Ceramic wares have added colour to our kitchens since many years. Surprisingly, even our ancestors used ceramics for cooking. But the ones they used were made of clay, baked in high flames which ensured both health and hygiene. Many questions linger in the minds of homemakers regarding the safety of ceramics we use today in our kitchens. Here are the answers to all those:
The ceramic vessels we use are basically made of iron, steel or aluminium which are coated with enamel. The main contents of these enamels are silicon and oxide which are both inert gases. So they do not react with any elements, making the dishes safe for cooking.
These are eye-catching and hence can be used for both cooking and serving. But they are costlier and heavier in the weight compared to the normal utensils. May be because of these drawbacks the demand is low for ceramic wares.
Non-stick versus ceramics
The easiness to clean is one of the advantages of ceramics. Even at high heat no chemical reactions will take place in these vessels. And the enamel will not mix with the food. The durability and less maintenance make these attractive, too.
Unlike the iron and aluminium utensils, the elements from the ceramic vessels will not mix with the food. Through these former metal-ware, through the food can get into the blood stream, alter its make-up, and thereby lead to many diseases. Alzheimer's is one of them.
Ceramics do not contain teflon, which is present in non-stick cookwares. According to the Food and Drug Administration (FDA), enamel containing vessels are safe for cooking. But, designs made with paints containing lead and cadmium over the enamel are strictly prohibited.
How to maintain the beauty of the vessels
Ceramic vessels should be cleaned only using soft sponges. Rough scrubs and husks should be avoided. Do not use ashes or powders for cleaning. Dish-wash liquid is ideal to clean these utensils to keep up there beauty intact.