The best pans for cooking

The best pans for cooking

Perhaps one of the biggest doubts of those who cook is to know, in fact, which is the best pan to prepare the recipes. Some have their favorites, others follow the famous saying. Is it really that old pot that makes good food?
Depending on the material, yes. Iron, for example, releases more of this mineral over the course of its use. Even so, care must be taken. Not always the highest amount is indicated. Glass, copper, clay, aluminum, each type of pot has pros and cons. A fundamental thing is that they have a thick bottom, preferably triple, because they distribute heat better. Let’s see:
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Aluminum: Very controversial, the aluminum pan is “accused” of releasing more aluminum to the food than is accepted by the human body. According to a study by USP (University of São Paulo), products cooked for more than three hours in this type of pan absorb 20mg of aluminum, six more than what is indicated for us. However, WHO (World Health Organization) stated that the material can be used without fear.
Advantages – it is light and cheap. Those with a thick bottom are good for browning meats.
Disadvantages – the metal does not retain heat and is difficult to clean. The tip is to boil with water and lemon, to lighten. At first use, boil three to four times with water.
– Stainless steel: The advantage is that it distributes heat evenly, as well as resisting the sudden variation in temperature and does not change the color or flavor of the food. It is good for cooking pasta and rice.
Disadvantages – it is more expensive and stains easily, so it must be dried right after washing. It is not suitable for frying, as the oil can get too hot.
– Clay or Ceramics: Suitable for preparing winter meals, such as soups and feijoadas, the clay pot has a rustic charm. It is quite common to find it at the table of restaurants in Minas Gerais.
Advantages – keeps heat very well and can go in the oven. Like the others, it is important to know where to buy. Some contain heavy metals, such as nickel, cadmium and lead, which are bad for your health.
Disadvantages – it takes time to warm up. But also, after it warms up, it’s just joy. Be careful not to burn your food!
– Iron: It is indicated for recipes that stay on the fire for a long time, such as stews. Resistant and, if taken care of, can last for several years.
Advantages – Retains heat and releases iron, which helps to fight anemia.
Disadvantages – They are very heavy! When cleaning, it is not good to scrub too much, as they can loosen rust. The tip is to buy the ones that are enamelled.
– Glass: They are excellent when it comes to health, as they do not release any harmful waste. In addition, they are very hygienic. Good for preparing stews and fried foods.
Disadvantages – The passage of heat to the food is slow and the heating is not homogeneous. It can easily break (the tip is to keep it wrapped in a cloth).
– Copper: Excellent heat conductor, copper is good because it keeps food warm for longer and evenly.
Disadvantages – It is not suitable for preparing savory recipes, as the salt causes the copper to “stick” in the food. The tip is to buy one that is lined with stainless steel. Thus, it is more common to use this type of pan in the confectionery, to make fruit in syrup, for example.
– Enameled (Agate): They are made of iron or aluminum and coated with enamel.
Advantages – The enamel layer protects the food from bacteria.
Disadvantages – They are very sensitive pans, as they can crack with any beat. If it is cracked, it is better to replace it with another one. The use of enamelled pans prior to the 1980s is inadvisable, because at that time the manufacture contained heavy metals.
– Soap stone: Very famous in Minas Gerais, these pans are excellent for preparing stews, feijoada and moquecas.
Advantages – Heat evenly and maintain heat. They do not alter the taste of food.
Disadvantages – Care must be taken not to crack the thermal shock. As they are porous, they can “harbor” microorganisms. So, you already know the tip: thorough cleaning.
– Nonstick: The advantage is that because of Teflon, you use less oil, which makes the recipe healthier.
Disadvantages – Scratches easily, so care must be taken when washing. The tip for Teflon to last longer is to put a little oil in the pan and put it on the fire until it gets hot.

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