Classification of pots
There are many kinds of pots, such as pig iron, steel, stainless steel, aluminum alloy and so on. In terms of modeling, there are pans, traditional semi-circular woks with bottoms, and cylinders for cooking. Functionally, there are wok, hot pot, soup pot, pressure cooker, rice cooker and so on.
Selection of pot
1. From the modeling analysis, the semi-circular wok can ensure uniform heating when cooking, which is beneficial to stir-frying, and will not cause the dishes fried in one pot to taste different, while the pot used in the induction cooker is not evenly heated, which is not conducive to stir-frying;
2. From the material analysis, pig iron has the worst thermal conductivity, followed by aluminum alloy, steel and stainless steel, so it is easier to control the temperature of the raw iron pot;
3. From the point of view of nutrition, it is inevitable that trace metal elements dissolve into vegetables in the process of cooking. Relatively speaking, pig iron does not add trace elements in the smelting process, and trace iron is beneficial and harmless to human body, while other metals are more or less added with other trace elements in the smelting process.
Since it is cooking, there are only two kinds of woks in the induction cooker, the traditional semi-circular wok. If you choose 1, you should choose the traditional semi-circular wok, which is made of pig iron.
Iron pot: the safest pot at present
According to reports, the use of traditional iron pots in China is the safest kitchenware at present. Qualified iron pots are made of pig iron, generally containing no other chemicals, and will not cause oxidation problems. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it.
It is reported that WHO experts also recommend the use of iron pots. 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 smaller 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. Many foods contain iron, but iron supplementation in iron pots is the most direct.
Reminder: Ordinary iron pots are easy to rust. If the human body absorbs too much iron oxide, that is, rust, it will do harm to the liver. Experts say that iron pots rust easily and are not suitable for holding 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 brushing the pot, use detergent as little as possible to prevent the protective layer from being brushed off. After brushing the pot, try to clean the water in the pot to prevent rust. If there is slight rust, it can be cleaned with vinegar.