What are the benefits and harms of cast iron pans

The advantage of the cast iron pot is that it can replenish us with enough iron in the body, and the harm is that the cast iron pot is easy to rust, and rust is harmful to the body.

Although the heat transfer is slower, the heat transfer is more even, and the ripeness of the food will be consistent. Stir-frying in a cast iron pot can replenish iron, which is one of the effective ways for people to supplement iron. There is no non-stick coating on the iron pan, which fundamentally eliminates the harm of chemical coating to the human body.

The disadvantage is that it is easy to rust and is not easy to clean. Too bulky.

Benefits of Cast Iron Pans::

1. Uniform heating. The cast iron pot has the advantage of uniform heating, and the cooking time can be greatly reduced when using the cast iron pot for cooking, which not only has good thermal insulation performance, but also is especially suitable for novices who do not know how to cook, and the oil temperature is relatively balanced. When cooking in a cast iron pot, you don't have to worry about the winter dishes cooling quickly, and the dishes are not easy to stir-fry.

2. Complete functions. The cooking function of the cast iron pot is very complete, not only as a wok, but also as a frying pan, stew pan, steak pot, seafood pot, baking pan, so the cast iron pot is very cost-effective. Cast iron pots can meet the requirements of most kitchen cooking pots and pans, and it is enough for the average family to buy a cast iron pot.

Hazards of cast iron pans:

Cast iron pots are very easy to rust, so if they are not properly maintained during use, they will cause rust in the iron pot, and if the human body ingests rust for a long time, it will cause physical discomfort. It is recommended to maintain the cast iron pot regularly, and the water after each wash of the cast iron pot must be dried to keep the surface of the cast iron pot dry.

The benefits and harms of cast iron pans are:

The benefits of cast iron pans are:

1. Uniform heating. Not only does it have good heat retention, but it is especially suitable for novices who can't cook, and the oil temperature is relatively balanced.

2. Complete functions. It can be used as a wok, and has the functions of frying, stewing, chopping, seafood, baking tray and so on.

The hazards of cast iron pans are:

1. It will be a bit heavy for women, and the cast iron pot needs to be maintained, and it will be very troublesome to use if it is not maintained properly.

2. If you want to say harmful, unless it is a three-five cast iron pot that is harmful to the human body, because the materials are not pure, if there is scrap steel and scrap iron mixed in it, there will be dissolved substances when cooking, which will damage your health.

Whether the cast iron pot is easy to maintain.

Cast iron pans are as hard as nails, which is why some antique shops or bazaars sell 75-year-old cast iron pans. The material of cast iron pots is inherently difficult to completely destroy, and most new pots are already boiled, which means that you can use them immediately when you get them, without worrying about breaking.

As for storage, if it's air-dried well beforehand, then don't worry, it won't crack. I stacked different sizes of cast iron pans on top of each other and scraped off their coatings countless times, but it was fine. That delicate preservation method should be used on your nonstick pan.

Buy a regular, inspected pot, which contains lead, carbon and other elements within the specified range, will not cause harm to the human body. A pot made of an iron-carbon alloy with a carbon content of 2% or more. Industrial cast iron generally has a carbon content of 2% to 4%.

Carbon is mostly found in graphite form in cast iron, and sometimes in cementite form. In addition to carbon, cast iron also contains 1% 3% silicon, as well as elements such as phosphorus and sulfur.

Alloy cast iron also contains elements such as nickel, chromium, molybdenum, copper, boron, vanadium, etc. Carbon and silicon are the main elements that affect the microstructure and properties of cast iron. Gray cast iron has a high carbon content (, the carbon mainly exists in the form of flake graphite, and the fracture is gray.

The carbon and silicon content of white cast iron is low, and the carbon mainly exists in the form of cementite, and the fracture is silvery-white.

Features of cast iron pans

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

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, while the fine iron pot directly transmits the temperature of the fire to the food. For the average family, it is better to use a cast iron pot. Because of the advantages of cast iron pots, because they are made of fine iron, there are few impurities.

It is definitely not healthy, and the ideal is Amway Essence Pot, which locks in nutrients, retains moisture, and is authentic.

That depends on the alloy composition inside.

Advantages: 1. The cast iron pot has good corrosion resistance, it can resist the acid and alkali substances in the food, and will not corrode, so that it will not cause any toxicity to the human body. 2. Cast iron pots can quickly grasp the heat, can quickly transfer the heat to the food, and use energy more efficiently.

3. The cast iron pot can retain heat for a long time, cook for a longer time, and can better maintain the nutrition and flavor of food. Disadvantages: 1. The weight of the cast iron pot is heavier and not easy to carry.

2. The surface of the cast iron pot is rough, easy to stick to food, easy to rust, and not conducive to maintenance. 3. The surface of the cast iron pot is toxic, and long-term use will cause adverse effects on the human digestive system.

The cast iron pan was good.

Cast iron, which is recognized as the best pot material, is not only harmless to the human body, but can even prevent anemia.

The cast iron pot is made of iron-carbon alloy with a carbon content of more than 2%, which has slow heat transfer, uniform heat transfer, no oil smoke, no reaction with acidic ingredients, heavy, stocky, durable, and a sense of history.

But cast iron pots also have disadvantages, and good cast iron pots are very expensive.

The fine iron pot directly transmits the temperature of the fire to the food, but the cast iron pot will emit a certain amount of heat energy to the food through the pot itself. Therefore, it is relatively better to use an iron cast pot. However, the surface of the fine iron pot is smooth and easy to clean, while the cast iron pot is rough and grooved, which is difficult to clean.

Therefore, in terms of cleanliness and hygiene, the fine iron pot will be a little better.

The fine iron pot is made of black iron forging or hand hammering, this kind of pot is relatively thin, exquisite in appearance, fast and uniform heat transfer, and there will be no sticking to the pan.

The cast iron pot is made of gray iron melted and cast with a model, this kind of pot is relatively thick, the texture is also very rough, it is easy to crack, and its heat transfer is slow and uniform.

Cast iron pots.

Relatively very, very good.

It is better than an iron pot. than stainless steel pots. than an aluminum pan. And so on the pot is to be good.

The big guys know it.

Aluminum pots are used all year round.

There are aluminum molecules that can get into food.

Long time all year round. of foods containing aluminium molecules.

It can cause Alzheimer's disease.

Conditional. Let's use a cast iron pot.

Cast iron is good to sprinkle, the human body needs a large number of trace elements, including iron, but the human body obtains too little iron from general things, a large amount of iron absorbed by the human body comes from the iron pot, and the dishes fried in the iron pot have iron elements, which is convenient for the human body to absorb, but only the cast iron pot can integrate the iron element when stir-frying, and it is impossible for the human body to get the iron it needs.

I don't know if it's good or not, but there are many earthen stoves in the countryside that use iron pots, and they have been used for many years.