How The Right Cookware Can Improve Your Health And Wellness

As we grow more conscious about eating healthy, our attention naturally shifts to ingredients, cleaner oils, superfoods, and nutrient-dense vegetables. But hidden in plain sight lies a wellness factor

we rarely acknowledge: the cookware we use.

Different materials behave differently under heat. Some require excessive oil; others react with acidic foods or overheat unevenly, causing nutrients to degrade during cooking. Meanwhile, the right cookware does just the opposite, it promotes healthier cooking by retaining heat evenly, minimizing oil usage, and helping ingredients preserve their natural vitamins, antioxidants, and minerals.

Pooja Udeshi, Consultant and Sports Nutritionist, Kokilaben Dhirubhai Ambani Hospital, Mumbai, materials like aluminum and certain non-stick coatings can release toxins or metals especially when chipped or overheated which may affect gut health and long-term wellness. She explains that cookware is an often-overlooked variable in nutrition:

“Even the healthiest ingredients can lose their benefits if cooked in the wrong cookware. Some materials leach into food or break down under high heat, changing the nutrient profile.”

Just as ghee nourishes the body from within rather than merely moisturizing the surface, good cookware supports internal nutrition, not just the act of cooking.

When heat is distributed evenly across a wok or pan, food cooks gently. This preserves antioxidants in vegetables, omega fats in fish, and water-soluble vitamins that often escape when food burns or sticks.

Umesh Guptaa, Managing Director, Bergner India, explains why material construction matters, “The right cookware does three simple things for wellness, it cooks evenly, it doesn’t interfere with the food, and it makes healthier choices easier.”

He adds that when people upgrade to thoughtfully engineered cookware, something shifts subconsciously, “Once families switch to better vessels, their relationship with everyday cooking changes. They experiment more, rely less on heavy frying, and feel more confident about what reaches the plate.”

As people transition to better-quality cookware, the first shift isn’t in the recipes, it’s in their mindset. When a pan distributes heat evenly and food doesn’t stick, cooking becomes effortless and less oil-intensive. Suddenly, sautéing vegetables feels just as satisfying as deep-frying, and slow stirring replaces aggressive, high-flame cooking.

Over time, these small adjustments turn into lasting habits, the kind that naturally align with wellness, without feeling like a conscious effort or sacrifice.

Umesh sums it up beautifully, “Wellness lives in these small, repeated decisions in the kitchen, the oil you pour, the flame you turn down, and the vessel you choose to trust every single day.”

And as Pooja points out, choosing the right wok or pan isn’t about buying a product, it’s about protecting your nutrition, “Cookware should support your health goals, not work against them.”

While ingredients fuel the body, cookware shapes the journey those nutrients take. When we choose materials that respect our food, we choose wellness, long before the first bite.