Isn't it iron deficiency to cook in an iron pan?

If you don't cook in an iron pot, you won't be short of iron. Iron is also a supplement to other diets. Cooking in an iron pan 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.

The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver and affect the growth and development.

When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, and it will be inhaled by human body with cooking fume. 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 by people. The traditional wok has no such chemical coating, so there is no such danger.

Extended data:

Stir-fry a dish, brush the pot once, and stir-fry another dish. After each meal, the inner wall of the pot must be cleaned and the pot must be dried to prevent the pot from rusting and producing iron oxide harmful to human health.

Try not to use an iron pot to make soup. Don't use an iron pan to hold vegetables overnight, because iron will dissolve out of the iron pan under acidic conditions and destroy vitamin C in vegetables. Use as little detergent as possible when washing the pot. If the pot is slightly rusted, it can be cleaned with vinegar. Iron pots with serious rust, black slag and black skin should not be used again.

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