Published at Monday, July 02nd, 2018 - 00:25:08 AM. Cooking Pan. By Zdzislawa.
Excerpt from What Are the "Real" Facts About Stainless Steel Cookware? :
Myth 2: Cooking with Non-Stick Cookware is Healthier. Stainless Steel cookware is tough; it is not prone to chipping, rusting or even staining if cared for properly. It contains primarily iron, chromium, and nickel-none of which have an adverse effect on your health. Iron, in fact, is beneficial and a required mineral in our diets. Chromium is also beneficial in small quantities, and cooking in stainless steel stays within these limits. Nickel can be harmful if ingested in large quantities, but only trace amounts enter into the food. Only those who are allergic to nickel should avoid using stainless steel altogether. Unlike with Teflon cookware, you do not have to worry about the particles of the pan coming loose over time and entering your food. In fact, stainless steel is one of the most hygienic surfaces for the preparation of your food, meaning that it is not likely to harbor bacteria and germs.
Waterless cookware uses a steam-control process that promotes healthy cooking because it uses very little water and minimal if any, fats. The encapsulated bottoms of this cookware lie flat on the burner and allow for even heat distribution. With waterless cooking, low or medium heat is all that is required-never use high heat. Because you can use minimal water with this cookware, 98% of the vitamins and minerals are retained in your foods rather than the 58% retention rate of normal cooking methods. A vitamin-rich diet is a key factor in preventing age-related diseases
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