Tag: Cooking utensils

While the physical material of a tawa—such as cast iron, aluminum, or stainless steel—is inherently gluten-free, the pan itself can pose a significant risk of cross-contamination for sensitive individuals if not properly handled. The risk depends entirely on the pan's previous use and the thoroughness of its cleaning.

For those with celiac disease or severe gluten sensitivities, even microscopic amounts of gluten can trigger adverse reactions. This makes understanding the hidden risks of cross-contamination, such as whether wooden utensils hold gluten, an essential part of managing a gluten-free diet.

Studies have shown that certain hardwoods, like maple and beech, have natural antimicrobial properties that can inhibit bacteria growth more effectively than some plastics. This makes many people wonder: is it safe to eat with wooden utensils, or are they a breeding ground for germs? The answer lies in understanding the wood's properties and practicing correct maintenance.

According to a study published in the *Journal of the American Dietetic Association*, cooking foods in an iron utensil can significantly increase their iron content. You can gain a nutritional boost, but how much iron does using a cast iron skillet give you, and is it a reliable source for your dietary needs?

While most people recognize the utensil, a surprising number of home cooks are unsure what an egg whisk is called. This simple but versatile kitchen tool, used for blending, whipping, and incorporating air into ingredients, is known by several different names, depending on its specific design and function.