How to distinguish a raw wok from a cooked wok? Is it better to use a raw wok or a cooked wok for cooking at home?

Experts remind that iron pot cooking can supplement iron, but it is not suitable for cooking acidic food.

Recently, "Teflon" was exposed as "possibly containing carcinogens" and "PFOA (ammonium perfluorooctanoate), a key chemical raw material for producing non-stick products such as Teflon, was found in umbilical cord blood of hundreds of newborns in the United States". Because of this, people have doubts about the safety of its frequent use of non-stick pan. So, what pot is safer? Experts from the World Health Organization (WHO) suggest that people should choose safe and healthy iron pots.

First, the benefits of iron pots

It is safest to use 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, the iron pot 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.

Professor Su, vice chairman of China Nutrition Society, pointed out that using traditional iron pots in China is the safest kitchen utensils at present. 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, how to distinguish between raw wok and cooked wok?

1, cast iron pot has its own advantages.

In order to understand the purchase and use of iron pots, the reporter recently visited shopping malls and supermarkets in Beijing and found that the sales of non-stick pots such as Teflon declined, and iron pots were favored by consumers. Most of the ordinary iron pots on supermarket shelves are brands such as Supor, Zhonghua and Longguo, and the prices range from ten yuan to tens of yuan, which is relatively low. The price of finished iron pots is relatively high, mostly exceeding 100 yuan.

2. How to distinguish?

Sales staff told reporters that from the material point of view, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot.

So, how to distinguish between a raw wok and a refined wok? Is it better for people to eat wok raw? The salesperson told the reporter that the raw iron pot is made of gray iron melted by die casting, and the heat transfer is slow and uniform, but the pot ring is thick, the grain is 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.

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.

Third, the use of iron pots has a knack.

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

1, iron pot purchase

Insiders pointed out that a "look" depends on whether the pan surface is smooth or not, but it can't be as smooth as a mirror. Due to the casting process, the iron pot has irregular shallow lines. Under normal circumstances, the iron pot is a little rough, which is inevitable, and it will become smooth after a long time. 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. It is worth reminding that it is best to wrap the ears of the iron pot with wood or other heat insulation materials. If it's the ears of an iron pot, it's easy to burn your hands.

2, the use of iron pot

In the use of iron pots, it is also a bit particular. Before using a new wok, you should remove the odor of the wok. You can add salt to the wok, fry the salt until yellow, then add water and oil to the wok and bring it to a boil. To remove the fishy smell, you can put a little tea in the pot and add water to boil it. If you want to get rid of the iron smell, you can put some sweet potato skin and cook it.

3, iron pot maintenance

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, experts also reminded that acidic fruits such as bayberry, hawthorn and begonia should not be cooked in iron pots. 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.

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