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More than pots and pans |

More than pots and pans

While the kitchen has been a focal point of interior design, what you cook in has not been getting due attention. That’s about to change. Rising concern over daily toxicity and space optimisation in modern kitchens has led to well thought out cookware that goes beyond pots and pans. This year’s Ambiente Fair — the largest exhibition in cookware — highlighted how small spaces have led to optimisation of kitchen utensils, with pull-out handles or are stackable as a space-saving solution. But it’s healthy cookware that is the biggest trend.

A POTFUL OF HEALTH

Nutritionist and food expert Ishi Khosla says that everyone is seeking healthy cookware these days. “Today, a variety of materials are used to make cookware. The selection is usually dictated by culture, cuisine and preference,” she says. Even though copper has been the talk of the town, Khosla says that it’s reactive to acids and salt. “It can cause food poisoning. Ideally, it should be coated with tin, but that tends to wear off,” she mentions.


Undoubtedly, stainless-steel cookware is considered the best choice. Its surface does not flake, so the metal can’t contaminate your food. Khosla advises to avoid aluminium pressure cookers. “Aluminium tends to dissolve if it comes in contact with strong acids, alkalis and salt. Scrubbing also causes the metal to wear off. Aluminium in our body can inhibit absorption of iron and calcium and lead to ‘de-mineralisation’ (softening) of bones,” she informs. Ceramic, unless glazed well, can be a source of lead and cadmium. What’s good? Stainless steel with copper bottom.


KEEP IT FUN


Millennials are giving a push to fun utensils with a bit of whimsy. Enter: orange crockpots, fuchsia pink saucepan and yellow woks. The new consumer is also a connoisseur of cuisines – and wants cookware to cook everything from pasta to tagines to noodles. Chef Akshay Malhotra likens it to everyday fashion. “But just like we have our favourite pair of jeans, we cook with the specific few pans. Copper is a chef’s favourite because of its excellent heat conducting properties,” he says.

Malhotra says that in a commercial kitchen, carbon steel is one of the top choices, which once seasoned well can beat any non-stick hands down. He also swears by cast-iron cookware (that he uses extensively). “It makes the food taste good. The downside is the cleaning,” he shares. A cast-iron vessels lasts forever and can actually turn in to an heirloom!


MOVE TO A HEALTHY KITCHEN

Cooking at home more frequently is one of the most significant lifestyle changes you can make for your health. Dr Steven Gundry, cardiologist and author of The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain, says that essential kitchen items are changing with health expectations. So, check what’s cooking, but also what it’s cooking in.


Trends for 2019


Statement Stoves: Beautiful traditional-range cookers that blend authenticity and modernity.


Stainless-steel is fading: Stainless-steel appliances are always classic, but you will see coloured or patterned steel trending now.

-Stoneware: Tricky to clean but stoneware lends a good flavour to food and cooks evenly. Along with durability, it doesn’t stain. High thermal resistance means that it can go straight from the refrigerator to the oven without cracking. Don’t use soap to clean as it can absorb the flavour.


Glass cookware: It is non-toxic and safe. Glassware is heat-resistant, oven and microwave safe.

Safe Cookware


Stainless Steel: Better than teflon, but don’t cook acidic food


Ceramic: One of the safest, but make sure it’s glazed well so that there’s no lead


Cast iron : One of the healthiest cooking pans available. It can also work as a non-stick, if seasoned properly

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