Types of saucepans you should never cook food in and why: top 3

Cookware is the main attribute in every kitchen, especially pots and pans, which housewives use every day. But you should know that you also need to be able to use pots and pans correctly and know that you can't cook different foods in the same pot. You should always pay attention to the material from which it is made so as not to harm the body.

Experts recommend that you take the choice of high-quality cookware, namely pots and pans, very seriously so that the food cooked in them is not only tasty but also healthy.

Experts say that food cooked in the wrong utensils, namely old pots and pans made of hazardous metals, can become poisonous.

What metal pans should you avoid?

1. Aluminum

According to experts, aluminum cookware is considered the most harmful to health.

It is not recommended to cook spicy and sour foods, stew and fry vegetables, boil milk, or make jam in such dishes because fruits contain acids that interact with metal.

It is worth knowing that weak acids destroy aluminum and it gets into the food even at low heat. You also need to know that cabbage, cucumbers, or tomatoes should never be fermented in such dishes!

In addition, aluminum should not be rubbed with rough sponges as they exfoliate aluminum particles that fall into the food from the walls, which is extremely harmful.

2. Enamel

It's important to note right away that enamel is not harmful to health, and enamel cookware is not harmful too. You can cook food in it, even make pickles, but you should never scratch it. As soon as at least one scratch appears on such dishes, it should be thrown away immediately, because if the enamel is damaged, then moisture accumulates and the corrosion process begins. Thus, harmful substances get directly into the food.

3. Teflon

At first glance, this seems to be the perfect cookware because you can cook in it without oil. However, you should know that it should not be heated to more than 180 C. If you cook at a higher temperature, microcracks form on the cookware. The danger of this process is that through them, food interacts with the metal base of the frying pan or pot. After that, moisture gets on the metal and the corrosion process begins.