Dear kitchen ladies, do you have the "right to speak in the kitchen"?
A little cute told Zhimei that her parents did not let her use a non-stick pan, saying that the coating was toxic and could not be eaten; the daily use of iron pot to stir fry vegetables so as to supplement iron without anemia; in addition, the microwave oven has radiation, the oven will cause cancer...
Why is it that in the eyes of my parents, the kitchen utensils that are easy to use are so unfriendly?
Today we will start with the most utilized pot in the kitchen, and talk about how to choose the pot!
(Source: soogif.com)
Everyone in the parents' generation has an iron pot complex, after all, it is an "old baby".
The iron pot is not only cheap in price, but also has good sealing, which is not easy to lose moisture when cooking soups and stews, and it is easier to retain the original taste, and the taste of the dishes is excellent.
But the disadvantage of the iron pot is that it is easy to rust, and it is really too heavy! Ordinary girls really can't move! ZhiMei also became a mother before she could get the iron pot at home.
(Source: soogif.com)
But the biggest controversy for the iron pot is that eating a dish fried in an iron pot can make up iron, is this the truth?
First of all, the conclusion: iron pot stir-fry does not supplement iron!
Next, listen to the sister to give you a slow analysis:
Using an iron pot to stir-fry, when there is a trace amount of debris on the wall of the pot falling down, contact with some acidic substances in the food, a chemical reaction, into iron ions, mixed into the food, may increase the content of iron in the food.
And cooking tomatoes, sauerkraut and other sour foods, or adding vinegar, lemon juice, etc. to the dish, can indeed promote the chemical reaction between the iron pot and the acid, generating more iron ions for the human body to absorb.
However, these iron ions mean little to the human body!
Because the iron content increased by stir-frying vegetables in an iron pot is inorganic iron. What the body needs when absorbing it 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 the iron pot is not high, and it is estimated to be below 3% [1].
Obviously, the efficiency of supplementing iron by using an iron pot to stir-fry vegetables is not high, and iron deficient people should not take this road.
Therefore, if iron deficiency anemia is really present, we should still correct the insufficient intake of iron by eating more red meat and blood products, and we can also eat some vitamin C, which helps to increase the absorption of non-hemochromatotic iron.
Iron can also be considered, such as the common iron is also cheap, the dose of more than one hundred milligrams per day can correct iron deficiency anemia in just a few weeks. This is much faster than relying on an iron pot for many years.
Anyone who has used a non-stick pan knows that it's good. No cooking technique is required to get a spoonful of rice without a pan, a full breakfast omelette. And with less oil, less paste pan, easy to clean.
But when you see the bottom of the pot being scratched, revealing mottled lines, and even a large piece of rice can not be shoveled, you may wonder, is this coating poisonous?
(Source: soogif.com)
The coating of the non-stick pan is isolating, and the commonly used material is polytetrafluoroethylene (PTFE), which is what we now know as Teflon. It is this coating that makes everyone uneasy about the use of non-stick pans and always feels unsafe.
In fact, the Teflon coating does not change in the temperature range from room temperature to 260 °C. The temperature of the daily cooking method is usually only about 200 °C, and even if the method of frying is used, the oil temperature generally does not exceed 250 °C, so in normal cooking, there is no need to worry about the decomposition of the coating to release harmful substances [2].
There are also concerns that perfluorooctanoic acid (PFOA), a processing aid in Teflon's production process, can be harmful to the human body. However, there is currently insufficient evidence to confirm the adverse health effects of PFOAC, and both the U.S. Environmental Protection Agency (EPA) and the American Oncology Society (ACS) believe that consumer exposure to Teflon and similar fluoropolymer products does not need to worry about itself [3].
In general, in daily life, as long as the cooking temperature is properly controlled, there is no need to worry about the non-stick pan Teflon coating decomposing out harmful substances, will not endanger human health, you can rest assured that you can use!
However, the maintenance of the non-stick pan should be appropriate, if the bottom of the pot is spent, it should be changed.
To say that there are many types of stir-frying pans on the market, there are ceramics, iron pots, aluminum pots, stainless steel, non-stick pans, titanium alloys... Next is a simple selection guide:
Iron pots, stainless steel pots, non-stick pans, ceramic pots: it is recommended that everyone use them daily at home, do not worry about health problems, and use them comfortably;
Titanium alloy pot: there is no obvious disadvantage, as for whether to buy, you can weigh your own wallet, think the price is OK to buy;
Aluminum pot: not recommended for everyone to use, its heat resistance and corrosion resistance are relatively poor, but also will precipitate metal aluminum.
Image source: Stand Cool Helo
Different types of pots, how to use will glow?
Stir-frying meat in an iron pot is particularly fragrant, but it is best not to use it to cook acidic foods such as fruits, so as not to produce more iron ions.
The non-stick pan is suitable for stir-frying or dishes with little oil, as well as boiling water and stewed rice (pressure cooker).
Ceramic pot suitable for slow simmering, slow simmering porridge.
Of course, if you really can't choose the pot, you can also directly choose a guy who likes to cook and let him do it!
Review expert: Liu Juying | Deputy Chief Physician of the Department of Nutrition, Xiangya Hospital, Central South University
bibliography:
[1] Can iron pot stir-fry really replenish iron? [J].Knowledge of Prevention and Treatment of Cardiovascular Diseases (Popular Science Edition), 2018(13):64.
Lu Xiachu,Zhao Gang,Guo Changpei. Application of high temperature resistant and high hardness saturated polyester resin in non-stick pan coatings[J].Coating Technology and Abstracts,2009,30(09):6-7+11.
Liu Yingchun, Xie Zhili, Wang Huiping, Zhong Zhenqian, Zheng Kai, Lin Shuangping. Cross-sectional analysis of nano-coating of non-stick pan[J].Metallurgical Analysis,2017,37(11):1-6.
*The content of this article is a popularization of health knowledge and cannot be used as a specific diagnosis and treatment recommendation, nor is it a substitute for face-to-face consultation by a practicing physician, for reference only.
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