Kitchen utensils of yesterday and today

Traditionally, many materials have been used in the kitchen that are currently either in disuse or their use is limited at the restoration level. The reason is that with the development of food technology and the engineering of new materials have been created Cookware with new, more resistant, hygienic and safe components to treat food. Materials influence food safety, cooking speed and the end result.

The usual kitchen utensils

Earthenware and porcelain pots

Earthenware pans, pots, plates ... have the advantage, sometimes disadvantage, of keeping the heat well, they take up temperature slowly and also release it slowly so they keep food warm throughout the meal. In addition, they are completely recyclable. Of course, some of the enamels used for clay contain lead that we must avoid, for this reason we have to inform ourselves about the type of enamel, and choose products for the kitchen and not souvenirs. On the other hand, some clay products cannot be washed in a dishwasher.

Porcelain is a fairly inert material which is still present in the preparation of dishes, yes, we must choose quality to avoid chipping.

Aluminum pots

Aluminum is a very light metal, it has been used in large domestic pots and has survived in camping materials. Today it has fallen into disuse due to the possibility of transmission of aluminum to food in contact with the material and the negative relationship of this metal with our body, especially in terms of toxicity in the central nervous system. There are electrolytic processes that increase the resistance of aluminum to oxidation and prevent the passage of aluminum to the surfaces with which it comes into contact. However, its use is usually reserved for building materials, automotive, household appliances, etc.

Wooden spoons and boards

Wooden utensils, whether they are spoons, forks, cutting boards, etc., are prohibited at the restaurant level as they are not considered safe enough. The reason is that wood is initially a porous material, which retains moisture more than many other components, and deteriorates more easily. Once there are cracks in the wood, it is easy for certain pathogenic microorganisms to lodge in them. The advantage is that wooden utensils allow us to handle food more gently, keeping it better and above all avoiding grating pots and pans.

If we use wood in our kitchen we must ensure that it is of good quality, not very porous and treated so that it is well preserved, wash it carefully and let it dry completely. It is not suitable to put wooden elements in the microwave, or to let them soak or to use detergents or abrasive cleaning products on it.

Copper cutlery

Currently copper is used in alloys but copper cutlery itself is in disuse due to its contaminating potential, it seems that its toxic capacity was aggravated by the unsanitary conditions of use at the time.

Glass containers

Glass has been used for many years and is still well present in our kitchens. For more new materials that emerge, glass is still one of the most inert materials known. Different types of glass appear with more or less thickness, for one or other uses, with more or less resistance to temperatures, but in any case the glass is almost always a good option. It is recyclable, it does not yield flavors or substances to the food, it is not porous, it is resistant, it does not react with the components of the food and it is also very aesthetic.

Cast iron pots

This material is very heavy, the heat is distributed in it evenly and it is durable. In the cases that it is not enameled, care must be taken to avoid its oxidation and that they yield iron to the food. For this reason, it is common for utensils made with cast iron to be enameled with colors that also give it a more decorative finish and still make it more difficult for food to stick, of course, we must check that the enamels do not contain lead or cadmium.

New materials for today's kitchen utensils

Technology advances on many fronts and the food materials industry is no exception. There are new components that make containers and kitchen utensils resistant to both freezing and baking temperatures. Silicone pans and pans, stainless steel cutlery, nonstick pans, and titanium pots are just a few examples.

Silicone containers

In recent years, molds, utensils and different types of silicone containers have been developed that have the property of withstanding freezing temperatures well up to temperatures of 220º. They are easy to clean, store and use, and very versatile. Of course, although they do not yield toxic materials to the food, some say that they notice the taste of the food altered.

Stainless steel cutlery

We no longer have to be concerned about the oxidation of cutlery, stainless steel is a fairly stable metal and very little porous. However, we must avoid its deterioration, since especially steel kitchenware that is not in good condition seems that they can yield elements such as nickel when used.

Non-stick ceramic and teflon pans

Teflon is the most popular non-stick materialis actually the trade name for polytetrafluoroethylene (PFTE). This layer prevents the food from sticking to the pan, but the Teflon deteriorates relatively easily and can release harmful substances. When purchasing a non-stick frying pan we must make sure that it is free of PFOA (Perfluoro Octanic Acid) that is used to bind the non-stick material to the base and this substance has been linked to some diseases in addition to being considered harmful to the environment. It is not difficult to acquire pans that indicate the absence of this element.

Ceramic pans as an alternative to Teflon are another option but we must also take care not to grate them to avoid deterioration and the possible migration of substances, as well. we must check that they are free of PFOA.

Titanium pots

It seems that the highest quality in cookware is that offered by pieces made with titanium. For surgical use, it is highly resistant to corrosion, non-stick, non-porous, does not react with food when used and is also hypoallergenic. It can be used with kitchens of all kinds, and it seems that its only downside, so far, would be its price.

And the plastic?

In reality, when we talk about plastics we are not referring only to one substance, but to many materials that are associated with this name. So, when we say plastic we can actually be referring to polypropylene, polyethylene terephthalate, polyvinyl chloride, etc. As we explained in the article on materials that contact food.

• While new non-stick materials are making their way, or multipurpose products resistant to extreme temperatures, there are others "of a lifetime" that continue to present advantages.
• Clay pots, wooden spoons, aluminum containers, glass ... are always materials that have limitations in terms of use that should be known.
• New like the silicone, teflon or titanium facilitate work in the kitchen, but also have characteristics that should be known to avoid risks.

Mercè Gonzalo Bachelor of Food Science and Technology Diploma in Human Nutrition and Dietetics