Tag: Cooking materials

Aluminum is the most abundant metal in the Earth's crust, found in many foods we eat daily. However, concerns remain about if it is okay to cook in aluminum pots, especially regarding health risks and food reactivity. The scientific consensus generally supports its safe use under the right conditions.

According to the International Association for Food Protection, austenitic stainless steels like 304 and 316 are the most common materials used for food contact surfaces due to their non-porous nature and chemical stability. Choosing between 304 and 316, however, depends heavily on the specific food type and processing environment. This guide breaks down the differences so you can determine which is better for your needs.

According to MDPI, iron is nearly 1,000 times more abundant in the Earth's crust than copper. However, when considering performance metrics like conductivity and corrosion resistance, is copper better than iron for specific applications?

According to cookware experts, a significant amount of the non-stick skillets on the market today are made without the controversial chemicals like PFOA that were used in the past. Nevertheless, when deciding what is the healthiest type of skillet to use, consumers must weigh durability, heat tolerance, and coating materials against their cooking needs.

According to Consumer Reports, toxic "forever chemicals," known as PFAS, have been detected in some food packaging and kitchen materials. This raises the important question: **Does parchment paper leach toxins into food?** The answer depends on the type of paper and how you use it.