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This approach does improve the effectiveness of the saucepan, yet is no longer in line with the cradle-to-cradle concept. Hence, it is better to use a saucepot made entirely from | This approach does improve the effectiveness of the saucepan, yet is no longer in line with the cradle-to-cradle concept. Hence, it is better to use a saucepot made entirely from cast iron. This does make for a less energy-efficient, and heavier saucepan, yet it is cheaper to make, and more ecological. Also note that cookware is also often made of teflon (non-stick cookware). This material too should not be used since it wears very easily, and is again not in line with the cradle-to-cradle concept. | ||
Note that the layer of tin used with traditional cookpot manufacturing is intented to shield the cupper from direct contact with the food. If the food is acidic, a reaction will otherwise occur. For the same reason, it is advisable to use aluminium whenever possible for the crockery, and only use cupper crockery with non-acidic foods. | Note that the layer of tin used with traditional cookpot manufacturing is intented to shield the cupper from direct contact with the food. If the food is acidic, a reaction will otherwise occur. For the same reason, it is advisable to use aluminium whenever possible for the crockery, and only use cupper crockery with non-acidic foods. |