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Cooking utensils and nutrition - Overview

Definition of Cooking utensils and nutrition:

Cooking utensils can have an effect on nutrition.

Function:

Utensils that are used to cook food often do more than just hold the food. Molecules of substances can leach from the utensil into the food that is being cooked.

Common materials used in cookware and utensils are:

  • Aluminum
  • Copper
  • Iron
  • Lead
  • Stainless steel
  • Teflon (polytetrafluoroethlyene)

Both lead and copper have been linked to illness.

  • Reviewed last on: 5/5/2011
  • Alison Evert, MS, RD, CDE, Nutritionist, University of Washington Medical Center Diabetes Care Center, Seattle, Washington. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

References

United States Department of Agriculture. Food Safety and Inspection Service. Cutting Boards and Food Safety. Accessed May 3, 2011.

United States Department of Agriculture. Agricultural Research Service. Best Ways to Clean Kitchen Sponges. Accessed May 3, 2011,

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