Is it normal for an iron pan to have black color after being wiped?

More people prefer iron pans when cooking because compared with other non-stick pans, iron pans can not only replenish trace elements in the human body but also have a longer service life. The chemicals contained in other non-stick pans may cause cancer to the human body. However, some people find black stuff when they wipe the iron pan when cleaning it after cooking. Is this normal?

Rumor has it that using an iron pan to cook can reduce the amount of oil used and avoid the potential effects of harmful chemicals on the surface of non-stick pans.

However, people who often use iron pans to cook will find that although the iron pan is durable, if it is used for too long or is not cleaned properly, tiny powdery black residue will easily appear on the cooked food.

Many people don’t care about the powdery black residue and think it is a normal phenomenon when using iron pots. In fact, it is not. These black slags are iron oxides produced at high temperatures and can cause potential harm to the human body.

Of course, sometimes eating foods containing black residue will not make people sick immediately, but this kind of substance will accumulate and accumulate, causing harm to human health.

Generally speaking, there are these main reasons for the appearance of black slag in iron pans:

1. It is related to people’s hygiene habits. Some people don't scrub the pot very cleanly, especially when the food is burnt. If they don't clean it well, the impurities in the pot will mix with the cooking oil over time and black powder will easily be produced.

2. It is the prerequisite for cooking, including the natural gas used, different brands of cooking oil, etc. Frying at too high a temperature can easily cause black residue.

3. It is the result of the quality of the pot itself. Poor quality iron pans are more likely to have black residue.

No matter what the reason is, for the sake of your health, if you find that the iron pan at home starts to drop black residue, and after repeated scrubbing, you can still find black "traces" in the cooking, you should replace the pan as soon as possible.

In addition, when using an iron pan to cook, you must pay more attention to the following:

● Remove the strange smell of the new iron pan before using it. You can add salt to the pot, fry the salt until it turns yellow, then add water and oil to the pot and bring to a boil.

To get rid of the fishy smell, put a small amount of tea leaves in the pot and boil it with water. If you want to remove the iron smell, you can boil some sweet potato peels.

●Iron pans tend to rust easily and are not suitable for storing food. At the same time, try not to use an iron pot to cook soup to avoid the loss of the cooking oil layer on the surface of the iron pot that protects it from rusting.

When scrubbing the pot, detergent should be used as often as possible to prevent the "protective layer" of cooking oil from being scrubbed away. After brushing the pot, wipe off the water in the pot as much as possible to prevent rust. If there is slight rust, it can be cleaned with vinegar.

●When cooking in an iron pan, use high heat and quickly, and add less water to reduce the loss of vitamins.

●It is not advisable to use an iron pot to cook acidic fruits such as bayberry, hawthorn, and crabapple. Because these acidic fruits contain fruit acid, they will cause a chemical reaction when they come into contact with iron, producing low-iron compounds, which may cause poisoning after people eat them.