POKO WEEK: Kitchenware to Prioritize for Your Health

Choosing the right kitchen utensils is crucial for healthy eating, as the adage "good tools make good workers" applies equally to cooking. The selection of appropriate and high-quality equipment is the first step towards preparing nutritious meals.

The article highlights several safe materials for cooking. Iron is presented as non-toxic and suitable for cooking, forming a natural protective layer over time that prevents food from sticking. Stainless steel (inox), particularly 18/10 grade which contains 10% nickel for added resistance, is recommended for its ability to retain the taste, smell, and appearance of food without releasing toxic substances when heated. Natural cast iron, free from chemical additives during manufacturing, is lauded for its durability and reliability, though enameled versions should be avoided for health reasons.

Terracotta, used for millennia, also ensures healthy cooking, provided it is sourced from artisans who work without chemicals. These materials offer distinct advantages depending on the cooking method. For quick cooking and searing, iron and steel are ideal due to their natural non-stick properties and rapid heating. Cast iron grill pans, for instance, can replicate a barbecue-like char while remaining healthy.

For slow-cooking methods like stews and tagines, terracotta and cast iron are highly recommended. They excel at preserving tenderness and enhancing flavors during long cooking times. Cast iron's excellent heat conductivity allows it to retain and diffuse heat even at low temperatures. Stainless steel is particularly effective for low-temperature cooking, making items like stainless steel steamers and saucepans essential for preparing vegetables and boiling staples like pasta and rice.