Say Yes to Kasa or Kansa, an alloy of copper, zinc, tin and/or antimoney. Somewhere between bell metal (church and temple bells are made from this) and bronze, kansa is highly recommended for serving and eating in, as it is believed to preserve and enhance the nutritional value of food.
A Sanskrit saying "Kansyam Buddhivardhakam", is found in ancient ayurvedic texts, praising its intellect sharpening and memory enhancing qualities.
Dishes and serving ware made of kasa last longer than steel and do not tarnish easily, instead it looks more royal the older it gets as its golden colour only deepens with time.
Food and water stored or consumed from dishes, bowls and glasses made of kasa are said to be energised and thus healthier. Food should never be cooked or heated in these - ever.
Plastic. Dioxins. Toxic. These three words succinctly sum up the use of plastic in relation to your food. As far as possible, avoid consuming food and water stored in plastic containers. Use steel, earthenware, ceramic, glass, tin - anything but plastic. Or styrofoam. Or Rubbermaid. Or Tupperware.
Other than mud/ clay vessels, stainless steel makes the healthiest, most non toxic container for food. Steel vessels are great to cook in too, especially when double based or copper bottomed. Steel kadais (Indian woks) are most commonly used for everyday cooking of wet/ gravy dishes.
Say No to non-stick or any chemically coated cooking vessels. You must have noticed all non stick coating eventually wears off with use. It stands to reason that some of it finds its way into your tissues via the food cooked in it. When over heated, steam/gas with a peculiar odour is given off by all non sticks; this is the coating breaking down at the molecular level, which is a known cause of cancer and causes flu-like symptoms known as polymer fume fever, if inhaled.
So while the debate rages on, the smart thing to do is avoid all non-stick and chemically coated or treated cookware. Till they sort out the safety debate, just stick with cooking in regular old fashioned uncoated vessels - food tastes better in those anyways!!
Cast iron skillets and griddles are tried, tested and last through generations - each new one is said to grow into a distinct personality that flavours the food cooked in it. Forget jewels, these make true family heirlooms!
For years the microwave was toasted as the cook's quick clean short cut. Until recently when the role of microwaved food in causing cancer was unambiguously confirmed. Microwaves are toxic, and fatal in large doses. You become what you eat. Put the two together and it seems so obvious.
Cooking on stone is another very natural option. Stone tawas and stone cooking vessels maybe heavy and difficult to handle, but are worth the natural goodness and the flavour that comes with it. JUst be careful about where your stone is sourced from! Wouldn't want to and up having the stone explode on you!
