which utensil is good for cooking - #39329
I am really confused about which utensil is good for cooking, especially when it comes to Ayurvedic principles. The other day, I was making my usual vegetable curry, and I noticed my non-stick pan is scratched up pretty bad. I mean, should I even be using that anymore? I read somewhere that cooking in certain metals can affect the food’s energy or whatever, and honestly, that worries me. I usually just grab whatever is easiest, but I want to make sure I’m doing this right. I heard that copper and clay pots are better for digestion and maintaining the food's flavors, but are they truly necessary? My mom always used stainless steel, but I'm not sure if that’s the best choice for Ayurvedic cooking. Also, what about microwaving? Like, if I reheat leftovers in a plastic container – does that mess with the benefits of the food? This whole thing feels overwhelming!! I just want to make healthy meals the right way, but it’s hard to keep up with all this info. So, can you please tell me which utensil is good for cooking according to Ayurvedic standards??? Would love any tips or recommendations!
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