Our 4 tips for healthy and quality utensils

1st advice: Gare at Téflon

This non -stick coating has won many kitchens. Harm at low temperature, it produces toxic fumes from 230 ° C. And, in case of scratches, it releases particles which contaminate food.

If you have such utensils, clean them without scraping them, avoid thermal shocks and use wooden spoons. But if the coating is damaged, no pity: we throw!

2nd advice: stainless steel, the best ally

Resistant, durable and easy to clean, stainless steel is a material frequently used in the manufacture of kitchen utensils. Non toxic, it does not produce any reaction with acidic foods such as tomatoes. In addition to being ideal for cooking at high temperature, it resists corrosion. Choose a pan or a thick background pan to avoid deformations due to heat.

3rd advice: silicone, yes but …

Cake molds, dishes, maneuvers … Silicone, flexible and resistant, colonized our kitchens. There are two types: the cheapest, peroxidized silicone, can release toxic substances during long cooking or more than 160 ° C. Platinium silicone molds support temperatures up to 260 ° C. Their nature is not often indicated on the packaging.

To differentiate them, pinch the mold between your fingers. If it whitens at the place of the pinch, it is undoubtedly a peroxidized mold. A good quality silicone does not yellow, does not crack, does not discolour and has no particular smell.

4th advice: and in the oven then? Glasses and cast iron, the best allies!

Glass and cast iron are perfect allies for this type of cooking. Although expensive and heavy to handle, the cast iron casserole is an excellent investment, without health risk even at high temperature.

As for glass dishes, composed of a healthy and hygienic material, they resist thermal shocks. Finally, to wrap your food during cooking, prefer aluminum parchment paper, the latter being suspected of harmful effects on the body.