The containers in which food is cooked and heated can affect the taste and quality of the food prepared. Stating that this depends on the materials of the pots and pans used, Associate Professor of the Department of Inorganic Chemistry. ONE. Reformatsky RTU MIREA Andrey Dorokhov.
“Stainless steel is one of the most popular cookware materials due to its durability and corrosion resistance. However, cheap stainless steel types may contain nickel and chromium. “When food juices are heated, they react with these metals, giving food an unpleasant metallic taste and may even change their colour,” he explained.
Aluminum cookware is also common due to this metal’s light weight and good thermal conductivity. However, when heating acidic foods (tomatoes, lemons, vinegar and others), microparticles of the metal can be released into the food, which can then enter the body. If a person constantly cooks and regularly consumes foods containing acidic foods in aluminum pots for a long time, this can lead to metal accumulation in the body and disruption of the central nervous system. It is also not recommended to store food in aluminum containers after cooking. To avoid possible health risks, it is better to use cookware made of anodized aluminum.
“Cast iron cookware is valued for its durability and ability to distribute heat evenly. However, cast iron can also affect the taste of food: it can react with acidic foods and release iron into the food, which gives it a metallic taste and can even change its color. In addition, cast iron is a porous material and absorbs odors well. The expert noted that if a large amount of spices, garlic or onions are used during cooking, the dishes may partially absorb these aromas during subsequent cooking.
Since copper contributes to rapid and even heating of food, it is believed that cooking in copper pots gives dishes a particularly rich taste and aroma.
“However, such kitchen utensils can negatively affect the taste of the food, especially if the operating and maintenance rules are not followed. For example, if you don’t wipe a copper pan dry, moisture can cause it to develop a patina – a coating that disappears when heated and interacts with food. This adds bitterness to foods when cooked. Copper can also interact with acidic foods, resulting in dishes acquiring a metallic taste,” concluded Dorokhov.
It was before named An unexpected factor that shortens the shelf life of products.
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Source: Gazeta
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