Vessel watch

Ceramic vessels are unsafe for cooking unless they have been glazed

Last week, we gave you a lowdown on the benefits and pitfalls of cookware made of stainless steel, aluminium, cast iron, brass and bronze. This week, we discuss other options for your kitchen and explore what is the right vessel to be used in a device that is fast becoming a common feature of homes—the microwave.

Microwave plastics: You often hear stories about the dangers of chemicals leaching from plastic into microwaved food. Consumers need to know the following safety rules for microwave cooking:
*Cook only in containers labeled for use in the microwave.
*Leave a gap between food and plastic wrap.
* Consider waxed paper safe. If you use paper towels, choose the plain white kind, not coloured.
*Don’t use recycled tubs or take-away containers in the microwave. They aren’t heat-tested and could allow chemicals to leach into food and may be serious health hazards.
*Avoid visibly damaged, stained or unpleasant smelling plastics and containers.
*Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to pass into the food.

Besides the doubts around microwave cookware, concerns regarding the safety and health implications of food cooked in it are rising. Some studies have shown health concerns relating to its radiations and others to its nutritional aspect. It’s well documented that nutritional value of microwaved food is preserved effectively, may be better than conventional cooking. However, losses of certain essential nutrients like antioxidants, flavanoids, vitamins like vitamin B12 and other phenolic compounds have been reported. One of the studies have reported higher losses of flavonoids (97 per cent), sinapic acid derivatives (74 per cent) and caffeoyl-quinic acid derivatives (87 per cent) in broccoli, when it was microwaved compared to conventional cooking methods. It is suggested that minimum addition of water during cooking of vegetables will be helpful in preventing these losses. Till further research evidence is gathered, it is suggested that microwaves are used with care, not as an alternative to conventional cooking and are better used for reheating.

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Hard-anodized aluminium: Anodizing is an electro-chemical process that hardens aluminium making it non-stick, scratch-resistant, durable and easy to clean. It seals the aluminum, preventing any reaction to acidic foods and leaching of aluminum into food. Anodized aluminium conducts heat as well as ordinary aluminum and is reported to be harder than steel. It is chemically stable, does not decompose and is non-toxic, unlike regular aluminium pans. The surface remains smooth and does not pit. Being hard and smooth, it minimises sticking of food and allows uniform heating.

Ceramic vessels: Ceramic pottery is porous and unfit for cooking unless glazed. These glazes resist wear and tear, discoloration and corrosion. Poor quality, locally produced cheap glazes can be a source of metals like lead and cadmium and lead to lead and cadmium poisoning. Glazes that are approved for use are safe and can be used to cook and store.

Enamel ware: Enamel-coated iron and steel is colourful, stain and scratch resistant and does not pick up food odors. With proper care, an enamel pot lasts a lifetime, whereas cookware with a thin enamel layer that chips easily can be harmful.
The writer is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: “To be healthy should be the ultimate goal for all.”