What you need to know about cast iron cookware?

Now people are paying more and more attention to the topic of health, and "eating" is essential every day. Cooking utensils are an indispensable tool for human cooking. In this regard, experts from the World Health Organization recommend the use of Cast iron cookware (Such as Cast iron skillet, cast iron frying pan, cast iron dutch oven, cast iron pot, cast iron casserole, cast iron potjie, cast iron wok, cast iron bakeware and so on ). Cast iron cookware generally do not contain other chemical substances and will not oxidize. In the process of cooking , the cast iron cookware will not have dissolved substances, and there is no problem of falling off. Even if iron substances are dissolved, it is good for human absorption. WHO experts even believe that cooking in a cast iron cookware is the most direct way to supplement iron. Today we are going to learn about the relevant knowledge about the cast iron cookware.

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Cookware made of iron-carbon alloys with a carbon content of more than 2%. Industrial cast iron generally contains 2% to 4% carbon. Carbon exists in the form of graphite in cast iron, and sometimes exists in the form of cementite. In addition to carbon, cast iron also contains 1% to 3% silicon, as well as phosphorus, sulfur and other elements. Alloy cast iron also contains elements such as nickel, chromium, molybdenum, copper, boron, and vanadium. Carbon and silicon are the main elements that affect the microstructure and properties of cast iron.

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The advantages of cast iron cookware are that the heat transfer is even, the heat is moderate, and it is easy to combine with acidic substances during cooking, which increases the iron content in the food several times. So as to promote blood regeneration and achieve the purpose of replenishing blood, it has become one of the preferred cooking utensils for thousands of years. The iron that is generally lacking in the human body comes from cast iron cookware, because cast iron cookware can incorporate iron elements when cooking, which is convenient for the human body to absorb.

World nutrition professors point out that cast iron cookware is the safest kitchen utensils out there. Cast Iron cookware is mostly made of pig iron and generally do not contain other chemicals. In the process of cooking, there will be no dissolved matter in the cast iron cookware, and there will be no problem of falling off. Even if there is iron solute falling out, it is good for the human body to absorb it. Cast iron cookware has a good auxiliary effect on preventing iron deficiency anemia. Due to the effect of salt on the iron under high temperature, and the even friction between the pot and the shovel, the inorganic iron on the inner surface of the pot is descaled into powder with a small diameter. After these powders are absorbed by the human body, they are converted into inorganic iron salts under the action of gastric acid, thereby becoming the hematopoietic raw materials of the human body and exerting their auxiliary therapeutic effect. The iron pot subsidy is the most direct.

In addition, Jennings, a columnist and nutritionist in the American "Good Eating" magazine, also introduced two other benefits of cooking in a cast iron cookware to the human body:

1. You can use less oil for cooking in a cast iron cookware. If the cast iron cookware is used for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick cookware. Don't put too much oil when cooking, so as to avoid consuming too much cooking oil. To clean the iron pot, no detergent is needed, just use hot water and a hard brush to clean it, and dry it completely.

2. Traditional cast iron cookware can avoid the potential effects of harmful chemicals on the surface of non-stick cookware. Nonstick frying pans often contain carbon tetrafluoride, a chemical that can harm the liver, affect growth, and can even cause cancer. There are also studies showing that this chemical may cause women to enter menopause earlier. When cooking with a non-stick pan, carbon tetrafluoride will be volatilized into a gas at high temperature, and will be inhaled by the human body along with the cooking fumes. In addition, the surface of the non-stick pan is scratched by a shovel, and the carbon tetrafluoride will fall into the food and be eaten directly by people. Traditional cast iron cookware do not have this chemical coating, and naturally there is no such danger.