Nowadays people pay more and more attention to the topic of health, and “eating” is indispensable every day. Therefore, people attach great importance to healthy diet. iron pot is an indispensable tool for cooking. Experts suggest using an iron pot, which generally does not contain other chemicals and will not oxidize. In the process of cooking and cooking, the iron pot will not be dissolved, there is no problem of falling off, even if there is iron material dissolved, it is good for human body absorption. Experts even believe that cooking with an iron pot is the most direct way to replenish iron. Today we are going to learn about the cast iron puodas related knowledge.
Preliminary understanding of cast iron pot
A cast iron pot made of an iron-carbon alloy containing more than 2% carbon. Industrial cast iron generally contains 2%~4% carbon. Carbon in cast iron mostly exists in the form of graphite. In addition to carbon, cast iron also contains 1% to 3% silicon, as well as phosphorus, sulfur and other elements. Alloy cast iron also contains aluminum, copper, masonry, vanadium and other elements. Carbon and silicon are the main elements affecting the micro structure and properties of cast iron.
Cast iron can be divided into: gray cast iron. Carbon content is high (2.7%~4.0%), carbon mainly exists in the form of flake graphite, the fracture is gray, referred to as gray iron. Low melting point, solidification shrinkage is small, compressive strength and hardness close to carbon steel, good shock absorption. Used for manufacturing machine bed, cylinder, box and other structural parts. White cast iron. The content of carbon and silicon is low, the carbon mainly exists in the form of cementation, and the fracture is silver white.
Talk about the highlights of the cast iron pot
The advantages of cast iron pot are uniform heat transfer, moderate heat, easy to combine with acidic substances in cooking, so that the iron content in food increases several times. Thus, it promotes blood regeneration and achieves the purpose of blood replenishment, thus becoming one of the preferred cookware for many years. The lack of iron in the human body generally comes from cast iron pot, because cast iron pot can be used in cooking iron elements, easy for the body to absorb.
Using a cast iron pot to fry vegetables with less oil. Iron pot used for a long time, the surface will naturally generate a layer of oil, basically equivalent to the effect of non-stick pot. Avoid eating too much oil by not using too much oil when cooking. Clean the cast iron pot without dish soap. Clean it with hot water and a stiff brush until it is completely dried. Traditional iron pot can avoid the potential effects of harmful chemicals on the surface of non-stick pot. Non-stick pots often contain carbon tetroxide, 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 cooking with a non-stick pot, carbon tetroxide will become gas volatilizes at high temperature, and is inhaled by the human body along with the cooking fumes. In addition, when the surface of the non-stick pot is scraped by a shovel, the carbon compounds will fall into the food and be eaten directly into the stomach. Traditional iron pots are not coated with these chemicals, and there is no such danger.
Follow-up maintenance skills
1.Prepare the pot
Buy the cast iron puodas, before use need to do “boiling” treatment, use the process should also pay attention to maintenance, like human skin, need to let it shine every day. “Boiling pot” is what we call “raising pot”, “pulling pot” and “swing pot”. Here’s how:
First, the pot fire, pour the right amount of water, open the fire to boil, boil for 10 minutes or so off the fire.
Second, wait for the water in the pot to drop to lukewarm, use cotton cloth to wipe the inner wall of the pot evenly clean.
Third, together with the lid also scrub clean.
Fourth, wash the lid with a cloth to dry the surface moisture.
Fifth, pour out the water in the pot and prepare a clean cloth.
Sixth, wipe the pot dry.
2, To prevent rust
Ordinary iron pots are easy to rust, and if the body absorbs too much iron oxide, that is, rust, it will cause harm to the liver. So we should try not to let it rust during use.
First, don’t hold food overnight. At the same time, try not to use the cast iron pot soup, so as not to protect the surface of the iron pot from rust oil layer disappeared. When brushing the pot, it should also use detergent as little as possible to prevent the protective layer from being brushed. After brushing the pot, but also try to wipe the water in the pot, to prevent rust. When stir-fry with cast iron puodas, want urgent fire to add water quickly, in order to reduce the loss of vitamin.
If the rust is not heavy, pour 20 grams of vinegar into the hot cast iron pot, and brush with a hard brush while burning, and rinse the dirty vinegar with clean water after pouring out. Or put a little salt in the pot, stir fry and wipe the pot, then brush the pot, then put water and 1 tablespoon oil to boil, pour out, and wash the pot.
If you buy a new iron pot, after rust removal, you also need to “refine” the pot. The method is, put the cast iron pot on the fire to heat up, wipe repeatedly with a piece of pork, visible lard immersed in the pot, when the pot appears black and black is OK.
3, Remove the odor
Cooking in vinegar will help remove odors and prevent rust. Pour 1 tablespoon of vinegar into the pot. Bring to a simmer. Then use chopsticks to press the cotton cloth, remove the vinegar, evenly wipe the inner wall of the pot for 3~5 minutes, and wait for the vinegar in the pot to turn black and pour away. Then add the right amount of water to the pot, and heat the fire until the water is lukewarm. Then use cotton cloth to clean the inner wall of the pot evenly. Finally, pour off the warm water and dry the surface with a kitchen paper towel. First of all, add a piece of ginger to the pot. Then, use chopsticks to press the ginger slice, back and forth in the pot wipe 3-5 minutes, every place on the inner wall of the pot evenly wipe.
Cast iron pots can rust very easily if they are not maintained. Not only affect the normal use, but also harmful to health. So we need to pay more attention to the follow-up maintenance and maintenance.
