Why does an iron pan turn black when cooking?

Many housewives choose iron pans to stir-fry and stew dishes. The dishes cooked in iron pans not only taste good, but also have certain benefits to the human body. Dishes cooked in iron pans often turn black. Black dishes may make people feel that they are not appetizing. Many people don’t know why dishes cooked in iron pans turn black. Why do dishes cooked in iron pans turn black? Let’s take a look at it next.

1. Why does an iron pan turn black when cooking?

When cooking in an iron pan, the iron ions in the pan will be released into the pan as the temperature rises, so it is not surprising that the food turns black.

2. Solution:

1. Generally, you need to turn up the heat quickly when cooking, so that the dishes will be both delicious and beautiful. However, the blackening of food cooked in an iron pan is not harmful to the human body and can also supplement iron for people who are iron deficient.

2. Wash the newly bought iron pot with clean water, pour out the water, and then place it on the stove and heat it until it becomes hot (place your hand above the pot and feel it being hot).

3. Pour a bowl of vinegar into the pot. When it makes a squeaking sound, use a broom to wash around the pot a few times. Then pour out the vinegar and wash the pot with clean water. If you treat a new pot in this way, the dishes you make will taste delicious and the pot will not turn black.

3. Benefits of cooking in an iron pan

1. Cooking in an iron pan can supplement iron. When cooking in an iron pan, extremely small amounts of iron ions will adhere to the food, which can supplement iron. In the process of cooking in an iron pan, more iron will dissolve in the food, providing people with a continuous supply of iron, supplementing the iron content of the food itself, and preventing iron deficiency anemia.

2. Use less oil when cooking in an iron pan. After using an iron pan for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick pan. Don't use too much oil when cooking to avoid excessive intake of cooking oil. To clean the iron pan, there is no need to use detergent. Just use hot water and a hard brush to clean it and let it dry completely.

3. Traditional iron pans can avoid the potential effects of harmful chemicals on the surface of non-stick pans. The surface coating of non-stick pans usually contains carbon tetrafluoride, a chemical that may damage the liver, affect growth and development, and endanger human health.

4. Some studies have also shown that this chemical may cause women to enter menopause early. When cooking with a non-stick pan, carbon tetrafluoride will turn into gas and evaporate at high temperatures, and be inhaled by the human body along with the cooking fumes.

5. In addition, when the surface of the non-stick pan is scratched by a spatula, carbon tetrafluoride will fall into the food and be eaten directly by people. Traditional iron pans do not have this chemical coating, so naturally there is no such danger.