an iron pan is recommended. A healthy iron pot.
Although the iron pot looks heavy, it is solid, durable, evenly heated and beneficial to people's health. Because of the moderate thermal conductivity, the iron pot is easy to combine with acidic substances in cooking, which increases the iron content in food by 1 times, thus promoting blood regeneration and achieving the purpose of enriching blood, and thus has become one of the "first choice cookers" for Chinese people for thousands of years.
Professor Su Yixiang, vice chairman of China Nutrition Society, pointed out that using traditional iron pots in China is the safest kitchen utensils at present. Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the process of cooking and cooking, there will be no dissolved matter in the iron pot, and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for the human body to absorb it.
why do experts recommend using iron pots? The main reason is that the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature, and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot is desquamated into powder with small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming hematopoietic raw materials for the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.
casting iron pots have their own advantages
Question 2: What is the material of wok? The wok materials on the market now mainly include iron, aluminum alloy, stainless steel, and the latest magnesium-zinc alloy, which are common. Other non-stick pots and enamel pots are generally treated on the surface of iron pots or aluminum alloy pots. Each material has its own advantages and disadvantages. Iron pans are easy to rust and cannot store food for a long time. If used properly, iron pans are relatively healthy and safe. Aluminum pot is relatively light, but if it is not handled well, aluminum will be absorbed by the human body and harmful to the human body; The use of non-stick pan is limited, it can't be used at too high temperature, the coating is toxic, and its life is not long. If it is damaged, it should be replaced. The enamel pot is safer, but the enamel layer is easy to crack and its life is not long. Adding some colors to the enamel will pollute the food. Stainless steel has always been considered to be relatively safe, but recently it was reported that stainless steel is made of iron and heavy metals such as chromium and nickel, and the added chromium will generate hexavalent price, which is toxic, so it is not safe to use it for a long time. It is necessary to prevent heavy metal poisoning. At present, the magnesium-zinc alloy pot coming to the mainland has advantages and disadvantages. It is light, energy-saving and healthier to supplement magnesium. The disadvantage is that the color of the pot will change color after being oxidized after use, but fortunately, there will be no substantial changes that will affect health, and the price is not cheap. So on the whole, you can buy a magnesium-zinc pot and an iron pot at the same time if you are healthy and your economic conditions permit.
Question 3: There are many kinds of wok materials, such as pig iron, wrought iron, refined iron, aluminum, alloy, stainless steel, etc., among which raw wok is better to use
Question 4: I want to buy wok, but I don't know which material is good. Which material should I buy? Each material has advantages and disadvantages, analyze your own choice of
aluminum pot:
1. Due to the low melting point of aluminum pot, you should pay attention to adding enough water when using it, otherwise it may burn the bottom of the pot.
2. When cooking with aluminum pot, put the rice into a bowl in time after cooking, because aluminum will react with acid-base substances after contact
to generate substances harmful to human health.
3. The material of aluminum pot is soft, so let aluminum pot cool naturally. If it cools quickly, the pot will be deformed.
4. aluminum pot must use some weak alkaline cleaning agents when cleaning, and then rinse with water.
Nowadays, fewer and fewer people use aluminum pot, and iron pans are playing an important role in every family's kitchen.
But do you know how to maintain iron pans in daily life? I'll give you a detailed introduction now.
Iron pot:
1. When buying an iron pot, first check whether the surface of the pot is smooth and smooth, and then check whether there are holes and leakage.
2. Before using the new iron pot, the strange smell of the iron pot should be removed. You can add salt to the pot, fry the salt until it turns yellow,
Then add water and oil to the pot and boil it. To get rid of the fishy smell, you can put a little tea in the pot and add water to boil it.
If you want to get rid of the iron smell, you can put some sweet potato peels and boil them.
3. Iron pots are easy to rust, so it is not suitable to hold food overnight. At the same time, try not to cook soup in an iron pan, so as to avoid the disappearance of the oil layer on the surface of the iron pan to protect it from rust.
4. When washing the pan, use as little detergent as possible to prevent the "protective layer" of cooking oil from being brushed away. After brushing the pan,
try to wipe the water in the pan to prevent rust. If there is slight rust, it can be cleaned with vinegar.
5. It is not suitable to cook acidic fruits such as bayberry, hawthorn and begonia in an iron pan. Because these acidic fruits contain fruit acids,
when they meet iron, they will cause chemical reactions and produce low-iron compounds, which may cause poisoning after people eat them.
6. Do not use an iron pan when cooking mung beans, because the tannin contained in the bean skin will react chemically when it meets iron to generate
black iron tannin, which will turn the soup of mung beans black, affecting the taste and digestion and absorption of human body.
With the improvement of people's living standards, stainless steel pot is occupying more and more family kitchens. They are
stronger and more plastic than iron pans, and more exquisite and beautiful than iron pans. Many people also like to use stainless steel kitchenware very much. Let's learn the problems that should be paid attention to when using stainless steel pot.
stainless steel pot:
1. Stainless steel cookware is not easy to clean, and its material is different from that of iron pan, so when using it, don't
follow the thinking of using iron pan, and be sure that the flame doesn't exceed the bottom chassis of the pan, so as to avoid yellowing or blackening of the cookware.
2. Don't dry-cook the pot for a long time, which will easily lead to the yellowing of the pot.
3. Try to use a medium-small fire when using. Don't worry, the qualified stainless steel cookware has good thermal conductivity,
And it is durable. After turning off the fire, the cookware remains warm for a long time.
4. Don't wash the pot with cold water immediately after each use, so as not to generate a lot of water mist, which makes the pot difficult to clean. It is suggested to wash it with warm water, and then wipe it with a rag+baking soda+a little hot water, which can still alleviate
stains to some extent, and at the same time, the damage to the pot is minimal.
5. Never brush with a steel brush, and it is not recommended to rub with crystals with large particles such as decontamination powder and salt. Especially
stainless steel cookware with high polished surface, once you wipe it, you will find that the cookware is clean, but the polished surface is
completely destroyed.
6. Try to use a wooden spatula, even if it collides with the pot back and forth at high temperature, it will not scratch the pot.
7. Before using the cooker for the first time, first warm it with white vinegar, then wash it with hot water, and then dry it inside
before using it.
8. Don't store acidic or alkaline food for a long time, it will release toxic substances, which is not easy for your health.
aluminum pot, wok and stainless steel pot make our daily cookware. In view of the shortcomings of the above-mentioned cookware,
it may have adverse effects on human health. Now the latest titanium alloy technology has been applied in daily kitchen utensils. Now this technology has applied for a national patent, and another new variety of cookware has appeared in front of us: Golden Kitchen
Room titanium alloy. Named "Golden Kitchen" because it will make our kitchen glittering! A new high-tech titanium alloy surface layer is compounded on the outer surface of the traditional high-quality
34 stainless steel pot, which can completely isolate any harmful substances, and any food, even if it is placed in the pot for a long time, will not react with the pot ... > >
Question 5: What is the material of stainless steel pot Haohao Stainless Steel 34?
Question 6: What is the best material for the wok? First, buy a wok. The caliber should be 32 cm, which is more suitable for a family of two to five. This is more suitable for families in China.
glass cover is better than metal cover! The glass is transparent, and you can see the state of food in the pot.
the bottom of the pot should be flat! Because of the flat bottom, in addition to the gas stove, the induction cooker can also be used, adding a medium.
it's better to use iron for the pot, for the same reason as the third (the induction cooker made of iron can't be used).
A single handle is better than two handles, and some of them are opposite to the handles. It is purely "gilding the lily" to make a small handle. It occupies a distance from the wall and is inconvenient to operate.
it is more reasonable to use grid stamping in the pot than the flat one.
the connection part between the handle and the pot body is preferably three or four rivets.
after you buy it, you'd better check whether the handle and the pot are shaking, and then add a spring washer.
Precautions
It is not recommended to buy a non-stick pan, because it contains a variety of toxic layers. The function of a non-stick pan is to fry fish without touching meat. In fact, there is no need to use a non-stick pan. You can use an ordinary pan without sticking as long as you heat it and put cold oil in it. Besides, it is good for your health, and it is safe and pollution-free to stir-fry with an iron pan, especially for the elderly and children at home.
Question 7: Which kind of wok cover is better, a kind of heavy glass, and a kind of light glass that I don't know what material is better?
especially the tempered glass
The lid of Skant brand, imported from Sweden, is made of tempered glass and resistant to falling. The edge shape is G-shaped, which has good sealing and stability, and can lock the water from being lost.