which utensils are best for cooking - #37360
I am really struggling with what utensils are best for cooking. I've been trying to make healthier meals at home, especially since I read how important it is to use the right tools, but honestly, am confused by all the options out there. A few weeks ago, I got a set of non-stick pans, thinking they were great, but I've started to wonder if they are actually safe or if I should be looking for something else, you know? Last night, I made a stir-fry and the veggies kept sticking, making me wonder if non-stick is actually the best choice. Then I hear some ayurvedic practitioners talk about how certain metals can leach into food, and now I'm just like "ugh." Are stainless steel utensils better? Or is it like, cast iron is the ultimate winner? I feel like I'm swimming in a sea of confusion, so I'm reaching out. My great aunt always swore by her clay pots, but I don't really know how they fit in to all this either. What I'm really trying too ask: which utensils are best for cooking in general, and are there specific tips or brands that you all swear by? I want to get it right, so any info would be super helpful!
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Doctors' responses
In Ayurveda, the materials and utensils used in cooking play a significant role in maintaining the health and balance of the doshas. Each material can affect how food is prepared and its energetic properties once consumed. When it comes to utensils, here are some insights based on Ayurvedic wisdom that could help you make informed decisions:
Clay pots have been used traditionally and are cherished for their ability to distribute heat evenly and enhance the flavor of food. They are believed to aid in reducing acidity and restoring balance in the body. However, they require care in handling and seasoning. If you don’t mind the slightly slow cooking process and extra care needed, clay pots are a valuable choice for traditional, wholesome recipes.
Cast iron is another excellent choice, commonly praised for its ability to boost iron content in food – beneficial for individuals with iron deficiency. They retain heat well and are suitable for long-cooked dishes, but they do require regular seasoning to prevent rust. Be cautious if you face issues with iron overload, as cooking with cast iron may not be advisable.
Stainless steel utensils are often recommended due to their safety and durability. They don’t react with acidic foods and are relatively easy to clean. They’re a versatile option for most types of cooking and safe in terms of not leaching harmful substances into food. Ensure you opt for high-quality stainless steel marked with “18/10” (18% chrome, 10% nickel) for best results.
Non-stick cookware, although convenient for low-oil cooking, typically raises concerns when scratched or damaged, as chemicals can potentially leach into the food. If you prefer non-stick, consider ceramic-coated options, which tend to pose fewer health risks compared to traditional non-stick coatings.
For improved well-being, rotating between different types of utensils can be beneficial, respecting their specific advantages. While choosing a brand, look for those that have favorable reviews with focus on material safety. Above all, ensure that the methods and materials align with your health needs, lifestyle, and ayurvedic constitution. Ultimately, variety in your cookware — clay for slow-cooked stews, stainless steel for everyday cooking, and cast iron for specific nutrient needs — helps cover different nutritional benefits and culinary needs.

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