Cooking dietetics: pros and cons of stone pots

To understandi pregi e i difetti delle pentole in pietra, and more generally of all the pots and pans that are used, in the context of a=healthy dietetic cuisine there are three elements that should be taken into consideration: the weight, the thickness of the bottom and the handle.

Theweight can already be evaluated when you pick up the pot, and is able to reveal a lot about its robustness and its resistance, but also its ease of use and its stability: in a word, its quality.

The most popular frying pans in the kitchen – and stone ones are – cannot be excessively light, it being understood that even an exaggerated mass risks penalizing theirhandling. In short, it is necessary to deal with sturdy pans that are not uncomfortable to use: the structure must be solid.

The catalog ofIlla is available to all those who want to find out which and how many options they can knowto find the pans of their dreams: there is something for all tastes. Another element to take into account is represented, as mentioned, by the thickness of the bottom, a characteristic on which depend both a secure support on the plate or on the stove and ahomogeneous heat distribution.

Frying pans that are characterized by a very thin bottom do not last long, since over time they tend to deform: in practice, a sort ofunwanted crowning which can condition the cooking processes and have a negative effect on the internal coatings. Finally, it is better to pay attention to the handle, which must not be too much heavier than the rest of the pan: the handle must be light enough to ensure the necessarystability, while a thermal coating can be useful, even if it is not always essential.

Stone pans for healthy cooking

Once the evaluation criteria for the pans have been defined, there is nothing else to do than to discover the characteristics of those in stone. Thenon-stick coatings inspired by soapstone have become very fashionable in recent times and have conquered the market more and more consistently. It is worth pointing out that these are pans that are not entirely made withstone: this material concerns only their coating, which is applied to an aluminum structure, is based onPTFE(exactly like Teflon) and is reinforced with mineral particles.

What, then, are the positive aspects of stone? First of all it is advisable to highlight their resistance, which is undoubtedly higher than that ofteflon, and then to examine their non-stick properties, decidedly good and better than those ofceramic (or ceramic-like). Stone coatings can be considered those with the best performance in terms of non-stick properties and the ability to prevent food from sticking to the bottom. Last but not least noteworthy parameter, theprice: you don't need to spend a lot to ensure efficient and high quality pans.

I difetti delle pentole in pietra

We atVailo recommend that before making a purchase, however, it is advisable to also know thepotential defects stone pans, which need some time to heat up and are subject to inevitable wearwear. Da non sottovalutare anche la presenza di PTFE, a substance that raises doubts in relation to its safety and health. Finally, from a practical point of view, pots with a stone coating are not recommended if you have to cook at high temperatures, for example grilling.

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