Leaving a ladle or even a simple spoon in a pot of borscht or, for example, soup has long been considered a bad omen.
However, there are more serious reasons for adhering to this ban.
The first of these reasons is that metal utensils that come into contact with food become oxidized.
As a result, a whole microenvironment is created in the pan, which leads to the fact that the products spoil faster, which means that the dish will quickly turn sour.
And if the cutlery is covered with scratches and other damage of this kind (which, you must admit, happens quite often), this process will go even faster.
Another "side effect" of metal oxidation is an unpleasant metallic taste.
Finally, stainless steel, which is used to make the same ladles, contains nickel. This metal, in turn, can cause an allergic reaction.
And aluminum, which actively interacts with food, can affect the well-being of the body, assure housewives with many years of experience. Whether to take their recommendations into account or not is up to you.
