Market all kinds of pots and pans a lot, the use of caution

Today, people have become particularly concerned about the safety of everyday pots and pans. Life, cooking and stir-frying, soup and porridge, which are indispensable pots and pans. Stainless steel pots, iron pots, aluminum pots and other pots and pans are flooding the market, a variety of pots and pans to use whether there are no taboos? What is the most appropriate pan fried what dishes?

Recently, Nepal broke out of the stainless steel products manganese exceeded the standard problem, so that consumers on the daily pots and pans of the safety performance has become particularly concerned. In life, cooking, frying, soup and porridge, which are less pots and pans. Stainless steel pots and pans, iron pots and pans, aluminum pots and pans and other pots and pans flooded the market, a variety of pots and pans to use whether or not there are no taboos?

A. Stainless steel pots and pans: can not long hold soy sauce, vinegar, vegetable soup

Stainless steel pots and pans is the main character of the "Nepal door" storm. The media disclosed that the Harbin Municipal Bureau of Industry and Commerce found that 81 models of stainless steel utensils were unqualified, with manganese content exceeding the standard, nickel content does not meet the standard problem.

While Nepal responded afterward, saying that the metal precipitation of its products meets the requirements of national standards for hygienic physical and chemical indicators. After the National Center for Food Safety Risk Assessment test also made a determination, Nepal stainless steel cookware in the amount of manganese precipitation plus the normal daily intake of manganese, did not reach the human body every day the maximum tolerable amount of manganese, that is, not exceeding the standard, the body has no effect. But because of the popularity of stainless steel pots and pans in the majority of households, many consumers still feel apprehensive.

Recently, I visited some big shopping malls and supermarkets, and found that in many pots and pans brands, stainless steel pots and pans are the main part of the wok, frying pans, soup pots, pressure cookers and so on have stainless steel material, priced from 50 yuan to 300 yuan.

Stainless steel pots and pans at different price points at first glance does not seem to differ much, but weighing in the hand can be clearly felt, inexpensive stainless steel pots and pans to feel much lighter. Tap the pot with the lid, issued a crisp ringing sound, held in the hand can feel strong shaking, visible pot body is quite thin.

Advantages and disadvantages:

It is understood that at present, stainless steel pots and pans in the family and restaurants are used in large quantities. One is because it is light to the touch, good heat conduction, it is easier to use. Secondly, it is easy to store and can be used for a long time. Stainless steel pots and pans are not easy to rust, damage, cleaning is simple, in the back of the restaurant kitchen can also make the cabinet to keep neat and tidy.

For a few days ago rumors of stainless steel pots contain toxic metal elements, heating and food chemical reactions, harmful to the human body and other statements, Guangxi College of Traditional Chinese Medicine Hospital Nutrition Director Liu Yu that this is alarmist.

Stainless steel is a kind of iron alloy, made of a variety of metal elements, its release of trace metal elements, can be accumulated in the body. When it reaches a certain level, it will be harmful to the human body. However, Liu Yu believes that these metal elements released by the pots and pans are very small, and to promote its release must also be under certain environmental conditions, so we do not have to abandon the stainless steel pots and pans.

But some of the cheap, thin stainless steel pots on the market need to be careful to choose, one because it may be pressed from scrap steel, so the cost is low, the price is cheap, but safety can not be guaranteed.

Don't use stainless steel pots to hold soy sauce, vinegar, vegetable soup and other liquids for a long time. Because these liquids for a long time contact, will make the stainless steel in the toxic metal elements dissolved out. Similarly, stainless steel pots are not suitable for boiling Chinese medicine, which contains alkaloids and organic acids, and under the condition of heating, a chemical reaction will occur, making the drug ineffective.

In addition, consumers in the purchase of stainless steel pots, first of all, to select a nationally recognized qualification of the brand; the second is a good stainless steel pot of the bottom of the pot is uniform thickness, the feel of the sink, texture. Poor stainless steel pots are thin in the middle and thick on both sides, which will lead to uneven heating and not easy to cook.

Stainless steel pots and pans, if burned at too high a temperature, are easy to deform and precipitate harmful substances. Therefore, it is appropriate to use stainless steel pots and pans for quick frying, frying, simmering and stewing, it is best not to use. If it is a short period of stewing and frying is not a problem, but do not hold dishes for a long time.

B. Iron pot: not suitable for cooking acidic food

Iron pot is a traditional Chinese pots and pans, inexpensive, has been very popular. But iron pot is the most consumer taboo is easy to rust, difficult to clean and take care of. I saw in the market, some brands therefore the latest launch of stainless steel pot.

An iron pot salesperson recommended to the author: "This pot is after special treatment to achieve the effect of rust. There is no coating used, do not worry about harmful substances." I carefully read the manual, the name of the "real stainless" health iron pot, is at high temperatures after a special process, reorganization of the surface structure of the pot to achieve the effect of lasting rust, so you can use metal spatulas. Many consumers are very interested in this iron pot, said it not only preserves the advantages of iron pot, "natural no additives", but also eliminates the disadvantages of iron pot, not easy to rust.

Only its price let people "far away", 419 yuan a iron pot, so that ordinary consumers really difficult to accept. Ordinary iron pots and pans, the price is only about 30 yuan, compared with this stainless steel pots and pans more than ten times more expensive.

Pros and cons:

China's culinary master Mr. closed Siwei said, compared with other pots and pans heat conduction performance is good, insulation time is longer, so by the chef favorite. Iron pots currently on the market are broadly categorized into two types: pig iron and cooked iron.

"Raw iron pots have even heat transfer, and when the fire temperature is too high, raw iron pots can control the temperature transferred to the food by emitting a certain amount of heat energy within a certain range." For the average family, the iron pot is easier for the cook to master the fire, says Shut Sihui. Cooked iron pots transfer heat directly to the food, making it difficult to master the heat.

But because raw iron pots are thick, they transfer heat slowly and crack easily. It is also much heavier in the hand, making it less convenient for the cook to stir-fry.

Cooked iron pot also has its own advantages, because the cast iron, less impurities, thin pot body, not easy to stick, but also easy to operate. In addition, the smooth surface of the cooked iron pot makes it easier to clean and less likely to rust.

Mr. Closed Sihui also reminded everyone that the current market sales of iron pots and pans are diverse, the price also varies greatly, some too cheap iron pots and pans, he recommended that consumers do not choose. Because some unscrupulous merchants with recycled iron to re-beat the iron pot, not fine iron casting, may contain harmful substances, and effective iron is not much. This pot is not durable, by the hot fire and then knocked, it is easy to break the bottom.

Liu Yu, director of the nutrition department of the hospital attached to the Guangxi College of Traditional Chinese Medicine, believes that so many pots and pans on the market, iron pots and pans are relatively safe because of the addition of fewer metal elements. For a few days ago, rumors circulated using iron pots beneficial to supplement the iron, Liu Yu said there is a certain scientific basis. But the amount of supplemental how much, and cooking fire temperature and food and iron pot contact length, area has a relationship, can not come to a conclusion.

The iron pot is the best cookware for quick stir-frying, simmering and deep-frying, but it's best not to use it to cook sour foods. Things like prunes and hawthorn contain a lot of fruit acids, which can have a chemical reaction when they meet iron and make them uncomfortable to eat.

Closed Siwei said, in fact, sometimes when cooking sweet and sour dishes, such as sweet and sour ribs with an iron pot to simmer, the color will be darker, but non-professionals do not look closely to find it. Do not use to heat juice, tea, coffee, cocoa and other foods. After each use, the pot should be burned dry and hot, and if you want to prevent rust, you can smear a layer of oil on the surface.

Some people find that using an iron skillet to cook green beans often results in the soup turning black. This is because mung beans contain tannic acid, which meets with iron to produce iron tannin, which appears black and has a special odor.

C. Casserole: more suitable for soup and medicine

Casserole is also one of the favorite traditional cooking utensils for Chinese cooking, and there are various styles for sale in the market. In the market, casserole is one of the cheapest cooking utensils, depending on the size, the price is about 10 yuan. In supermarkets, casseroles are available in many more styles, including traditional pots and pans, as well as a variety of electric casseroles, and small casserole sets that come with steamers.