Iron kadhai vs stainless steel vs non-stick: Benefits and safety of different cooking vessels
The choice of cooking vessel can affect food safety and nutrition, with iron kadhai potentially increasing iron content in certain dishes. Dietician Garima Goyal noted that while stainless steel is durable and non-reactive, aluminium may leach into food when cooking acidic items. Proper cookware maintenance is essential for safety, and overheating non-stick pans should be avoided to prevent harmful fumes.