Hi lovely people, hope your doing good. Well i had been on a shopping spree to buy utensils for my kitchen.But i was so confused like which type of materials should i opt for. After doing a lot of research i had gathered a lot of info regarding kitchen utensils and the materials used to make them . So i thought i would like to share it with you guys. At the start of the 18th century kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.So iron was used as a substitute, and that some utensils were made of earthenware.
Common materials used in cookware and utensils are:
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.
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 is more prone to rusting than (tinned) copper. Cast iron kitchen utensils, in particular, are however less prone to rust if, instead of being scoured to a shine after use, they are simply washed with detergent and water and wiped clean with a cloth, allowing the utensil to form a coat of (already corroded iron and other) material that then acts to prevent further corrosion (a process known as seasoning). Furthermore, if an iron utensil is solely used for frying or cooking with fat or oil, corrosion can be reduced by never heating water with it, never using it to cook with water, and when washing it with water to dry it immediately afterwards, removing all water. Since oil and water are immiscible, since oils and fats are more covalent compounds, and since it is ionic compounds such as water that promote corrosion, eliminating as much contact with water reduces corrosion.
For some iron kitchen utensils, water is a particular problem, since it is very difficult to dry them fully. In particular, iron egg-beaters or ice cream freezers are tricky to dry, and the consequent rust if left wet will roughen them and possibly clog them completely. When storing iron utensils for long periods, van Rensselaer recommended coating them in non-salted (since salt is also an ionic compound) fat or paraffin. Iron utensils have little problem with high cooking temperatures, are simple to clean as they become smooth with long use, are durable and comparatively strong (i.e. not as prone to breaking as, say, earthenware), and hold heat well. However, as noted, they rust comparatively easily . 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 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 has good thermal conductivity and copper utensils are both durable and attractive in appearance. However, they are also comparatively heavier than utensils made of other materials, require scrupulous cleaning to remove poisonous tarnish compounds, and are not suitable for acidic foods. Copper pots are lined with tin to prevent discoloration or altering the taste of food. The tin lining must be periodically restored, and protected from overheating. 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 finds many applications in the manufacture of kitchen utensils. Stainless steel is considerably less likely to rust in contact with water or food products, and so reduces the effort required to maintain utensils in clean useful condition. Cutting tools made with stainless steel maintain a usable edge while not presenting the risk of rust found with iron or other types of 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.
Earthenware utensils suffer from brittleness when subjected to rapid large changes in temperature, as commonly occur in cooking, and the glazing of earthenware often contains lead, which is poisonous. Earthenware, porcelain, and pottery utensils can be used for both cooking and serving food, and so thereby save on washing-up of two separate sets of utensils.However, they are comparatively unsuitable for cooking using a direct heat, such as a cooking over a flame.
Plastics can be readily formed by molding into a variety of shapes useful for kitchen utensils. Transparent plastic measuring cups allow ingredient levels to be easily visible, and are lighter and less fragile than glass measuring cups. Plastic handles added to utensils improve comfort and grip. While many plastics deform or decompose if heated, a few silicone products can be used in boiling water or in an oven for food preparation. Non-stick plastic coatings can be applied to frying pans; newer coatings avoid the issues with decomposition of plastics under strong heating.
Heat-resistant glass utensils can be used for baking or other cooking. Glass does not conduct heat as well as metal, and has the drawback of breaking easily if dropped. Transparent glass measuring cups allow ready measurement of liquid and dry ingredients.
So i hope this post would be useful for you guys while using your kitchen utensils. I would suggest you do some research before buying some materials as everything is not safe to be used. hope you all had a great time,thank you.