He use of pans It is essential in the kitchen, but many people are unaware of the risks that certain types of utensils carry. For example, the teflon pansknown for their non-stick ability, can release toxic substances if they become too hot or if their coating is damaged. This lack of attention can lead to health problems in the long term. Additionally, materials like stainless steel and cast iron, although more durable and safer, require specific care.
He cast iron It requires a curing process to be truly effective and non-stick. Considering all this, it is essential to be well informed about properties of each stove and best practices for its use. Knowing these aspects not only enhances the dining experience, but also contributes to a safer and healthier environment in the kitchen.
The danger of Teflon pans
In cooking, the choice of ingredients is as important as the method of preparation. For example, the way we treat a potato, whether raw or cooked, influences its flavor and nutritional value. Additionally, the type of utensils we use, including saucepansplays a crucial role in the outcome of our dishes.
There are a wide variety of pans on the market, each with their own characteristics, and it is essential to understand their composition and handling to avoid health risks. Carlos Gómez, says Charlito cooks on social networks, he addresses this subject in his videos, highlighting the advantages and disadvantages of the different stoves available.
THE teflon pansThey are highly valued for their non-stick properties and affordable price. However, Carlos warns that they can become dangerous in two situations: if they are heated excessively or if they have scratches on their surface, which can cause the release of toxic substances. For this reason, it is essential to take care of them and replace them if necessary.
As for the iron or carbon steel pansare cheaper than stainless steel and have good non-stick ability without releasing harmful substances. However, they require special care and are not suitable for cooking acidic foods, such as tomatoes or vinegar.
On the other hand, the stainless steel pans They are known for their durability and versatility in the kitchen. They do not release toxins and allow the use of metal utensils. However, they are not as non-stick and require adding fat or oil when cooking. Carlos suggests using clarified butter or mild olive oil to prevent food from sticking.
In summary, knowing the characteristics of each type of stove This not only improves our cooking skills but also helps us maintain a safer and healthier kitchen.
How to choose the best?
Choosing the right pan Having a good dining experience is crucial because there are a wide variety of options on the market, each with unique characteristics. It is therefore important to know the different types of pans available and the things to consider when selecting them.
First of all, Teflon pans are known for their exceptional non-stick capacitymaking cooking and cleaning easier. However, to maintain their properties it is essential to avoid scratches and not to overheat them. This material is commonly manufactured on an aluminum or stainless steel base, which optimizes heat distribution. Furthermore, the stone pansAlthough they are also made of Teflon, they incorporate a mineral coating that gives them greater resistance to wear, providing good non-adhesion.
On the other hand, the ceramic pans They represent an alternative to Teflon, since they are also non-stick and resistant to high temperatures. However, it is important to note that they tend to lose their non-stick properties more quickly and can be more brittle than other materials. On the other hand, the cast iron pans They are ideal for retaining and distributing heat evenly; However, they require a “curing” process to be effective and are not naturally non-stick, which can be a drawback for some cooks.
Likewise, the stainless steel pans They are very popular in professional kitchens for their strength and durability, even though they are not non-stick. As for the pans vitreous enamelThese usually have an enamel coating that protects them, but their interior may be Teflon, which could affect their heat distribution efficiency.
When choosing a pan, it is essential check your weightsince a good pan must be balanced, neither too heavy nor too light. Additionally, the edge should be rounded to make pouring food easier, while the handle should be comfortable and heat resistant. Finally, the shape of the sides influences their use; Vertical sides are ideal for stews, while sloping ones are better for stir-fries.
