Is it better to cook in an iron pot or an aluminum pot

Five or six hundred years ago, almost every household in China used an iron pot to cook rice, but Westerners regarded it as a rare treasure. Legend has it that in the 14th century, King Edward III of England saw the Chinese iron pot and kept it as a precious treasure.

Since the advent of aluminum, aluminum pots, aluminum boxes, etc. have replaced almost all cooking utensils made of iron. The reason is that aluminum products are lighter than iron pots, transfer heat quickly, and save energy. However, for the human body.

Iron pots are much better than aluminum pots. Aluminum pans are most afraid of acids, alkalis and salts. Stir-fry with an aluminum pot, often in contact with acid, alkali and salt, and a part of aluminum will enter the human body together with the finished dish, which is harmful to the human body for a long time.

Stir-frying in an iron pot not only does not have the harm of aluminum, but also brings iron that is beneficial to the human body. Someone has experimented with frying onions in an iron pan and heating the oil for 5 minutes, and the iron content of the onions is one or two times higher than the original. If you add salt and vinegar and heat it for the same 5 minutes, the iron content will increase to 15 to 19 times.

Iron is an essential trace element. In the human body, hemoglobin molecules absorb and release oxygen"machines", and iron is both the raw material for making hemoglobin and the hemoglobin molecule"Core".With it, oxygen can run all over the body; Without it, hemoglobin is lost"Pull"The ability of oxygen molecules can also put people's lives at risk.

The iron pot is soft and delicious, the cooking is fragrant, delicious, long-term use can indeed replenish iron and blood, I am a doctor, it is recommended that there are children at home, the elderly and pregnant women should use the iron pot quickly! I wish you all good health.

Of course, it's an iron pot, and there is iron in it!

Cast iron is good, because iron pans containIron ionsDuring the high-temperature stir-frying process, the iron ions in the iron pot will fuse with the dish, and the essential elements of the human body need iron ions, forIron deficiency anemiaIt has a good ** effect.

Aluminum alloy pots are harmful to the human body. Aluminum is a metal element with low toxicity.

It is not a trace element that the human body needs.

Although the aluminum alloy pot is a synthetic pot, aluminum products will also decompose when heated, and eating too much is not good for the body.

How to use:

Woks can be easily damaged. Therefore, when using a wok, you should pay attention to the following seven points:

1. The newly bought wok needs to be brushed with a stiffer brush; The walls of the pot have microscopic pores and water absorption, and the pot can be filled with clean water and left for 3 5 minutes, then washed and dried for later use. However, it should be noted that the soaking time should not be too long. Before placing the wok on the stove to burn something, the water on the surface of the pan should also be wiped dry.

When you use a newly bought wok for the first time, it is best to use it to make porridge or boil thick rice water.

to block the microscopic pores of the casserole and prevent water seepage.

2. When boiling soup and stewing meat in a wok, you should first put water in the wok, and then put the woks on the fire, first use a simmer, and then use a strong fire; If there is less soup in the wok when the wok is cooking, you need to add water, do not add cold water, and add warm or hot water; At the same time, the soup in the pot should not overflow, so as to prevent the outside of the pot from getting water and bursting.

3. If you are heating with a coal stove, prevent the bottom of the wok from hitting the coal.

4. The wok is crisp and easy to break, so it should be handled with care when used.

5. The hot wok that has just been used up is best placed on an iron frame or a dry wooden board or straw mat, not on a wetland, tile or cement floor, otherwise the temperature will change suddenly, and the wok will easily burst.

In our current life, the types of kitchenware can be described as varied, varied, and we are also very entangled when buying. Just like there are many kinds of pots commonly used in our stir-frying, such as iron pots, aluminum pots, non-stick pots, etc., many people don't know which material to choose when choosing a pot. Although there are still many kitchenware made of aluminum, I personally think it is better to use an iron pan when stir-frying.

Especially in the past, people often like to use aluminum to make kettles or woks, etc., aluminum pots have a very fast heat transfer speed, and the whole pot body is relatively light, so it is welcomed by many people. But with the continuous development of society, we can see that there are fewer and fewer people who use aluminum pots in their lives, because if aluminum is used improperly in the process of use, a large amount of aluminum will be dissolved, and if too much aluminum is eaten for a long time, it will accelerate the aging of our human body. Therefore, the aluminum pot is not suitable for stir-frying, and under the collision of high temperature or metal shovel, it will lead to the release of aluminum components, and for a long time, it will also have a certain degree of harm to the human body.

At present, the most used pot for stir-frying is the iron pot, because now people are gradually aware of the benefits of stir-frying with the iron pot, generally speaking, the iron pot is made of pig iron, and the iron pot does not contain some heavy metal elements that are harmful to the human body. If you use an iron pot for a long time to stir-fry, you can also supplement the body with an appropriate amount of iron, which also has a good effect on the prevention of iron deficiency anemia. Iron is an important component of human hemoglobin, and appropriate supplementation of some iron can effectively avoid iron deficiency anemia.

Although the iron pot is used for stir-frying has many benefits for the human body, in the process of use, we can also find that ordinary iron pots are very easy to rust, and if the human body absorbs too much iron oxide, it will also cause some harm to the liver. Therefore, this point is very important for people to pay attention to, and we should also pay attention to the usual maintenance when we use the iron pot to stir-fry.

I think iron pot stir-fry is better than aluminum pot. You are damaging to the human body, and prolonged use may lead to iron deficiency anemia. And the iron pot has a heavy feeling, and stir-frying will taste better.

It would be better to stir-fry in an iron pot. If there is iron in the iron pot that the human body needs, it can improve the body's immunity, supplement iron, and prevent anemia.

The first. This conclusion should be easily reached through practice, and people should generally use iron pots to stir-fry.

Hello, I am glad to answer for you, for you to find out that the Bi accompanied wok, is an iron pot, because the iron pot is good, and the iron pot can be used to supplement a little iron element to the human body at the same time, which is beneficial to human health. Moreover, the flavor of iron pot cooking is a unique traditional flavor of regret and stupidity, and the aluminum pot is mostly made of aluminum alloy materials, and a large number of harmful substances such as aluminum and lead are dissolved in the food and absorbed by the human body in the process of cooking, which not only causes iron deficiency anemia but also easily causes lead poisoning, and other complications for a long time. I hope it helps you [Bixin] [Bixin].