Is wrought iron hot pot good?

Iron pots are mostly made of pig iron and generally do not contain other chemicals. Iron pot is the safest kitchen ware at present. 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.

In terms of material, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

Green iron pot is made of gray iron investment casting, which has slow and uniform heat transfer, but the pot ring is thick, rough and easy to crack. 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. For ordinary families, it is better to use cast iron pots.

Raw iron pots have a characteristic. 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.

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.

There is a knack for choosing and using.

How should consumers choose and use wok, raw wok or refined wok?

A "look" depends on whether 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. Defects and small bumps are generally iron, which has little effect on the quality of the pot, but small pits are harmful to the quality of the pot, so pay attention when buying. Second, "listen", the pot with uneven thickness is not good. 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.

Ordinary iron pots rust easily. If the human body absorbs too much iron oxide, that is, rust, it will cause damage to the liver, so it is not appropriate to eat overnight. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar. When frying in an iron pan, fry quickly and add less water to reduce the loss of vitamins.

Finally, acid fruits such as bayberry, hawthorn and begonia should not be cooked in an iron pan. Because these acidic fruits contain fruit acid, they 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.

References:

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