Different tableware is better with different cooking methods!

Whether the food is cooked properly, the pot is very important, and it is nutritious and delicious in order to eat healthy. The correct combination of cooking utensils, tableware and food can be safer and more effective in ingesting food nutrition to ensure our health. Today I will talk to you about cooking utensils and health issues.

Wok

Iron pan is suitable for stir-frying and stewing, and it also helps relieve iron deficiency anemia. The disadvantage is that it is relatively heavy, easy to rust, and needs to be dried in time.

1. Don't cook lotus root in iron pot: boiling lotus root in iron pot will cause the lotus root to turn black and cause chemical reaction. Not only can it not clear the heat and stop bleeding, but it will cause stomach discomfort. Therefore, the lotus root is suitable for cooking in a casserole.

2. Iron pans are not suitable for cooking acidic foods and beverages: iron is easy to produce ferrous salts when heated in an acidic environment, and some ferrous salts will quickly solidify protein, which will affect the absorption of food and reduce the nutritional value, and some There is even a certain degree of toxicity.

stainless steel pot

Advantages: light, not easy to rust, high temperature resistance, corrosion resistance is better. Disadvantages: cool quickly, no heat preservation, no iron supplementation. Including frying pans, steaming pans, boiling pans, frying pans and many other types, more and more stainless steel pans use 304 steel because it is not easy to rust, high temperature and corrosion resistance. Stainless steel is made by adding a certain proportion of chromium and nickel to iron. When stainless steel is made into a thin plate, a protective film will be formed on its surface, just like putting a protective clothing on a pot to block the air. The erosion of internal materials by other factors.

Copper pot

Copper pot is mostly used to cook lamb. Copper is one of the essential trace elements for human body. It participates in hematopoietic function, the absorption and operation and utilization of iron. It facilitates absorption and accelerates the synthesis of red blood cells and hematoporphyrin, and promotes the maturation and release of young cells. Need to pay attention to the reasonable use of copper cooking utensils.

1. Copper utensils should not boil milk, which will destroy the vitamin C in the milk and reduce the nutritional value of the milk.

2. Copper utensils should not be used to cook acidic beverages. The carbon dioxide in copper and acidic beverages produces alkaline copper carbonate, which is a toxic substance. When the beverage is contaminated, it will make the taste bitter, and the tongue coating will turn black after use, as well as nausea, vomiting, etc. Digestive symptoms.

3. Prolonged contact between copper and vinegar will produce patina, which is composed of basic copper acetate. Copper vessels with patina contain food or cooking dishes, which are prone to poisoning, manifested as hemolysis, oliguria, and even death.

Aluminum pot

The main aluminum products are kettles, pressure cookers, aluminum pots and other appliances. Kettles and aluminum pans are generally thin, fast conduction, and easy to paste. Studies have found that if aluminum pans are used for a long time, excessive aluminum can cause premature aging. Aluminum is one of the essential trace elements of the human body and can resist lead in the human body. Poisonous effect, but too much aluminum absorption can also be harmful to the body.

1. Aluminum reacts easily with salt. Salt destroys the aluminum oxide film. If the dishes and soup cooked with salt are kept in an aluminum pot for a long time, once the aluminum oxide film is destroyed, aluminum will dissolve in the vegetables and soup. , And produce aluminum compounds with food.

2. Aluminum is easy to react with alkali. It is recommended not to add alkali when cooking beans in aluminum pot. People use beans to cook porridge and use aluminum pots less or less, because aluminum reacts with alkaline solution to produce aluminate. Studies have found that aluminum is associated with Alzheimer’s.

Casserole

The casserole has a long history and is suitable for boiling soup, porridge, stew, etc. The food cooked is more fragrant than an iron pot, with good nutrition preservation, and the casserole is acid and alkali resistant. The casserole is afraid of bumps and should be used carefully. Before the new casserole is used, it should be boiled with rice water to block the fine gaps and prevent water seepage. And wipe the water outside the pot, add warm water when you find that the water is low. Do not overflow the soup in the pot, let alone boil it dry. It is advisable to boil it on a low fire first, then change it to a simmer, and put it in a dry place after boiling. And places with water to prevent sudden temperature changes and explosion.