More and more people continue to make serious efforts to reduce fat intake by opting for nonstick cookware that requires very little or no cooking medium like oil or butter. There is quite a range of nonstick cookware available on the market. And just as we were beginning to fully comprehend the side effects of traditional nonstick pans because of their Teflon coating, came the 'green' non-stick cookware sets as great alternatives.
Early nonstick pots and pans used harmful toxic chemicals that got released in the air when heated. Also the chemicals released from such nonstick cookware while cooking could possibly affect the cooked food too. Besides, this kind of cookware created chemicals and pollutants in the manufacturing process also with byproducts leaching into water and soil resources to ultimately affect food chain too.
Green nonstick cookware comes as a safer alternative as they are chemical free cookware. Making use of materials like hard-anodized aluminum and ceramic titanium they remain non-toxic and Teflon free. These safer nonstick utensils can cook in high temperatures without integrating any substances while still providing the convenience of a nonstick surface.
Usually a non-stick surface may not require any oil, which is really used largely to prevent food from sticking to cookware surfaces as also to flavor and enhance cooked items. Of course fat is required by bodies but only up to a point as too much of it can affect our body negatively. Non-stick pots and pans are therefore useful for oil free and low oil cooking.
Taking good care of the nonstick cookware provides years of great service. The newer non stick surfaces developed of late include ceramic and diamond coatings that have done away with unwanted chemicals that were said to get into our food. Quality non-stick pans come with information advising on how best to maintain and make use of to enjoy the benefits of a non-stick cooking.
Non stick cookware is wonderful for everyday use. Professionals may be averse to using them as they consider that certain foods that need browning do not brown in them. By and large, for a number of recipes they are wonderfully easy to cook in. Considered durable some kind of non stick cookware may be destroyed by high temperatures as the coating does not hold up well to high heat.
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