Cooking vessels

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Cooking vessels are containers used to prepare food. The process usually involves subjecting the container to some of form of energy including heat energy. The cooking process might include baking, boiling, Sautéing, heating, steaming or cooking in the microwave.

The use of cooking vessels is as old as civilisation. Metallic cooking vessels were found in the remains of the Indus valley civilisation.


Why should I be aware of this?

The combination of the type of cooking vessel, the duration of cooking and the method of cooking used impacts our health in the long term.

Many metals are necessary in our body in small amounts for health, like nickel, iron, copper, etc. However, this is only if the metal is in a form which is absorbable and usable by the body (trivalent vs hexavalent, e.g.). Otherwise, it is treated as a toxin.

How does this affect me?

The heavy metals used in some mettalic cooking vessel can disrupt metabolic function in two basic ways:

  1. They accumulate and thereby disrupt function in vital organs and glands such as the heart, brain, kidneys, bone, liver, etc.
  2. They displace vital nutritional minerals from where they should be in the body to provide biological function.
  3. Hydrogenation of oil can occur in the presence of some metals which serve as a catalyst. Eg. nickel or aluminum.

All about cooking vessels

Cooking vesseles can be made from glass, plastic or metal. The past few decades have seen the ppoularity of non stick cookware. The purpose, the medium and the duration of cooking has an important bearing on the type of vesssel used.

Useful facts

  • Boiling food for a longer time leaves more metallic residue in the food than if it is cooked for a shorter time.
  • New pots leave less metallic residue in the food than older pots.
  • In general more elements are dissolved from acidic solution than from alkaline solution or water. The exception is aluminium.
  • A larger amount of aluminium is dissolved in alkaline solution than in acidic solution.
  • Aluminum is also treated as a toxin by the body, and since cooking vessels made of it scratch easily, it is a poor choice.
  • Teflon coating is okay for very occasional use if not heated excessively, but if a pan is to be used a great deal, it is best to get ceramic coated vessel.
  • When using pots and pans, never use a metal utensil to stir or serve. High heat plastic utensils are available.
  • When any coated cookware chips or otherwise exposes the metal, replace it.


  • On the micoelements dissolved form coking vessels during cooking
  • Ancient Indus Cooking Vessel
  • Toxic metal avoidance