Non-stick cookware has gained immense popularity in kitchens around the world for its convenience and ease of use. These specialized pots and pans are designed with a coating that prevents food from sticking.
Comparison
In olden times clay pots were used, then metal pots and nowadays non-stick pots adorn our kitchens. Instead of steel and silver, the use of non-stick cookware is becoming a trend and is being used in almost every home.
Generally, women tend to use it because they felt easier to cook in it. It takes less consumption of oil than a normal pot and the food does not burn. It will not be wrong to say that necessity is the mother of invention, but we should also keep in mind that where it has some advantages and conveniences, also have some harmfulness.
Report
Usage of non-stick cookware can cause life-threatening diseases like cancer. It has been researched at a university of University of Southern California in Los Angeles, USA, and it has been reported that the use of non-stick cookware is causing liver cancer.
Synthetic chemicals are used in its making, which increases more than four person chances of cancer. These synthetic chemicals enter the liver, alter our metabolism. And they also cause deterioration in the level of hormones in our body.
Life Threat
Moreover, the non-stick coating in cookware can deteriorate over time with use, especially when subjected to high heat. When the coating begins to chip or peel, it can mix with food and be ingested, potentially leading to health issues.
Additionally, the environmental impact of non-stick cookware is a concern, as the production and disposal of these products can contribute to pollution and waste.
We should avoid
Women should avoid these cookware for giving priority to the health of their family. Apart from non-stick cookware, ceramic cookware should also be avoided
as they also contain a layer of aluminum, which is also very harmful for human health.
Doctors also prohibit the use of these cookware. Not only health but it is also thought that cooking in it reduces its nutritional value.
