Cooking in an iron pan can save fuel. 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.
Cooking in an iron pan 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.
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Selection method of frying pan;
See if the surface of the pot is smooth. The pan surface should be as smooth as possible, but not as smooth as a mirror. Because of the casting process, the iron pot has irregular shallow lines, which is not a problem.
See if there are any flaws in the pan surface. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula. Small pits are complicated and harmful to the quality of the pot. There are three main situations: trachoma, blowhole and shrinkage cavity.
The "three eyes" easily occur in the center of the convex and concave sides of the pot, which is the throat for pouring molten iron. Pay attention to the inspection when buying, because some people fill the pit with graphite, which is not easy for ordinary people to notice, and can only be exposed by brushing with a small brush.
People's Network-What are the benefits of wok cooking? Tips for choosing iron pot