3 Signs It’s Time to Invest in New Cookware

How much time do you spend in your kitchen?

For so many families, the kitchen has become the favorite room in the house. It’s where we experiment with tasty, healthy meals. It’s where we have “deep” conversations with family while we stir in the noodles and simmer our sauces. The kitchen is often where some of our best times are had in the whole house.

Yet while we spend so much time in the kitchen, we often overlook a steady kitchen companion … our cookware. Your cookware is a part of all those moments. But do we really give it the importance it deserves? For many, cookware is just a pot and pan that you throw food into, nothing more. For others, we like the idea of new cookware, but “good enough” is good enough for now.

What you may not know is that your cookware has a profound influence over the foods you eat, and therefore your health. Here are three signs it may be time to upgrade your pots and pans.

#1 – Your Cookware is Having an Unwanted Chemical Reaction with Your Food

Many pots and pans have a less than favorable, sometimes even dangerous, chemical reaction with the foods you cook in them. Some can cause strange odors and change the color of foods. Some only offer a thin lining between your food and a potentially poisonous metal. Many nonstick surfaces, when scratched, can expose your food to synthetic polymers associated with certain health issues. You can learn more about how cookware can have chemical reactions with your food in this blog post.

If you think your current cookware may qualify for these types of chemical reactions, now is a good time to upgrade. Philipiak Milano 1967 cookware is made of the highest quality 316L surgical steel, which does not react chemically with your food.

#2 – Your Cookware Exposes Your Food to Too Much Heat for Too Long

All foods experience some nutrient loss when exposed to heat. Specifically, a recent study in the Journal of Food Science reported that many nutrients are heat-sensitive and are destroyed when exposed to heat for a prolonged period. The key, then, is to expose foods to the proper temperatures for the least amount of time possible.

Typical cookware makes it difficult to cook at the optimal temperature. More often than not, we overcook our foods to make sure they are fully cooked, exposing them to heat that is too high for much longer periods of time than are necessary. Cookware that doesn’t heat quickly and that cooks unevenly only increases the amount of nutrients lost while cooking.

Philipiak Milano 1967 cookware has a thick, acuthermal bottom that heats up fast and distributes heat evenly inside the cookware. In addition, Philipiak Milano 1967 lids have a built-in thermometer, allowing you to monitor the temperature of your cooking without lifting the lid, releasing heat and letting your food dry out. You can easily tell when your cookware needs more heat, less heat or is just right.

#3 – Your Cookware Forces You to Cook in Unhealthy Fat for Food to Taste Good

No one denies that frying food is one of, if not THE, unhealthiest ways you can prepare any type of food. Frying increases your fat and caloric intake, especially if you bread food before frying. Yet so many of us resort to frying as our primary way of cooking up our favorite meals, because otherwise they just don’t taste right to us.

Further, we often add unnecessary oils and butter to otherwise healthy meals. It may not seem like much, but it’s surprising how easily the fats in these oils stack up. And if you think you have to use oil or butter just to properly prepare your pan for cooking, then here’s good news:

Philipiak Milano 1967 cookware actually allows for fat-free frying. Don’t believe us? Watch how we fry a chicken breast without adding any oils or butter to the pan in this video.

Is it time for you to upgrade your cookware? Contact us right away and learn more about our cookware and our cooking classes.