How to deal with repeated rust on an iron pan

Nowadays, people's pace of life is getting faster and faster, so for convenience, many families choose to use non-stick pans. However, the food cooked in this pan is far inferior to that cooked in an iron pan. But there is also a very big disadvantage of using an iron pan, it is particularly easy to rust. Although many experts recommend the use of iron pans, many people now choose to give up on them because of this problem. In fact, it is not a big problem for iron pans to rust frequently. This situation will not happen as long as it is handled correctly.

1. When you buy a newly bought iron pan, it is best to put some sawdust, straw or something like that in the pan, light a fire, and bake it. This can act as an "annealing" and change its hard and brittle properties. Then use emery cloth, ash or straw to rub the inside of the pot until it is smooth. Boil a pot of water before use, wash the pot and heat it on the fire, wipe the inside of the pot with a little cooking oil, and you can cook or fry. The pot treated in this way can enhance its fire resistance and rust resistance. If you want to remove the iron smell, you can boil some sweet potato peels.

2. Don’t wash too clean after cooking each time. Leave some oil to prevent rust. You can first heat the iron pan, then pour in a little oil, spread it evenly with a spatula, then turn off the heat, and rinse it with clean water when you use it the next day.

3. The cast iron pan cannot be used immediately after purchase. You can use fat and pineapple peel to stir-fry them in oil over medium heat. Don't pour out the oil. Moisten it for a day or two. Don't use it to boil water or steam food in the first one or two months.

4. Try to avoid contact between the bottom of the pot and wet coal. Because the gas evaporated from wet coal is highly corrosive, the iron pot will rust and peel over time, and holes will gradually appear. If the rice is burnt and sticks to the bottom of the pot, you should first use a spatula to gently scrape off the rice crust, and then wait for the pot to cool down before soaking and washing it with water.

5. 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 being eaten by humans. It is also best not to use an iron pot when cooking mung beans, because the tannin contained in the bean skin will react chemically when it comes into contact with iron, generating black tannin iron, and turning the mung bean soup black, affecting the taste and human digestion and absorption.