We all use pots when cooking. So do you know whether the pot you are using is healthy for the human body? How to choose a pot? The following is what kind of pot I have compiled for you. Stir-fried vegetables are the most beneficial to health. I hope this can help you.
Which pot to choose for cooking is most beneficial to health
Healthy diet is more and more valued by many people. Not only should the vegetables chosen be green foods, but the pots chosen also have Only when it is beneficial to your own health can you protect your health through diet. Therefore, many people who pay special attention to this aspect want to know which pot of cooking is most beneficial to health. The following content has answered the question, so come and follow me. Take a look at the detailed introduction.
1. You can use less oil when cooking in an iron pot. After the iron pan is used for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick pan. Don’t add too much oil when cooking to avoid excessive intake of cooking oil. To clean the iron pot, there is no need to use detergent. Use hot water and a hard brush to clean it and let it dry completely.
2. Traditional iron pots can avoid the potential impact of harmful chemicals on the surface of non-stick pots. The surface coating of non-stick pans often contains carbon tetrafluoride, a chemical that may harm the liver and affect growth and development. Studies have also shown that when cooking in a non-stick pan, carbon tetrafluoride will turn into gas at high temperatures and volatilize, and will be inhaled by the human body along with cooking fumes. In addition, if the surface of the non-stick pan is scratched by a shovel, the carbon tetrafluoride will fall into the food and be eaten directly. Traditional iron pots do not have this chemical coating, so there is no such danger.
3. Stir-frying in an iron pot can replenish iron. At high temperatures, a small amount of iron in the iron pot will penetrate into the food, thus objectively playing the role of iron supplement.
Although there are many pots filling the entire pot market, there are many people who value health. In order to protect their health through diet, they are still willing to choose to use iron when cooking. It is believed that cooking in an iron pot is beneficial to the health of the body and can also supplement iron, so everyone is willing to choose it to kill two birds with one stone. How to choose a high-quality wok
The choice of high-quality wok is closely related to us. Housewives basically use woks every day, and a good wok can be used for many years. Most people have no idea about the purchase of woks. I think that just buying one of these things and taking them home is obviously not right.
Different woks have different characteristics and even different uses.
On the one hand, when purchasing, we should understand the characteristics of the various woks on the market and choose the one that suits our needs. On the other hand, we should also develop a sharp eye. Identify the woks you should not buy. Next, let’s take a look at what you need to know when buying a wok.
1. Iron pot
Material characteristics: Traditional iron pots do not contain other special chemicals and have strong antioxidant capacity, so they will not Leachables that are not suitable for consumption are produced. Even if iron ions are dissolved into the food, people can absorb iron after eating. Iron can be used to synthesize hemoglobin. Therefore, cooking in an iron pot can prevent iron deficiency anemia. At the same time, the iron pot is very durable, heats evenly, and has outstanding heating effect.
Generally, iron pot products on the market are also subdivided into cast iron pots and fine iron pots. There are some differences in characteristics between the two:
Pig iron pots are suitable for slow frying and are made of iron. It is very pure and can replenish iron in a healthy way. The normal design is thick bottom, thin wall and heavy weight. When the temperature of the fire exceeds 200℃ during heating, the cast iron pot will emit a certain amount of heat energy and transfer it to the food. The temperature is controlled at around 230℃, which makes it easier to control the heat. Friends who like slow frying can choose it.
The refined iron pot is suitable for stir-frying over high heat. It is made of black iron forged or hand-hammered. Its surface usually undergoes multiple treatments to make the pot body lighter and thinner, and it can transfer the temperature of the flame directly through the pot. Give food.
Disadvantages: Ordinary iron pots are easy to rust, and rust can cause damage to the liver if accidentally ingested by the human body. The weight is relatively heavy. Users who lack wrist strength and like to stir fry should carefully consider whether they can handle this heavy thing. The surface is rough. The characteristics of the pig iron material itself determine that the surface is rough. If it is not coated, the surface cannot be smooth, which can easily cause the displeasure of users of the Appearance Association.
2. Stainless steel pot
Material characteristics: Compared with iron woks, stainless steel pots are lighter in weight, and their sturdiness is not compromised at all, which can be said to be very good. It achieves the balance of heat, weight and quality. In addition, stainless steel pots are not suitable for rust and do not harbor dirt and evil, which can greatly reduce the workload during cleaning. If cleaned regularly and with the right method, the pot body can maintain its beautiful appearance for a long time.
Disadvantages: The heat preservation effect is poor. Food served in stainless steel pots in winter will turn into leftovers in a short time if not eaten immediately.
The price is higher. Compared with traditional iron pots, the price of stainless steel woks is often more than 30% higher. No iron-replenishing effect. The iron-replenishing effect of iron pots has been mentioned before. Stainless steel, as a representative of stable materials, will not dissolve residues during the cooking process, so there will be no iron-replenishing effect.
3. Alloy pot
Material characteristics: Most alloy woks are aluminum alloy products, and there are a few titanium alloy products. Due to the development of alloy technology, the alloy pot products currently on the market have fully oxidized the surface of the pot body in terms of material, so they are completely testable in terms of safety indicators. On the contrary, due to its many additional technologies, alloy pots can well avoid some of the shortcomings of stainless steel products and iron pots, making them in a balanced position between the two in terms of performance. There will be no obvious advantages but at the same time there will be no There are some annoying flaws. Of course, we do not recommend choosing those alloy wok products with unreliable brands and low prices. 44. Wok made of other materials
In addition to the three common pots mentioned above, other more representative ones are medical stone woks and copper woks.
Medical stone wok: Made of pure natural medical stone material. Since this material is rich in various elements, it can dissolve potassium, iron, magnesium, Manganese, lead, silicon, iodine and other trace elements and minerals, long-term use can promote the body's physiological metabolic functions and be beneficial to people's health. At the same time, this material can absorb impure odors in dishes and keep them fresh for a long time. It is also light, has less oil smoke, and has outstanding non-stick properties.
However, this kind of pot is not suitable for operation with a metal frying spoon. It focuses more on stewing and cooking. It has limitations in operation and has not yet become a mainstream market.
Copper wok: Copper wok is truly rich. Due to the chemical structure of copper molecules, this wok has excellent thermal conductivity. It heats evenly and quickly when cooking. It can ensure that the ingredients in the upper part can also be exposed to a temperature close to the bottom of the pot, which can control the heat and reduce stir-frying to a certain extent. However, copper woks are expensive and heavy, and are generally not recommended for users unless they have special requirements for heating.