If you don’t eat everything raw, you need to get some pots and pans to cook your food. But how to choose? Which material should you prefer and why?
It seems obvious to avoid certain materials, as a precaution because there are still points of controversy. Among these materials are aluminum, copper, iron and teflon. Some others have existed for a very long time and already proved their safety, for example, earth and bamboo. Between these two extremes, we find enamel, glass, cast-iron, stainless-steel, ceramic, porcelain, silicone and even stone.
Enamel kitchenware exists in many different colors. An old-fashioned charm emanates from these coffee-pots, kettles, and cooking pots, which recalls the secondhand trade and perhaps our grandmother’s kitchen.
There can also be some hidden dangers, since if the object is really old, the paint may contain lead, which is highly toxic. It has a negative effect on neurological development, the cardiovascular, renal, and reproductive systems. Lead exists naturally in our environment, but the amounts can be increased by things we use everyday: gasoline, interior paint, tap water, house dust, and worse, can wind up in a nursing mother’s milk. Lead can also be present in utensils made from enamelled ceramics or glas, and lead crystal. According to the country and its laws, there are different dates for outlawing lead; in any case, new objects don’t contain it anymore.
Enamel kitchenware is very light, in contrast to cast-iron. You can also use them on any kind of heat source. Their only disadvantage is that enamel is very sensitive and can be easily pierced. Sometimes old people still speak about their parents, who used their enamel pot with a hole in it, but plugged with a screw and a rivet.
If you can’t use your favorite enamel pot anymore, since it has a hole in it, but you want to keep it, of course you are going to find another way to use it… Recycling avoids waste and lets us use things we to which we are still attached.
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