The newly bought iron pot is soaked in salt water. Then sprinkle with salad oil to wipe. If it still smells, cut it into pieces with ginger, heat it in a pan and wipe it clean.

It is best to use an iron pan. No pollution, uniform heating. Cooks use iron pots.

Iron pot: the safest pot at present

Recently, experts from the World Health Organization began to suggest the use of iron pans, which are traditional kitchen utensils in China and generally contain no other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.

Reminder: Iron pots are easy to rust, and it is not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. When you brush the pot, you should also use detergent as little as possible, and then try to clean the water in the pot. If there is slight rust, it can be cleaned with vinegar.

Non-stick pan: not suitable for high-temperature frying.

The main culprit of this Teflon storm is ammonium perfluorooctanoate, the main raw material of non-stick pan. Ammonium perfluorooctanoate is an artificially fluorinated polymeric acid. Because of its high stability, it is not easy to adhere to food, and it is an essential production material for non-stick pan coating. This non-stick coating is actually a film with a thickness of about 0.2 mm, which may be damaged if it is dry or the oil temperature reaches above 300 degrees Celsius. Generally speaking, when cooking, the temperature will not reach 260℃, but if it is fried food cooking, the temperature may exceed 260℃.

Reminder: When cooking, many dishes need to be fried. The boiling point of oil is 320℃. When frying food, the oil is always boiling hot, which easily leads to the decomposition of harmful components in the non-stick pan. Therefore, non-stick pans should be avoided when cooking fried and fried foods. In addition, use a non-stick pan instead of a shovel to stir-fry to prevent the coating of the non-stick pan from being damaged.

Ceramic pot, casserole: It is not suitable to hold acidic food.

Porcelain pots were once recognized as non-toxic tableware, but there have been reports of poisoning in recent years. According to experts, some beautiful coatings (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze composition is not up to standard, the pot may contain more lead. The national quality inspection department found that the dissolution of lead and cadmium in some ceramic pot products exceeded the standard. Long-term use of products with excessive lead and cadmium dissolution will cause heavy metal poisoning and seriously affect health.

Reminder: The enamel of the casserole contains a small amount of lead, so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. When purchasing enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.

Stainless steel pot: It is not advisable to put salt in for a long time.

Tableware made of stainless steel is beautiful and durable. But unqualified stainless steel pot will have security risks. Unqualified stainless steel pot is generally chromium exceeding the standard. Hexavalent chromium is listed as one of the chemicals harmful to human body and one of the internationally recognized carcinogenic metals.

Reminder: Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not be filled with salt, soy sauce and vegetable soup for a long time; It is not suitable for decocting traditional Chinese medicine. In addition, do not use strong alkaline or oxidizing chemicals to clean stainless steel tableware containers, so as not to cause corrosion to the products.

Aluminum pot: It is not advisable to cook with a metal shovel.

Aluminum pot is characterized by good heat dissipation and light pot. However, improper use of aluminum will lead to a large amount of dissolution, and long-term consumption of aluminum will accelerate human aging. Aluminum pot is not suitable for high-temperature frying. During cooking, aluminum may be released due to high temperature or collision and friction between metal shovel and aluminum pot. In addition, aluminum pot can't contain strong acid and alkali dishes, such as pickled food.

Reminder: Try not to use aluminum tableware. Aluminum tableware cannot be used with iron tableware, and the chemical reaction between them will lead to more aluminum ions entering food.