Is cooking in an aluminum pan harmful to the human body?

I wonder if you have ever paid attention to whether the cooking pan in your home is an iron pan or an aluminum pan when cooking? In fact, using aluminum pans for cooking is not good for our health, because aluminum will evaporate substances that are harmful to the human body at high temperatures. Therefore, when cooking, try not to choose aluminum pans, but iron pans, which are relatively safer. Please note that if it is a non-stick pan, it is not suitable for high-temperature frying.

1. Cooking in aluminum pans is harmful

At high temperatures, aluminum will volatilize substances that are harmful to human health.

It is best to use an iron pan for cooking. Soak the newly bought iron pot in salt water. Sprinkle some salad oil on it and rub it for better use. If there is still odor, cut ginger into pieces, heat the pot and wipe it. Iron pan is better. No pollution, even heating. Chefs all use iron pans.

2. Iron pot: the safest pot at present

Recently, experts from the World Health Organization have begun to recommend the use of iron pans, which are traditional Chinese cooking utensils that generally do not contain other chemicals and will not oxidize. 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 absorption. WHO experts even believe that cooking with an iron pan is the most direct way to supplement iron.

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.

3. Non-stick pan: not suitable for high temperature frying

The culprit of this Teflon incident is the main raw material of non-stick pans - ammonium perfluorooctanoate. Ammonium perfluorooctanoate is an artificial fluorine-containing polymer acid. Due to its high stability, it is not easy to stick to food and is therefore an essential production material for non-stick pan coatings. This non-stick coating is actually a thin film with a thickness of about 0.2 mm. If it is dry-burned or the oil temperature reaches above 300 degrees Celsius, this film may be damaged. Generally speaking, the temperature will not reach 260℃ when cooking, but if you are frying food, the temperature may exceed 260℃.