The condition of the cookware you use is directly related to the safety and quality of the resulting dishes.
Therefore, today we invite you to find out why there is a ban on cooking in cookware with a damaged coating.
This will help you assess the risks and consider whether it's time to update your kitchenware.
Lack of protection and basic functions
The damaged coating loses its original protective properties, which are supposed to prevent the reaction of the dishes with food. As a result, harmful chemicals are released that enter the food.
In addition, the dishes lose their functions – food starts to burn, stick, etc.
Risk of intoxication
Damaged dishes contribute to the accumulation of metal particles in products, increasing the risk of intoxication of the body. Is it worth saying that such "additives" negatively affect our health?
Formation of mold and accumulation of bacteria
Scratches, chips and cracks often become a breeding ground for mold and harmful microorganisms, which in turn contaminate our food.
Earlier we told you how to wash kitchen towels even from old stains.
