We tend to be aware of the food we eat for health reasons, but we have always been with the pot? Your cookware safe? Or is it to eat unhealthy food? and cup product of a combination of iron, chromium and other metals to use stainless steel pots, which causes a permanent and secure.
To confirm the safety of the set of pots are four principles you need to determine, achieve non-toxicCooking environment:
1. High quality stainless steel is a multi-book.com" title="hand">handed. It is the perfect metal hygiene, easy cleaning and maintenance. Plus can resist corrosion from food acids or alkaline, non-deformation, incredibly durable, attractive finish, with its shiny exterior mirrors, and, ultimately, a guarantee of long life. There is also a good conductor of heat between the outer and inner layers to improve the transmission of heat trapped.
2. Following the principles of encapsulated elements assuch as aluminum, copper and other metal layers between layers of stainless steel heat transfer is only moderately from the base, the sides of the pan.
3. Its accuracy in production, not grooved, flat bottom, the heat transfer evenly over the tool, thus maximizing the heating of food that can replace the natural goodness of ingredients with harmful fats prevented. Speaking of baking and cooking, natural nutrition and flavor of the vegetables or destroy Meat.
Finally, it should cover the self-sealing steam at a constant temperature for even cooking to maintain.
Also steel, stainless steel cookware is strong and resistant to abrasion and wear. E 'used in North America because it lasts longer than other pots and pans and affordable. Make sure it is healthy food made of iron, nickel or chromium, to ensure production.
Iron is important for our body cells, helps in the production of red blood cells.> Iron Cookware solves only 20% of the total daily intake of iron is therefore within the plan.
Minimum consumption of nickel is not toxic, but the allergic reaction in some people's cause. An adult requires an average of 150-250 micrograms of nickel per day. corrosion-resistant nickel in the kitchen, however, no significant amount to the diet.
intake of chromium in small quantities from 50 to 200 micrograms is considered safe. It takes only 45 microgramsChrome cooking, so it has no harmful effects on consumers.
Therefore, it should also bear in mind also this type of cooking equipment and temperature is used to cook food which is essential to be a threat or offer healthy menus for cooking. The decision is yours to make. The impact made a good decision is always to the benefit of the family if you have otherwise ignore the importance of safe cooking dishes your family. Then, in the production are the reasons.
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