How to deal with the blackening of iron pan

The pot is an indispensable kitchen utensil in every kitchen, and in most families, iron pots are mainly used for cooking, because the iron content in iron pots can supplement the necessary trace elements in the human body. There are two main types of iron pans, one is cast iron pan and the other is wrought iron pan. But no matter what kind of pot it is, some people find that the food they cook turns black when they are cooking. This is because the iron pot has faded. What should they do?

1. What to do if the iron pan turns 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.

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.

2. The 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 can damage the liver, affect growth and development, and may even cause cancer.

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.

3. Principles of using iron pan

1. After cooking one dish, clean the pan and then cook the next one. After cooking each meal, you must clean the inner wall of the pot and wipe it dry to prevent the pot from rusting and producing iron oxide that is harmful to human health.

2. Try not to use an iron pot to cook soup.

3. Do not use an iron pan to store food overnight, because the iron pan will dissolve iron under acidic conditions and destroy the vitamin C in the food.

4. Use as little detergent as possible when washing the pot. If there is slight rust inside the pot, you can clean it with vinegar.

5. Iron pans that are severely rusted, have black residue or black skin should not be used.

In addition, iron pots should not be used to boil medicine or cook mung beans.

Reminder: Iron pans are prone to rust and are not suitable for storing food overnight. At the same time, try not to use an iron pot to cook soup, so as to avoid the disappearance of the cooking oil layer on the surface of the iron pot that protects it from rusting. When scrubbing a pot, you should use as little detergent as possible, and try to wipe out the water in the pot afterwards. If there is slight rust, you can use vinegar to clean it.