If you don t have a casserole at home, can you use a stainless steel pot to make soup? Is it harmful

You can use a stainless steel pot to make peanut and red date lotus root soup, which is not harmful to the human body.

The stainless steel pot can be used to cook soup, but it must be served as soon as possible after cooking, otherwise it is easy to produce harmful substances to the human body. Because the stainless steel pot contains chromium and nickel, these two elements can withstand high temperatures below 400 degrees without corrosion in a non-strong acid or non-strong alkali environment, but if you are in contact with acid and alkali food for a long time, it will also cause chemical reactions.

Therefore, it is not advisable to hold salt, soy sauce, vegetable soup for a long time, and it is not possible to decoction medicine.

Soups can be made in stainless steel pots without harm.

However, the soup made in a stainless steel pot does not taste as good as a casserole.

The body of the stainless steel pot is relatively thin, so it heats up quickly and cools quickly. When you make soup, the soup tends to be mushy as it thickens, which affects the flavor of the soup.

If you use a casserole, it will help the water molecules and the food penetrate each other, which will make the soup more fragrant and thicker.

Soup can be made in a stainless steel pot and is not harmful to the body. But choose the best stainless steel pot.

Is stainless steel pan harmful:

The stainless steel pot is made of materials with good rust resistance. Contains 10% nickel and 18% chromium. Although it is a heavy metal, if a better material and manufacturing process are selected, it is stable under normal conditions; There will be no health hazards.

However, if it comes into contact with salt (salty food) for a long time and does not wash the energy in time, hexavalent chromium will be produced, which is toxic. A better stainless steel will be the same if you don't pay attention to maintenance.

How to choose a good stainless steel pot:

1.Choose a brand: It is recommended to buy a big brand of pot manufacturers, and to have a certification grade of 18 10 stainless steel, in order to eat in peace of mind, and then whether it can provide warranty service is also very important.

2.Careful inspection: to choose the bottom of the pot and the body of the pot to be completely closed without gaps, in addition to avoiding dirt is easy to remain in the gaps, the body of the pot and the bottom of the pot is tight, the heat can be effectively evenly transmitted to the bottom of the pot, and then efficient cooking food, save gas costs.

3.Pick the material: choose stainless steel pots, the material can not be ignored, and it is necessary to consider that there is a certain thickness, it is not easy to turn black when cooking, and it is best to have multi-functional expansion, for example, some commercially available soup pots also have steaming basket accessories, which is convenient for consumers to achieve a multi-purpose ultra-high practicality when they want to steam food.

4.Safety: The selection of pressure cookers should also pay attention to the safety of use, such as the current pressure cooker on the market, with a red safety indicator design, when the indicator needle rises, it cannot be forced to open the lid.

There is no harm, the stainless steel pot is beautiful and generous, light and durable, corrosion-resistant and rust-resistant, and it is quite popular with people. The stainless steel pot is made of iron-chromium alloy infiltrated with nickel, molybdenum, titanium, cadmium, manganese and other trace metal elements, these trace metal elements are harmful to the human body, so you should pay attention to the use of salt, soy sauce, vinegar, etc., because the electrolyte in these foods will undergo electrochemical reaction in long-term contact with stainless steel, so that the harmful substances are dissolved. Do not wash with strong alkalis such as soda and bleaching powder, these substances are strong electrolytes and will also electrochemically react with stainless steel.

Chinese medicine cannot be boiled, because Chinese medicine contains a variety of alkaloids, which react chemically with stainless steel during the heating process, affect the effect of Chinese medicine, and even produce toxic compounds.

In conclusion, there are many varieties of cookware, each with its own pros and cons. It is generally believed that aluminum pots should be used as little as possible, stainless steel pots and enamel pots should be used for cooking, iron pots and copper pots should be used for stir-frying, and casseroles should be used for soup and stew, which will have certain benefits for your daily life and health care. Cooking rice in a stainless steel pot is not harmful to the human body.

There are many varieties of stainless steel, and the stainless steel used to make the pot is definitely non-toxic. The landlord can cook with confidence. But now that people use rice cookers for cooking, why do they still use stainless steel pots?

The utensils made of stainless steel are beautiful and durable. But unqualified stainless steel pots will have potential safety hazards. Professor Su said that some of the compounds in the substandard stainless steel pot may dissolve when used, and the human body will slowly accumulate in the body after multiple ingestion, and when it reaches a certain limit, it will endanger human health.

According to the relevant person of the Provincial Quality Supervision Bureau, the unqualified stainless steel pot is generally unqualified for chromium exceedance. Chromium is an essential trace element that plays a special role in the body's glucose metabolism and lipid metabolism. Trivalent chromium is an element that is beneficial to the human body, while hexavalent chromium is listed as one of the chemicals harmful to the human body and is internationally recognized as one of the carcinogenic metals.

Reminder: Stainless steel is not completely rusty, if it is exposed to acids and alkalis for a long time, it will also cause a chemical reaction to dissolve the trace elements in it. Therefore, stainless steel utensils containers should not hold salt, soy sauce, vegetable soup, etc. for a long time; It should not be used to decoction Chinese medicine.

In addition, stainless steel utensils and containers should not be washed with strong alkaline or oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc., so as not to corrode the product. There is no harm, but aluminum is harmful.

Do not boil soup for a long time. Generally, stainless steel pots are thinner, which heats up quickly and cools quickly. When the soup is boiled for a long time, the soup gradually becomes thicker, and the pot is thin and easy to paste, giving off a pungent choking taste, which affects the taste and quality of the dish.

Stainless steel pots can also be used to make soup: Traditionally, when simmering fresh soup, it is best to use an aged crockpot, which is conducive to the interpenetration of water molecules and food, which will make the soup more fragrant and thicker. In fact, as long as you master the scientific method, you can achieve the same effect by boiling soup in a stainless steel pot

The soup prepared in the steel pot is put into the crusher and crushed, and the stirring process can make the large fat particles emulsify into chyle particles, so that the soup is milky white and mellow, and the nutrients in the food are fully retained due to the short boiling time.

Yes, as long as you don't burn the stainless steel pan red. Harmful substances will not harm you.

Stainless steel is harmful and will not be invented to make a pot, but it is not so flavorful, you just buy a casserole, and it is not expensive.

Yes, but it is recommended to transfer the rest to porcelain if you can't finish it, no matter what kind of food it is.

Of course, there is no harm in the non-embroidered steel tableware nest, most foreign countries are made of this material, except for the old-fashioned food to be steamed and put into the old-fashioned steamer, which is not good, which may be heavily toxic.

I have always used stainless steel pots, I am Cantonese people like to boil soup, so I still pay more attention to the quality of the pot. I am now using a pot brand made by Cantonese people.

The series of soup pots boiled soup, not bad.

The stainless steel pots bought in the market are all food-grade and can be used to boil sugar

1. The time is different.

Stainless steel pots are significantly shorter than casseroles.

2. The heat retention is different.

The heat preservation performance of the casserole is much better than that of the stainless steel pot, it can concentrate all the heat in the pot when simmering the soup, so that the soup can be fully heated, and it can ensure that the nutrients in the ingredients will not be lost in large quantities, so it can be stewed for a long time and all the nutrients in it are stimulated, so as to ensure the deliciousness of the soup and the better taste.

3. The taste is different.

The chemical properties of the casserole are very stable, the heat retention around the pot is also very good, and the evaporation of water is relatively small when making soup, so the taste is better. During the heating process of the pressure cooker, the temperature is higher than that of the casserole, and the time is shorter, and the umami and sweet amino acids and oligopeptides cannot be released into the soup well, so the taste is relatively poor.

Casserole characteristics: The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food.

1. Fast heat transfer, slow heat dissipation, strong heat preservation ability, generally after turning off the fire for 5 to 10 minutes, the food in the pot can still maintain close to boiling heat.

2. The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can maximize the release of food taste.

3. It is suitable for slow boiling over low heat.

Pro, hello, the casserole is better, some pots for making soup and stewing soup are best to use crockpots, or casseroles with delicate textures, ceramic pots with white inner walls, and stainless steel pots. The chemical properties of the casserole are very stable, the heat retention around the pot is also very good, and the evaporation of water is relatively small when making soup. In terms of taste, the taste of the soup in the casserole is also very pure, and it is fragrant and moisturizing when drinking.

It is advisable to choose a casserole with a delicate texture for soup, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful. The advantage of the casserole is that it needs to be slowed down and the heat retention is good, and the soup made is extremely delicious.

The biggest advantage of the casserole is the following two points: tightness and temperature: easy to absorb the flavor and good internal circulation, soup, soup and stew.

For example, meat is easy to rot, while tofu is easy to absorb flavor and heat retention: the speed of heat conduction is slow, and some soups are not to be hot, but to be warm, and the effect of casserole in this regard is far greater than that of other pots. Precautions for cooking soup and stewing soup pots:

1. But don't use an inferior casserole, because the porcelain enamel inside contains lead, which is easy to dissolve when cooking acidic food, which is harmful to the human body. 2. In addition, containers made of aluminum, iron and tin should not be used to make soup. 3. After washing the crockpot or casserole used for the first time, put a small amount of rice and water to boil it into rice soup, and then put the rice soup in the pot overnight to prevent cracking.

4. During the soup making process, do not use the spoon to touch the inner wall or the bottom of the pot, which will easily cause the casserole to burst. Don't let a crockpot or casserole pot run into cold water when it's hot. Be sure to wait for it to cool naturally before washing after use.

5. Don't put the freshly cooked casserole directly on the cold floor tiles or kitchen stone tabletop, because the hot pot will explode when it is cold, and it is best to use a pot mat to place it at the bottom.

1. Different safety: the casserole does not contain any elements harmful to the human body, and there is no qualitative change in the food for frying and stewing. The casserole easily breaks down the macromolecular nutrients in the food into small molecules, making it easy for the human body to digest and absorb.

Stainless steel pots and pans can not hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes, if they are held for a long time, stainless steel will also be like other metals, and these electrolytes have an electrochemical reaction, so that toxic metal elements are dissolved.

2. Different taste: the chemical properties of the casserole are very stable, the heat and heat dissipation are uniform, and it can be kept warm for a long time. The amount of water evaporating is relatively small when making soup, so it tastes better.

The temperature of the stainless steel saucepan is higher than that of the casserole, the time is short, and the umami and sweet amino acids and oligopeptides cannot be released into the soup well, and the taste is relatively poor.

The traditional casserole is a type of pottery. The invention of pottery is an epoch-making symbol in the history of human social development, and it is also the greatest invention of human development. Legend has it that Emperor Yao invented the casserole, which has a history of thousands of years.

Archaeological findings show that as early as the Neolithic period, people began to use sand-filled pottery (similar to casseroles). Sand-filled pottery is a kind of pottery commonly made in the Neolithic Age, mainly red pottery and gray pottery. After successive improvements, the sand-filled pottery has evolved into its current use.

The difference between a casserole and a stainless steel pot for soup is that the casserole for soup is better for internal circulation, so ingredients such as meat are easier to cook, and tofu and the like are easy to taste. There is also a difference in service life and nutritional value.

The difference between a casserole and a stainless steel pot for soup is that the taste is not the same, and the taste of casserole soup is more pure.

The soup cooked in the casserole and stainless steel pot has different tastes, different tastes, and different processes.

Casserole clay pot to boil traditional Chinese medicine, the bottom of these pots will be more evenly conducted, the heat is relatively gentle when boiling traditional Chinese medicine, which can produce the effect of slowly boiling, and the role of traditional Chinese medicine is maximized, and the heat preservation of the casserole crockpot is relatively strong, and the evaporation of water is relatively small, which can retain the traditional Chinese medicine ingredients in traditional Chinese medicine more comprehensively.

Secondly, if you use an iron pot to boil traditional Chinese medicine, these substances will become insoluble precipitates in water, which the human body cannot absorb, and the alkaloids in traditional Chinese medicine.

Need and tannic acid.

The combination can be dissolved in water, and boiling Chinese medicine in an iron pot will lose tannic acid, and the alkaloids cannot be dissolved, which will affect the effect of boiling Chinese medicine.

If you can't buy a casserole, you can also choose a stainless steel pot. Please pay attention to the heat when cooking. Aluminum pots and iron pots are not suitable for boiling Chinese medicine. Metallic elements.

It is easy to react chemically with the ingredients in the chemical solution.

It leads to a decrease in efficacy and produces toxicity.

Stainless steel and iron are the same as aluminum pots, in the process of boiling Chinese medicine, the drug will undergo a chemical reaction, but in fact, compared with the casserole, stainless steel pot has the benefit of cooking Chinese medicine. Although it is not obvious, it can be used to cook Chinese medicine. Stainless steel is stable in nature, not easy to react with drugs, and easy to clean, please note that stainless steel heat transfer is too fast.

When decocting the medicine, stir it well. Otherwise, it is easy to accidentally paste the pan with glue. Therefore, decoction of Chinese medicine.

In order to concoct a Chinese medicine with good results, it is necessary to be attentive and careful.

The best way to boil Chinese medicine is the casserole and sand pot in ceramic utensils, due to the chemical properties.

Stable, does not react easily with pharmaceutical components, and conducts heat.

Uniformity and good heat retention. Secondly, you can also use a white enamel and a stainless steel pot, but the stainless steel pot transfers too much heat, so stir well when decocting the medicine. Do not use iron, copper, aluminum, or other metal utensils when decocting medicines.

Because aluminum, iron are active elements. It is easy to react with a variety of chemical components of traditional Chinese medicine and reduce the efficacy of the drug. When boiling Chinese medicine, it is best to use a casserole, an enamel pot, a stainless steel pot, and an iron pot or aluminum pot for cooking, which is not good.

Metal elements react with traditional Chinese medicine, which may produce a certain amount of toxicity. After decoction of Chinese medicine, wipe the medicine jar immediately to avoid the formation of scale.