The doctor in the Cardiovascular Department of Southern Hospital said: "Cooking in an iron pot is reasonable and beneficial to health." Mainly because the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. Because of the action of salt and vinegar on iron at high temperature and the friction between spatula and spoon, the inorganic iron on the inner surface of the pot falls off into powder with extremely small diameter. After being absorbed by the human body, these powders are transformed into inorganic iron salts under the action of gastric acid, thus becoming the hematopoietic raw materials of the human body and playing its auxiliary therapeutic role.

In addition, it is easy to combine with acidic substances, which can produce easily absorbed iron ions, promote blood circulation and achieve the purpose of enriching blood. Many foods contain iron, but iron supplementation in iron pots is the most direct.