Aluminum exposures raise some health concerns as there are some risks on the human nervous system: various studies show that elevated aluminum levels lead to everything, from anemia and other blood disorders to ALS and Parkinson’s.
The longer food is cooked or stored in aluminum cookware, the greater the amount that gets into food. This happens because, during cooking, aluminum dissolves most easily from worn or pitted pots and pans. The most aluminum is absorbed by leafy vegetables and acidic foods; some examples could be tomatoes or citrus products.
Although aluminum is lightweight, conducts heat well and is fairly inexpensive, it is not a choice for cooking. The extreme chemical reaction between food and pan can be prevented if you get informed and choose the appropriate cookware.
As pans are manufactured from a variety of materials, you should know that there is a risk as these materials can enter the food while cooking and it can be harmless. So, all you have to do is to pay attention at the cookware that you purchase.
In order to cook healthy, you should consider buying cookware made of cast iron, stainless steel with copper core, porcelain enamel, ceramic, carbon steel, titanium and tempered glass and avoiding plastic, aluminum, unprotected copper and nonstick Teflon.
Stainless steel cookware with aluminum or copper core?
You are not going to find cookware made of only stainless steel. Stainless steel cookware is usually built around a heat conducting metal as it guarantees even heat distribution.
So, stainless steel is combined with another metal such as aluminum or copper or these materials are bonded together to create a metal surface perfect for cooking.
The two most common metal combinations for stainless steel in terms of cookware is aluminum core or copper core.
On the one hand, copper core is the choice of many people although it can be heavy, on the other hand, you have aluminum core that is very good because of its light weight easier to handle.
Be aware that stainless steel with a copper core cannot be used on induction cooktops. Also, pans with an aluminum core within cookware made of safer metals (such as stainless steel) are fine, but you have to make sure that no aluminum touches your food.
If searching for something else, cooking with cast iron is good for your health. The first reason why you should start using cast iron cookware is because such cast iron pans conduct heat very well and can go from stovetop to oven with no problem, lasting for decades.
With cast iron cookware, you do not need to use too much oil for seasoning; so, forget about the oil needed in order to brown crispy potatoes or sear chicken when cooking in cast-iron. You should consider a half inch of cooking oil, and then start heating the pot.
Purchasing cast iron cookware, you avoid the harmful chemicals that are found in nonstick pans. Regular and ceramic-coated cast-iron pans are great alternatives to nonstick pans that contain PFCs (or perfluorocarbons), an important cause of cancer, developmental problems, etc.
Studies showed that cooking food in a cast-iron skillet (for example, something acidic like tomato sauce) can increase iron content, by as much as 20 times. And iron deficiency is fairly common worldwide, especially among women.
4 Best Cast Iron Cookware Induction Ready
If you are interested in induction ready cast iron cookware, here you have our recommendation; the best 4 cast iron cookware induction ready will reveal you new ways of cooking without stressing or forcing yourself, but having the rights utensils.
1. Lodge L8SK3 Cast Iron Skillet Induction Ready Made in USA
With Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch (it is available in different sizes), you are going to saute, sear, fry, bake and stir fry without any problem.
Using this skillet, you will be impressed by superior heat retention and even cooking: it is a pre-seasoned and ready-to-use pot and its sturdy handle with hole is necessary for hanging when not in use, being complemented by helper handle.
A campfire, a stovetop, or an oven, everything is great for this pot as it can slow-cook foods without scorching.
It distributes heat from the bottom through the sidewalls and retains heat well, and searing meat at higher temperatures and keeping your dishes warm for a long time will not be a problem for you anymore.
This cast iron skillet reminds you of cast iron pots that your grandmother used, but however, it still continues to be one of the best cooking utensils ever made. With a stylish black color, the cast iron skillet looks good in every kitchen and it doubles up being an excellent source of nutritional iron.
Such a pot is indestructible. You can use it in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, in case you want to avoid sticking problems, you have to allow the pan to get hot before applying oil or food.
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Cast iron is also great because it does not easily scrap like stainless steel and aluminum pots. This skillet will quickly become the most frequently used pan in your kitchen, and that is a good thing because the more you use it, the more seasoning you are actually applying to the iron.
2. Cuisinart CI22-24CR Cast Iron Fry Pan Induction Ready
Cuisinart CI22-24CR Chef’s Classic Enameled Cast Iron 10-Inch Round Fry Pan, Cardinal Red features cast iron construction in order to provide superior heat retention and even heat distribution.
Also, you have a porcelain enameled interior which is perfect for cooking because the surface does not impact flavors or absorbs odors.
The pot is designed with wide cast iron handles for a comfortable and secure grip. There is also an oven-safe knob for a durable grip and endless cooking options. You may use this pan for cooking, serving and entertaining, while the strong and durable finish in rich colors complements any kitchen decor.
Guaranteeing convenient maintenance, easy cleanup, and dishwasher safe, here you have a pan that helps you with endless menu options: this pan sears steaks, braise or simmer family-sized entrees, or bake a breakfast frittata in several seconds.
This pan is a little heavy, and the handle gets a little hot, so make sure you use a pot holder. But it works great and is actually easy to clean. It is truth that you can choose to use soap on it, but it will perform better if you avoid that and keep a layer of oil on it. You can make some eggs and omelets in this pot, but it is a bit too small for large meals.
This pan is practically non-stick and enamel coated so you do not have to season it and it can be used like a regular skillet. Having this pot is a great addition to any kitchen: you can use it daily and nothing is going to stick to its bottom.
3. Tramontina 80131/070DS Enameled Cast Iron with Lid and Induction Ready
Tramontina Enameled Cast Iron Covered Sauce Pan, 2.5-Quart, is compatible pot with all cooktops, oven-safe to 450 Degree F and hand-wash only.
It is made of enameled solid cast-iron and this guarantees you superior and even heat retention while you will love the contemporary styling vibrant of the gradated porcelain-enamel exterior.
The solid cast stainless steel knob is extremely durable and oven-safe and self-basting condensation ridges on lid uniformly collect and direct vapors onto food for moister and more savory dishes.
The pot features an easy-to-clean PFOA- and PTFE-free porcelain enamel cooking surface that is not going to react with foods.
It is heavy, but the weight is actually an advantage in cast iron. In this way, it distributes the heat evenly. It has just the right size for making a pot of baked beans, or mac and cheese.
The short handle does get quite hot compared to the longer handle, so you should use a pot holder or towel or something to grasp it with rather than your bare hand.
This very good quality product food cooks very fast (rice, for example) and retains heat very well. Versatile, easy to cook with and very easy to clean, it simmers nicely and browns meats as needed for a nice fond. It may take a little getting used to cooking at a lower temperature, but you are going to enjoy how it holds the heat.
With a lifetime warranty, Tramontina Enameled Cast Iron Sauce Pan should only be washed by hand in order to preserve the look and finish of the cookware. Although it has to be washed by hand, all you need to clean the cookware is a simple soak and wash.
4. La Cuisine Enameled Cast Iron Fry Pan
La Cuisine 10 In Enameled Cast Iron Fry Pan with Riveted Stainless Steel Handle, White is a round 10-inch fry pan safe perfect for searing meats.
Cast iron construction with fine enamel exterior finish is great for oven or stovetop (including induction).
On the other hand, you have a scratch-resistant, stain-resistant, non-toxic interior surface made of matte black enamel. With an open design, you are going to maximize the surface space and the low-slung sides aid vapor escape.
And the riveted stainless steel handle with the cast-iron helper-handle disperses the weight.
The design is great as the pot is beautifully made with a long handle on one side and a gripper on the other so that it makes picking this up much easier and less of a chance of dropping or spillage. All you have to do is to discover the secret of cast iron pans: season them with oil and so, you give the pans a smooth non-stick surface.
With this pan, you are going to cook extremely well as it disperses the heat evenly throughout the entire pan. Whether you are frying, sauteing, or searing steak this pan does it all with consistency and ease. The more you are going to use this piece the more non-stick it becomes.
The quality of this frying pan is obvious in the moment you touch it. If you want to discover all the benefits of a cast iron pan, you should purchase this La Cuisine Enameled Cast Iron Fry Pan.
In addition to cooking well, this pan is a breeze to clean; you just need to use soap and a dish cloth and that is all.
Conclusion
So, if you hesitate between various pans made of different materials, here you have all the needed information.
For healthy dishes, consider these cast iron induction ready pots as they will turn to be indispensable in your kitchen and stay away from aluminum cookware.
