Tableware safety PK: ceramic glass tableware is better than stainless steel tableware

In the microwave oven era, the most safe cutlery is ceramic and glass cutlery.

Nowadays, microwave ovens have entered thousands of households and become a must-have kitchen helper. It has brought great convenience to our lives. However, many people are not very clear or misunderstood about many related problems in actual use. Which ingredients are suitable for cooking in a microwave oven? What kind of tableware is the safest when cooking in a microwave oven?

In an interview with reporters, Dong Jinshi, vice president and secretary general of the International Food Packaging Association, pointed out that any material has a certain range of safe use. Containers that can hold food at room temperature may not be used in high temperature environments in microwave ovens. When cooking in a microwave oven, it is best to use the tableware according to the characteristics of different materials. It is best to use glass or white ceramic containers.

The material of the glass itself is derived from nature. After the high temperature in the production process, the harmful substances have evaporated, the safety is high, and the glass is resistant to high temperature and good thermal conductivity, so it is suitable for cooking in a microwave oven.

Tableware safety PK: ceramic glass tableware is better than stainless steel tableware

The ceramic container has a wide application range, acid resistance, alkali resistance, oil resistance, high temperature resistance, low temperature resistance, high safety, and can be used for cooking in a microwave oven. However, it should be noted that the coloring on the color ceramic container may contain heavy metals such as lead and cadmium. Ceramic products are divided into three types: glaze color, underglaze color, and glaze color according to different decoration methods. Underglaze color and glaze color are colored under the enamel, and the color is not directly in contact with food, which is relatively safe. The glaze color ceramic is painted on the surface of the ceramic, and is in direct contact with the food. The harmful substances lead and cadmium will enter the food after being dissolved, and enter the human body with the food. If the consumer cannot clearly judge the type of glaze of the ceramic tableware, for safety reasons, it is best to choose a ceramic container with a white achromatic pattern on the inside of the container.

Improper use of stainless steel cutlery endangers human health

Many consumers todayadays are very popular with stainless steel kitchen utensils and tableware. Because of their good metal properties, they are more resistant to rust than other metals, and the containers are beautiful and durable, so more and more are used to make kitchen utensils. However, stainless steel is made of iron-chromium alloy and some other trace elements. If it is used improperly, its trace metal elements will accumulate slowly in the human body. When it reaches a certain limit, it will endanger human health. Here, experts remind consumers that the following four points must be taken into account when using stainless steel kitchen utensils and tableware.

First, it is not allowed to hold salt, soy sauce, hot soup, etc. for a long time. Because these foods contain a lot of electrolytes, if they are kept for a long time, stainless steel will react with these electrolytes like other metals to precipitate harmful metal elements.

Second, do not wash stainless steel tableware with strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite. Because these substances are electrolytes, they react chemically with stainless steel to produce substances harmful to the human body.

Third, you can't use Chinese medicine to fry Chinese medicine. Because Chinese medicine contains many alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which may cause the drug to fail and even produce some more toxic compounds.

Fourth, do not hold strong acidic foods (such as melons, fruits, vegetables, soybeans, and potatoes) for a long time to prevent the dissolution of metal elements such as chromium, nickel, and the like.