Go to the hospital and have a look. Don't judge on your own.

First rule out allergies caused by some foods, drinks, etc.; the harm of kitchen oil fumes to the human body. Oil fumes invade the respiratory tract and can cause loss of appetite, upset, lack of energy, snoozing, and fatigue.

Acrolein, the main component of oil smoke, is highly irritating to the mucous membranes of the eyes, nose, and throat, and can cause chronic keratitis, rhinitis, pharyngitis, tracheitis, etc.

Oil fume particles clog skin pores, causing rough skin (more obvious in women), wrinkles, spots, and easy obesity and hair loss.

Severe fat oxidation can cause cardiovascular and cerebrovascular diseases.

Oil smoke makes middle-aged and elderly people more susceptible to cardiovascular and cerebrovascular diseases.

Benzo, a carcinogen in oil smoke, can easily cause cancer in human tissues. Women aged 40 to 60 who are exposed to oil smoke for a long time are 2 to 3 times more likely to develop lung cancer and breast cancer.

Advantages of Jinyipu oil-free smoke pot Jinyipu oil-free smoke pot is made of ceramic alloy material made of magnetized molecules. It is cast and molded in one go. It has fast thermal conductivity and a thermal conductivity coefficient of up to 175, which is 4 times that of iron. It has fast heat transfer, uniform heating, and no local high temperature.

During the cooking process, it is kept within the critical temperature (240 degrees Celsius) where edible oil cracks and volatilizes, so cooking does not produce oily smoke.

The pot body adopts computer numerical control precision carving thread non-stick technology.

The external thread increases the heating area, prevents heat loss and accelerates heat conduction; the internal thread has the function of "micro-air cushion thermal buffering" to achieve permanent physical non-stick, ensuring that the food will not burn or stick.

Do not stir-fry frequently with a spatula during the cooking process to avoid destroying the nutrients and allowing everyone to enjoy the original taste of the food.

Using German super-hard one-piece molding technology, the surface hardness of the pot body is as high as 2000MP. It can be used with any metal appliances such as shovels and steel brushes, and its lifespan is 5-10 times that of ordinary pots.

Avoid hitting the pot with metal utensils.

It is best to use iron pots for cooking. Five or six hundred years ago, almost every household in China used iron pots for cooking and cooking, but Westerners regarded them as rare treasures.

According to legend, in the 14th century, King Edward III of England collected the Chinese iron pot as a precious treasure after seeing it.

A study shows that cooking vegetables in iron pots can reduce the loss of vitamin C in vegetables.

The researchers conducted experiments on seven kinds of fresh vegetables, including cucumbers, tomatoes, green vegetables, and cabbage.

The results showed that the vitamin C content of dishes cooked in iron pots was significantly higher than that of stainless steel pots and non-stick pots.

Iron is an essential trace element for the human body.

In the human body, hemoglobin molecules are "machines" that absorb and release oxygen, and iron is both the raw material for making hemoglobin and the "core" of hemoglobin molecules.

With it, oxygen can travel throughout the body; without it, hemoglobin loses the ability to "hold" oxygen molecules, and human life will be in danger.