Advantages of iron pot cooking
1, wok cooking can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.
2. Cooking in an iron pan can use less oil. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.
3. The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of the non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer.
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Matters needing attention in using iron pan
1, to avoid food dyed black. When the new wok is first cooked, the food will be dyed black. At this time, bean curd residue can be rubbed in the wok several times to avoid food pollution.
2. 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.
3. Try not to use iron pot to make soup. Don't use an iron pan to hold vegetables overnight, because iron will dissolve out of the iron pan under acidic conditions and destroy vitamin C in vegetables. Use as little detergent as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar. Iron pots with serious rust, black slag and black skin should not be used again.
People's Network-How to correctly use wok for cooking?