In our minds, cast iron pots do look heavy, but they are durable, heat evenly, and are good for people’s health. And there are many benefits to using a cast iron pot, such as using a cast iron pot to reduce the amount of oil used in cooking, avoiding the potential effects of harmful chemicals on nonstick surfaces, and providing iron for cooking. Long-term use of cast iron pot can effectively treat iron deficiency anemia. Next I will give you a detailed introduction to the benefits of cast iron pot.
Primo, quae sunt commoda usus ollae ferreae?
Modern home cooks often take advantage of the convenience of a non-stick pot, but don’t underestimate the traditional black iron pot.
Advantages of iron pot stir-fry
1. In olla ferrea minus olei consumi potest. Olla ferrea diu usa, superficies naturaliter stratum olei generabit, quod fere effectum ollae non adhaerentis aequivalet. Vitanda est nimia olei consumptio, ne nimium oleum coquendo adhibeas. Ad ollam ferream purgandam, aqua calida et penicillo duro sine sapone ad lavandum eam omnino purgare debes.
2.Cast iron pots can avoid the potential effects of harmful chemicals on the surface of non-stick pots. Non-stick pots often contain harmful substances, a chemical that can damage the liver, affect growth and development, and may even cause cancer. It has also been suggested that the chemical may cause women to go through menopause earlier. When stir-frying with a non-stick pot, Harmful substances will become gas volatilized at high temperature and be inhaled by the human body along with the cooking fumes. In addition, if the surface of a non-stick pot is scraped with a shovel, the harmful substances will fall into the food and be eaten directly. Cast-iron pots are not coated with the chemical and pose no such risk.
3. Olla ferrea elementa ferrea supplere potest. Altis temperaturis, parva quantitas ferri in olla ferrea in cibum penetrabit, ita supplementum ferri obiectivum praebens.
Secundo, quae sunt commoda ollarum ferrearum?
4. Cum olla ferrea coquitur, parva quantitas ionum ferri in cibum dissolvetur, et elementum gravissimum corpori humano ad haemoglobinum synthetizandum sunt iones ferri, ergo usus diuturnus coquendi in olla ferrea efficaciter anaemiam ferri deficientem curare potest.
5.Adding vinegar is mainly formed with iron soluble salt, to prevent the formation of iron oxides affect the absorption, while dissolving the oxide has been generated. New cast iron pot better don’t stir fry, but oil to do great work, such as Fried eggplant, Fried things, so that with a few times, which is after each use brush (i.e., using pure spirit all the oil cleaning brush down it doesn’t matter), don’t put aside or use dry cloth, must on the fire to dry, so it won’t rust.
Tertio, commoda ollae ferreae fusae
Cast iron pots may look heavy, but they are strong, durable, heat evenly, and are good for people’s health. Due to the moderate thermal conductivity of cast iron pot, it is easy to combine with acidic substances in cooking, which increases the iron content of food by 10 times, thereby promoting the new blood and achieving the purpose of iron supplementation, so it has become one of the preferred cooking utensils for thousands of years
Cast iron pots are made of pig iron and generally do not contain other chemicals. In the process of cooking and cooking, the cast iron pot will not be dissolved, there will not be a problem of falling off, even if there is iron material dissolved, it is good for human absorption, the main reason is that the cast iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia.
Due to the effect of salt and vinegar on the 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 is transformed into a powder with a small diameter. After THESE POWDERS are absorbed by the human body, they are transformed into inorganic iron salts under the action of gastric acid, thus becoming the raw material for making blood and playing its auxiliary therapeutic role. Although, usually eat rice, noodles, vegetables and so on generally contain more iron, but most of these iron belongs to organic iron, gastrointestinal absorption rate of it is only 10%, and the iron in the cast iron pot is inorganic iron, it is easy to be absorbed by the gastrointestinal tract, is used by the body, with the iron pot cooking, can make the iron content in rice doubled; With cast iron pot cooking, dishes can increase iron 2-3 times, so cast iron pot iron is the most direct. In addition, cooking vegetables with cast iron pot can reduce the loss of vitamin C in vegetables, therefore, from the increase of vitamin C intake and health considerations, cast iron pot should also be preferred to cook vegetables.
Cast iron pots are easy to rust. Excessive iron oxide absorbed by the human body, that is, rust, will cause harm to the liver. Therefore, when people use cast iron pots, they need to follow some principles to be beneficial to health. These principles are:
Principle 1:After the meal is finished, you must wash the inner wall of the pot and dry the pot to avoid the rust and produce a harmful substance.
Principle 2：Try not to cook soup in a cast iron pot. Cast iron pot should not be used to boil medicine, should not use cast iron pot to cook mung beans.
Principle 3：Do not use cast-iron pots to serve dishes overnight, as they dissolve iron in acidic conditions and destroy the vitamin C in the dish.
Principle 4：Use as little detergent as possible when scrubbing the pot. If there is a slight rust in the pot, use vinegar to clean.
Principle 5：Use as little detergent as possible when scrubbing the pot, then wipe the water out of the pot. If there is a slight rust can be cleaned with vinegar.
Principium VI: Ob rubiginem gravem, scoria nigra, olla ferrea nigra iterum non adhibenda est.
Hic articulus tantum simplex descriptio est; plura commoda ollae ferreae in usu practico invenire potes; non solum varietatem ciborum deliciosorum parare potest, sed etiam culinam tuam pulchriorem reddere potest.
