Why are the dishes cooked in rural iron pots more delicious than those cooked in iron pots?

There will always be friends who wonder why the dishes cooked in large iron pots in rural areas or farmhouses are more delicious than those cooked at home. Some people say that when it comes to the rural environment, everything feels fresh, it is natural to be in a good mood, and everything tastes good when you are in a good mood. Of course, this is only one aspect. Let me analyze some reasons and see if I'm right.

First, kindling is different. In cities, natural gas, liquefied gas and other fire sources are generally used. Compared with firewood cooking, it lacks smoky flavor. I don't know how this natural taste is integrated into the ingredients. The food made with this taste just feels charming. If the national wood is used as the fire source, the effect may be better. There are many kinds of smoked and grilled foods, the most common one is Guo Mu roast duck. What's more, firewood burns more brightly and has a higher temperature than domestic fire. Cooking with strong fire can ensure the taste and color of ingredients, which is known to all chefs.

Second, cooking utensils are different. The large iron pot has a large area, and the ingredients are heated evenly after entering the pot, so that the fragrance of the ingredients is fully emitted. In addition, cooking in an iron pan has many advantages. For example, the frequently used iron pan will have a layer of oil, which is equivalent to the effect of non-stick pan. You don't need to put too much oil when cooking. In addition, cooking in an iron pan can make the human body absorb iron, which is good for health. Nowadays, non-stick pans are all treated with chemical coating, and it is inevitable that they will fall into the dishes when stir-fried with a spatula. I don't know anything about chemistry, but I know that eating this paint is not good for anyone.

Third, the composition is different. In rural areas, seasonal dishes are generally used for cooking, and everything in vegetable fields is cooked. The fresh water of the ingredients naturally tastes different. Meat is generally domestic poultry and livestock, which is essentially different from meat cultured in industrial tap water. As for the most common stewed chicken, the industrial chicken bought in the city will be released in a few days, and the meat quality and taste are completely different from those of free-range chickens in farmers. In rural areas, cooking spices are basically natural stones such as onion, ginger and garlic, and monosodium glutamate essence is rarely used to ensure the original flavor of ingredients. Because many people pursue the original ecology, it is natural to eat these coarse grains occasionally.