Is Your Cookware Harming You?

Every home cook seems to know what essential tools and equipment they require in the kitchen. When it comes to buying a cookware, most prefer cooking in a traditional kadai, while others might 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 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 store that sells utensils?

Purchasing a cookware can be difficult and confusing and 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 works differently and reacts different to the heat distribution or the acidic foods. The main issues with traditional bakeware like non-stick and aluminium is that they can leach hormone disrupting chemicals and toxins into food and probably do not make the best choice! What’s more is the toxic chemicals used to build the cookware have recently been linked to a number of life-style health ailments, including cholesterol, high-blood pressure, diabetes and cardiac disorders. The teflon material used in the cookware has perfluorinated compounds that is linked to cancer.

Traditional cookware can be hazardous to you and your family.

Pans and Pots

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 a 250 ml glass of water and stir a tablespoon of baking soda (sodium bi-carbonate) into the water thoroughly. Taste a spoonful of the mixture in the glass.
  2. Pour the mixture into your cooking pot and bring it to a 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.

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 taste the same as in Step 1, you 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. Cookwares that pass the baking soda test.

The baking soda test when conducted using Royal Prestige® products tastes the same proving that it does not react with the food and is amongst the “safest” cookware products on the market. For more details, please view ‘Why Royal Prestige’.

Make a healthy choice for your family today!



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