Matters needing attention in the selection of kitchen pots and pans

When buying a kitchen pot, you need to consider its purpose and materials. What are the precautions when choosing kitchen pots and pans? Bian Xiao takes everyone to understand it.

1, do not fry in a non-stick pan at high temperature.

The coating of non-stick pan is actually a film about 0.2 mm thick. Do not use a shovel when cooking to avoid damaging the coating. If dry burning or oil temperature reaches about 300℃, this film may be damaged and harmful component perfluorooctanoic acid amine will be released. Its safe use temperature should not exceed 260℃, and the frying temperature is generally high, which is not suitable for cooking food.

2. Don't use aluminum pot to cook and pickle.

Pickled food is generally strong acid or alkali, which is easy to react with aluminum and produce substances harmful to human body. While cooking with aluminum pot, or colliding with aluminum pot with a shovel, aluminum may be released to a certain extent, which may affect health.

3, the casserole has high safety

Many casseroles used to make soup in supermarkets are brightly colored and beautiful in appearance, but many chemicals are often added to these casseroles, so try to choose a casserole with a single color. When using, try not to use fire; Even if you want to use it, you should first heat it evenly with a small fire, otherwise it will burst easily.

4. Iron pots are the safest.

Iron pot is a traditional kitchen utensil in China, which is safer than other pots. In the process of cooking and cooking, there are few dissolved substances. Even if iron is dissolved, it is good for human body. However, when using, wash the pot once after frying a dish, and keep the inner wall dry to avoid rusting.