Why does the pan turn black when cooking?

Cooking is a very important art, and all the problems encountered when cooking are worthy of attention. The iron pan is a traditional ancient utensil used in our country. A long time ago, the meals at home were cooked in iron pans. Although it has a rusty smell after it cools down, for us it is the taste of home. But why does the cooking pan turn black?

Iron pot cookware is an ancient cooking utensil unique to my country. Under acidic conditions, a small amount of iron will dissolve, which can be absorbed and utilized by the human body. It is a kind of iron supplement. But at the same time it will destroy the vitamin C in fresh vegetables, so use an iron pan to cook. Use high heat, add less water, and stir-fry quickly. To reduce the loss of vitamins, iron pans are prone to rust, so they should not be used to store food overnight.

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 if you don't use an iron pan for cooking for a long time. 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.

According to a survey, the incidence of pelvic anemia in China is relatively high, especially among children, accounting for about 50%. Therefore, it is not suitable to use aluminum pots for a long time. If there is anemia in your family, it is better to use an iron pot.

The temperature should not be too high when using a non-stick pan, otherwise the coating will be damaged. A few years ago, it was revealed that the non-stick coating produced by DuPont in the United States would produce toxic substances under high temperatures, which caused a lot of controversy. However, there has been no news in recent years. Non-stick pan products are still being sold, but it is still recommended to use iron pans. Experts say that using iron pans is good for your health.

1. Use less oil when cooking. After using the 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. You also don't need to use too much oil when cooking to avoid excessive intake of cooking oil. Also, when cleaning 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.

2. Avoid the potential impact of chemical substances on the surface of non-stick pans. The surface coating of non-stick pans usually contains carbon tetrafluoride. Studies have shown that when cooking with a non-stick pan, carbon tetrafluoride will turn into gas at high temperatures and evaporate, and be inhaled by the human body along with the cooking fumes. In addition, if the surface of the non-stick pan is scratched by a hard spatula, carbon tetrafluoride will fall into the food and can easily be eaten directly by the human body. Traditional iron pans do not have this chemical coating, so naturally there is no such danger.

3. It can supplement iron. Under high temperature, a small amount of iron in the iron pot will seep into the food, objectively playing a role in iron supplementation. Moderate iron supplementation is beneficial to human health.