Pots and Pans
Recently there has been a lively debate about which metals are best for cooking or baking food. Aluminium is not deemed suitable. It is said that Teflon can poison the food. Cast-iron is considered a safe option. Steel pots and pans with a specially constructed layered bottom are said to make water almost unneccesary for boiling and fat for frying. Those pots and pans have, however, the drawback of being very expensive and therefore not everybody’s cup of tea.
Therefore a good and affordable solution is thick and durable pots and pans made of cast iron. They are so strong that if properly maintained, they can last a lifetime. Also they supply the food with a sizeable dose of iron which happens to be healthy as a food supplement. Glass pots and fire resistant casts made of clay are also considered a very good option.
From the viewpoint of energy saving:
- It is best to use the appropriate size pot plus the right size stove.
- Choose pots which touch the stove all the way round.
- Put a lid on the pot while cooking.
- Do not use more water for boiling the food than is absolutely necessary.
Guðrún Arndís Tryggvadóttir „Pottar og pönnur“, Náttúran.is: May 17, 2014 URL: http://www.nature.is/d/2007/06/22/pottar-pnnur/ [Skoðað:Oct. 2, 2022]Efni má nota eða vitna í samkvæmt almennum venjum sé heimilda getið með slóð eða fullri tilvitnun hér að ofan.
skrifað: June 22, 2007
breytt: May 17, 2014