Tuy nhiên, nếu cảm thấy hơi phân vân khi không biết nên chọn mua loại cookware nào giữa các loại cookware thông dụng; chẳng hạn như các loại nồi chảo làm bằng Nhôm (Aluminum, Anodized Aluminum), Đồng (Copper), Inox (Stainless Steel), Cast Iron, Ceramic, Enamel, Glass, Non Stick Coatings, .... hay các loại dụng cụ bằng nhựa, silicone, vv.. vv... có lẽ bài viết nầy sẽ giúp ích được phần nào.
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The safe use of cookwarePots, pans and other cookware are made from a variety of materials. These materials can enter the food that we cook in them. Most of the time, this is harmless. However, care should be taken with some materials.
Most of the cookware in Canada is safe to use for daily meal preparation, as long as you maintain it well and use it as intended. However, there are some potential risks in some cookware materials.
Benefits and risks of cookware materials
AluminumAluminum is lightweight, conducts heat well and is fairly inexpensive, making it a popular choice for cooking.
Canadians normally take in about 10 milligrams of aluminum daily, mostly from food. Aluminum pots and pans provide only one or two milligrams of the total. While aluminum has been associated with Alzheimer's disease, there is no definite link proven. The World Health Organization estimates that adults can consume more than 50 milligrams of aluminum daily without harm.
Anodized aluminum cookwareWhen aluminum is placed in an acid solution and exposed to an electric current, a layer of aluminum oxide is deposited on the surface of the aluminum. This process is called anodization.
CopperCopper conducts heat well, making it easy to control cooking temperatures. Brass, made from copper and zinc, is less commonly used for cookware.
Because of this, copper and brass pans sold in Canada are coated with another metal that prevents the copper from coming into contact with food. Small amounts of the coating can be dissolved by food, especially acidic food, when cooked or stored for long periods.
Stainless steel and iron cookwareStainless steel, made from iron and other metals, is strong and resists wear and tear. It is inexpensive, long-lasting and the most popular cookware in North America. The metals used in stainless steel or iron cookware which may produce health effects are iron, nickel and chromium.
Ceramic, enamel and glassCeramic (pottery), enamel or glass cookware is easily cleaned and can be heated to fairly high temperatures. Ceramic cookware is glazed; similar glazes are applied to metals to make enamelware. These glazes, a form of glass, resist wear and corrosion.
Plastics and nonstick coatingsFor cooking and storing food, plastic is lightweight and nearly unbreakable. Many containers have been made for use in microwave ovens, where metal cookware is not suitable.
Silicone cookwareSilicone is a synthetic rubber which contains bonded silicon (a natural element which is very abundant in sand and rock) and oxygen.
Minimizing your risk
- Do not cook or store food for long periods of time in aluminum cookware.
- Do not use badly scratched or un-coated copper cookware to cook or store food. If you do have some older tin or nickelcoated cookware, use it for decorative purposes only. Do not scour coated copper cookware.
- If you know you are allergic to nickel, do not use nickel-plated cookware.
- If you are sensitive to nickel and are having difficulty managing your allergy, discuss options with your doctor. Foods known to contain higher levels of nickel include oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, particularly dark chocolate.
- Do not store foods that are highly acidic, such as stewed rhubarb or stewed tomatoes, in stainless steel containers.
- If you bring in glazed ceramic cookware from abroad, be aware that it may not meet Canadian permitted levels for lead and cadmium. Do not use it to serve or store food. Use it for decoration only.
- Don't use plastic bowls or wrap in the microwave unless they are labelled as microwave safe.
- If you reuse plastic items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food.
- Do not use silicone cookware at temperatures above 220°C (428°F) as it will melt if exposed to high temperatures . You should also be careful when removing hot foods from flexible silicone cookware, as the food may slide out very quickly.
Health Canada's roleHealth Canada administers and enforces the Canada Consumer Product Safety Act (CCPSA) and the Glazed Ceramics and Glassware Regulations. Health Canada monitors the marketplace and takes action on cookware found not to meet the requirements of the legislation.
For more information
- For more information on cookware, please go to:
- Health Canada - Consumer Product Safety Web site
- Health Canada - Lead Information package
- Health Canada - Information Bulletin - Guidelines for the Disclosure of Toxicological Information on a Material Safety Data Sheet
- Or contact:
Healthy Environments and Consumer Safety Branch
123 Slater St.
Ottawa, ON K1A 0K9
Telephone: 1-866-662-0666 (Canada only)
Fax: (613) 952-3039
- It's Your Health
Original source: http://healthycanadians.gc.ca/consumer-consommation/home-maison/cook-cuisinier-eng.php
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