Have you ever been to a science laboratory? When chemical reactions are carried out in a laboratory, a great deal of care is taken to choose even the apparatus. This is because if the material of apparatus is reactive, it will react with the elements being tested to yield inaccurate results. Consequently, the final reading could be inconclusive and erroneous.
Same is the case with food. Cooking food is a science, it involves a number of bio-chemical reactions. If the container or cookware you are using is reactive, it messes with the ingredients used and the food you get is not what you were trying to cook in the first place. So, it’s very important to choose the cookware – the material it’s made of, one that is safe for cooking and doesn’t contaminate your food with its own ingredients.
Conventional cookware is made from metals (aluminum, stainless steel, cast iron, titanium etc.) and ceramics (ceramic clay, porcelain, and stoneware.) The glazes and enamel used for coating are a composition of different chemicals, oxides, and metals. Food’s nutrients come in the form of hydrogen & oxygen molecules, halogens, acids and bases and almost all metals are reactive to these elements. At cooking temperature, metals break into ions and react with food while heat acts as a catalyst. Here are some of the reactions:
ALUMINUM (In Stainless Steel & Aluminum Cookware):
With oxygen: aluminum oxide 4Al(s) + 3O2(g) = 2Al2O3(s)
2Al(s) + 3Cl2(l) → 2AlCl3(s)
2Al(s) + 3Br2(l) → Al2(s)
2Al(s) + 3I2(l) → Al2I6(s)
With nitrogen: 2Ti(s) + N2(g) = TiN(s)
With water: Ti(s) + 2H2O(g) = TiO2(s) + 2H2(g)
COPPER (STAINLESS STEEL & Copper Cookware):
2Cu(s) + O2(g) → 2CuO(s),
2Cu(s) + O2(g) → 2CuO(s)
Cu(s) + Cl2(g) → CuCl2(s) [yellow-brown],
Cu(s) + Br2(g) → CuBr2(s) [black]
NICKEL (STAINLESS STEEL):
With oxygen: 2Ni(s) + O2(g) → 2NiO(s),
Ni(s) + Cl2(g) → NiCl2(s) [yellow]
Ni(s) + Br2(g) → NiBr2(s) [yellow]
Ni(s) + I2(g) → NiI2(s) [black]
Ni(s) + H2SO4(aq) → Ni2+(aq) + SO4 2-(aq) + H2(g),
Ni(s) + Cl2(g) → NiCl2(s) [yellow],
Ni(s) + Br2(g) → NiBr2(s) [yellow],
Ni(s) + I2(g) → NiI2(s) [black]
These reactions should not take place while cooking as their products are toxic and get assimilated with food and accumulate in tissues and organs. When this continues for long, it affects the immune system and plays a key role in causing various health problems.
When you are out buying the safest cookware, it’s important that you choose the one that is made from a non-reactive material so that it leaches no toxins into food. Choosing healthy and safe cookware is equally important with choosing the right ingredients, both together determine the real goodness of your food, its usefulness in the body and help in the prevention of many illnesses.
MEC’s pure-clay™ is known to be naturally inert and 100% non-toxic material used for making the safest cookware.
“Their cookware goes beyond my wildest expectations. Besides feeling confident about the safety and health benefits of cooking with clay cookware, the dishes are incredibly delicious and richer and the cooking time is greatly reduced.“, says Victoria, who considers MEC’s pure-clay cookware the safest for her family.
MEC makes pure-clay cookware without using any chemicals, glazes or enamels to make sure it stays safe for cooking. They are the healthiest and safest cookware available out there! Head over to MEC to buy this safest cookware for your family and enjoy healthy cooking.