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Theecological cookwarethey should be preferred to traditional ones for many reasons, first of all the lower environmental impact but not least, the impact on health and the goodness of the cooked food.
Theecological cookwarethey are made with non-toxic materials and resistant to high temperatures. This type of dishes are able to keep the heat for a long time so as to be able to finish cooking with the heat off and keep the food hot for longer.
To cook eco you must not fall into the temptation of non-stick pans with Teflon coating, a material that is highly toxic to humans and the environment.
Teflon, if kept intact, should not present health problems but if overheated excessively or if the Teflon surface has scratches (even if very small), it can release toxic substances that in contact with food would end up contaminating every course.
Betweenecological cookwarethose stand outnatural, that is, produced with materials such as clay, natural ceramic or soapstone. Theseecological cookwarethey are aesthetically very beautiful but have two limitations: they are not suitable for cooking all types of food and they are easier to break.
If a metal pot, when it falls on the ground, makes only a loud noise, a natural ceramic pot, if it falls, breaks completely! Thenatural potsthey can hold heat much longer and take longer to heat up.
Pans in aluminum or stainless steel
Metal cookware can also be considered ecological. The metal pots they are very easy to clean, especially in aluminum and stainless steel. It must be said that aluminum pans they can more easily release metal residues into food, so stainless steel would seem to be a forced choice.
Regardless of the material, theecological potit would seem to be the pressure one par excellence: it allows us to cook with a safe material, allows us to cook in a healthy way (largely preserving the nutritional values of the food being cooked) and allows us to cook by saving gas and water.