ADVERTISEMENT
Absolutely! Here’s an engaging, informative article based on the headline:
6 Things to Cook Your Food With & 6 Things to Never Cook Your Food With
When it comes to cooking, the ingredients you use aren’t the only things that matter — how you cook your food and what you cook it with can have a major impact on your health. Some materials and oils enhance nutrition and flavor, while others can release harmful chemicals or degrade your meal’s nutritional value. Want to upgrade your kitchen game? Here are six things to cook with — and six you should avoid at all costs.
✅ 6 Things to Cook Your Food With
1. Cast Iron Skillet
A well-seasoned cast iron skillet is a kitchen MVP. It retains heat beautifully, adds trace amounts of iron to your food (a plus if you’re iron-deficient), and lasts a lifetime with proper care. Perfect for searing, sautéing, or baking.
2. Stainless Steel Cookware
Durable, non-reactive, and easy to clean, stainless steel is ideal for browning, boiling, and simmering. Unlike some other materials, it won’t leach chemicals or react with acidic foods like tomatoes.
3. Extra Virgin Olive Oil (Low to Medium Heat)
A heart-healthy fat rich in antioxidants, olive oil is great for low to medium heat cooking, salad dressings, or drizzling over finished dishes. Just don’t use it for deep frying, as high heat can damage its beneficial compounds.
4. Ceramic-Coated Non-Stick Pans
A safer alternative to Teflon, ceramic-coated pans are non-toxic and free of PFAS, PFOA, lead, and cadmium. They’re ideal for eggs and delicate dishes with minimal oil.
5. Avocado Oil
With a high smoke point (around 500°F), avocado oil is one of the best choices for high-heat cooking like frying or grilling. It’s also packed with healthy monounsaturated fats.
6. Glass or Stone Bakeware
Perfect for oven use, glass and stone bakeware don’t leach any chemicals into your food, and they hold heat well. They’re ideal for casseroles, roasted veggies, or baked goods.
🚫 6 Things to NEVER Cook Your Food With
1. Teflon-Coated Non-Stick Pans (When Scratched or Overheated)
While convenient, Teflon pans can release toxic fumes when overheated (above 500°F) or scratched. If your non-stick pan is old or damaged, it’s time to replace it.
2. Aluminum Cookware (Uncoated)
Aluminum is a reactive metal and can leach into food — especially acidic items like tomatoes or citrus — potentially contributing to health issues over time. Opt for anodized or coated aluminum if necessary.
3. Plastic Utensils or Containers (Especially in Heat)
Plastic, especially when heated in the microwave or used in hot pans, can release harmful chemicals like BPA or phthalates into food. Stick to silicone, wood, or stainless steel tools instead.
