Some Knowledge Points Of Cast Iron Cookware

Iron carbon alloy gray cast iron with a carbon content of over 2% is melted at 1500 degrees and then cast into a pot using a mold, which is called a cast iron pot. It has a characteristic that when the temperature of the fire exceeds 200, it will control the temperature transferred to food at 230 by emitting a certain amount of heat energy. It transfers heat slowly and evenly, and the taste and insulation effect of the dishes are particularly good. In addition, it easily combines with acidic substances in cooking, increasing the iron content in food several times, making it one of the best cookware for thousands of years.

Using traditional Chinese iron pots is currently a safe kitchen utensil. During the frying and cooking process, cast iron pots will not overflow harmful substances and will not have the problem of falling off. When stir frying vegetables, small iron droplets are generated due to the friction between the pot, spatula, and salt. After being absorbed by the human body, these elements will be converted into inorganic iron salts under the action of gastric acid, thus becoming the raw material for human hematopoietic production. Compared to smokeless and non stick pots, the unique uncoated design of cast iron pots fundamentally eliminates the harm of chemical coatings and aluminum products to human health.

A major advantage of cast iron cookware is that it has a lower cost compared to aluminum or stainless steel cookware of the same quality. Compared to other materials, you can usually spend very little money to buy a high-quality iron or cast iron wok. Unlike stainless steel and aluminum, cast iron cookware can provide a uniform heating area, regardless of the type of cooking surface you use. This is very advantageous during cooking.

Cast iron frying pans or baking trays will become naturally non stick after proper maintenance. This natural non stick characteristic also provides another advantage for stainless steel and aluminum cookware. Unlike other materials, cast iron can avoid using too much oil or butter on cooking surfaces, resulting in lower fat content in your food. Cast iron cookware also provides an important health advantage. During the cooking process, the iron sheets coming out of the cookware will be burned and then eaten, making cast iron a good iron element, especially for people with anemia. Other ingredients can make your food healthier.

To keep the pot, you can first heat it to a certain temperature until a single drop of water falls into the pot and makes a hissing sound. Take out the pot and place it in a safe, non flammable, and oily place. Use a paint brush to apply oil to the inner surface of the pot, so that the oil can penetrate into the pot. Then you can use a tissue to wipe off the oil and absorb any excess oil. This process can be repeated 3 to 4 times, stopping when the surface of the pot turns black. After cooking in the pot, clean with hot soapy water and use a soft brush that will not damage the surface coating. Heat up the baking tray and let it dry. Use a tissue to reapply a layer of oil on the inner surface of the baking tray.