Utensils indeed play a role in overall health, especially from an Ayurvedic perspective, where the material of what we use can impact our balance of doshas and agni (digestive fire). Consideration on the type of utensils can ensure cleaner, healthier meals.
Stainless steel is a good option, as it’s durable, doesn’t leach harmful substances, and is easy to clean. It doesn’t react with acidic foods, and unlike some plastics, it won’t leach chemicals—helpful for maintaining a healthy balance of sapta dhatus (tissues). Cast iron is another excellent choice; it adds a small amount of iron into your food, which can benefit especially those of us who might need to boost our iron intake.
Ceramic cookware, including well-made ceramic plates, is generally considered non-toxic and safe, though be mindful of the glazes and coatings used which should be lead-free. Glass is another safe option, as it’s chemically inert.
Wooden utensils are gentle on your cookware surfaces and free from metallic tastes or smells. However, ensure they are properly cared for to prevent them from harboring bacteria—cleaning them thoroughly and keeping them dry is essential. They are especially harmonious for those with a vata dosha.
Regarding Teflon-coated pans, it’s wise to be cautious. High heat can cause the coating to break down, potentially releasing harmful compounds. Thus, sticking to cast iron or stainless steel for cooking, especially over high heat, is advisable.
Avoid plastic, especially those not labeled as food-safe or free from harmful chemicals like BPA. Leaching of such compounds from plastics can affect health, potentially contributing to various imbalances.
In summary, prioritize utensils that are non-reactive and avoid potential harmful chemical exposure. Investing in these kinds of utensils can indeed contribute to maintaining overall health without unnecessary overspending.
