The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

trait

Strong heat preservation ability.

The texture is porous, which can absorb and release food flavor in a small amount.

When you just buy it, you need to treat it (such as boiling it with washed rice) so that it won't go bad easily.

Not resistant to temperature difference, mainly used for slow cooking with small fire.

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. Iron pots can be divided into raw iron pots and cooked iron pots. 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.

Cooking in an iron pan can increase the iron intake of human body, because the iron content in the food cooked in an iron pan increases. This may be caused by the shedding of fine iron filings and the dissolution of iron. Therefore, in order to prevent iron deficiency anemia, it may be beneficial to cook in an iron pot.

Iron pot: the safest pot at present

Recently, experts from the World Health Organization began to suggest the use of iron pans, which are traditional kitchen utensils in China and generally contain no other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Reminder: Iron pots are easy to rust, and it is not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When you brush the pot, you should also use detergent as little as possible, and then try to clean the water in the pot. If there is slight rust, it can be cleaned with vinegar.

So from a health point of view: non-stick pan is not as healthy as iron pan.

Stainless steel pot

(1) function

Stainless steel cookware is a mainstream product in the cookware market because of its beautiful appearance, exquisite structure, durability, corrosion resistance, rust prevention, easy processing and no deformation. However, the heat conduction of stainless steel cookware is uneven, so many brands of stainless steel pot adopt a three-layer composite bottom structure, and some brands also adopt a three-layer composite structure. The three-layer composite structure is generally composed of two layers of stainless steel and one layer of aluminum, which is molded by high-tech technology at one time, so that the cooker is heated evenly and conducts heat quickly, and the food will not be burnt due to excessive temperature at a single point in the cooker, and it is not easy to produce lampblack. Generally, it has many functions such as frying, frying, roasting and stewing. Using a pot with a three-layer composite structure can not only fully maintain the nutritional components of food, but also ensure the health of housewives to the maximum extent.

Stainless steel cookware can't contain salt, soy sauce, vinegar, vegetable soup, etc. For a long time, because these foods contain a lot of electrolytes. If left for a long time, stainless steel will react electrochemically with these electrolytes like other metals, thus dissolving toxic metal elements.

Stainless steel pot can't be used to cook traditional Chinese medicine, because traditional Chinese medicine contains many kinds of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid a chemical reaction with it, which will invalidate the medicine and even generate some more toxic complexes.

Do not use strong alkali or oxidizing chemicals such as soda, bleaching powder and sodium hypochlorite for washing. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.