Why galvanised utensils are not used?

Galvanised utensils are not recommended for cooking for several reasons:

Potential Zinc Leaching: Galvanised utensils are coated with zinc to protect the underlying metal (usually iron) from corrosion. However, when acidic foods, such as tomatoes, vinegar, or citrus fruits, come into contact with the galvanised surface, they can cause the zinc coating to leach into the food. Consuming high levels of zinc can lead to health issues like nausea, vomiting, and stomach cramps.

Metallic Taste: The zinc coating can also impart a metallic taste to the food, which many people find unpleasant.

Rust Formation: Over time, the zinc coating on galvanised utensils can wear off, exposing the iron beneath. This can lead to rust formation, contaminating the food.

Food Discolouration: Acidic foods can react with the zinc coating, causing discolouration of the food. For instance, cooking tomato-based dishes in a galvanised utensil may result in the food turning a brownish colour.

Health Concerns: Some studies suggest that consuming food cooked in galvanised utensils over a long period may be associated with certain health risks, including an increased risk of heavy metal toxicity and neurological disorders.

To ensure the safety and quality of your food, it is recommended to use utensils made from alternative materials such as stainless steel, glass, or ceramic, which are considered safer and do not pose the same health risks as galvanised utensils.