Is the black oil stain in the iron pot carcinogenic after a long time?

Of course it's carcinogenic, and it's a strong carcinogen.

It is resolute to stop the unusable.

It is related to the conditions required for cooking, such as the quality of natural gas, the quality of oil, and long-term use of iron pan for high-temperature cooking, which will lead to the formation of black slag in iron pan. The poor quality of the iron pot itself can also easily lead to the production of black slag in the iron pot. The iron pot is not wiped dry after cleaning, which causes the iron pot to rust, and the rust is mixed with some ingredients in the food to produce a chemical reaction, which will also cause the iron pot to produce black slag.

There is also the possibility that the iron pan is often used to cook some acidic foods, causing the iron pan to react with these foods to produce black slag.

Using an iron pot to stir-fry vegetables will release iron in the process of stir-frying, and generally no toxic substances will be produced. Iron is rich in dishes, and people who eat the dishes fried in an iron pot will absorb the iron inside, which is beneficial to our health and increases the trace elements in the body. Iron products are often loved by people because they are more durable.

Iron pots belong to iron products, as long as they are used properly and can be maintained all the time, the service life of iron pots will be very long.

If you use the iron pot for a long time, the iron molecules in the iron pot will contain oil molecules, so the surface will still feel oily after cleaning the iron pot. Although it is troublesome to clean, it has a great effect. This layer of oil allows us to heat evenly when stir-frying and reduces the amount of oil we add.

If you use an iron pot to fry vegetables, a small hole in the iron pot can be repaired by some methods, such as welding with electric welding or repairing with iron wire.

Pour the oil into the iron pot and heat it, and shake the iron pot during the heating process so that the surface of the iron pot is covered with hot oil. Then pour out the hot oil and pour the cold oil into the iron pan, which will form an oil layer at the bottom of the pan, so that the cooking food will not stick to the pan.

The iron pot has been used for a long time, and many heavy metals such as lead, mercury, arsenic and so on in the iron pot are exceeded, and long-term use will damage the human nervous system, causing a lot of damage to the local environment in the production process, so if there is an iron pot at home, do not use it again, and the iron pot in the restaurant outside must also be careful.

The iron that can be increased by stir-frying in an iron pot is inorganic iron, and what the human body needs to absorb is iron in the form of organic compounds, also known as heme iron. It can be said that it is unreliable to use an iron pot to stir-fry vegetables to supplement iron.

Iron pot precautions

1. Use less detergent: special attention should be paid to the iron pot when using, the iron pot is easy to rust, so it is best not to use the iron pot to boil water and boil soup, so as to avoid the disappearance of the edible oil layer on the surface of the iron pot to protect it from rust. Detergent should also be used as little as possible when brushing the pot to prevent the protective layer from being brushed out.

2. Thermal insulation material wrapping: the iron pot will be rough when you first buy it, and it is normal for some unevenness and smoothness, but it will become smooth after a long time.

The above content refers to Encyclopedia - Iron Pot.

Iron pots will not cause cancer after a long time. When using an iron pot to fry vegetables, if there are some fine black slag on the surface of the stir-fried vegetables, it means that the iron pot can no longer be used and needs to be replaced. The black slag on the iron pot will not cause cancer, but if you eat the vegetables fried in the iron pot containing black slag for a long time, it will be very harmful to the body.

The benefits of iron pans are fast heat transfer, cheap, chemically stable, and relatively healthy and safe. When stir-frying in an iron pot, it is more suitable to stir-fry quickly and add less water, which can reduce the loss of vitamins. Traditional uncoated iron pans avoid the potential effects of harmful chemicals on the surface of non-stick pans.

Precautions for the use of iron pots

It should be noted that in order to prolong the service life of the iron pot, the pot can be hung on the fire and baked for a while before stir-frying, the length of time depends on the fire, usually between a few seconds and more than ten seconds, and then put it on the stove to add oil. Because the thermal expansion rate of the bottom of the iron pan is basically similar after baking on the fire, it is not easy to separate or crack the thin iron sheet.

Maintain the luster: After the iron pot has accumulated grease, you can first use a blunt instrument to shovel off the grease, and then wash it with hot alkaline water. Because the speed of iron rusting is directly related to the pH of the environment, and iron is not easy to rust in alkaline environments, it is possible to maintain the luster of the iron pot for a long time by brushing the pot with alkaline water.

The above content refers to Encyclopedia - Iron Pot.

The black scale inside the iron pot will not cause cancer, and occasionally eating some will not cause immediate illness, but long-term consumption may not be harmful to health. The black scale on the outside of the iron pot can cause cancer.

Carcinogens can easily be produced when the grease outside the pot comes into contact with the flame, so when you start using a new pot, you should pay attention to washing and drying the outside of the pot every time.

Descaling tip: It's easy to wipe the grease off the outside of the pan with a sponge while it's hot. Difficult scorch can be scrubbed with a toothbrush dipped in vinegar and baking soda and then dried with a dry cloth. If the stain is severe, you can start by soaking it in boiling water and baking soda overnight.

Correct use and maintenance can reduce the phenomenon of corrosion of iron pots and prolong the service life

1. Do not scrub hard with dish soap and rough things, try to scrub with a soft rag;

2. After brushing the pot, wipe or dry the water in the iron pot to prevent rust;

3. Don't worry if the iron pot is rusty, you can heat it and wipe it with a rag dipped in vinegar to remove it.

The above content refers to People's Daily Online - If the iron pot drops black slag, it should be replaced Long-term consumption is not good for health.

People's Daily Online - Mouthwash cups, iron pots, humidifiers, faucets Dirt in life can also cause cancer.

Yes. The black substance inside the iron pot is carbon black, which is produced by the incomplete combustion of organic fuels, and the colder iron is gathered on it. Because the bottom of the iron pot is in contact with the flame is not enough oxygen, the carbon on it cannot be oxidized, and gradually accumulates into a thick layer of black carbon black, which is the same principle as the ancient times to make ink black, and will not waste fuel.

The black stains in this are not harmful to the human body, but it is best to clean them as much as possible and absorb the water of the cleaned iron pot, otherwise it will rust the iron pot and shorten the service life of the pot.

Iron pot precautions

Do not wash pots and pans with strong alkaline or strong oxidizing detergents (such as soda, bleaching powder, sodium hypochlorite, etc.) to avoid corrosion of pots and pans. Please keep the pots and pans clean and clean. After each use, please thoroughly remove all kinds of residue stains accumulated on the pot, and wash the parts that do not usually come into contact with food, such as the handle, the surface of the pot, the lid, etc., to avoid dirt.

Do not store food soup, soy sauce, vinegar, salt, etc. in the pot for a long time, and do not use the pot for a long time, please keep the pot dry and clean, and store it in a ventilated place.

The iron pot is black every time it is rubbed, and it is generally not poisonous.

The iron pot is always rubbed black, because there is rust. Rust is an oxide produced on the surface of metals (including alloys), usually red, resulting from the redox reaction of iron and oxygen. When a new iron pot is first cooked, it will stain the food black.

You can rub the pot with tofu residue a few times, or you can refine it with oil before you officially use it.

The advantages of an iron pot are:

1. The iron pot has a long service life, directly forged by iron, there is no coating on the surface, and it does not contain harmful substances to the human body, as long as the iron pot is properly maintained, there is no problem with it for about 10 years.

2. The iron pot is resistant to high temperature and conducts heat evenly, so that the dishes made in this way will not be burned.

3. The cleaning of the iron pot does not need detergent, after the iron pot is used, scrub with a hard brush, rinse with hot water, if you use detergent, it will damage the pot body.

4. When cooking with an iron pot, you will find that you will use less and less oil, because as the iron pot increases with the use time, a layer of oil film will naturally be generated on the surface, similar to the effect of a non-stick pan, and less and less oil will be used when cooking.

The iron pot is black every time it is rubbed, and it is not poisonous.

1. Some people brush the pot not so clean, out of the ordinary is in the case of stir-frying, the cleaning is not enough, the work is long, the impurities in the pot and the oil of the stir-fry are thick and turbid, and black powder is produced casually.

2. It is the premise of cooking, including the natural gas used, unsuitable brand cooking oil, etc. If the temperature of the stir-fry is too high, it will also cause black slag.

3. It is the quality result of the pot itself. Poor-quality iron pans are, of course, more casual black slag.

For the sake of physical well-being, it is assumed that once you find that black slag has fallen from the end of the iron pot at home, and after repeated brushing, you can still find black "traces" in the stir-fry, you must quickly replace the pot.

Precautions for the use of iron pots

Before the application of the new iron pot, the strange smell of the iron pot should be removed. You can add salt to the pan, sauté the salt until brown, then add water and oil to the pan and bring to a boil. To get rid of the fishy smell, you can put a small amount of tea leaves in the pot and add water to boil. If you want to remove the smell of iron, you can put some potato peel and cook it.

The iron pot is rusty casually, and it is not suitable for food and accommodation. At the same time, try not to cook soup in an iron pot as much as possible to avoid the falling of the cooking oil layer that protects it from rust on the outside of the iron pot.

Cleaning agents should also be used as often as possible when brushing the pan to prevent this "protective layer" of cooking oil from being brushed out. After brushing the pot, also wipe the water in the pot as much as possible to prevent rust. Assuming a slight rust, it can be cleaned with vinegar.

When stir-frying in an iron pot, stir-fry quickly and add less water to increase the loss of vitamins.

It is not advisable to use an iron pot to cook acidic fruits such as bayberry, shancha, and begonia. Because these acidic fruits contain fruit acids, they will cause a chemical reaction when they come into contact with iron, producing low-iron compounds, which can cause poisoning after people eat them.

The iron pot stir-fry is blackened, and it will not be harmful to the human body after eating.

The iron pot cooks black and is not poisonous. When cooking in an iron pot, as the temperature rises, the iron ions in the pot drift into the pot, so it's not surprising that the dish turns black. Therefore, the general stir-fry should be quickly fired, so that the fried dishes are both delicious and good-looking.

But the blackening of the iron pot is not harmful to human health.

Pig iron pot and wrought iron pot are divided into pig iron pot and wrought iron pot: pig iron pot is made by melting a gray iron model; Wrought iron pots are forged or hammered by hand with black iron sheets, and the billet is thin and the heat transfer is fast.

At present, some people say that iron pots can replenish iron, but there are no experiments to prove that cooking in iron pots can replenish iron for people. Nutritionists believe that iron pot cooking, for people with hemochromatosis, it is better not to cook in an iron pot.

There are four main reasons why things turn black when cooking in an iron pot:

First, if it is not dried after use, it is easy to rust when wet, and once heated, the rust reacts with some components in the food, and it is easy to produce black slag;

The second is acid corrosion, when cooking some acidic foods or phenolic foods, such as hawthorn, lotus root, etc., chemical reactions will occur to form black slag;

The third is that the temperature of the stir-fry is too high, and the food is carbonized, which is often referred to as stir-frying;

Fourth, the cleaning is not thorough, and the impurities in the pot are easy to produce black powder under high temperature conditions. Regardless of the reason, these black slag ingredients are not good for health, may cause nausea and vomiting, diarrhea, poor appetite, etc., if it will still appear after repeated brushing, it is recommended to change the pot.

The above content reference: People's Daily Online - Iron pot stir-fry has many benefits How to use it correctly.