What are some tips for using a new iron pan?

Iron pans are a common tool for cooking food in our daily lives, but do you know that if you start cooking directly with a newly bought iron pan, it may not only damage the original taste and nutritional components of the ingredients, but may also damage the iron pan. A newly bought iron pan may have an odor, or there may be grayish-white substances inside the pan, etc., and a newly bought iron pan is usually brittle. If you don’t use it properly when you first use it, the pan may be damaged. In the face of these situations, you can use tricks such as adding oil to the new iron pan and brushing the pan with a protective film before using it to prevent them. The following is a detailed introduction.

Method 1 :

Before using a new iron pan, heat the pan first, then pour some cooking oil into it, spread it evenly, leave it for a day, then clean it and it can be used. The function is to remove the strange smell of the iron pan and ensure that the iron pan will not rust in the future.

Method 2 :

First, buy a large piece of fatty pork with skin (any part will do, but it must be fat), heat the iron pan, and then put the fat into the pan. Keep the heat low and keep basting the pan with fat. Until the fat turns black. Then wash the pot. This traditional method is called "out of the pot".

Method 3 :

The traditional Chinese practice before using a new iron pan is to add salt to the pan, fry the salt until it turns yellow, then add water and oil to the pan and bring it to a boil. The main function of this is to remove the strange smell of the iron pan and make it less likely for the iron pan to rust in the future.

Method 4 :

To prevent rust inside a new pot, you can use yellow sand or coal ash, grass ball and water to wipe it to remove the grayish-white substance on the surface of the pot. Then heat the pot, put in cooking oil and heat it until the oil smokes. Then use the oil to wipe the surface of the pot. After turning off the heat, wash it with clean water.

Method 5 :

If it is a non-stick pan, you can heat the pan until it is red, then pour in boiling water and boil it. After boiling it for about 10 minutes and drying it, you can use it.

Method 6 :

A newly bought iron pot cannot be used if there is a lot of rust on it. You can use sandpaper to grind off the rust first, brush it twice with clean water, put it on the fire to dry, and then brush it clean with hot water. Then you can use it.

Method 7 :

You can also soak the iron pot in rice washing water for several hours, and then wash it with clean water. The rust on the iron pot will be removed more cleanly.

Method 8 :

Before using a new pot, pour an appropriate amount of vinegar into the heated iron pot, scrub it with a hard brush while it is heating, pour out the dirty vinegar and rinse it with clean water to remove the odor of the new pot.

Method Nine :

Some new pots have an unpleasant rust smell. You can put the peeled sweet potato peels in the pot and boil them to remove the rust smell from the iron pot.

Advantages of cooking with iron pans :

You can 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.

Traditional iron pans 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. There are also studies showing 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. 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 into the stomach. Traditional iron pans do not have this chemical coating, so naturally there is no such danger.

Cooking in an iron pan can supplement iron. Under high temperature, a small amount of iron in the iron pan will seep into the food, thus objectively playing a role in iron supplementation.