Burning vegetables with iron pot is the best, is to choose heavy body of raw iron pot. Because the raw iron pot in addition to cooking "iron", but also bring out other trace elements. Not light cooked iron pot. Light weight cooked iron pot can only bring you .... Oxidized rust. The function of the two is the difference between the sky **** ground. The safest use of iron pots Iron pots, although they look bulky, but it is solid, durable, even heat, and good for people's health. Because of the iron pot heat conductivity moderate, easy to combine with acidic substances in cooking, so that the iron content of food increased by 10 times, thus promoting the blood newborn, to achieve the purpose of replenishment of blood, and thus become one of the preferred cooking utensils for thousands of years of the countrymen. Prof. Su Yixiang, vice president of the Chinese Nutrition Society, pointed out that the use of traditional Chinese iron pots and pans is currently the safest cookware. Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the stir-frying, cooking process, the iron pot will not have a dissolved substance, there will be no shedding problem, even if there is iron material dissolved, the human body absorption is also beneficial. Why do experts recommend the use of iron pots? The reason for this is mainly because iron pots have a very good auxiliary effect on the prevention and treatment of iron deficiency anemia. Due to salt, vinegar on the role of iron in the high temperature state, coupled with the pot and spatula, spoon friction, so that the inner surface of the pot of inorganic iron descaling into a very small diameter of the powder. These powders are absorbed by the human body and transformed into inorganic iron salts under the action of gastric acid, thus turning them into raw materials for human hematopoiesis and playing their auxiliary therapeutic role. A lot of food contains iron, but iron pot iron most direct. From the material, iron pots are mainly divided into two categories: fine iron pots and cast iron pots. Cast iron pot is what we often call pig iron pot. So, how to distinguish between pig iron pots and fine iron pots? Is not the pig iron pot is better for the human body? Sales staff told reporters that the pig iron pot is the choice of gray iron melting with a model casting made of slow heat transfer, heat transfer uniformity, but the pot ring thick, rough texture, but also easy to crack; fine iron pot is made of black iron forging or hand-hammering with a thin pot ring, fast heat transfer, the appearance of the characteristics of the exquisite. It is understood that the pig iron pot also has a characteristic, when the temperature of the fire over 200 ℃, pig iron pot will be through the dissemination of certain heat energy, will be passed to the food temperature control at 230 ℃, while the fine iron pot is directly the temperature of the fire to the food. For the average family, a cast iron skillet is better. However, fine iron pots also have advantages. Firstly, because they are made of fine iron with few impurities, the heat transfer is more even and less likely to stick to the pot. Secondly, because of the good material, the pot can be made very thin, the temperature inside the pot can reach higher. Third, high grade, smooth surface, cleaning work is good. Selection and use of know-how Whether it is raw iron pot or fine iron pot, consumers and how to choose and use the iron pot? Industry insiders pointed out that a "look" to see if the pot surface is smooth, but can not ask for smooth as a mirror, due to the casting process, iron pots and pans have irregular shallow lines. In general, the iron pot are somewhat rough, it is inevitable, with a long time will become smooth. There are blemishes, small raised part of the general iron, the quality of the pot has little impact, but small pits on the quality of the pot is more harmful, need to pay attention to look when buying. Two "listen", uneven thickness of the pot is not good, when you buy the bottom of the pot to the sky, with a finger against the center of the pot concave surface, with a hard object to knock. The louder the sound of the pot, the greater the vibration of the hand, the better. In addition, rust spots on the pot is not necessarily bad quality, rust spots on the pot shows that the storage time is long, and the longer the pot is stored, the better, so that the internal organization of the pot can be more stable, not easy to crack the first use. It is worth reminding that the pot of iron pots and pans ear is best wrapped in wood or other heat-insulating materials, if the iron pot ear is easy to hot hands. And in the use of iron pots, there are some instructions. New iron pot to remove the strange smell of iron pot before use, you can add salt to the pot, fry the salt to a yellow color, then add water and oil in the pot and boil. To get rid of the fishy flavor, you can put a little tea in the pot, add water and boil it. If you want to get rid of the iron flavor, put some yam skin and boil it. Ordinary iron pots are easy to rust, if the body absorbs too much iron oxide, that is, rust, will be harmful to the liver, so should not hold food overnight. At the same time, try not to use the iron pot to cook soup, so as not to protect the surface of the iron pot from rusting food oil layer disappears. When brushing the pot, you should also minimize the use of detergents to prevent the protective layer from being brushed out. After brushing the pot, also try to wipe the water inside the pot to prevent rusting. If there are slight rust stains, use vinegar to clean them. When frying vegetables in an iron pot, fry quickly over a rapid fire and add less water to minimize the loss of vitamins. Finally, the experts also reminded that it is not advisable to cook prunes, hawthorn, begonias and other acidic fruits in an iron pot. Because these acidic fruits contain fruit acids, meet iron will cause a chemical reaction, resulting in low iron compounds, may cause poisoning after eating. Cooking green beans also avoid using an iron pot, because the tannins contained in the skin of the beans will meet the iron after a chemical reaction, generating black iron tannins, and make the green beans soup becomes black, affecting the flavor and the human body's digestion and absorption