The wok is made of metallic iron, so there is iron in it. Cooking in an iron pan often produces a layer of oil on the surface of the pan. When cooking, the cooking effect can be achieved without putting too much oil, thus saving fuel. Iron pots are often pickled with hot oil when boiling, and also have the characteristics of non-stick pan.
Iron pot is slow to heat, suitable for cooking food, not easy to paste the pot, which can reduce the risk of eating burnt food. The daily maintenance of the iron pot is easier, as long as it is cleaned in time after cooking, it is not easy to rust, reducing the harm caused by cooking in a rusty pot.
Iron pots can be divided into raw iron pots and cooked iron pots: the raw 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.
Matters needing attention in the use of iron pan
1, stir-fry a dish, brush the pot once, and stir-fry another dish. After each meal, the inner wall of the pot must be washed and dried to avoid rust.
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. In addition, the iron pot is not suitable for decocting medicine, and it is not suitable for cooking mung beans with iron pot.
6. Try not to use an iron pot to make soup.