The choice of pot for cooking varies from dish to dish, which dishes are better to use iron pots?

When we make fish, we must use an iron pot, or we can also use an iron pot when making tofu and yuba.

Iron pots are good, the difference is that iron pots are made of pure metal iron, while stainless steel tanks are made of alloy. Tin cans are currently the safest pots. The use of iron basins is beneficial for the body to absorb iron basins, which usually do not contain other chemicals without oxidation.

During the cooking process, the iron pot will not dissolve, and even if there is iron material dissolved, it is also conducive to human absorption. The newly bought pan should be soaked in salted water and then salad oil.

Clean. Iron pots are prone to rust.

It is not advisable to hold food overnight. At the same time, try not to use an iron pot to cook soup to avoid disappearing from the surface protective layer of the iron pot. If there is slight rust, it can be cleaned with vinegar.

The difference between the original iron pot and the boiled iron pot is also divided into iron and cooked iron. Thinking that there will be a feeling of rust, I personally think that it is better, there is no rust, and it is not easy to stick to the pan. If there is a smell, use ginger to cut into cubes and wipe it off in a hot pan.

It is recommended that you use an iron pot in the kitchen, which generally does not contain other chemicals and will not oxidize.

There are many more stainless steel pots. Not only does it look beautiful and durable, but it's also economical. In order to ensure the quality of stainless steel pots and our diet, it is recommended to go to large shopping malls or ordinary merchants to buy high-quality stainless steel pots.

Stainless steel pans have substandard quality and will have many safety hazards. If the body ingests it multiple times, then these compounds will slowly accumulate in our body. When reached a certain level, it will endanger human health.

Although it is stainless steel, it is theoretically rusty, but if it comes into contact with a strong alkaline item, it will also cause some kind of chemical reaction.

in trace elements.

in a stainless steel pan, it will dissolve. Therefore, stainless steel food containers should not hold salt, soy sauce, vegetable soup, etc. for a long time, and are not suitable for the use of traditional Chinese medicine. Or generally we should not clean the stainless steel pan with a strong alkaline or strong oxidizing detergent to avoid corrosion.

If it is used for cooking, it is recommended to use an iron pot as much as possible, because the iron pot has good stability and it will not be harmful to our health even for a long time. The use of iron pots can also be used to prevent iron deficiency anemia.

The stability of the iron pan is better, there are no other ingredients, and oxidation is not easy. If the stainless steel pot is used for a long time, it is easy to cause iron deficiency in the body and anemia.

The difference is that the iron pot is made of pure metal iron, while the stainless steel pot is made of alloy. Iron pot is currently the safest pot 1, the use of iron pot is conducive to the absorption of iron substances by the human body, iron pot generally does not contain other chemicals, will not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption.

The newly bought iron pot is soaked in salted water and then rubbed with salad oil to make it easy to use. Iron pots are prone to rust and should not be held overnight. At the same time, try not to cook soup in an iron pot, so as not to disappear the cooking oil layer on the surface of the iron pot that protects it from rust.

If there is a slight rust, you can use vinegar to clean it. 2. The difference between the cast iron pot and the wrought iron pot is that the iron pot is also divided into pig iron and wrought iron, the pig iron pot is easy to rust, and I feel that sometimes the stir-fry will have a rusty taste, I personally think that it is better to have wrought iron, there is no rust and it is not easy to stick to the pan, you can soak the newly bought iron pot with salt water. Then sprinkle salad oil and rub it to be easy to use.

If there is still a bad smell, cut the ginger into pieces, heat the pan, and wipe it. I think it's better to use iron pots, those chefs all use iron pots, and now they all recommend using iron pots, iron pots generally do not contain other chemicals, and will not oxidize.

The difference between stainless steel pot and iron pot is: iron pot is heated slowly and conducts heat evenly, while stainless steel pot heats quickly and conducts heat intensively. The iron pot is good for stir-frying, and the stainless steel pot is good for making soup!

Iron pots may not be as convenient as stainless steel pots. Iron pots are generally used for stir-frying, which can supplement iron healthily. It is a traditional kitchenware in China that generally does not contain other chemicals and will not oxidize.

There will be no dissolution in the process of stir-frying, there is no problem of falling off, even if there is iron dissolution is beneficial to the human body, but the disadvantage is that it is easy to rust. The kitchenware made of stainless steel pots is more beautiful and durable, but there are many unqualified stainless steel pots that have potential safety hazards, and their performance is usually beyond the standard. Hexavalent Ming is listed as one of the chemicals harmful to the human body and is one of the internationally recognized carcinogenic metals.

The stainless steel pot will not rust, but it cannot hold salt, soy sauce, vegetable soup, etc. for a long time, because the stainless steel will also react chemically when it comes into contact with acids and alkalis for a long time.

1. Stainless steel pots are less likely to stick to the pan, but iron pots can't do this. 2. Iron oxide will be produced after long-term use, which is very harmful to the liver.

The stainless steel pan is more convenient to use, because the stir-fry will not produce sticking, while the dish stir-fried in the iron pan is more nutritious and contains iron in it.

Pig iron wok and wrought iron wok have their own advantages and should be selected according to actual needs.

1. Pig iron pot

1. Advantages: uniform heat transfer, when the temperature of the fire exceeds 200, the pig iron pot will control the temperature transmitted to the food at 230 by emitting a certain amount of heat energy.

2. Disadvantages: slow heat transfer, thick pot ring, rough texture, and easy to crack.

2. Wrought iron pot

1. Advantages: cast of fine iron, less impurities, thin pot ring, the temperature in the pot can reach very high, fast heat transfer, easy to clean, and exquisite appearance.

2. Disadvantages: Directly transmit the temperature of the fire to the food.

Iron pot purchase skills:

1. "See" whether the pot noodles are smooth.

Look at whether the surface of the pot is smooth, but it cannot be required to be smooth as a mirror, due to the casting process, the iron pot has irregular shallow lines. The defective and small protruding parts are generally iron, which has little impact on the quality of the pot, but the small pits are more harmful to the quality of the pot, so you need to pay attention to it when purchasing.

Second, "listen" to the uniformity of the thickness of the pot body.

The uneven thickness of the pot is not good, when buying, you can put the bottom of the pot facing the sky, use your fingers against the center of the concave surface of the pot, and hit it with a hard object. The louder the pot sound, the greater the vibration, the better. In addition, the pot with rust spots is not necessarily of bad quality, and the pot with rust spots indicates that it has been stored for a long time, so that the internal structure of the pot can be more stable and not easy to crack when it is first used.

Third, "identify" the credibility of brand manufacturers.

The use of iron pots produced by brand manufacturers is guaranteed. If you buy an iron pot in a physical store, you can choose a suitable iron pot according to the purchase skills, but for friends who prefer online shopping, because it is impossible to verify the advantages and disadvantages of the iron pot on the spot, it is very necessary to choose a reputable brand iron pot.

When stir-frying, it is best to use an iron pot. Because the iron content in the iron pot is relatively rich, and people will not have anemia only by supplementing enough iron. And stir-fry with an iron pot, and the substances in the iron pot will be converted into iron ions, which will enter the dish.

After eating, people will also indirectly absorb iron ions, so as to avoid low blood pressure or anemia. <>

Moreover, the iron pot is full of treasures, which is not only rich in iron, but also contains trace elements needed by the human body, and can supplement the multiple nutrients required by the human body. Therefore, in life, stir-frying in an iron pot is also very good for health. Moreover, the texture of the iron pot is relatively thin, so the heating effect is particularly good.

There is also no need to worry about paint peeling, coating peeling, etc. Moreover, if the iron pot is used correctly and reasonably, and attention is paid to maintenance, then it can be used for more than ten years or even decades. <>

The iron pot can be heated and stored, so it can effectively reduce the use of gas and gas. In this way, it can save people a lot of money. The newly bought iron pot must be maintained with oil, so that a protective film will be formed on the surface, which can effectively extend the use time of the iron pot.

And in the process of stir-frying in an iron pot, you don't need to put too much oil. <>

And when cleaning the iron pot, it is also very convenient, and there is no need for dish soap at all. All you need to do is put hot water and use a soft rag or brush to clean it. It should be noted that after cleaning the iron pot, if the water is not wiped clean in time, it will cause the iron pot to rust.

And when cleaning the iron pot, neither detergent nor steel wool balls can be used, otherwise the iron pot will be damaged and the protective film will be destroyed. And the iron pot can be used for stir-frying, not for soup. Although the iron pot stir-fry is very good for human health, there are many things to pay attention to in the process of use, so as to be able to play the real usefulness of the iron pot.

Iron and stainless steel are the best pans for stir-frying. Because the iron pot does not contain other chemicals, it is not harmful to the body.

Stainless steel is the best. Iron pots can help us replenish zinc and iron. Maintain the vitamins our body needs.

It is best to use an iron pot. Because iron pots have iron, iron is good for health.

Stir-frying is good with an iron pot.

1. The iron pot should be stir-fried and the soup should not be cooked.

Use an iron pan when stir-frying, because iron pans generally do not contain other chemicals and rarely have leachables. Even if there is a dissolution of iron substances, it is good for the human body. Nutrition points out that cooking in an iron pot by design is a straightforward way to supplement iron.

However, the iron pot is easy to rust and should not be held overnight; It is also not suitable for cooking soup, otherwise the cooking oil layer on the surface of the iron pot to protect it from rust will disappear.

Suggestion: Detergent should be used less to brush the iron pot, and slight rust can be cleaned with vinegar. The new iron pot is good to soak in salted water, and then wipe with salad oil to remove the odor. You can also cut the ginger into pieces, heat the pot and wipe it.

2. The stainless steel pot should be used to cook porridge and avoid acid and alkali.

Iron pots are easy to rust, while stainless steel pots are beautiful and durable, so many people choose practical stainless steel pots. In this regard, we should pay attention to the fact that unqualified stainless steel pots will have potential safety hazards, unqualified stainless steel pots are generally chromium exceeded, and hexavalent chromium is listed as one of the chemicals harmful to the human body, and is one of the internationally recognized carcinogenic metals.

Suggestion: Stainless steel pots are not completely rust-free, and if they are exposed to acids and alkalis for a long time, they will also cause chemical reactions. Therefore, stainless steel pots are more suitable for cooking porridge, and should not be filled with salt, soy sauce, vegetable soup, etc. for a long time, nor should they be washed with strong alkaline or strong oxidizing chemicals.