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The differentiation of a Reactive Cookware from a good one mainly depends on the temperature. The higher the temperature, the more will be the release of foreign ions to your food. That is why it is said that the refrigerator is the safest place to store your food. Other than that the nature of each food also affects a lot to the above fact. Fatty and acidic food contributed a lot to the dissolution of unwanted particles to dissolve in your food. That is why it is advised not to store acidic ingredients in metal containers because the containers get eaten away rapidly. However there are Reactive Cookware that we should avoid in every case, as their reactivity with substances is very high.

Early nonstick pans used to contain a coat of Teflon. It is a special polymer that is very resistive to adhesion. Newer nonstick pans contain an anodized metal surface which decomposes at higher temperature; i.e. about 400 degrees Fahrenheit. After the temperature limit, the consumption of food cooked in that container can sometimes become deadly to our health. So most of the nonstick pans fall into the category Reactive Cookware (only exception is the cookware coated with Silicon) and it will be very healthy if we get rid of all nonstick cooking equipments.

Aluminum is very commonly used in cooking utensils and is categorized under Reactive Cookware. Because of the elements high heat conducting property and light weight Aluminum has become the ideal material to make cooking pots. But the detached Aluminum ions that dissolve in our food at high temperature are very harmful for our health. There’s a risk of, our body identifying those foreign Aluminum ions as Calcium ions that are needed to our body. This accumulates Aluminum ions in our body which leads us to deadly disorders in the future. Cast Aluminum is different and more stable and is not a Reactive Cookware. Baking something directly in the oven or covered with a casserole dish is healthier than wrapping it using an Aluminum foil due to this reason. Due to the lesser thickness of Aluminum foil, it can be considered as a Reactive Cookware.

Next type ofReactive Cookware that we have to avoid is the ones which are made of plastics. It’s true that most of the takeaway or instant food comes in plastic packages. But recent researches have discovered that there’s a very high risk of addition of hazardous and toxic particle to food when the container becomes plastic. That’s why it is advised not to use plastic containers and utensils that were used once. It is said that they contain particles that can affect human reproductive system and sometimes cause long term defects in your sex organs. So it’s better to say good bye to your plastic containers which are Reactive Cookware that you store fast food in your refrigerator. It’s even better if you can get rid of the plastic bottle you use to carry water or other beverages.