Analyze whether it's better to cast iron pots or cooked iron pots.

Friends who like cooking must be very touched. It's uncomfortable to watch the ingredients stir-fry and stir-fry in the pot. There are two kinds of iron pots, one is cast iron pot, also called raw iron pot, and the other is cooked iron pot. Then you may have some questions when you see this. Is there any classification of iron pots? Iron pots are not only classified, but also how to choose them. So, which is better, cast iron pot or cooked iron pot? Listen to Bian Xiao to analyze it.

Raw iron pots (cast iron pots) are made of gray iron by melting and casting, while cooked iron pots (refined iron pots) are made of wrought iron, which is the fundamental difference between them. The differences in characteristics and materials between pig iron and wrought iron lead to many differences between raw and cooked iron pots. You can't just look at the surface and simply evaluate which one is good, but you should judge it according to the actual cooking use.

Difference and comparison between cast iron pan and cooked iron pan

First, wrought iron has good ductility and high toughness, so the pot can be forged thinner, the heat transfer of cooked iron pot is faster, and pig iron is brittle. Raw iron pots cannot be made thinner by casting process, and the heat transfer of raw iron pots is not as fast as that of cooked iron pots. Therefore, from the point of view of saving firewood and gas, cooked iron pan is more suitable than raw iron pan.

Second, for the wok used for daily cooking, it is appropriate to choose a raw wok. Generally, the heat transfer of raw wok is slower than that of cooked wok, but the heat dissipation rate is higher than that of cooked wok. Therefore, when frying food, the raw iron pot is not easy to paste the pot than the cooked iron pot, and the oil temperature is not easy to be too high, which leads to food coking. The surface finish of raw iron pot is low and there are fine cracks. When food is fried for a long time, a layer of carbide film (pot scale) and oil film will be formed on the surface, which can prevent the oil temperature from being too high on the one hand and the iron pan from rusting on the other. The surface of a cooked wok is smooth, and it is generally difficult to form scale unless it is wok.

Third, from the perspective of daily maintenance, iron pots are easier to cook. In the case of frequent use, as long as the detergent is not abused, the oil film on the surface is thoroughly washed off and cleaned in time after cooking, the raw iron pot is not easy to rust; Cooked wok needs to be washed and dried after use, or coated with oil film, otherwise it will rust easily.

Fourth, from the perspective of durability, it is more appropriate to choose a cooked iron pot. The raw iron pot is brittle, and it is easy to be punctured or cracked by external force when it falls. The bottom of the pot is more likely to be oxidized and corroded at high temperature of the stove fire, and it is easy to be deformed and scrapped when it is dried at high temperature. The cooked iron pot has good toughness, is not easy to puncture and crack when encountering large external force or collision, and is more resistant to high temperature and dry burning.

5. Cooking, boiling and other non-family daily cooking should choose a raw iron pot. On the one hand, the price of cauldrons is relatively high, and raw iron pans are much cheaper than cooked ones. The cooked iron pot should not be made too thin, otherwise it will be soft and deformed, so the price is relatively high; On the other hand, the pot often comes into contact with a lot of salt, sauce, vinegar and other substances, which is easy to corrode the pot wall. In this case, the cooked wok is more likely to be corroded and rusted than the raw wok.

Selection and Application of Pig Iron and Fine Iron Pot

First of all, the benefits of using an iron pan

Although the iron pot looks heavy, it is durable and heated evenly, which is beneficial to people's health. Because of its moderate thermal conductivity, it is easy to combine with acidic substances when cooking, which increases the iron content in food by 10 times, thus promoting blood regeneration and achieving the purpose of enriching blood. It has become one of the first choice cookers for China people for thousands of years.

Iron pots are mostly made of pig iron and generally do not contain other chemicals. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it.

Why do experts recommend using iron pots? Mainly because the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot falls off into powder with smaller diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role. Many foods contain iron, but iron supplementation in iron pots is the most direct.

Second, the difference between raw wok and refined wok

Cast iron pots and refined iron pots are made of the same material, both of which are high-quality pure iron. The difference is that the cast iron pot is made of model gray iron, which is thick and stable, with thin bottom wall, uniform heating, non-paste, long service life and convenient for chefs to master the heat, so it is suitable for frying Chinese food. The fine iron pan is forged by black iron sheet or hammered by hand, which has the characteristics of thin pot ring, fast heat transfer and beautiful appearance. Such as ultra-microcrystalline nano-stainless process, nano-ceramic process and so on. The iron pot made of this material has the advantages of fast heat transfer, light body, suitability for cooking and rust prevention.

It is understood that the raw iron pot has another feature. When the temperature of the fire exceeds 200℃, the raw iron pot will control the temperature transferred to the food at 230℃ by emitting certain heat energy, while the thin iron pot will directly transfer the temperature of the fire to the food. For ordinary families, it is better to use cast iron pots. However, fine iron pots also have advantages. First, because it is made of pure iron, there are few impurities, so the heat transfer is relatively uniform and it is not easy to stick to the pot. Secondly, because of the good materials, the pot can be made very thin and the temperature in the pot can be higher. Third, it has high grade, smooth surface and easy cleaning. Therefore, consumers who like slow frying can choose cast iron pots. Fine iron pot directly transfers the temperature of fire to food, which is suitable for people who like to stir-fry with strong fire.

Third, iron pot purchase

1: "Look" to see if the pan surface is smooth, but it can't be as smooth as a mirror. Due to the casting process, the iron pot has irregular shallow lines. Generally speaking, the iron pot is rough, which has little effect on the quality of the pot, because the cast iron pot has no coating, and it is these microscopic concavities and convexities that make the iron pot non-stick. It is precisely because of these microscopic irregularities that the cast iron pot will not be smooth as a mirror, but will become smooth after a long time. But the pit is harmful to the quality of the pot, so pay attention when buying it. ? 2. It is not good to "listen" to a pot with uneven thickness. When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and beat it with a hard object. The louder the pot rings, the greater the vibration, the better. In addition, the quality of the pot with rust spots is not necessarily poor. A pot with rust spots refers to a pot that has been stored for a long time, and the longer the storage time, the better, so that the internal structure of the pot can be more stable and not easy to crack when it is used for the first time. It is worth reminding that it is best to wrap the ears of the iron pot with wood or other heat insulation materials. If the ears of the wok burn easily.

Fourth, iron pot blackening and deodorization

Method 1: firstly, prepare a piece of raw fat pork, then wash the pot with hot water and detergent, dry the water, put the pot on the stove and dry it with low fire; Then put the raw fat pork into the pot, and use the kitchen clamp (chopsticks) to hold the raw fat pork as "soap" (rubbing it around). Wipe the inner wall of the pot spirally from the inner ring to the outer ring, so that the spilled oil covers the whole pot surface evenly. With constant wiping, more and more melted black lard overflows the pan (new pan will turn black when opened, only iron pan will do this). Soap, remove the whole pot from the stove fire, pour out the black lard (it is recommended to pour it directly into the bathroom), wipe the oil with kitchen paper, and wash the pot with hot water (brush it with steel ball when washing the pot, and use a soft brush if it is not sticky, because the steel ball will brush off the coating), and operate it with fat pork 1-3 times until the fat pork no longer turns black. Finally, rinse the iron pot with hot water, dry the water and put it in.

Method 2: Use carambola or ginger. ? Cut the carambola and ginger, wipe them back and forth on the pot surface with a flat surface, cut off the surface when the surface becomes black, and continue to wipe. It's not dark yet. Wash the wok with hot water to dry the water, dry it with low fire, coat it with a thin layer of vegetable oil with kitchen paper, boil it for maintenance, and dry it for one day before it can be used normally.

Method 3:? Add salt to the pot, fry the salt until it turns yellow, then add water and oil to the pot and bring it to a boil. Rinse with hot water to dry the water, put it on the stove fire and dry it with low fire. Wipe a thin layer of vegetable oil with kitchen paper, boil and maintain it, and it can be used normally after one day.

Verb (abbreviation of verb) maintenance of iron pot

1: Try not to cook noodles, jiaozi and other pasta in a wok, but use a soup pot, because too much water and batter can easily block the pores of the wok, which makes the wok astringent and makes it easier to stick to the wok.

2. Try not to use detergent and other things to wash the pot, because these things are corrosive, which greatly shortens the life of the iron pot, and the detergent has a strong residue after washing the pot, which will affect health if it is used frequently. Some people say that oil can't be washed off without detergent. It doesn't matter. Before using the pot, rinse it with clean water, and then put it on the induction cooker (gas stove) to dry. When the water in the middle of the pot evaporates, put the oil and stir fry.

3: The iron pan is rusty, so it can be heated (be careful not to overheat) and cleaned with a cloth dipped in vinegar, which is simple, quick and thorough.

4. Myrica rubra, hawthorn, begonia and other acidic fruits should not be cooked in an iron pan. These fruits contain fruit acid, which will react with iron and produce low-iron compounds, which may be poisoned after people eat them. Don't use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react with iron to form black iron tannin, which will turn the soup of mung beans black and affect the taste and digestion and absorption of the human body.

5: Food can't stay in the pot for a long time or stay overnight.

6. Stubborn food scraps may be boiled to make them loose.

Seeing the contrast and difference between cast iron pan and cooked iron pan, we know that cast iron pan and cooked iron pan have their own uses, and we can choose to use cast iron pan or cooked iron pan from the perspective of daily life. Friends who like cooking believe that after understanding their differences, different methods such as frying, frying, steaming and frying also have certain selection conditions for pots. Cooking in an iron pan can supplement the trace elements needed by the human body, mainly iron. Of course, the iron pot has the characteristics of heating and heat conduction, so you must be careful when cooking.

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