Dear chefs, do you have the right to speak in the kitchen?
A little cutie told Zhimei that her parents would not let her use a non-stick pan, saying that the coating was poisonous and that she couldn’t eat it; she should use an iron pot to cook vegetables daily so as to supplement iron and prevent anemia; In addition, microwaves have radiation, and ovens can cause cancer…
Why are good kitchen utensils so unfriendly in the eyes of parents?
Today, let’s start with the pot with the highest utilization rate in the kitchen, and talk about how to choose a pot!
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Parents all have iron pot complexes, after all, they are “old babies”.
Iron pan is not only cheap, but also good sealing, it is not easy to lose water when cooking soup and stew, and it is easier to retain its original taste. Dishes taste good.
But the downside of wok is that it rusts easily, and it’s really heavy! Ordinary girls really can’t move! Zhimei also became a mother only after she could manage the iron pot at home.
(Source: soogif.com)
But the biggest controversy about the iron pot is that iron can be replenished by eating vegetables fried in an iron pot. Is this the truth?
Let’s talk about the conclusion first: Iron wok cooking does not supplement iron!
Next, let Zhimei give you a slow analysis:
When cooking in an iron pot, when a small amount of debris falls off the wall of the pot, it comes into contact with some acidic substances in the food, which produces a chemical reaction and turns into iron ions, which may be mixed into the food. Increase the amount of iron in food.
And cooking sour foods such as tomatoes and sauerkraut, or adding vinegar, lemon juice, etc. to the dishes, can indeed promote the chemical reaction between the iron pot and the acidic substances, and generate more iron ions for Human body absorbs.
However,these iron ions are of little use to the human body!
Because the iron content of cooking in a wok is inorganic iron. What the human body needs for absorption is iron in the form of organic compounds, also known as heme iron. The absorption rate of heme iron in the human body is about 30% to 35%, while the absorption rate of non-heme iron from iron pots is not high, estimated to be less than 3% [1].
Obviously, it is not very efficient to supplement iron by using a wok for cooking, and people with iron deficiency should not take this route.
So, if iron-deficiency anemia really occurs, we should correct the insufficient intake of iron by eating more red meat and blood products, and at the same time, we can also eat some vitamin C , helps increase the absorption of non-hemoglobin iron.
Consider taking iron supplements. Common iron supplements, for example, are also very cheap and can correct iron-deficiency anemia in just a few weeks at a dose of more than 100 mg per day. This is much faster than relying on an iron pot for years and months.
Anyone who has used a nonstick pan knows how good it is. You don’t need any cooking skills to get a spoonful of rice without rice, a full breakfast omelette. And less oil, less paste pan, easy to clean.
But when you see that the bottom of the pot is scratched, revealing mottled lines, and even large pieces of rice can’t be shoveled up., you might be wondering, is this coating toxic?
(Source: soogif.com)
The coating of the non-stick pan is insulating, and the commonly used material is polytetrafluoroethylene (PTFE), which is now known as Teflon Dragon (Teflon). That is, this coating makes everyone feel uneasy about the use of non-stick pans and always feel unsafe.
In fact, the Teflon coating will not change in the temperature range from normal temperature to 260 ℃. The temperature of daily cooking methods is usually only about 200 °C. Even if frying is used, the oil temperature generally does not exceed 250 °C. Therefore, in normal cooking, there is no need to worry about the decomposition of the coating and the release of harmful substances [2].
There are also concerns that the processing aid in Teflon production, perfluorooctanoic acid (PFOA), could be harmful to humans. However, there is currently not enough evidence to prove that PFOA has adverse effects on human health. Both the US Environmental Protection Agency (EPA) and the American Cancer Society (ACS) believe that Teflon and similar fluoropolymer products that consumers come into contact with are not themselves. need to worry [3].
In general, in daily life, as long as the cooking temperature is properly controlled, there is no need to worry that the Teflon coating of the non-stick pan will decompose harmful substances, which will not endanger human health. safe to use!
Nevertheless, nonstick pans need to be properly maintained, and if the bottom of the pan is spent, it’s time to replace it.
To say that there are many types of cooking pots on the market, there are ceramic, iron, aluminum, stainless steel, non-stick, titanium alloy… Next is a simple selection Guidelines:
Iron pot, stainless steel pot, non-stick pot, ceramic pot: It is recommended for daily household use, without worrying about health problems, just use it when you are comfortable;
Titanium alloy pot: There are no obvious shortcomings. As for whether to buy it, you can weigh your wallet and buy it if you think the price is OK;
Aluminum pot: It is not recommended for everyone to use, its heat resistance and corrosion resistance are relatively poor, and metal aluminum will be precipitated.
Image source: Zhanku Hailuo
How do different types of pots glow?
Iron pot is particularly fragrant, but it is best not to use it to cook acidic foods, fruits, etc., so as not to generate more iron ions.
Non-stick pan is suitable for stir-frying or dishes with less oil, as well as for boiling water and stewing rice (pressure cooker).
Ceramic pot is ideal for slow cooking and porridge cooking.
Of course, if you really don’t know how to choose a pot, you can also choose a little brother who likes to cook and let him do it!
Reviewer: Liu Juying| Deputy Chief Physician, Department of Nutrition, Xiangya Hospital, Central South University
References:
[1] Can cooking in iron pot really supplement iron? [J]. Knowledge on Prevention and Treatment of Cardiovascular Disease (Science Edition), 2018(13):64.
[2]Lu Xiachu,Zhao Gang,Guo Changpei.Application of high temperature resistant and high hardness saturated polyester resin in non-stick pan coating[J].Coating Technology and Abstracts,2009,30(09) :6-7+11.
[3] Liu Yingchun, Xie Zhili, Wang Huiping, Zhong Zhenqian, Zheng Kai, Lin Shuangping. Profile Analysis of Nano-coating for Non-Stick Pans [J]. Metallurgical Analysis, 2017, 37(11): 1 -6.
*The content of this article is for the popularization of health knowledge and cannot be used as a specific diagnosis and treatment suggestion, nor can it replace the face-to-face consultation of a licensed physician, and is for reference only.
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