Iron pot is a traditional kitchen appliance for cooking food, which is often oxidized by water. The main varieties of iron pots are printing pots, ear pots, flat pots, oil pots and pancake pots. The main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. The green iron pot is made by melting gray iron and casting it with a model; Cooked iron pan is forged with black iron sheet or knocked by hand, which has the characteristics of thin pot blank and fast heat transfer.
Principles of use:
1, try not to cook soup in an iron pot.
2. Don't use an iron pot to hold vegetables overnight, because the iron pot will dissolve iron and destroy vitamin C in vegetables under acidic conditions.
3. Use detergent as little as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar.
4. For iron pots with serious rust, black slag and black skin, it is not advisable to use them again.
5. Stir-fry a dish, brush the pot once, and stir-fry another dish. After each meal, the inner wall of the pot must be cleaned and the pot must be dried to prevent the pot from rusting and producing iron oxide harmful to human health.