Is the iron pot really harmful? Is it necessary to use it?

Steel is usually a silvery white metal. But why does the iron pot turn black when it arrives? There are two main reactions. Iron and steel oxidizes at high temperature and becomes blue-gray ferroferric oxide. Organic matter carbonizes into carbon black at high temperature.

There are several ways to blacken in the factory processing stage: nitriding, carburizing and carbonitriding by heat treatment to obtain a gray-black surface layer; Ferroferric oxide film can be obtained by bluing process; Cooking oil will carbonize on the surface of iron pan under flame, and some manufacturers may adopt phosphating and other methods.

Blackening at home: when boiling, burn the pot blue to get ferroferric oxide; Boil the pot until it turns red, and then pour in cooking oil for carbonization; After normal use, organic matter carbonizes on the surface of the pot.

After all this, the wok became the blame, but the wok said I still had to take the blame.

Non-stick pan, Teflon coated non-stick pan has been blackened seriously in recent years. First, the coating falls off and is harmful to the health. Second, the coating composition, coating quality and price are not equal. In fact, the non-stick pan is the most commonly used pan in the west, and 90% of the dishes are made with this pan. Easy to use and clean. Recently, a foreign friend got through to me in one sentence.

Go to IKEA and buy a non-stick pan at random, about 100 yuan. After one year, it can be replaced with a new one, and the coating peeling basically does not exist. China sells hundreds or even thousands of non-stick pans. That's really mom's mental retardation!

China iron pot, which usually has the highest cooking rate, is not one of them. Light weight, operation resistance and easy stirring. Boil water to fry a chicken without changing the pot, and burn braised pork directly with water without changing the pot, which is convenient. Many people say that the iron pot is not easy to use, it will stick and rust. These are all problems that are not used correctly.

Next, talk about the use of iron pots, a little personal experience. The wok does not need a particularly complicated boiling procedure, nor does it need to be covered with lard, nor does it need to be filled with 5 kg of salt. Buy a new pot, wash it and use it. There is nothing to pay attention to. Don't touch the wok, it should be hot and the fish should be put in. Don't rush to move it with a shovel. Wait a few minutes, the bottom side will be cooked, and it will naturally turn over and not stick. Some dishes need to be washed before they can be fried.

Clean the wok, don't use detergent, put half a pot of cold water on the stove to boil, rinse the inside of the wok with a spatula, and then dump it. Repeat, pour out the water, and then scrub the inside with scouring pad and cold water. Pour the detergent on the greasy scouring pad and clean the outside of the pot. After washing, put the wok on the stove, bring it to a boil, turn it to a low heat, pour in a little oil, a little bit is enough, rotate the wok, let the oil in the wok roll all over the wok, and turn off the fire. The pot is cold, cover it and put it away. If the wok is cleaned in this way, it will not stick to the wok in the future, and it will not rust if it is not used for a long time.

Stainless steel pot, iron pot spare pot. Because the stainless steel pot I bought is a good brand, which is more expensive, so it's not a pity. So sometimes I use it when I'm in a good mood. Stainless steel pot imported from abroad is basically a multi-layer composite process, which is suitable for all stoves. The bottom of the pot is very thick and heavy. Stainless steel pot's non-stick principle is similar to that of an iron pan, but it is easier to handle than an iron pan. Put an empty pot on the stove for 3 minutes, then oil it and start cooking. Temperature control, these will burn more. One unpleasant thing about stainless steel pot's cooking is that all the dishes are cooked, and there is no pleasure in cooking. Basically, it is cooked with water and covers. Because the pot is heavy, the spoon is difficult to beat. There is also something with high starch content, which will stick a little anyway. But many western-style dishes need to be laid, only stainless steel pots.

It is also the most troublesome to take care of. If you burn it badly, it will turn black, and then it will take a lot of effort to brush it clean. After a long time, there will be a layer of black oxide, which will take a long time to brush. The only advantage is that it doesn't rust, and at least it can be cleaned with strength (the iron pot brush is black no matter how clean it is). After washing, it will be a new pot!

Flat-bottomed aluminum pot was used several times, in Taibei, at a friend's house. It's light, it conducts heat quickly, and it's almost on fire. When the oil is poured in, it can be discharged. Aluminum pot sells it very cheaply outside the mainland, and it doesn't hurt to take a bite from 30 yuan. There are all kinds of shovels and steel spoons, and even cutting meat directly in the pot doesn't hurt. Washing is also a variety of brushes, and it will not rust. To say the disadvantage is that it is easy to break, and burning the bottom is basically the rhythm of a pot every two years.