What are the advantages of cooking in an iron pan?

What are the advantages of cooking in an iron pan? Let's take a look at Bian Xiao's sharing today.

1. Cooking in an iron pan can save fuel. After long-term use, the surface of iron pan will naturally produce a layer of oil, which is basically equivalent to the effect of non-stick pan. Don't put too much oil in cooking to avoid excessive intake of cooking oil. Wash the wok with hot water and a hard brush without detergent, and then dry it thoroughly.

2. The traditional iron pot can avoid the potential influence of harmful chemicals on the surface of the iron pot. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may damage the liver, affect the growth and development, and even lead to cancer. Studies have also shown that this chemical may cause women to enter menopause earlier. When frying in a non-stick pan, carbon tetrafluoride will turn into gas, volatilize at high temperature, and be inhaled by human body with cooking fumes. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be eaten directly. Traditional iron pots do not have this chemical coating, so there is no such danger.

3. Cooking in an iron pot can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.

Expand knowledge: What are the advantages of raw wok?

1. When frying tea in an iron pan, a small amount of iron ions will be dissolved in food, and the most important element for human body to synthesize hemoglobin is iron ions, so long-term frying in an iron pan can effectively treat iron deficiency anemia.

2. Vinegar is mainly used to form soluble salts with iron, to prevent the generated iron oxides from affecting absorption and to dissolve the generated oxides at the same time. It's best not to fry the newly bought wok first, but to do some oil work first, such as frying eggplant and frying things, so it's good to fry it several times. Then, after each use (it doesn't matter if you brush all the oil with Jiejieling), don't put it aside or dry it with a rag. Be sure to put it on the fire to dry, so it won't rust. My pot is like this, and it has never rusted.

The above is what Bian Xiao shared today, and I hope it will help everyone.