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Do baking tools affect food nutrition and health?
Don't think that only baking ingredients can affect the nutrition and health of baked goods; the material of the baking utensils is equally important. Baking is a chemistry lesson, and so are the utensils. Different utensils paired with different ingredients will have different chemical reactions under high-temperature heating. Some chemicals released from certain utensils may seep into baked goods without the consumer's knowledge, not only affecting the taste of the baked goods but also potentially harming people's health. Below, we list the advantages and disadvantages of different utensil materials to help you choose the right utensils for cooking or baking.
The material of your baking pan will affect the nutritional value of your food. Nutrition is naturally lost during baking or cooking, leading to increased nutrient loss.
In addition, some baking utensils enhance the natural flavors and aromas of food, making food more appetizing—or less so. This illustrates the significant impact baking and cooking utensils have on your food.
Aluminum: Aluminum is lightweight and has good thermal conductivity. However, when heated with certain substances, this metal produces a somewhat smelly chemical odor (especially cruciferous vegetables, cabbage, cauliflower, kale, etc.) and flakes, turning white foods (such as cauliflower and potatoes) yellow or brown. Regardless of what you've heard, cooking and baking with aluminum cookware does not increase the risk of Alzheimer's disease.
Copper: Bare copper is a potentially toxic metal. This is why copper pots are lined with tin or stainless steel. Whenever you use a copper pot or pan, regularly check the inner wall for damage. If damaged, it is recommended to discard it.
Iron: Iron conducts heat well and retains heat longer than other pans. The iron ions released into food can improve nutritional value. However, too much iron isn't necessarily better. It can cause oxidation in the body (which is bad for your health) and lead to iron overload.
Glass: Glass is a neutral substance and does not react with food.
Ceramic: Terracotta baking pans allow excess steam to escape while retaining enough moisture to keep bread and chicken moist and tender. Decorative ceramic containers are a different matter. The glaze inside reduces the number of air holes, so glazed ceramic pots are usually used for steaming poultry, not roasting.
More importantly, the glaze pigments on ceramics contain lead. If the ceramic pot is not hot enough or heated for long enough, lead from the ceramic pot will leach into food when it comes into contact with juices or foods marinated in wine or vinegar.
Non-stick cookware: The surface of non-stick cookware is made of plastic (specifically polytetrafluoroethylene) and a hardener. As long as the surface is intact and not torn, the surface of the non-stick cookware will not react with food.
Non-stick cookware is a favorite for dieters for cooking and baking. It can produce many low-fat foods, but they are easily scratched. Scratched non-stick cookware is unhealthy and harmful. If you accidentally swallow a small piece of non-stick coating, your body cannot digest it.
However, when the surface of non-stick cookware gets very hot and your cooking or baking area is not properly ventilated, you may experience polymer fume fever and flu-like symptoms, which have long-term effects on the body. To prevent this, keep the heat low and the windows open.
Stainless steel: Stainless steel is an alloy containing two or more metals. It is characterized by its high hardness and durability, but its disadvantage is its poor thermal conductivity. In addition, the alloy includes nickel, a metal to which many people are sensitive.
Enameled cookware: Enamel cookware is made of metal covered with porcelain. Enamel cookware heats more slowly and less evenly than pure metal. A high-quality enamel surface will not discolor and will not react with food. If you find metal flakes at the bottom of the utensil, it is recommended to discard it immediately to prevent metal flakes from mixing into your food.
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