Do you have any good suggestions for getting the most out of cast iron pans?

<> cooking in an iron pot can prevent anemia because it contains iron that the body needs. Although iron pots have many benefits, iron pots are easy to rust and need to be maintained frequently. The iron pot cannot blanch lotus vegetables, and lotus vegetables are easy to turn black.

It is not easy to cook mung beans and traditional Chinese medicine, and a chemical reaction will occur between them, producing harmful elements. Hope it helps. General sautéing, pan-frying, frying and stewing are all applicable.

For example, when cooking meat ingredients, you can directly use a cast iron pan to fry first and then add water to stew without changing the pot.

In addition to being used for open flames, cast iron pots can also be used in induction cooktops or ovens. Of course, if you want to put it in the oven, pay attention to whether there are accessories on the cast iron pan and cannot be heated at high temperatures. The real cast iron pot is made of gray iron melting, and then cast with a model, there are strict requirements for carbon content, requiring carbon content between 2 and 4%, of course, there are multiple trace elements, but this is too professional, I won't say more, and you don't necessarily understand.

The iron pot is rich in iron, and when you stir-fry, the iron in it will adhere to the dish to replenish trace elements for yourself. Among them, the enamel is divided into white enamel and black enamel, which refers to the internal coating. The iron pot is rich in iron, and the human body is mainly based on hemoglobin in the blood (iron is an important component of it) For people who are deficient in iron, you can use the iron pot to cook, which can supplement iron.

The cast iron pot is particularly fragrant, the wood stove cast iron pot in our countryside, the stewed meat, and the porridge are more fragrant than other pots.

If it is not used for a long time, it needs to be oiled and maintained after drying. Uncoated, cheap and durable, the big iron spoon can be knocked and scraped casually, and you don't have to worry at all. Change to an expensive non-stick pan, maybe I don't dare to use a plastic spatula.

In addition to being used for open flames, cast iron pots can also be used in induction cooktops or ovens. Of course, if you want to put it in the oven, pay attention to whether there are accessories on the cast iron pan and cannot be heated at high temperatures.

Cast iron pots are cast with pig iron, pig iron is a material with pores, this pores can absorb grease in the process of daily use, and the cast iron pot that absorbs grease is not easy to stick to the pan when stir-frying, and the cast iron pot is generally thicker, so that the heat conduction is more uniform when stir-frying, it is not easy to paste the pot, and the thickness of the pot is more durable.

First of all, we need to melt all the iron and pour it into a container, and at the same time, we need to do a certain amount of polishing, and we also need to add some other metals in the process of burning the iron, so that the pot can be stronger and more stable.

My suggestion is that when using cast iron pots, you should boil them first, so that you can make the cast iron pot last longer, last longer, and make the quality of the cast iron pot better, and it will not hurt the bottom of the pot.

Open the pot before using the iron pot, pour the oil into the pot after it is hot, pour the water, and then boil for five minutes and pour it out, so that the service life of the iron pot can be increased.

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.

Benefits of Cast Iron Pans::

1) Heating evenly:

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) Fully functional:

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 it is enough for ordinary families to buy a cast iron pot.

Hazards of cast iron pans:

Cast iron pots are very prone to hail and rust, so if they are not properly maintained when they are usually used, 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 during the fixed bend, and the water after each washing the cast iron pot must be dried to keep the surface of the cast iron pot dry.

These pots can be boiled over high heat, which is called boiling, so that the cast iron pot will be easy to use and the dishes will be particularly delicious.

I want to make the most of it. These performances, in fact, we are very simple, we just need to use it where it should be used, and that's it.

A good pot should be bought. A good cast iron pan heats up quickly and does not rust easily.

<> non-sticky body materials: At present, non-sticky materials mainly include aluminum alloy, stainless steel, iron, etc. Generally speaking, if you use gas for cooking, you must choose an aluminum alloy or iron stove; If you use an induction cooker for cooking, it is better to choose stainless steel.

Non-stick pans are lightweight and convenient. In fact, I mean, if your home focuses on pots rather than sticky pans, you should buy a set of easy-to-use, high-capacity dishwashers. After cooking and eating, plates, chopsticks, and kitchen utensils are clean and tidy.

It's best not to spend too much on maintenance, electricity and water in exchange for valuable rest, recreation and company time.

Because the inner layer of the pan has a non-stick coating, it won't rust, save oil, and won't stick to the pan. It is not easy for kitchen novices to glue vegetables and preserve pots, but its disadvantages are also obvious: due to the anti-risk nature of its non-sticky coating, long-term USO allows the Caia coating to be inhaled into the human body, which is harmful to our health.

Panela doesn't stick to it and it doesn't stick, especially for newbies. The fillets and meat are really non-sticky and very convenient to use. Cast iron pans are mainly cooked meats that can be cooked in the oven.

He would make soup, boil fish heads, and rice. It's really helpful. The water in the cast iron pot will not be lost.

It is recommended for those who use more than 10 cans of cast iron.

The advantage of a nonstick pan is that it doesn't stick to the pan, which makes it easy to fry eggs. You can make some simple fried dishes like quiche and custard! The downside is that you can't scrape things with an iron spoon or wash things with an iron ball!

After a long time, the phenomenon of staying in the pot will appear, and it will be more serious than usual. The most serious disadvantage is that if the temperature is 300 degrees, the material will not stick to the vai canister and it will fall!

Because the inner layer of the pan has a non-stick coating, it won't rust, save oil, and won't stick to the pan. For kitchen novices, it is not easy to paste vegetables and save pots. However, your shortcomings are also obvious:

Because your non-adhesive coating is risk-resistant, long-term USO will cause the CAIA coating to inhale into the human body, which will be harmful to our health. After eating, simply apply some cooking oil to the pan after it has been cleaned. This step is over, which avoids the health problems of the usar panera.

The coating does not stick together. The iron pan is properly maintained and has been used for a long time. For Chinese kitchens, the temperature of iron pans rises quickly, which is far from being comparable to non-stick pans made of aluminum alloy.

If you want to give full play, then you must do a good job of boiling the pot, when boiling the pot, you first need to wash it with dish soap, after the pot is dry, put it on the fire to bake until there is no water, and then use the pig skin to wipe the pot, smell the fragrance of the oil, and then put it next to it to cool, and then put it in the sink after cooling, wash it with dish soap, and then wipe the pot with pig skin, and after repeating a few times, you can protect the coating of the pot, and there will be no rust, and you can give full play to the performance of the cast iron pot.

It can keep the throat and it can also cool down very well, and you can also use some pork to apply these smears, you can also apply them while heating them, and you can't put in dish soap, so you can do it.

First of all, you must choose a good quality pot, and you should also use this kind of pot for stir-frying, or it can be used to cook porridge.

In fact, he is a person who likes to cook very much, and he also likes to watch his mother cook at home, if you can learn how to use the tools in the house, then you will definitely get twice the result with half the effort when you cook a picnic. If you want to make the most of the performance of the cast iron pan, how should you do it?

In real life, there are actually a lot of tools that can be used by everyone, and the tools used in each ingredient may be different, for example, some ingredients are very suitable for cooking with an iron pot, but some ingredients are not suitable for using an iron pot to do, suitable for using a casserole to do, so we must use different tools according to the nature of the ingredients, if you want to give full play to the performance of the cast iron pot, then you must do a good job of boiling the pot, and you must use dish soap to wash the pot. After washing, put it on the fire and roast it, and then dry the pot.

I also searched for the relevant steps on the Internet, in fact, the method is also very simple, we must clean this iron pot, after the iron pot is cleaned, it should be wiped dry, you can use certain items to wipe this pot clean, and then let this pot have no rust smell, you can put it next to dry, after drying, put this iron pot in the sink and wash it again, repeat it a few times after you can shout to protect the surface of the iron pot stove, there will be no rust, Many people say that the iron pot will rust when using the iron pot, this is because everyone does not protect the surface of the iron pot when washing the iron pot, so the iron pot will rust after not using it, in fact, if you do this, you can give full play to the performance of the cast iron pot, and you will not rust when you stir-fry.

In fact, in real life, many people will use a cast iron pan to stir-fry and cook, because the speed of stir-frying in a cast iron pan is very fast, so everyone feels that it is very convenient to use this tool to stir-fry.

Ordinary life must be well cared for, before the use of the Fuzi stove should be cleaned clean, can be wiped with pig skin, and finally can play a protective effect book, and will not rust.

You can use it more when stir-frying, so that you can replenish iron in your body.

First of all, the pot must be boiled, only the perfection of the special person Hu who opens the pot can make the iron pot play the best performance, the pot after boiling will not be particularly sticky, and the food that is stopped by the first stop is also delicious, so that the iron pot can play the best performance.

The pot steak you just bought and be sure to clean it before using the spring star, try not to place things with strong acidity and alkalinity in the iron pot, you can choose vegetable oil when you use it, and then you must scrub it with soft bristles, and you can also use kitchen paper.

First of all, the surface of the iron pot should be smeared with the pig Ling's hand skin, and then heated on the potato hidden stove, so that the fried vegetables are very delicious, and the heat preservation performance of the iron pot is very good.