Prelims Bits
Context:
Concerns over toxic emissions from overheated non-stick pans have renewed interest in traditional, safer cast iron cookware.
Cast Iron Cookware
- Definition: Utensils such as tawas (griddles) and kadhais (woks) made from cast iron, an alloy of iron and carbon created by melting, moulding, and cooling.
- Health & Cooking Benefits:
- Provides natural iron fortification in food.
- Ensures chemical-free cooking with uniform heat distribution.
- Reduces oil consumption due to its natural non-stick surface (once seasoned).
- Limitations:
- Heavier and less user-friendly.
- Requires regular maintenance (seasoning and careful cleaning).
- Limited public awareness of its health and eco-friendly advantages.
Non-Stick Cookware
- Features: Coated with synthetic or ceramic layers to prevent sticking.
- Advantages: Enables low-oil cooking, easy to clean, and saves time.
- Concerns:
- Overheating or scratches may release harmful chemicals.
- Short durability (2–5 years).
- Long-term health risks from toxic fumes.