Is it OK to stir fry in an iron pan? You can t fry anything in an iron pot

It is good to stir-fry in an iron pot, and it is said to have an iron supplement.

How to choose a wok

1. The type of wok.

From the perspective of material, the woks can be divided into iron pots, stainless steel pots, aluminum pots, ceramic pots, titanium woks, etc. From the perspective of shape, there are generally pans and semi-circular arc-shaped woks. With so many kinds of wok pans, you need to choose a good wok according to your actual needs.

2. The choice of modeling.

The main shape of the wok is a semi-circular arc woks and pans. The semi-circular arc woks can heat the food evenly, and it is easy to stir-fry, which is suitable for stir-frying dishes that need to be stir-fried constantly. The pan is suitable for frying food, and it can also be used to make some dishes with soup.

3. Selection of materials.

Woks come in a variety of different materials, and the main ingredients of iron pots and stainless steel pots are iron, and iron pots are easy to rust, and stainless steel pots overcome this shortcoming. The composition of the aluminum pan is aluminum, which is lighter in weight and ** is also cheap. The ceramic pot is made of clay, which is heavier and has a better heat preservation effect, but it is more laborious to turn the pot.

4. The choice of size.

Woks come in large and small sizes, and you can choose the size of the pan according to how much you usually cook. It is advisable to choose a larger wok because it will heat the food more evenly and it will not be easy for the food to spill.

5. Choose from the perspective of health.

The main ingredient of iron pot and stainless steel pot is iron, iron is an essential trace element for the human body, and iron can be supplemented by stir-frying in an iron pot. The composition of the aluminum pan is aluminum, and excessive intake of aluminum by the human body may damage the nervous system, so it is not recommended. Ceramic pots are made from clay, which is pure and natural and contains trace elements that are beneficial to the human body.

6. It is recommended to choose stainless steel pots and ceramic pots, which are more conducive to physical health. However, ceramic pots are expensive, weigh a lot, and are inconvenient to use, so a semi-circular arc woks made of stainless steel are the best choice.

In fact, whether it is a cast iron pot or an iron pot, it has become an indispensable part of people's homes, but if we want to say which one is better, we have to first understand the difference between cast iron pot and iron pot.

1. The difference between cast iron pot and iron pot.

1. The texture of the cast iron pot is relatively light and thin, so the heat transfer speed is very fast, and it is more suitable for stir-frying, especially the heat transfer of the iron pot is relatively uniform, if the temperature exceeds 200, the iron pot will emit a part of the heat, and the heat to the food will only be controlled at 230, which is more suitable for stewing.

2. Their materials are also different, the cast iron pot is made of wrought iron forging, and the pig iron pot is made of gray iron melting and casting, so the material of the two is completely different, the carbon content of the iron pot is generally below, and the carbon content of the pot will be reduced after heating and use, and the pot body will become hard.

Second, the advantages of cast iron pot.

1. The cast iron pot is made of gray iron melting and casting, the heat transfer is slow but the heat transfer is uniform, the thick texture of the pot ring is rough and easy to crack, the fine iron pot is made of black iron forging or hand hammering, with the characteristics of thin pot ring and fast heat transfer.

2. The cast iron pot has a characteristic, when the temperature of the fire exceeds 200, the cast iron pot will control the temperature transmitted to the food at 230 by emitting a certain amount of heat energy, but the fine iron pot is to directly transmit the temperature of the fire to the food, for the general family, it is better to use the cast iron pot, because the cast iron pot is made, there are few impurities, therefore, the heat transfer is relatively uniform, and it is not easy to stick to the pan.

When the yam comes into contact with iron, it turns black, which is also similar to that of cow pedicle. Among vegetables, water spinach and basil cabbage will turn black when they come into contact with iron, so they cannot be fried in an iron pot.

Mushrooms are rich in nutrients, but cooking mushrooms in an iron pot will lose nutrients, so you can use an aluminum pot, an enamel pot, or a stainless steel pot.

Pickles contain a lot of sodium chloride (that is, salt) and acetic acid, of which salt can corrode iron containers, so it is not advisable to use iron utensils to pickle vegetables, you can use porcelain jars, or ceramic containers.

After eating bayberry boiled in an iron pot, the tongue is black and dark spots appear on the lower lip. If you eat too much, you can have symptoms such as nausea, vomiting, abdominal pain, bloating, and diarrhea in about 1 hour.

Many people love to eat lotus root to nourish and clear heat. But boiling the lotus root in an iron pot will cause a chemical reaction, and the white lotus root will turn black. Moreover, eating this kind of lotus root will not play the role of nourishing and clearing heat, not to mention, it will also cause gastrointestinal discomfort.

Do not use an iron pot to boil mung beans, because the tannins contained in the bean skin can undergo a chemical reaction when it encounters iron, generating black tannin iron, and making the soup of mung beans turn black, affecting its taste and human digestion and absorption.

Hawthorn contains fruit acid, which will cause a chemical reaction when it encounters iron, producing low-iron compounds, which may cause poisoning, nausea, vomiting, and purple-black in the mouth, tongue and gums. Therefore, avoid using an iron pot to cook hawthorn.

In the process of cooking dishes with an iron pot, there is more iron dissolved in the food, which provides people with a continuous supply of iron, supplements the iron-deficient part of the food itself, and plays a role in preventing iron deficiency anemia.

Relevant scholars have made the following determinations: boiling onions in an iron pot, only adding oil without adding salt, the iron content of onions can increase by 2 times after boiling for 5 minutes. If you add salt and tomato paste, boiling for 20 minutes can increase the iron content by 11 times.

After adding vinegar and cooking for 5 minutes, the iron content can increase by as much as 15 times. Of course, eating iron-containing foods regularly, even if it is cooked in an aluminum pot for a long time, will not cause iron deficiency in the body. However, if the food is low in iron and you use aluminum pots for cooking for a long time, you are prone to anemia.

According to the survey, the incidence of pelvic blood in China is relatively high, especially in children, anemia accounts for about 50%, so it is not suitable to use aluminum pots for a long time. If you have anemia in your family, it is advisable to use an iron pot.

What experts, stainless steel contains heavy metals, such as: chromium. It can be harmful to the body after a long time. The iron pot is still the most suitable.

It is better to use 2113 pig iron in the wok. There are two types of iron pots: pig iron and wrought iron. The difference between 5261 pig iron and wrought iron is that the carbon content of 4102 is different.

Wrought iron or steel with less carbon content is made of pig iron after repeated forging at high temperature, its flexibility is good, but it is easy to deform, and its strength and hardness are low, so it is not widely used. Pig iron contains a lot of carbon, is hard and brittle, and has little plasticity. Pig iron can be refined into relatively pure iron, pig iron due to the high carbon content, so that the iron atoms are not very tightly combined, so it is brittle and easy to rust.

However, the purity of iron is higher than that of wrought iron, and the toughness and heat accumulation of the pot body are not high, and iron can be supplemented when stir-frying. Iron 1653 is one of several trace elements necessary for the human body, so the use of pig iron pot is more beneficial to the body than the use of aluminum pot, white steel pot, wrought iron pot. Ways to solve the rust of the pig iron pot:

The iron pan should be heated first when you buy it, and then add salad oil or lard to the pan to heat. This way it won't stick and it won't rust later. After each stir-fry, do not wash the pot with dish soap (because with dish soap, the oil is washed off and it is easy to rust), but rinse it with water, and then dry it with a dry cloth or towel and hang it up, so that the next time you cook, it will not rust, or after each use, clean it thoroughly, drop a drop of vegetable oil on it, and wipe the whole pot with your fingers, so that you can prevent rust.

There are several reasons to use an iron pan for stir-frying:

Good thermal conductivity Qingkong Bridge: The thermal conductivity of the iron pot is relatively good, which can quickly transfer heat to the ingredients, so that the ingredients are heated evenly, and the fried dishes are good in color and fragrance.

High temperature resistance: The iron pot can withstand high temperatures, is not easy to deform and brittle, and will not smoke even if it is used for a long time.

Non-stick noodles: If the iron pan is processed in the right season, the pan will form a film of oil, which can effectively prevent the ingredients from sticking to the pan.

Long-lasting and durable: The iron pot is relatively thick, not easy to be damaged, has a long service life, and is suitable for various fire sources, such as gas stoves, induction cookers, open flames, etc., which is very practical.

In short, the iron pan has become a commonly used stir-fry tool in cooking because of its uniform heating effect, high temperature resistance and non-stick noodles.

Because the iron pot is resistant to high temperature, it is not easy to break, and it will not be deformed under high temperature.

Ordinary iron pots are prone to rust, and the human body absorbs too much iron oxide, that is, after rust, it will cause harm to the liver. Therefore, when people use iron pots, they need to follow some principles of use in order to be healthy.

1. After frying a dish, brush the pot once and stir-fry another dish. After each meal, the inner wall of the pot must be washed and wiped dry to prevent the pot from rusting and producing iron oxide that is not good for human health.

2. Try not to use an iron pot to cook soup, so as not to disappear the cooking oil layer on the surface of the iron pot to protect it from rust.

3. Do not use an iron pot to serve vegetables overnight, because the iron pot will dissolve iron under acidic conditions and destroy the vitamin C in the dish.

4. Try to use less detergent when brushing the pot. If there is a slight rust on the inside of the pot, it can be cleaned with vinegar.

5. For iron pots that are seriously rusty, black slag and black skin, they should not be used again.

6. The iron pot should not be used to boil medicine, and it is not suitable to boil mung beans in the iron pot.

7. Some people are accustomed to putting the boiled iron pot under the faucet to rinse, when the water is twisted, the smoke rises in an instant, and the fine suspended particles lurking in the air at this moment increase sharply, which is not conducive to health and should be avoided.

Rusty iron pan stir-fry can harm the body.

Healthy cookware should be clean and hygienic. The rust of the iron pot is a manifestation of the unclean cooking utensils, and it is best not to use it for stir-frying, so as not to accidentally eat the rust when eating the dish.

2. The harm of stir-frying in a rusty iron pot.

1) Cause discomfort.

The human body cannot absorb rust, and if you use a rusty iron pot to fry vegetables, the human body will not be able to absorb it, and it will produce uncomfortable reactions, such as diarrhea, nausea and other symptoms.

2) Damage to the liver.

The rusty iron pot will produce iron ions that are harmful to the human body, and stir-frying with the iron pot can supplement the iron element for the human body, but the rusty iron pot not only does not have such an effect, but also generates iron oxide, and eating the rusty iron pot will increase the burden on our liver and cause liver damage.

3. Reduce the nutritional value of food.

The iron pot will oxidize after oxidation and rust, and the nutritional value of the food will be destroyed, thus reducing the nutritional value. Moreover, the color of the dish will be darker after stir-frying with such an iron pot, which will affect the appetite.

1) How to remove rust from iron pots.

Iron pans can be moistened with grease, vegetable oil and lard.

Specific method: first remove the rust in the pot, then clean it with water, wipe it clean, evenly coat the iron pot with a layer of grease, let it stand for one night, and then use it on the second day.

Cooking with a non-stick pan is not only toxic but also carcinogenic? It's been proven, don't be fooled.

It is said that "a good chef has a handful of salt", salt is the first of all flavors, and it is indispensable for cooking and stir-frying. Although eating too much salt will increase the risk of gastrointestinal diseases, kidney diseases and other dangers, people are still trying to restrain themselves for the sake of daily diet, but what about the pot for stir-frying and cooking?

Unexpectedly, the wok was also rumored to have a new trick, and it was rumored that "often using a non-stick pan to stir-fry vegetables for cooking is not only toxic but also easy to cause cancer?" It is also said that "stir-frying in an iron pot can prevent iron deficiency anemia", and I hope everyone will have a correct mentality.

Non-stick pan is a kind of pot that many families will use nowadays, the main design of this pot is that the pot has a non-stick coating on the pot, and the material used is mostly ceramic coating or Teflon coating.

If it is based on the comparison of the materials of these two pots, the Teflon coating material used in the latter is less safe.

It has been found in animal experiments that this substance has a certain carcinogenicity to animals, and further research is needed in related human experiments. And you don't have to worry about it, even if you use Teflon coating material, it will not easily pose a threat to your health after being processed at high temperatures such as stir-frying.

Compared with the iron pan and other frying pans that are easy to stick, the advantage of non-stick pans is that they produce less oil smoke, and the vegetable oil consumed can be reduced to a certain extent, which is an extra layer of protection for health.

It is important to know that among the factors that can cause lung cancer, kitchen fumes are also one of the dangerous triggers, and long-term inhalation of kitchen fumes will gradually cause damage to the lungs, which is easy to increase the probability of lung diseases.

Therefore, we can use non-stick pans with confidence, which will neither cause food poisoning nor cancer. If it is a non-stick pan that has been used for a long time, the coating on it has already fallen off, and it is best to replace the wok if possible for health reasons. Doing so will reduce the amount of broken coating sticking to food and increase the production of fumes.

In the process of use, the coating can be reduced to peel off, and we can deal with it in a targeted manner. First, we should pay attention to the cleaning of non-stick pans, some people are more careless and will use cleaning balls to wash the pan directly, this form is easy to cause scratches and shorten the life of non-stick pans.

If you really encounter substances that are not easy to remove, it is recommended that you soak them in warm water for a period of time, and then clean them with relevant cleaning tools, such as scouring pads are less harmful to the wok, and can effectively remove food residues.

The second is to pay attention to the non-stick pan with Teflon coating material, the ceramic material is safer, everyone should pay attention to the selection when buying, choose the best non-stick pan, it can be related to health, and it will be safer to eat food.