Is the iron cooking pot good?
Iron wok can be said to be the most traditional pot product, but with the market of various types of cooking pots on the market, iron wok is more and more forgotten, but according to experts from the World Health Organization, Consumers should choose the best iron cooking pot. The iron pot is a traditional kitchen utensil in China. It generally contains no other chemicals and will not oxidize. In the process of cooking and cooking, the iron pan will not have dissolved matter, and there is no problem of falling off. Even if iron is dissolved, it is good for human body absorption. So, is the iron cooking pot good? By comparing the following, I believe that consumers will understand one or two.
Iron wok:
The iron pan is a traditional kitchen utensil in China. It generally does not contain other chemicals and does not oxidize. In the process of cooking and cooking, there is no other material exudation except iron, and the exuded iron is also good for human body absorption. WHO experts even think that cooking with iron pot is the most direct supplement. Iron method.
However, iron cooking pots are prone to rust and should not contain food**. At the same time, try not to use the wok to cook the soup, so as to prevent the surface of the iron pot from protecting its rust-free cooking oil layer from disappearing. Try to use less detergent when brushing the pot, and then try to wipe the water in the pot as much as possible.
Non-stick pan:
The main raw material of this type of wok is ammonium perfluorooctanoate. Ammonium perfluorooctanoate is a manually produced fluorine-containing polymeric acid. Due to its high stability, it is not easy to adhere to food and is a must-have material for non-stick coating. The coating is actually a film with a thickness of about 0.2 mm. If the dry burning or oil temperature reaches 300 degrees Celsius or above, the film may be damaged. Therefore, such a pan should not be fried at a high temperature. Because many dishes need to be fried during cooking, the boiling point of the oil is 320 ° C. When frying food, the oil is always hot, which easily leads to decomposition of harmful components in the non-stick pan.
Ceramic wok:
According to experts, some porcelain utensils contain beautiful lead (glaze) containing lead. If the temperature is not enough when the porcelain is burned or the glaze ingredients do not meet the standard, the pot may contain more lead. The long-term use of lead and cadmium exceeds the standard. The product will cause heavy metal poisoning, which will seriously affect your health. Casserole enamel contains a small amount of lead, so the newly bought casserole, it is best to first soak with 4% vinegar water to boil. The inner wall of the casserole is colored, and it is not suitable to store alcohol, vinegar and acidic drinks and food. When purchasing enamel tableware, the surface is required to be smooth and flat, the enamel is even, and the color is bright.
Stainless steel "target=_blank> stainless steel pot:
Stainless steel "target=_blank> stainless steel utensils are beautiful and durable, unqualified stainless steel "target=_blank> stainless steel pot is generally chromium exceeding the standard. Stainless steel "target=_blank> stainless steel is not completely rust-free. If it is exposed to acid or alkali for a long time, it will also react chemically. Therefore, stainless steel "target=_blank> stainless steel utensil container should not hold salt and soy sauce for a long time. , vegetable soup, etc.; do not apply to torment Chinese medicine. In addition, do not use a strong alkaline or strong oxidizing chemical to wash the stainless steel "target=_blank> stainless steel food container to avoid corrosion of the product.
Aluminum pan:
The characteristics of the aluminum pan are excellent heat distribution and lighter pan. However, improper use of aluminum will dissolve a lot, and long-term consumption of aluminum will accelerate the body's aging. Aluminum pans should not be used for high-temperature frying. High-temperature or metal shovel can cause aluminum components to collide and collide with aluminum pans during cooking. In addition, aluminum pans can not be filled with strong acid and alkali dishes, such as preserved foods.
Http://news.chinawj.com.cn Editor: (Hardware Business Network Information Center) http://news.chinawj.com.cn
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