There are a myriad of different types of pots, pans and cookware out there, so it can be difficult to choose the best kind to cook up that natural meat.
Here is a guide to non-stick cookware, so you can make an informed choice.
Advantages of non-stick
If you want to quickly cook something without the worry that food will create an unhealthy coating on the bottom of your pan, non-stick cookware may seem a dream.
Plus, this range of cookware is easy to clean, since food residue does not stick to the surface and you do not need to coat the pan with lots of butter or oil.
These pans are often a more affordable choice, although it pays to bear in mind that they will need replacing after around a year or two of use.
Concerns about non-stick
While non-stick cookware is excellent when it come to ease of use, there are some potential concerns for your health.
Non-stick cookware containing perfluorinated compounds has been linked to diabetes, according to research by Uppsala University released on December 12, 2013.
Their research indicates that high levels of perfluorononanoic acid (PFNA) in particular, is often associated with the disease and that Perfluorooctanoic acid can be linked to ‘disrupted secretion of insulin from the pancreas’.
These acids are released into your food when it is cooked, so it is important to avoid using cookware with this kind of coating. Some non-stick pans do not contain this harmful material so it could pay to shop around and do some research.
Ways to make non-stick surfaces safer
The harmful chemicals associated with this type of pan are made worse when the pans are subject to a high heat, so it might be best to avoid cooking that grass-fed beef steak in one of these pans, as steak is best cooked over high heat! Try to keep the flames low.
Also, another thing to avoid is heating these pans when they are empty as the fumes can be dangerous to your health.
Try to wash non-stick pans by hand if you have them, as the dishwasher can heat up, causing the toxic fumes to be released.
