Which kind of pan is good for cooking

China is a country of delicious food. Chinese people usually cook stir-fried dishes for three meals a day. Perhaps it is this lifestyle habit that has created the Chinese people's intelligence and talent. As for which type of pot is best for cooking, in fact, our ancestors have long made it clear that an iron pot is best for cooking. This is because an iron pot can replenish the iron ions needed by our body. Iron ions are a trace element that is indispensable to us. In addition, food cooked in an iron pot tastes the best.

It is best to use an iron pan for cooking, preferably a heavy cast iron pan. Because in addition to producing "iron", cast iron pots also produce other trace elements. It is not a lightweight wrought iron pan. A lightweight wrought iron pan can only bring you oxidized rust. The functions of the two are completely different. It is safest to use an iron pan. Although the iron pan looks bulky, it is solid, durable, heats evenly, and is good for people's health.

Because the iron pan has moderate thermal conductivity, it can easily combine with acidic substances during cooking, increasing the iron content in food by 10 times, thereby promoting blood regeneration and achieving the purpose of blood tonic. Therefore, it has become one of the preferred cooking utensils of the Chinese people for thousands of years. Using traditional Chinese iron pots is currently the safest kitchen utensil. Iron pans are mostly made of cast iron and generally do not contain other chemicals. During the process of frying and cooking, there will be no dissolved substances in the iron pan and there will be no problem of falling off. Even if iron substances are dissolved, it is beneficial for human body absorption.

The main reason is that iron pans play a good auxiliary role in preventing and treating iron deficiency anemia. Due to the effect of salt and vinegar on iron at high temperature, and the mutual friction between the pot and the shovel and spoon, the inorganic iron on the inner surface of the pot is flaked into powder with very small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, and then become the raw materials for the human body's blood production, exerting their auxiliary therapeutic effects. Many foods contain iron, but iron pots are the most direct way to supplement iron.

Although iron pans are used for cooking and may rust sometimes, the iron pans on the market are already very good. Non-stick pans have been developed and are not easy to rust. The most important thing is that cooking in an iron pan can benefit our body and replenish the iron ions our body needs. In addition, it does not dissolve and will not produce toxic side effects.