Kitchen Utensils Expiry Date News Marathi : When we buy food, medicine or cosmetics from the market, the first thing we do is check their expiry date. But have you ever thought that even the utensils we use for cooking and eating on a daily basis have a certain life span, i.e. expiration date? Yes, it is very true. Many of the utensils in your kitchen, even if they look perfect, become unusable after a certain period of time. In 90% of Indian households, utensils are used until they are completely broken or worn out.
But both Ayurveda and modern science believe that after a certain period of time, old utensils start releasing harmful chemicals and metals into the food, which gradually makes our body sick. Let’s learn about those six utensils in the kitchen, which are very important to replace on time.
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Non-stick pans are coated with Teflon (PTFE). This coating begins to wear off due to constant use or vigorous rubbing. When this coating is removed and heated, it releases carcinogenic gases and chemicals, which leach directly into your food. If your non-stick pans are scratched, replace them immediately.
Continuous cooking of sour or acidic foods (such as tomatoes, curry leaves, lemons) in aluminum pots will slowly corrode the metal. Over time, the accumulation of aluminum in our bodies from food causes these vessels to thin, which can affect the liver, kidneys, and memory.
Plastic containers used to store spices in the kitchen or water in the fridge have a very short lifespan. Bisphenol A (BPA) and microplastics are released when washed in the dishwasher or in hot water. If the plastic is discolored or scratched, it has expired.
Copper and brass pots have a longer lifespan, but their actual lifespan depends on the coating on them. If sour, salty or dairy products are kept in uncoated brass or copper utensils, the metal may chemically react with the food and cause food poisoning. If the coating on these pans peels off or shows greenish-black spots, stop using them immediately and recoat them.
Although melamine plates and bowls are beautiful to look at, they can become toxic if even slightly cracked or scratched by knives and spoons. Heating food releases a chemical called melamine, which can lead to kidney stones and urinary tract infections.
Wooden spatulas and chopping boards are prone to fine cracks due to constant moisture. These cracks allow food to get stuck and bacteria (such as E. coli and salmonella) to grow, which cannot be cleaned with ordinary liquid soap. They should be changed every year.
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