In fact, the composition of the iron pot we have been using is different. For example, from the point of view of raw materials, the iron pot is divided into fine iron pot and cast iron pot. Cast iron pot is made of pig iron, so it is often called raw iron pot. This will produce a question, cast iron and fine iron of these two materials made of iron pot, which is more suitable for us to use?
Which is better
Pot is made of cast iron, which is not easy to carry other compounds. pot is a safe kitchen equipment at the present stage. In the whole process of cooking and cooking, the frying periuk is not easy to precipitate, not easy to fall off the problem, even if there is iron precipitate, the body digestion and absorption is also advantageous.
From the raw material, the key pot is divided into fine iron pot and cast iron pot. Cast iron pot is often called raw iron pot.
The cast iron periuk is made of solid model casting by melting gray iron. The heat conduction is slow and symmetrical, but the pot ring is thick, the pattern is not smooth, and it is also very easy to crack. The fine iron pot is made of black and white iron sheet casting or hand-made hammering. It has the characteristics of thin ring, fast heat transfer and delicate appearance. For the general home, the application of cast iron pot is better.
The cast iron pot has a characteristic that when the temperature of the fire exceeds 200C, the cast iron pot will release a certain heat energy, and the temperature control of the food will be 230℃, while the fine iron pot will immediately send the temperature of the fire to the food.
But the fine iron pot also has advantages, because it is made of fine iron, less residue, therefore, the heat conduction is more symmetrical, not easy to happen the sticky pot situation. Second, because the main material is good, the pot can be made very thin, and the temperature inside the pot can be made higher. Third, the level is high, the surface is smooth and clean, and the cleaning work is easy to do.
How should a customer choose and use a periuk?
First, see whether the pot surface is smooth, but can not request smooth as a mirror, because of the forging process, the pot is irregular light lines. There are defects, small protruding part of the general is iron, the quality of the pot is not large interference, but small cracks on the quality of the pot is relatively large damage, special attention to check when choosing.
Second, uneven thickness of the pot is not very good, you can turn the bottom of the pot upside down, with your fingers against the spherical core of the pot, beat with a hard block. The louder the pot, the more vibration it feels, the better. In addition, the rust on the pot does not necessarily mean that the quality is not good. The rust of the pot indicates that the storage time is long, and the longer the storage time of the pot, the better, so that the internal mechanism of the pot can be more stable, and it is not easy to crack when used.
Generally, the pot is very prone to rust. If the body digests and absorbs too much of the compound, known as rust, it will cause damage to the liver. Therefore, do not store the ingredients overnight. At the same time, it is best not to use the pot to boil the soup, to prevent the pot surface to maintain its corrosion of the white edge of the filling liquid fade. When washing the pot should also use as little detergent as possible to prevent the protective layer from being brushed out. After brushing the pot, it is also necessary to wipe the water inside the pot as clean as possible to prevent rust. If you have mild rust, use vinegar to clean it up. When cooking in a pot, stir-fry quickly and with less water to reduce vitamin damage.
Is not suitable for frying with Yang plum and other acidic and alkaline fresh fruit. Because of the acid alkaline fresh fruit with fruit acid, iron will cause chemical changes, resulting in low iron chemicals, people may cause poisoning after eating. Cooking black beans should not be fried, because the tannin often contained in soybean oil skin will produce chemical changes after iron, into gray black tannin iron, and make the black bean juice into gray black, harm the digestion and absorption of the stomach and the body.
The distinction and comparison between cast iron periuk and fine iron periuk
First, fine iron has good ductility, high toughness, can forge the pot relatively thin, cooked iron pot heat transfer fast, and pig iron is brittle, using the casting process to produce raw iron pot, can not produce relatively thin, raw iron pot heat transfer is not as fast as fine iron pot, therefore, if from the perspective of saving fuel and electricity such as fuel and gas to consider, fine iron pot is more suitable than raw iron pot.
Two, for the daily use of food frying iron pot, choose raw iron pot is appropriate. The heat transfer of raw iron pot is generally slower than that of fine iron pot, and the heat dissipation rate is higher than that of cooked iron pot. Therefore, when frying food, raw iron pot is not easy to paste compared with fine iron pot, and the oil temperature is not easy to be too high, which will lead to the coking of food. Raw iron pot surface smoothness is low, there are small gaps, fried food for a long time, will form a layer of carbide film (pot scale) and oil film on the surface, on the one hand can prevent the oil temperature is too high, on the other hand can prevent rust iron pot. Fine iron pot surface smooth, unless fried paste pot, otherwise generally difficult to form pot scale.
After the above comparison, we can understand that there are differences between cast iron and fine iron pots in many aspects. Of course, they all have their own uses. We can choose to use cast iron pots or fine iron pots from the perspective of daily life. The use of iron pot cooking, long-term consumption can supplement the human body needs trace elements, mainly iron composition, of course, iron pot has the characteristics of fast heat dissipation and heat conduction, so we must pay attention to combine these characteristics during the daily use, so that we can save energy, but also can make more delicious food.
