Kannur: Regardless of numerous innovations in cooking methods over the years, the National Institute of Nutrition (NIN) advises us to use earthen pots and pans to cook food. 

The revised guidelines released by NIN provide details on the pros and cons of using various cookware in the kitchen. There are numerous health benefits of using clay pots for cooking.

Clay cookware and earthen pots

  • The nutritional value of food is not lost.
  • Retains taste and aroma.
  • Very little oil is required for cooking.
  • Evenly distributes heat.
  • Porous nature helps in the retention of moisture in food.
  • Eco-friendly

Nonstick pan

  • It can be dangerous if it is heated above 170 degrees. 
  • Should be discarded if the Teflon coating is damaged.

Stainless steel

  • Safe. Will not rust.
  • Long lasting
  • Do not react to food items.
  • Do not leave a metallic aftertaste.

Stoneware

  • Stone pots without a Teflon coating are safe to cook.
  • Holds heat for a longer period of time.
  • Utensils with a Teflon coating should be used at medium heat.

Aluminium and copper

  • Gives a metallic aftertaste
  • Metal particles can get mixed up in food.
  • It is not safe to cook and store acidic foods like pickles, chutneys, sambars, and sauces in it.