Due to the improvement of living standards, people's demands for material goods have also increased. Especially in the kitchen, there are numerous types of pots and pans for cooking. Some of the most common ones include non-stick pans, iron pans, stainless steel pans, ceramic pans, porcelain pans, clay pots, and nano-technology pans. The variety of pots and pans on the market can be overwhelming. With so many options, how should we choose?
Here, experts tell you that the iron pan, which has been used in China for a long time, is currently the safest cookware. The iron pans used in our kitchens are made of cast iron and generally do not contain any other chemicals or have oxidation issues. Cooking with an iron pan can effectively prevent and treat iron-deficiency anemia. Many foods we eat daily contain iron, but using an iron pan to cook is the most direct way to supplement iron. It should be noted that due to the tendency of iron pans to rust, they should not be used to store food overnight, and using iron pans to store oil can easily lead to oxidation and deterioration.
There are many types of pots and pans we use in our daily lives, each with different functions. For example, when using a non-stick pan, it should not be used for high-temperature frying or deep-frying. This is because high temperatures can easily cause harmful substances in the non-stick coating to decompose. Therefore, when cooking fried or deep-fried foods, it is best to avoid using non-stick pans. Enamel pans have good resistance to acid and alkali corrosion and stable chemical properties, making them ideal cookware. Ceramic and clay pots are not suitable for storing acidic foods due to the manufacturing process. During the firing of ceramic pots, if the temperature is not high enough or the glaze ingredients do not meet the standards, the lead content in the pot can be high. Long-term use of products with excessive lead and cadmium dissolution can lead to heavy metal poisoning, so attention should be paid when purchasing.
Compared to most types of pots and pans, stainless steel pans are favored by consumers for their elegant appearance, light weight, durability, corrosion resistance, and rust-free properties. However, stainless steel pans can still rust when acidic or alkaline substances such as salt, soy sauce, and vegetable soup are stored in them for a long time, as these substances can cause chemical reactions and dissolve trace elements. In addition, stainless steel pans are not suitable for frying Chinese herbal medicine.
The most commonly used pot in our daily lives is the aluminum pot, but it should not be used to cook acidic or alkaline foods. Acidic or alkaline foods can react with aluminum pots, causing a large amount of aluminum to leach out. Long-term consumption of acidic or alkaline foods cooked in aluminum pots can accelerate aging and be detrimental to health. Additionally, do not use aluminum pots to store food. When using a clay pot, it is also important to note that newly purchased clay pots should be soaked and boiled in a 4% vinegar solution to effectively remove harmful substances. Clay pots may contain a small amount of lead glaze, which can dissolve when cooking acidic foods and harm our health, so it is best to choose clay pots with white inner walls.
In conclusion, from a health perspective, the iron pan is the most beneficial to human health. However, in the process of using it, it is important to avoid storing food in iron pans overnight. It is also recommended not to use iron pans for soup and to avoid using detergent or steel brushes when cleaning. After cleaning, wipe the water off the pan and hang it in a cool and ventilated place.
Editor's Note:
Most housewives prefer to wash, cut, and prepare all the ingredients before cooking, and stir-fry one dish after another without washing the pan in between. After cooking, they serve all the dishes on the table. However, this practice can leave a layer of yellowish-brown or blackish-brown sticky residue on the bottom of the pan. When cooking the second dish, the food can stick to the bottom of the pan and create a "burnt" taste. This poses a significant health risk. Therefore, it is important to clean the pan after cooking each dish.
