After stir frying in the iron pot, why is there a black object at the bottom of the iron pot after i

Wash with a cleaning ball, heat it and rub it with animal oil after washing, and wipe it several times. In the future, it is okay to use soft without washing without pasting the pot, and wipe it with oil after pasting the pot, so that the pot will not rust.

The one above said that is also good, but if the iron pot is boiled before use, and if it is washed with white vinegar, I dare say that there will be no black one. But if some dishes can't be burned, they will also be burned black, so it's not the reason for the pot

The black substances are coatings, high-temperature paints, silicones, graphite, etc., and I don't know exactly what they are. If you don't want to eat the coated black substance, rub it with gold steel sand, steel wool ball with dish soap, nano cotton and white vinegar, rub it with Nazhi rice cotton after boiling white vinegar, wash it, heat the pot to dry the water, pour a small half pot of cooking oil, shake it down, let the oil soak to the side, wipe it with paper on the side, heat, no need to smoke, heat it for a while and wait for the pot to eat enough oil, and then open the pot. If you don't coat it, you won't be able to wipe it black.

Smooth when coated, astringent when uncoated. I also wrote that there was no coating when I bought it, but in fact there was a coating, and the seller falsely advertised that the nitriding should be cyanid, which is definitely harmful to the human body, and if you don't want to eat a little coating every day, you will get rid of the coating.

This is the pot I used last night to rub off the coating with Nazhuan rice cotton, the pot has been opened, and a meal has been fried, after washing and drying, the paper is not black. I first rubbed this pot with steel wool balls, and then used gold steel sand, and then used steel wool balls, all of which were still black, and then used nano cotton and white vinegar, and then boiled with clean white vinegar, and then rubbed with nano cotton repeatedly after cooking, before the coating was removed, and it was not black. It turned out to be pitch black and bright, because there was always black engine oil when brushing the pot, and there were black things precipitating out of the hot pot, so I couldn't bear it, and I would rather rub the pot through and rub off the coating, and finally rub it off and it was not black.

Your genus is not necessarily good, not as good as seventy or eighty uncoated, I bought this more than a hundred is very rubbish, there is a coating pretending to be uncoated, the uncoated is gray, and the black must be coated!

**If it's too big, it won't be uploaded. After removing the coating, wash the pot every time you finish frying (no need to use steel wool, a soft pot brush), bake the water over low heat, wipe dry with paper on the side, pour oil directly next time you stir-fry, shake the pot, let the oil coat the pot, heat the pot, add vegetables, add an appropriate amount of water, don't let the pot smoke, the pot is not good for health, and the smell of smoke and water vapor is not the same. Recycling can be, after no coating, the pot has no strange smell, not black, when there is a coating, the pot has a strange smell of iron cyanide, and the draft is serious, after no coating, the smell is very light, and not much draft.

The black substance is a layer of carbonite that penetrates into the surface of the pan, and it is difficult to wipe the iron on the surface of the pan thoroughly.

The high temperature when boiling the pot carbonizes the grease and forms a flaky lipophilic carbonization layer, which has a certain lipophilic non-stickiness. The main component of the carbide layer is graphite-like amorphous carbon, which is originally a black substance. Iron pots that are used for a long time, whether they are boiled or not, will eventually form a carbonized layer.

The surface layer of this type of carbonization layer is very loose, and it is normal for it to appear black when wiped.

Precautions for the use of iron pots:

1. Avoid blackening food.

When the new iron pot is boiled for the first time, the food will be stained black, so you can use tofu residue to rub the pot several times to avoid contamination. It can also be refined with oil before it is officially used.

2. Gray substance at the bottom of the pot.

In the countryside, most of the stoves are used to put iron pots on the stove, and there will be a layer of black substance at the bottom of the pot for a long time, and the black substance is generally removed with a shovel, so as not to be heated enough when cooking, and waste energy.

3. Skillfully remove the fishy smell of the iron pot.

After cooking fishy ingredients such as fish in an iron pot, it is difficult to remove the fishy smell in the pot. At this time, you can put a little tea in the pot, add water and boil, and the fishy smell will be removed.

4. Skillfully remove the iron smell of the iron pot.

When the new iron pot is used, there is a smell of iron, and there is an easy way to eliminate this iron smell: put a little potato peel in the pot and cook for a while, then pour it out, and then wash the pot, and the iron smell is gone.

5. Skillfully remove the rust of the iron pot.

You can apply some vinegar to the rusty part and then brush it with water to remove it; If the rust is severe, the rust can be removed with a paraffin solution. The iron pot that has been rubbed with paraffin solution is not easy to rust even if it is not used temporarily.

6. Skillfully remove the grease and scale of the iron pot.

After a long period of use, the wok has accumulated burnt grease, and it is difficult to wash it with alkali or detergent, as long as you use fresh pear peel and boil it in the pot, the pot dirt will easily fall off.

1. It can be used.

2. The reasons for this phenomenon.

It turns silvery white because the vinegar is acidic and reacts with the surface of the iron pan. The material impurities on the outside are reacted away and turn into a silvery-white color. It's still iron, and it will turn black after a while.

3. Solution.

You can heat the pot, and then brush it with soybean oil, and the iron pot will be black and bright again, and the stir-fry will not stick to the pan in the future.

4. The method of cleaning the iron pot.

1) Wash with hot water. Wash it once first to wash off large pieces of food. Then fill the pot with water and cover all the parts that have been used during the cooking process.

2) Bring the water to a boil. Carefully place the iron pot back on the stove and heat the water to the boiling point. Let the water boil for a few minutes to break down the food debris.

3) Gently scrape the bottom and walls of the pot with a wide spatula to scrape off any remaining food while keeping the water boiling. But it's just a simple scrape. Too much contact with metal objects may cause the coating to peel off.

4) Pour dirty water into the sink. Put the iron pot back on the stove,**. Be careful when moving the iron pot back and forth between the cooktop and the sink.

Because pig iron is an excellent conductor of heat, the handle and the rest of the pan will be very hot. Use a cloth or oven mitts to move the pan.

5) Wet a few kitchen paper towels and quickly wipe down the iron pot. If done correctly, there should be a black residue at the bottom of the tissue.

6) Apply a layer of grease to the surface of the iron pan, such as vegetable oil or shortening. Guess Royal Cooking Spray Vegetable Oil is particularly suitable. Apply or spray a little grease on the bottom of the pan and use a paper towel to rub the grease onto the bottom and walls of the pan. This step will make the surface of the pan smooth and shiny.

7) Place the pot in a cool, dry place and cover it with a kitchen paper towel instead of a pot spike rock lid to prevent moisture from accumulating on the pot.

The reason for the black slag when stir-frying in an iron pot:

1. If you don't dry it 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;

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

3. The temperature of stir-frying is too high, and the food is carbonized;

4. If the cleaning is not thorough, the impurities in the pot are easy to produce black powder under high temperature conditions.

Solution: 1. Do not scrub hard with dish soap and rough things, try to scrub with a soft rag; After brushing the pot, wipe or dry the water in the iron pot to prevent rust;

Two possibilities:

The first one is the white spot that has not been washed and cleaned, and the small scraps of food are moldy and fermented.

Another possibility is that impurities in the material of the pot, exposed during long-term brushing, have metal oxides after oxidation reaction with water.

Related Notes:

Iron pots are traditional kitchen utensils for cooking food, which generally do not contain toxic substances, but often oxidize when exposed to water. The main varieties of iron pans are printing pots, ear pots, frying pans, oil pans, pancake pans, etc. The main component is iron, but it also contains small amounts of sulfur, phosphorus, manganese, silicon, carbon, etc.

After frying a dish, brush the pan 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.

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

In addition, the iron pot should not be used to boil medicine, and it is not suitable to use the iron pot to cook mung beans.

The iron pot is used for stir-frying, and every time it comes into contact with fire, it is the process of oxidation. The frequency of use is high, the natural life is short, the most taboo dry burning, if used normally, the iron pot (thickness of about 2mm) pressed by cold-rolled iron plate can be used for years, if it is cast with pig iron, the life will be longer.

Durability is a major feature of traditional iron pots, but if it is used for too long or is not cleaned, it is easy to appear fine powdery black slag on the cooked meal. These black slags are oxidizing substances of iron produced after high temperatures, which may cause potential harm to the human body.

Although eating food containing black residue occasionally does not immediately cause people to get sick, this substance can be deposited and accumulated, which is harmful to human health.

There are probably three reasons for the appearance of these black slag, one is related to people's hygiene habits. Some people brush the pot is not so clean, especially in the case of stir-frying, the cleaning is not enough, and after a long time, the impurities in the pot are mixed with the oil of the stir-fry, and it is easy to produce black powder.