We get help from various kitchenware while preparing and cooking meals. The microwave, the air fryer, the oven, the slow cooker, and many more are in our lives to make the cooking experience easier. Without their help, cooking would be an extremely labor-intensive process, and in today's fast-paced world, most of us would struggle to find time for it.
On the other hand, there are surprisingly many myths about common kitchenware. It is nearly impossible to find out how they were established in the first place. Despite all the new information on food and nutrition we constantly receive, myths are going nowhere.
This article will list 10 myths about the common kitchenware we frequently use for cooking and reveal the facts about them.
- Only limited types of cookware are compatible with induction stoves
Induction cooktops are the new favorite for cooking because of their energy efficiency and ease of cleaning. Although the delicate appearance of the glass coating on them suggests that heavy materials such as cast iron cannot be used in such stoves, this is a myth. For induction stoves, the only limitation is aluminum cookware.
- Non-stick cookware is unhealthy
By following simple rules, you can practically cook delicious meals with non-stick cookware without worrying about health consequences. The most important thing is to pay attention to the surface of the non-stick cookware. Do not use non-stick pans that have scratches or cracks on them. Remember, to prevent damage, you should be careful about cleaning and maintaining non-stick cookware.
- Microwaves emit harmful radiation
There are many claims that microwave ovens harm human health because they emit radiation at dangerous levels. These claims raise concerns about the use of microwave ovens. However, microwave ovens have non-ionizing, low-energy electromagnetic radiation. According to information from the United States Food and Drug Administration (FDA), radiation emitted from microwave ovens does not pose a health risk.
- Air frying is a form of deep frying
No, air frying is not a form of deep frying. The air fryer cooking process relies on rapid air technology, in which a heating element at the top of the machine radiates heat downward while a fan rapidly circulates air. The primary difference between an air fryer and a deep fryer is the amount of oil used for cooking. Air fryers cook food with little to no oil.
- Stainless steel isn't good for searing
Although it does not offer a non-stick surface, you can cook almost any food with stainless steel cookware. You can successfully sear meat, especially in heavy-bottomed stainless steel, since it retains heat better.
- Wooden kitchenware is unhygienic
Wooden kitchen utensils and cutlery can be safely used with proper cleaning and maintenance. Regularly washing with mild soap and warm water, followed by drying, helps keep these items in good condition. Unlike plastic, wood does not scratch easily, making it more resistant to bacterial buildup.
Studies have shown that wood possesses natural antimicrobial properties that can inhibit the growth of bacteria. As a result, with proper care, there is no need to refrain from wooden boards and cutlery in the kitchen.
- You should rinse dishes before running the dishwasher
Rinsing the dishes before starting the dishwasher wastes time and energy. Moreover, many experts agree this process is counterproductive, especially with new-technology dishwashers. New-generation dishwashers have sensors that react to particles, and when they sense particles, they wash with a suitably strong jet. So you may get worse results with pre-cleaning.
In short, no pre-cleaning is required besides scraping large particles from the dishes.
- You can't cook acidic ingredients in a cast-iron pan
The culinary myth that foods with high acid content, such as tomatoes and lemon juice, should not be cooked in cast iron because they will erode the surface is not true. Foods containing acidic ingredients, such as Bolognese or beurre blanc sauces, can be cooked in a well-seasoned cast iron pan. You can also sauté cherry tomatoes in cast iron but don't keep the simmering process too long. Also, remember to clean and dry thoroughly.
- Pressure cooking destroys vitamins and minerals
Regardless of the cookware or cooking technique, cooking reduces the nutritional value of food to a certain extent. However, the pressure cooker is one of the cooking methods that best preserves the nutritional value of food. Saving and re-using the cooking liquid ensures the highest vitamin retention.
- Baking always requires a preheated oven
Most baking recipes call for a preheated oven. This part stresses out many culinary novices, especially if preheating is not listed at the top of the instructions.
Some baked goods indeed require preheating. However, this does not apply to all of the baking universe. While most cookies work best in a preheated oven, many cakes, pies, and bread do not require preheating.