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Cast iron pot:

The cast iron kadhai in your grandmother's kitchen may be your best bet when it comes to cooking food. Though not a cure for anaemia, cooking in iron utensils can help up the iron quotient in your food. In an experiment conducted in rural Cambodia, women who put an iron fish-shaped ingot into their pans while simmering soup, reported lower levels of anaemia. Further, cast iron pots have a longer shelf life, and you can use it without worrying about the pot getting scratched or flaking off. The amount of iron that is transferred to your body, however, depends on the cooking time and your body’s ability to absorb iron. Over time, cast iron pots also can get covered with a layer of oil, this lowers the amount of iron that is passed on to food. Image credit: Image by Ernest_Roy from Pixabay

Vessels that are safe to cook in and ones you need to avoid

We are particular about what we cook and the kind of ingredients that go into it, however, we often tend to ignore what metals and chemicals are used in the process of making the utensils we cook food in.

While it is difficult to get the perfect combination of cookware - one that is safe to cook in, is affordable and easy to maintain, it always helps to know what materials the vessels we cook in are made of:

Let us take a look at cookware that is safe to use, and others that should be avoided.