These metals have a bad/good impact on your body and should stop/start cooking in it

Tapasvi Vibhute
·2-min read

The phrase ‘Old Is Gold’ is true in cooking also. Nowadays people make food in non-stick utensils and serve it in glassware. While traditionally people used to cook in metallic utensils and Ayurveda gives importance to the metal used for cooking.

Some metals have a positive impact on the body. Here are some metal utensils you should/shouldn’t use while cooking or even while serving the food.

  1. Copper

Copper has antibacterial properties and is best for cooking. It also detoxifies your body and helps in increasing haemoglobin.
It is said that drinking water in copper utensils is good for the body and improve the digestive system.

  1. Silver

Silver has antibacterial and antimicrobial properties. If you have anger issues than drinking water in silverware is beneficial as it reduces temperature. It also helps to improve immunity and metabolic system.

  1. Bronze

You must have used this metal for religious purposes. But this metal reacts with Salt and acid when food is heated. So, one should avoid cooking in bronze vessels but can serve food in it.

  1. Stainless steel

You must have seen stainless steel utensils in your kitchen or you may be using it. It is an ideal metal for cooking as it as non-reactive properties. And it has a safe impact on the body.

  1. Aluminium

Aluminium is the best vessel that can be used for baking. It is best to use scratch-resistant anodized cookware. But should not use uncoated aluminium utensils as it has a bad impact on the body.

  1. Nonstick

People think it is a good option to cook food and new aged people use it. But several reports are concluded that cooking in nonstick must be avoided as it can cause cancer.

  1. Glass

Glass is mostly used for serving or baking. It has non-reactive properties and is good for storing. But you should take care of the high temperature.