State Food Safety Practice Exam

A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select?

1. Aluminum

2. Cast iron

3. Stainless steel

4. Galvanized steel

The correct answer is: Galvanized steel

Choosing frying pans involves understanding the materials that are safe for cooking and those that may pose health risks. Galvanized steel should not be selected because it is coated with a layer of zinc to prevent rusting, which can be harmful when exposed to high cooking temperatures. When heated, the zinc can leach into food, leading to potential health hazards. In contrast, aluminum is lightweight and conducts heat well, making it a popular choice for frying pans, although it requires proper seasoning or a non-stick coating to avoid reactions with acidic foods. Cast iron is highly durable and excellent for heat retention, and when properly seasoned, it can also provide a natural non-stick surface while contributing beneficial iron to the diet. Stainless steel is known for its strength and resistance to corrosion, making it safe and effective for most cooking applications. Therefore, the most critical point is that galvanizing, which is meant for preventing corrosion in environments not intended for food contact, makes galvanized steel unsuitable for cookware.