The pots, pans and other cookware set that we use in our household are made from a variety of materials. These materials can enter the food that we cook in them. To minimize any health risks, care should be taken with some materials.
- Do not cook or store food for long periods of time in aluminum cookware.
- Do not use badly scratched or un-coated copper cookware to cook or store food. Save older tin or nickelcoated cookware for decorative purposes only. Do not scour coated copper cookware.
- If you are sensitive to nickel and are having difficulty managing your allergy, discuss options with your doctor. Foods known to contain higher levels of nickel include oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, particularly dark chocolate.
- Do not store foods that are highly acidic, such as stewed rhubarb or stewed tomatoes, in stainless steel containers.
- Don’t use plastic bowls or wrap in the microwave unless they are labelled as microwave safe.
- If you reuse plastic items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food.