Will it turn black and toxic when cooked in an iron pan?

Cooking in an iron pan will turn black and non-toxic.

After using the wok for a long time, you will find that the ingredients turn black after being cooked. Many people worry that it will be toxic, but it is actually non-toxic, just a redox reaction generated by the wok. Even if absorbed by the human body, it is not easy to be poisoned.

Although cooking with iron pots is more delicious, it is very easy to rust if it is not properly protected during use, and most rusty iron pots are not recommended to continue to be used, otherwise it may cause harm to the body.

Extended data

When the new wok is first cooked, the food will be dyed black. At this time, bean curd residue can be rubbed in the wok several times to avoid food pollution. It can also be refined with oil before formal use.

In the past, people used iron pots to cook. It was thought that the iron in the pot could enter the vegetables during cooking, which could achieve the effect of iron supplementation and prevent iron deficiency anemia. This method is actually unreliable.

In the era of material scarcity, iron dissolved in iron pots may help prevent anemia. But in today's rich material, eating half a catty of animal liver is far better than frying in an iron pan. Moreover, wok cooking will increase the loss of antioxidant substances, but it will not pay off.

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