Is Your Cookware Having a Chemical Reaction with Your Food?

When you’re in the kitchen, whipping up your latest healthy dish for the family, the last thing on your mind is the material in your cookware. You’re focused on all the savory goodness from your meats and veggies, just as you should be.

But here’s the thing: many pots and pans can have a less than favorable, sometimes even dangerous, chemical reaction with the foods you cook in them.

Chemical Reactions With Your Cookware

Aluminum pots, for example, are known for adding odors and changing the color of certain vegetables. Copper, which is naturally a potentially poisonous metal, must be lined with other materials and checked often to make sure the copper is not having direct contact with your food. Even iron cookware, which on the one hand can release iron ions into food (and many of us need that), can also encourage oxidation in your body (not good) and even deliver excessive amounts of iron into your food.

Nonstick surfaces are praised for making cooking easier, but they scratch easily. As those scratches grow, and especially as they are cooked over high heat, exposure to the synthetic polymers can increase, which have been known to cause health issues. Regardless of your cookware’s material, always check for any chips or scratches, as this is an indicator that metals could be making their way into your meals.

Philipiak  Milano 316L Stainless Steel Cookware = No Chemical Reactions

Philipiak Milano cookware is made of the highest quality of 316L surgical steel. This superior type of steel is extremely durable and resistant to high temperatures. One expert even wrote, “If your cookware is constructed of a lesser grade material than surgical stainless steel, there’s an excellent chance that tiny, minuscule particles of the material that your cookware is constructed of could be breaking and peeling off right into the food that you’re serving to your family.”

Interested in using cookware that won’t react chemically with your food? Get more information on our cooking classes here.

In addition, here’s a video that show you how to fry chicken with no oil, using our Classic Frying Pan.


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  • Rudolph Farer

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