The price of the traditional iron pot is relatively low, and the market is very good. Why did China on the tip of its tongue sell out the ball that had been pasted before? Iron pot cooking has many advantages, but the biggest drawback of iron pot is that it is easy to rust, so what about iron pot rust?
Advantages of wok cooking:
1. The traditional iron pot can avoid the potential influence of harmful chemicals on the surface of the non stick pot. The surface coating of non stick pot usually contains carbon tetrafluoride, which may damage the liver, affect the growth and development, and even cause cancer. The traditional iron pot does not have this chemical coating, and there is no such danger naturally.
2. Stir fry with iron pot can supplement iron element. Under high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in iron supplement.
The new iron pot doesn't rust in this way:
The first step:
First, find a waste grinding wheel with water to polish the inner surface and the edge of the pan, and grind off the burrs and bumps left during the casting. In the process of grinding, some rust will be removed.
The second step is cooking:
Soak the rice washing water for several hours (the water is weak acid to help remove rust), and then pour and boil the water to fill the pores of the iron pot. If you like, polish it again to remove rust better.
The third step:
Pour a little cooking oil into the pot. Warm the pot (better at a higher temperature) to make the hot oil soak through the wall of the pot. The purpose is to allow hot oil to penetrate into the pores of the iron pot and play the role of filling and rust prevention.
Take out the waste oil and discard it, wipe the pot clean, and then the preparation before using the new pot is completed. If the new pot is used correctly according to the following methods, it is generally no longer easy to rust.
The iron pot that hasn't eaten through oil for a long time is not easy to rust. As long as it is used frequently, the iron pot will not rust. If it is not used for a long time, it will rust if it is cleaned and wiped dry and then coated with oil. If there is water left in the pot, it will rust.
What should I do if the iron pot is rusty?
1. Boil with lemon and water to remove rust quickly.
2. Ginger or leftover tea dregs are put in gauze to wipe the iron pot
3. Rub the scallion or potato skin or radish skin with a little sand or salt to remove the rust easily.
4. Pour a small amount of vinegar into the hot iron pot, brush with a hard brush while burning, and then wash the dirty vinegar with clear water
Precautions for use of iron pot
1. When the new iron pot is just used, the fire should not be too large to avoid cracking due to the sudden heat of the pot. Start to use small fire as much as possible and gradually increase the fire power. After a few uses, it doesn't matter.
2. When cooking or frying, put water or oil in the pot first. Don't put the pot on the fire first and then pour in water, otherwise it will crack easily due to sudden heat and cold. Do not put the pot on the stove when it is not in use. If the pot is built with the stove, add water to the pot after finishing the meal.
3. The bottom of the pot should try to avoid contact with the wet coal, because the gas evaporated by the wet coal has strong corrosiveness, the iron pot will rust and form the skin layer after a long time, and gradually appear loopholes. If the bottom of the cooking path is burnt (i.e. stuck on the bottom of the pot), you should use the spatula to gently shovel off the pot, and then use the bubble to wash after the pot is cold.
4. After the iron pot is used up, it should be brushed clean, wiped with a dry cloth, and placed in a dry place. Because the bottom of the pot is rusted by the tide for a long time, there will be holes.
5. Do not use iron pot to cook red bayberry, hawthorn, Begonia and other acidic fruits. Because these acidic fruits contain fruit acids, they will react with iron to produce low iron compounds. If people eat this kind of food, they may have nausea, vomiting, abdominal pain, abdominal distention, diarrhea and other symptoms.
6. It is not suitable to cook mung beans in an iron pot. The tannin contained in the bean skin reacts with iron to form black tannin iron, which turns the mung bean soup black and affects the taste, digestion and absorption.