dissolve and be absorbed into the food.


Acid foods such as fruit and vegetable juices, tomatoes and sauerkraut tend to increase in aluminium content more than other foods, but the extent of this depends on other factors such as cooking temperature, length of contact time and even the amount of sugar present (sugar reduces the amount of aluminium that is dissolved). Generally however, the amount of aluminium consumed in this way is very small compared to that naturally present or that obtained from food additives.


Foods such as some herbs and spices and tea leaves are naturally high in aluminium but because only small quantities are generally consumed the amount of aluminium obtained from these items will not be high. If large amounts of these foods are consumed then the aluminium intake will be more substantial.


Food additives which contain aluminium include the anticaking agents calcium aluminium silicate (anticaking agent 556) and sodium aluminosilicate (anticaking agent 554) and the baking powder ingredient, sodium aluminium phosphate (541). Baking powders can be used in a wide range of products such as self-raising flour, biscuits, cakes and other flour products. When baking powder is used in these products, the sodium aluminium phosphate in the powder does not have to be declared separately on the label. Some forms of synthetic colouring substances may add some aluminium to our diet. The presence of the aluminium in these colours does not have to be declared on food labels.


Overall, the amount of aluminium in food, whether naturally occurring or in the form of food additives, is likely to be low compared to the amounts that can be obtained from consuming pharmaceutical products such as antacids, buffered analgesics and anti-diarrheoals.

Cooking utensils can have an effect on your nutrition.

Pots, pans, and other tools used in cooking often do more than just hold the food. The material that they are made from can leach into the food that is being cooked.
Common materials used in cookware and utensils are:

• Aluminum
• Copper
• Iron
• Lead
• Stainless steel
• Teflon™ (polytetrafluoroethlyene)

Both lead and copper have been linked to illness.

Food Sources

Cooking utensils can affect any cooked foods.

Recommendations

Choose metal cookware and bakeware that you can be easily cleaned. There should be no cracks or rough edges that can trap or hold food or bacteria.
Avoid using metal or hard plastic utensils on cookware. These utensils can scratch surfaces and cause pots and pans to wear out faster. Use wood, bamboo or silicone instead. Never use cookware if the coating has started to peel or wear away.
Aluminum
Aluminum cookware is very popular. Nonstick, scratch-resistant anodized aluminum cookware is a good choice. The hard surface is easy to clean. It is sealed so aluminum cannot get into food.
There have been concerns in the past that aluminum cookware increases the risk for Alzheimer's disease. The Alzheimer's Association reports that using aluminum cookware is not a major risk for the disease.
Uncoated aluminum cookware is a greater risk. This type of cookware can easily melt. It can cause burns if it gets too hot. Still, research has shown that the amount of aluminum this cookware leaches into food from is very small.
Lead
Children should be protected from ceramic cookware containing lead.

• Acidic foods such as oranges, tomatoes, or foods containing vinegar will cause more lead to be leached from ceramic cookware more than non-acidic foods like milk.
• More lead will leach into hot liquids like coffee, tea, and soups than into cold beverages.
• Do not use any dishware that has a dusty or chalky gray film on the glaze after it has been washed.

Some ceramic cookware should not be used to hold food. This in includes items bought in another country or considered to be a craft, antique, or collectable. These pieces may not meet FDA specifications. Test kits can detect high levels of lead in ceramic cookware, but lower levels may also be dangerous.
Iron
Iron cookware may be a good choice. Cooking Cast iron pots may increase the amount of iron in the diet. Most of the time, this is a very small source of dietary iron.
Teflon™
Teflon™ is a brand name for a nonstick coating found on certain pots and pans. It contains a substance called polytetrafluoroethlyene.
The nonstick types of these pans should be used only at low or medium heat. They should never be left unattended at high heat. This may cause the release of fumes that can irritate humans and household pets. When left unattended on the stove, empty cookware can heat up to 800 degrees within 5 minutes.
There have been concerns about a possible link between Teflon™ and perfluorooctanoic acid (PFOA), a man-made chemical. The Environmental Protection Agency states that Teflon™ does not contain PFOA so the cookware poses no danger.
Copper
Copper pots are popular due to their even heating. But large amounts of copper from unlined cookware can cause nausea, vomiting, and diarrhea.
Some copper and brass pans are coated with another metal to prevent food from coming into contact with copper. Over time, these coatings can break down and allow copper to dissolve in food. Older copper cookware may have tin or nickel coatings and should not be used for cooking.
Stainless Steel
Stainless steel cookware is low in cost and can be used at high heat. It has a sturdy cookware surface that does not wear down easily. Most stainless steel cookware has copper or aluminum bottoms for even heating. Health problems from stainless steel are rare.
Cutting Boards
Choose a surface such as plastic, marble, glass, or pyroceramic. These materials are easier to clean than wood.
Avoid contaminating vegetables with meat bacteria. Try using one cutting board for fresh produce and bread. Use a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board food getting into raw foods.
Cleaning cutting boards:

• Wash all cutting boards with hot, soapy water after each use.
• Rinse with clear water and air dry or pat dry with clean paper towels.
• Acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Sanitizing cutting boards:

• Use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water for both wood and plastic cutting boards.
• Flood the surface with the bleach solution and allow it to stand for several minutes.
• Rinse with clear water and air dry or pat dry with clean paper towels.

Replacing cutting boards:

• Plastic and wooden cutting boards wear out over time.
• Throw out cutting boards that are very worn or have deep grooves.

Kitchen Sponges
Kitchen sponges can grow harmful bacteria, yeasts, and molds.
The United States Department of Agriculture says that the best ways to kill germs on a kitchen sponge are:

• Microwave the sponge on high for one minute, which kills up to 99% of germs.
• Clean it in the dishwasher, using both wash and dry cycles and a water temperature of 140 degrees F or higher.

Soap and water or bleach and water do not work as well for killing germs on sponges. Another option is to buy a new sponge each week.

References

United States Department of Agriculture. Food Safety and Inspection Service. Cutting Boards and Food Safety. Accessed May 3, 2011.
United States Department of Agriculture. Agricultural Research Service. Best Ways to Clean Kitchen Sponges. Accessed May 3, 2011,