Cookware is a fundamental part of any kitchen, but many of us wonder what type is best. Non-stick pans are convenient, but some worry they might affect the nutritional value of food. Stainless steel is a popular choice, while a segment of people swear by cooking in clay utensils.
To address these concerns, author Krish Ashok has created a LOL video. In his Instagram post, Krish Ashok shares that he has reviewed numerous studies and reference books on toxic materials and the effects of cookware on nutrients and even consulted the "head chef of the restaurant at the end of the universe." His conclusion? You can use whatever cookware you like.
According to Krish Ashok, all types – whether stainless steel, triply, terracotta, clay, cast iron, pure iron, stone, or ceramic – do not affect the nutritional value of food. What truly matters, he says, is cook time and temperature. Choose cookware that is convenient, easy to maintain and affordable.
Also Read: Don't Let Your Non-Stick Cookware Get Burnt Out! Avoid These 5 Mistakes In his humorous caption, Krish Ashok wrote, “THE BEST COOKWARE ACCORDING TO SCIENCE. Since this question has been asked several thousand times in the DMs over the last year or so, I decided to dig deep and do the most comprehensive analysis of every cookware material for your benefit. I built a mathematical model based on 13 parameters, as described below: 1.
Feelings over Science Index 2. Trivial Magnification Index 3. Have Money Will Spend modulus 4.
P.
