How to remove the harmful ingredients in the iron pot?

Iron pots are traditional kitchen utensils for cooking food, which generally do not contain toxic substances, but they will oxidize after a long time 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.

Iron oxide, the ingredient in iron pot rust, will not affect the health of the human body if it enters the human body in small amounts, but it will cause damage to the human liver if it enters the human body often or excessively. In the production and selection of iron pots, some materials are not up to standard. It will cause some iron pots to contain excessive heavy metal components.

In particular, heavy metals such as lead, cadmium, chromium, arsenic, etc., long-term ingestion will lead to chronic poisoning of the human body. There are also some fake and shoddy iron pots, which use some waste materials in the production process, and then make iron pots after cleaning and chemical treatment. If this kind of iron pot is used for cooking, it is quite harmful to the human body.

So when choosing an iron pot, don't buy cheap and shoddy products. It should also be noted that cooked dishes should not be left in the pot for a long time, as harmful substances can enter the food. Do not use an iron pot to undercut the noodles or cook the soup for a long time, as this will cause rust due to the soaking of the protective layer of the iron pot soaked in oil.

Usually try to keep the iron pot from rust. At present, there is no standard for trace elements and detection methods of iron pots in China, and it is recommended to buy big brand products for the sake of health. Once the inferior iron pot is sold, the harmful elements cannot be removed.

At present, the iron pot material with serious pollution and uneven quality can easily make the iron pot contain harmful ingredients such as heavy metals. It is possible that toxic substances are used as raw materials during production, so it is difficult to remove. You might as well buy a good pot, I recommend you can go and see elo, very good, German brand.

Since it's iron, what do you think are the harmful ingredients in it?

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.

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 most obvious feature of the poisonous iron pot: when the pot is boiled, it smells a pungent smell, which is generally an inferior iron pot, and it is likely to be a poisoned iron pot made of chemical barrels. In addition to this, there are a few other ways to distinguish the poisoned iron pot:

1. When buying an iron pot, knock on the iron pot with a spatula or iron tool next to it, if the sound sounds dull, it may be an inferior iron pot, and a good iron pot sounds loud and crisp.

2. When buying a pot, it is best not to be greedy for a small bargain, especially for some iron pots with no products (no manufacturer name, no certificate, no production address), it is recommended to give up this kind of iron pot decisively.

3. Another characteristic of many poisonous iron pots is thinness. Another feature of poisoned iron pots is often used as a promotional selling point, which is energy-saving woks. Since the pot is very thin, it conducts heat quickly and requires less energy.

Precautions for buying an iron pot.

Iron pans on the market generally have coatings to prevent rust during storage, and there is no standard for the selection of these coatings, many factories use industrial oil soaking to prevent rust, and some add some other chemicals to prevent rust (certainly not food-grade chemicals). The smell of the newly bought iron pan when it is dried is mostly due to these industrial oils and toxic chemicals.

The poisoned iron pot is an iron pot made of discarded chemical barrels as raw materials, which has been shaped and polished, and is soaked in industrial oil to prevent rust. Its process is simple and can be done in small workshops, but it is harmful to the body.

The above content refers to Encyclopedia - Poison Iron Pot.

Mainly damage to the human liver. When it comes to iron pots, people can be described as loving and hating. As the most commonly used traditional cooking utensils for the people, the iron pot is self-evident to the health of the human body.

The small amount of iron dissolved in traditional iron pot stir-frying is easily absorbed by the human body, which can effectively prevent the occurrence of iron deficiency anemia and is very beneficial to human health. Moreover, the iron pot has become a healthy cookware recommended by the World Health Organization to the world. However, the stubborn disease of rust that cannot be used makes people worry a lot when using iron pots.

Rust in the iron pot, that is, iron oxide produced by the chemical reaction of the iron atoms in the iron pot with the oxygen atoms in the air. Experiments have proved that the main reason why the incidence of liver disease in urban people is higher than that in rural people is that they absorb too much iron oxide, and the most direct and harmful of them is the damage of iron oxide to the human liver. Therefore, the harm of rust to the human body has always been one of the health topics that experts and scholars pay attention to.

Iron pots are divided into two types: pure iron pots and cast iron pots; Among them, only cast iron pots have national standards, but only the standards for shape and size have no requirements for the selection of materials. Iron pots are very easy to rust, but you can use lard to refine the pot to prevent rust. Or simply burn black, and produce ferric tetroxide on the surface to prevent rust.

The iron pot does not contain toxins, and the dishes made in the iron pot contain trace amounts of iron, which will not be harmful to health if used correctly, but if you use a rusty iron pot to fry the vegetables, it will have a certain impact on the body and damage to the liver.

In this case, although the stir-fry in the dark iron pot can also retain more vitamin C, the easily dissolved iron is not good for health. In addition, putting salt when the dish is fried can preserve more vitamin C than putting salt when it is not cooked, and it can also reduce the exudation of water in the vegetables, which is guaranteed. Iron, which supplements the part of the food itself that contains insufficient iron, plays a role in preventing iron deficiency anemia, and even if it is cooked in an aluminum pot for a long time, it will not cause iron deficiency in the body.

Than the heart] [than the heart].

Question: Is it harmful to the body to eat stir-fried vegetables in a black iron pot?

In this case, although the stir-fry in the dark iron pot can also retain more vitamin C, the easily dissolved iron is not good for health. In addition, putting salt when the dish is fried can preserve more vitamin C than putting salt when it is not cooked, and it can also reduce the exudation of water in the vegetables, which is guaranteed. Iron, which supplements the part of the food itself that contains insufficient iron, plays a role in preventing iron deficiency anemia, and even if it is cooked in an aluminum pot for a long time, it will not cause iron deficiency in the body.

Than the heart] [than the heart].

Question: What is the safest pot to use for stir-frying?

The iron pot is the safest, the most healthy for stir-frying, and the iron pot for family use is recommended.

Question: Is it better to stir-fry in a cast iron pot or a cast iron pot?

1. Daily food frying iron pot, choose pig iron pot pig iron pot has its own advantages, its heat transfer is slower than that of wrought iron pot, and the heat dissipation rate is a little higher than that of wrought iron pot, so that when frying food, pig iron pot is not so easy to paste than wrought iron pot, and the oil temperature is not easy to be too high, and the food is not so easy to burn. The surface smoothness of the pig iron pan is relatively low, and there are some fine gaps, which will form a carbide film and oil film on the surface after frying for a long time, which can prevent the oil temperature from being too high, and also prevent the iron pan from rusting. The surface of the wrought iron pan is too smooth, unless it is fried, otherwise it is difficult to form scale.

2. From the perspective of daily maintenance, the cast iron pot is often used, as long as the detergent is not abused, the oil film on the surface is thoroughly washed, and the pot is washed in time after stir-frying, and the pig iron pot is not so easy to rust. If you use a wrought iron pot, you need to wash it with dish soap after use, and you also need to wipe the water clean, or apply an oil film on it, otherwise it will be easy to rust.

3. Durability, choose wrought iron pot pig iron pot is relatively brittle, a fall, as soon as it encounters a large external force, it will be easy to open holes or crack, the bottom of the pot is often cooked at high temperature on the stove, it is easier to oxidize and wear through, high temperature dry burning, easy to deform and scrap. The toughness of the wrought iron pot is very good, even if it is subjected to large external forces or collisions, it is not so easy to start and crack, and it is more resistant to high temperature dry burning.

The iron pot is not harmful to health, because everyone is short of iron and cooks with an iron pot, which is really easy to use.

Pro, judging whether the iron pot has heavy metals can be seen by the production process and material, and the smell can also be identified, as follows: the regular iron pot is made of excellent material, thick, and the workmanship is exquisite and delicate. Those toxic iron pots are made of discarded inferior raw materials, with simple and rough craftsmanship and light texture.

When you buy, you can tap the iron pot, the sound is loud and crisp, the high-quality iron pot is dull and silent. You don't have to worry too much about the rust spots on the iron pot, it doesn't necessarily mean that the quality is poor, it may be that the time is longer, and it is safer to use. However, if there are depressions or trachoma, be sure not to buy them.

Smell is the main criterion to distinguish whether to buy a poisonous iron pot, after the new pot is bought, it will be dry boiled for a few minutes, if you smell a pungent odor, most of it contains toxic chemicals or industrial oil, the quality must be problematic, and it must not be used. If the heat conduction is fast, and the texture is thin and easy to deform, most of the quality is not up to standard, and it is easy to be damaged and cannot be used. If trachoma and bubbles are found after use, most of the low-cost poisoned iron pots must be used with caution.