How to improve the scale in iron pan?

Iron pot has been a hot topic in the Asian Games market for two years, and many players think that the thicker the scale, the better. But is this really the right thing to do?

If it is a friend who has used the wok for a while. Maybe you will have the experience of inadvertently discovering that there seems to be an unknown substance growing in the iron pot that day. I think most basin friends know that it is a scale. The so-called scale is simply the minerals in water, such as calcium and magnesium. A crystal whose solubility in water decreases after heating.

In the process of use, the rust and scale produced on the inner wall are removed at will every day, and the iron pot begins to leak water over time. To this end, the experience of inviting guests from Taiwan Province Iron Pot is: In order to keep the pot from rotting, use it desperately and let the scale adhere quickly.

Soon, a fast-growing scale protective layer appeared on the inner wall of the iron pot I played with. The iron pot is safe, which is happy. So everyone blew: "The water boiled in the cast iron teapot is soft, and it tastes mellow and sweet. Using it to make tea will have a mountain spring effect and can effectively improve the taste.

It's really an interesting topic about scale. Because as far as I know, some friends who are using iron pots have two completely different views on the scale. Some people think that scale will affect the release and appearance of iron, so it will be removed However, some people think that the water boiled in an iron pan with scale tastes rich and smooth, and they will try their best to raise scale. From my personal experience, I prefer the latter. In iron pot, there is indeed scale, and the boiled water is really good, but if you want to make tea, you must pay attention to the choice of tea.

Because of this kind of water, for tea with strong aroma, such as: green tea series-Longjing, Biluochun, Japanese green tea, etc. Light fermented strains-Gaoshan Oolong, Jinxuan, Cui Yu, etc. , has a depressing effect. Specifically, it is the brewed tea, the aroma may not be so pleasing, and there is no fresh and active feeling of tea. Having said that, it is still very suitable for brewing tea with heavy taste, such as Pu 'er old tea, Taiwan Province old tea, Tieguanyin tea, rock tea or other fried tea. Personally, the water boiled in these two pots is used to make tea, and the taste is very heavy. Results With the graduated pot, the boiled water and the brewed tea taste quite good, which really has the effect of adding points.

In addition, for friends who think that scale will affect the release of iron. Here is a real experience. I once used a repaired pot, and the scale was also produced. Later, I wanted to use it for a long time, so I put some oil on the outside of the pot for maintenance. As a result, a few days later, I saw that the pot was leaking oil. From this example, no matter how complete the scales are, there will still be gaps, so the impact on the release of iron should be limited. What's more, a pot with scale can actually block the air and also have the effect of rust prevention. From this perspective, the scale is really good. Therefore, friends who refuse to scale may wish to consider using a pot with a scale when they have the opportunity.

incubation time

As for how long it will take to form a scale. Let me explain here first, my definition of cultivation is: "Let the scales be completely wrapped, and the film will form inside the iron pot". Maybe others have different views, but let's use my definition first, so that we can have a unified standard when explaining later. Next, I am doing an experiment. It will take a long time to form a scale. (Not yet completed, but preliminary results have been achieved. ) Next, please look at three photos.

Figure 1: the result of cooking with well water every day for two months.

Figure 2: The results of cooking with well water twice a day for four months.

Figure 3: The scale has developed.

The secret of iron pot turning into gold.

When it comes to chemical reactions, the first reaction is unnatural and bad for your health. Iron pot made of pig iron has become the best choice for boiling water in tea ceremony because of the subtle chemical reaction produced by boiling water. Jiang Zongzhi said that iron pot, made of pig iron, will have the effect of mountain spring water, which will give extra points for making tea. Generally, iron mainly exists in food as trivalent iron, and ferrous ions generated by the reaction between gastric acid and iron are absorbed. When boiling water in an iron pan, the iron pan will release ferrous ions, which will be directly absorbed by the human body to supplement the iron needed by the human body every day. In addition, in the process of boiling water, the iron pot can also absorb chloride ions in the water, making the taste softer and sweeter.

The more old iron pots are used, the better.

The old iron pot can be used as a boiler for health preservation, as an appreciation work of art, and as an antique collection. The three-in-one feature makes the old iron pot popular. Nowadays, collecting old iron pots is loved by more and more domestic tea drinkers and has become a new interest in tea tasting discussion. The old iron pot is very practical. Unlike other antiques, you should stay away from them and put them on the shelf. There is a layer of scale on this old iron pan. Generally, when a new iron pan is used for about 5 days, something similar to rust spots will appear inside, and white scales will appear in about 10 days. After long-term use, the interior will all turn red. This layer of scale is the protective layer of the iron pot, which allows the car to spend the running-in period better. With this carefully developed scale protection layer, the iron pot will be better used and the boiled water will be more stable.

I consulted the predecessors of iron pots in southern Japan, and they still suggested: pay attention to maintenance, especially daily use. It is very important to dry the kettle that day. It is suggested to keep the original essence of the iron pot without adding any unnecessary additives. ......

Speaking of water, I think it is the most important part. Because I took the wrong road, when I first started as a novice, I thought that as long as I did it often, there would be scale growth. So I didn't care much about the choice of water, so I boiled it with RO from a nearby home. As a result, it has been used for nearly half a year, and there is no scale at all, not even a little slag. Later, I asked my predecessors to know that it is better to use unfiltered water to raise scale. Because scale is the crystallization of minerals in water, if there are no minerals in water, it will come. So I switched to tap water for cooking, and the result was not satisfactory. Later, at the suggestion of our predecessors, we chose water with more minerals. Usually mountain spring water and well water are good choices. Because it is convenient to take well water for myself, I switched to well water for cooking, and the first month had initial results. A little scale has indeed been distributed in the pot, and by the third month, the upper edge of the pot has been covered with scale. From this example, the choice of water is actually quite important.

Therefore, it is necessary to have some scientific spirit in playing iron pots, and it is not advisable to blindly follow suit or get quick success.