Finding non-toxic cookware

Published on
Last updated on

Every home cook knows what essential tools and equipment they require in the kitchen. And when it comes to buying a cookware, most prefer cooking in a traditional kadai, while others usually prefer skillets (shallow pans also known as fry pans), or even deep pots (a ‘tapela’ or ‘degchi’ also known as dutch ovens). But what about the cookware material? Do we pay enough attention to that aspect while purchasing our cookware? Aluminium, cast iron or stainless steel? Or the new non-stick cookware in the TV commercial? Or maybe the latest available from a ‘known’ brand in the local cookware store?

Surprisingly, the question of what is the ‘safest’ or ‘healthiest’ cookware option for our families is a thought that only crosses the mind of a few!

Each cookware material behaves differently and reacts differently to the temperature changes when cooking. These metals are reactive with acidic and alkaline foods.  Traditional bakeware like non-stick and aluminium are known to leach hormone disrupting chemicals and toxins into the food, which can have disastrous consequences on yours and your family’s health.

Also, the toxic chemicals used to make the cookware have recently been linked to a number of lifestyle-related ailments, including high cholesterol, high-blood pressure, diabetes and cardiac vascular disorders. The Teflon material used in the cookware has perfluorinated compounds that is linked to cancer.

Insights into conventional cookware

Are You Eating Your Cookware? – Try the Baking Soda Test

A simple “Baking Soda Test” can be done to test the toxicity of your cookware. The test helps you check whether toxic elements that leach out of the cookware are altering the natural taste, flavours and nutrients of your cooked meals.

How to conduct the baking soda test?

  1. Take 250 ml of water in a glass and stir a tablespoon of baking soda (sodium bi-carbonate) into the water thoroughly. Taste a spoonful of the mixture.
  2. Pour the mixture into your cooking pot and bring it to boil for 5 minutes.
  3. Turn off the heat, wait for the water to cool and then taste a spoonful of the mixture from the pot.
  4. The baking soda mixture created in Step 1 is an “alkalyne” mixture that will react with the pans and absorb unhealthy chemicals. If the mixture tastes the same as in Step 1, your cookware is fine. However, if there is leaching, the boiled mixture from your cookware will acquire a foul, strong metallic taste and might even taste bitter indicating that you ARE eating your cookware!

So, What Is the Best Material for Pots and Pans?

The answer is simple. Cookware that pass the baking soda test.

The baking soda test, when conducted on Royal Prestige® products tastes the same proving that it does not react with the food. Made from one of the highest grade of surgical stainless steel, Royal Prestige Cookware is amongst the “safest” cookware products available in the market. For more details, please view ‘Why Royal Prestige’.

Make a healthy choice for your family today!

Leave a comment

Please note, comments need to be approved before they are published.