With iron frying pan in the process of cooking dishes, there are more iron dissolved into the food, a constant supply of iron for the people, supplemented by the food itself is not enough iron part, played a role in preventing iron deficiency anemia.
Related experts have made the following determination: cook onions in an iron pot, only oil without salt, cook for 5 minutes after the onion iron content can be increased by 2 times, such as adding salt and tomato sauce, cook for 20 minutes after the iron content can be increased by 11 times. Cooking with raw iron pot, dissolved in the dishes of iron compounds are easily absorbed by the body.
Newly bought iron pot with salt water bubble. And then sprinkle write salad oil rub only good to use. If there is still odor, use ginger cut into pieces, the pot is hot, wipe.
It is still a good iron pot. No pollution, heating evenly. Chefs are using iron pots.
Iron pots: the safest pots available
Recently, experts from the World Health Organization have begun to recommend the use of iron pots, which are China's traditional kitchen utensils, generally free of other chemicals and do not oxidize. In the process of stir-frying and cooking, iron pots will not have dissolved substances, there is no problem of shedding, even if there is iron substances dissolved, the absorption of the human body is also beneficial. WHO experts even believe that cooking with an iron pot is the most direct way to replenish iron.
Reminder: Iron pots are prone to rust, and 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 oil layer disappears. Brush pot should also minimize the use of detergent, and then also try to wipe the pot of water. If there is a slight rust stain, use vinegar to clean it.
Non-stick pan: should not fry at high temperatures
The Teflon fiasco is the main ingredient of the non-stick pan --- ammonium perfluorooctanoate. Ammonium perfluorooctanoate is an artificially manufactured fluorine polymerization acid, due to its high degree of stability, not easy to produce adhesion and food as a non-stick coating must be used in the production of materials, this non-stick coating is in fact a layer of film, the thickness of 0.2 mm or so, if the dry burning or oil temperature reaches 300 degrees Celsius or more, this layer of film may be damaged. Generally speaking, when frying, the temperature will not reach 260 ℃, but if cooking fried food, the temperature may exceed 260 ℃.
Reminder: cooking many dishes need to fry, the boiling point of the oil is 320 ℃, when frying food, the oil has been boiling hot, which can easily lead to the decomposition of non-stick pan in the harmful components. So cooking fried, fried food should try to avoid the use of non-stick pan. In addition, with non-stick frying pan, do not use a spatula to prevent damage to the non-stick coating.
Ceramic pots, casseroles: not suitable for acidic food
Porcelain pots were recognized as non-toxic tableware in the past, but in recent years there have been reports of poisoning using. According to experts, some porcelain tableware beautiful coat (glaze) contains lead, if the temperature is not enough to burn porcelain or glaze coating ingredients do not meet the standard, it may make the pot contains more lead. State quality inspection departments in the sampling found that some ceramic pots and pans products lead, cadmium dissolved in excess of the standard. Long-term use of lead, cadmium dissolved in excess of the standard products, will cause heavy metal poisoning, a serious impact on health.
Reminder: casserole enamel contains a small amount of lead, so the new casserole, it is best to soak in 4% vinegar water and boil. Casserole inner wall with color, should not store wine, vinegar and acidic drinks and food. Selection of enamel tableware requires a smooth and flat surface, enamel uniform, bright color.
Stainless steel pot: should not be a long time to hold salt
Stainless steel utensils made of beautiful and durable. But the unqualified stainless steel pots will be a safety hazard. Unqualified stainless steel pots and pans are generally chromium exceeds the standard. Hexavalent chromium is classified as one of the chemicals that are hazardous to humans, and is one of the internationally recognized carcinogenic metals.
Reminder: stainless steel is not completely rust-free, if long-term contact with acid, alkali substances, but also a chemical reaction. Therefore, stainless steel eating utensils containers should not be a long time to hold salt, soy sauce, vegetable soup, etc.; should not be used to decoct Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemicals to wash stainless steel containers, so as to avoid corrosion of the product.
Aluminum pot: should not use metal spatula frying
Aluminum pot is characterized by excellent heat distribution, and the pot is lighter. But improper use of aluminum will be a large number of dissolved, long-term food too much aluminum, will accelerate human aging. Aluminum pot should not be used for high temperature frying dishes, high temperature or metal shovel in the frying with aluminum pot collision, friction may make the aluminum components are released. In addition, aluminum pot can not be loaded with strong acid and alkali dishes, such as pickled food.
Reminder: try not to use aluminum tableware. Aluminum tableware can not be used with iron tableware, the two chemical interaction will lead to more aluminum ions into the food.
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