Is a rusty iron pan poisonous?

Nowadays, many families use iron pans for cooking. Due to the long-term effects of water and oxygen, many families' iron pans will have some rust. However, many people do not care about the rust on the iron pans because they do not understand the formation principle of rust. In fact, this is a rather dangerous practice. Once an iron pan rusts too much, it will be more or less harmful to our body. So is the rust of the iron pan toxic?

Yes, it is harmless to the body. The iron in the ordinary iron pan is easily oxidized by oxygen in the air and becomes divalent iron, which dissolves in water and becomes rust color. Divalent iron reacts with tannins and other oxidizing components in vegetables, and the iron is oxidized to a dark color. The damage to the nutritional content of vegetables is also limited. But it may affect the color and appetite of the dishes. But not all vegetables change color when fried. Eating such dishes will not cause any harm to your body.

Cooking in an iron pan is good for your health. This phenomenon will occur with newly bought iron pans. However, cooking in a rusty iron pan will not taste very good. It is recommended to wash and dry it after use, and it is better to apply some oil.

Prevent iron pans from rusting: When scrubbing the pan, use as little detergent as possible to prevent the protective layer of cooking oil from being scrubbed away. After brushing the pot, try to wipe off the water in the pot to prevent rust. If there is slight rust, you can use vinegar to clean it.

If you don't use an iron pan to cook for a long time, it will be harmful to your health. It mainly causes iron deficiency anemia. Because when cooking in an iron pan, more iron dissolves in the food, providing a continuous supply of iron for people, supplementing the iron deficiency in the food itself and preventing iron deficiency anemia.

Relevant scholars have made the following measurements: when cooking onions in an iron pan with only oil and no salt, the iron content of the onions can be doubled after cooking for 5 minutes. If salt and tomato sauce are added, the iron content can increase 11 times after cooking for 20 minutes. After adding vinegar and cooking for 5 minutes, the iron content can increase by as much as 15 times. Of course, eating iron-containing foods regularly will not cause iron deficiency in the body even if you cook them in aluminum pots for a long time. However, if the food contains low iron and aluminum pots are used for cooking for a long time, anemia is likely to occur.

Through the above simple introduction, everyone should have a new understanding of the question of whether rusted iron pans are toxic! Of course, I would like to emphasize that after we finish cleaning the bottom of the pot after eating, we must wipe off some water stains in the pot. Families with conditions are best to use stainless steel pots to avoid the accumulation of heavy metals in the body and ensure good health.