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Food is a joy and a pleasure enjoyed by every person who has come to this planet. People from different cultures, regions, races have always enjoyed cooking and eating since time immemorial. The interesting part is that the importance of food does not end there… it is the only thing that strengthens and sustains the life within us more than anything else. And it is also one of the most important factors that determine our health. Among the different pots and pans available today, the best ones that fully adapt to these 3 aspects of food are clay pots: they preserve the flavor, nutritional value and health of the food. To understand these benefits, we need to compare them to what is commonly used now and the difference clay pots can make in each case:

Conventional kitchen utensils, why are they toxic and unhealthy?

Most conventional cookware these days is made from metals or chemical-laden clay called pottery. All metals are reactive, including cast iron, steel, aluminum, and titanium. At cooking temperature, they leach metal ions that react with the nutrients in the food and form toxic compounds; They have no nutritional value in the body and continue to accumulate in the blood, tissues, and organs. to form the basis of a sick body and a weak immune system. Ceramic pots are filled with chemicals that contain metal compounds that leach metal ions just like metals do. On the contrary, the proper clay pot would be 100% non-toxic since the raw material is naturally inert and does not leach. It will keep the nutrients of the food intact.

How do they interact with the nutrients in food?

The strong heat from the metal and ceramic walls destroys essential and delicate nutrients such as complex carbohydrates, phytonutrients and vitamins. Water soluble nutrients present as steam are constantly leaving the pot. This leaves your food nutritionally deficient in more ways than one.

How are clay pots different?

However, with clay cookware, the gentle heat cooks food the way it’s meant to be: no nutrients are lost and the food’s natural flavor and aroma remain intact. Most importantly, steam can be managed well in an ergonomically designed crock pot, all thanks to unique far-infrared heat that keeps the lid cooler than the rest of the pot. Therefore, steam condenses on the inside surface of the lid and falls back onto the food as it cooks. This not only improves the nutritional value of your food but also makes it taste better!

How to choose the right clay pots for you?

Food cooked in a clay pot is much healthier than in metal or ceramic pots, without toxins and with improved nutritional value. But it is extremely important to choose the right crock pot because the market is full of crock pots that are made without regard to their overall health value. As demand grows and the need to keep prices low, toxic additives are mixed into the clay. this is done to speed up drying or to make in slipforms, a faster method of making. And the product is now being glazed with the same color that the fired piece would have without the glaze. This is done to save time with the finish, but the same color is used so that consumers may think it is unglazed. A completely unglazed piece takes longer to finish and requires more skill to work, but provides great benefits for cooking.

The best option for healthy clay pot cooking is to use pots made of unglazed primary clay or pure clay. They are really healthy as no chemicals or glazes are used and they are 100% eco-friendly, unlike any other kitchen utensils. They are fully biodegradable and are as good for the environment as they are for your health.

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