What pot is the healthiest for boiling milk

It is recommended to use stainless steel or glass pots for boiling milk, and avoid using aluminum or iron pots. Stainless steel pots have uniform thermal conductivity and are not prone to producing harmful substances, while glass pots have stable chemical properties but require attention to prevent sudden cooling and heating. Aluminum pots may release aluminum ions, while iron pots can easily cause nutrient loss in milk. Stainless steel pots are an ideal choice for boiling milk, as their material is corrosion-resistant and does not react with the ingredients in milk. 304 or 316 food grade stainless steel has higher safety, and small and medium fires should be controlled during use to avoid local overheating. Avoid using steel wire balls during cleaning to avoid scratching the surface, and regularly boil with white vinegar to remove scale. Glass pots are suitable for low-temperature slow boiling milk and can visually observe the boiling state, but high borosilicate materials with high heat resistance and large temperature differences should be selected. Preheat with warm water before use, pour in milk and keep it on low to medium heat to avoid sudden cracking when exposed to cold. Aluminum pots may dissolve aluminum elements in high-temperature acidic environments, and long-term excessive intake of aluminum may affect the nervous system. Although milk is weakly alkaline, repeated boiling may accelerate the oxidation of the aluminum pot. The iron ions in the iron pot will combine with the proteins in milk to form substances that are not easily absorbed, reducing the utilization of calcium and vitamin B12. Although copper pots conduct heat quickly, they are prone to producing copper green. If enamel pots are damaged, it can cause heavy metal leakage. When using non stick pans, it is necessary to ensure that the coating is intact and undamaged, as any damage may release perfluorinated compounds. Regardless of the type of pot used, when boiling milk, the temperature should be controlled at 70-80 ℃ to avoid boiling and overflow, and continuous stirring should be used to ensure even heating. Immediately removing from heat after boiling can reduce nutrient loss, and pasteurized milk only needs to be heated to 60 ℃ before consumption. Pay attention to the cleaning and maintenance of cookware in daily life. If scratches or coating peeling occur, they should be replaced in a timely manner. Special populations such as infants, young children, and pregnant women are recommended to prioritize using glass containers that are heated separately from water to maximize the retention of active substances such as immunoglobulin and lactoferrin in milk.