My stainless steel pan produces some white coating after frying my chops and I was looking for a answer
I see this
Well. vinegar does removes deposits and still not sure why the deposits are coming up. then this mercola's costly ceramic cookware article gave some goose bumps
I am wondering whether any of this you observed this white coating and what precautions you took.
How do I even know any thing getting leaked from stainless steel cookware ?. Are there any way we can identify based on shape, color, cost etc.
I see this
♦ Whitish or chalkish deposits inside pan... Remove calcium deposits by boiling water with some white vinegar, allowing your pan to cool, then washing it with warm, soapy water. Help prevent white spots and pitting by adding salt to your cookware only after the water has reached a boil.
Well. vinegar does removes deposits and still not sure why the deposits are coming up. then this mercola's costly ceramic cookware article gave some goose bumps
Why I Believe You Should Throw Out Your Aluminum and Stainless Steel Cookware as Well!
Even after you purge your kitchen of unsafe cookware, you may still be harboring danger -- this time in the form of aluminum or stainless steel.
I would not recommend aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer's disease (AD).
In my experience, people dread Alzheimer's disease more than cancer and heart disease, for good reason.
Aluminum is a "reactive" metal, meaning that it reacts with salty or acidic foods to release itself into your food. Dietary sources of aluminum include cookware, containers, foil, and utensils. You can also face exposure to aluminum when the non-stick surface chips off a coated aluminum pan.
Next to the most common cookware alternative is stainless steel, accounting for one-third of U.S. cookware sales.
And some cooks prefer the "clad" or "three-ply" varieties that have an aluminum or copper base sandwiched between layers of stainless steel.
Contrary to popular belief, stainless steel may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals.
In a study conducted on heart patients receiving stainless steel stents, restenosis occurred in 50% of patients. Allergies to the nickel and molybdenum in the stainless steel were suspected causal factors.
While this study is clearly not cooking-related, it is certainly possible that cooking with stainless steel, clad or not, may increase the likelihood that metals will leach into your food. This is especially true if the cookware becomes pitted due to extended use or storage of acidic foods. For those with nickel allergies, it could be a particularly concerning problem.
Copper is an alternative that provides even heat distribution. However, I recommend that it never has direct contact with your food.
When you use copper as your cooking surface, it can leach out in excessive amounts. If enough leaching occurs, you could potentially experience digestive discomforts.*
Therefore, most copper pans come lined with other metals, creating the same concerns noted above. And copper pans are also extremely costly.
Once you realize the potential risks of that aluminum and stainless steel are reactive, and that copper may be risky as well, isn't it time you switched to the best non-toxic cookware I've found to date -- Mercola Healthy Chef Ceramic Cookware?
And, with its patented ceramic non-toxic surface, you now can...
I am wondering whether any of this you observed this white coating and what precautions you took.
How do I even know any thing getting leaked from stainless steel cookware ?. Are there any way we can identify based on shape, color, cost etc.