Truth, iron pot enriching blood? Non-stick pot poisonous?

If you want to eat delicious and healthy food, you must not only prepare all kinds of healthy ingredients, but also choose a suitable stir-frying pan.

It goes without saying that, of course, it is to buy iron pots, stir-fry incense and enrich blood.

Lao Wang, you can get out of here. Now it is popular to buy non-stick pots and control oil! Healthy!

Oil control is oil control, but the coating that does not stick to the pan is toxic.

… …

As a graduate of nutrition and food safety, I really can’t listen any more.

Truth: Iron pot may stir-fry fragrant, but it does not enrich blood.

Rumor: Iron pan cooking can supplement iron, so it can enrich blood.

Is this true? Is cooking in an iron pan really good for supplementing iron? If there is anemia, do you have to use an iron pan to cook?

In fact, stir-frying in an iron pan can indeed appropriately increase the iron content in dishes, but it is of little significance for improving anemia and enriching blood.

It is possible to supplement iron, but with this supplement, you can eat more meat than it.

1. Why can iron be replenished?

If you use an iron pan to stir-fry, the iron on the wall of the pan will inevitably fall off under the scrape of the shovel. After coming into contact with acidic substances in food, it will become iron ions and be mixed into the food to increase the content of iron in the food. It can also be regarded as a source of iron.

2. This [iron] is difficult to absorb and utilize

However, if anemia really occurs, it is also difficult to solve it by stir-frying in an iron pan alone. Because the iron in the iron pan is inorganic iron, the utilization rate is not high, it is difficult to be absorbed by the human body, and the iron dissolved from stir-frying is also very small.

In fact, the most easily absorbed and utilized is heme iron, not inorganic iron. Heme iron mainly comes from red meat such as pork, beef and mutton. If it is really due to iron deficiency anemia, the better food choice should be red meat.

In short, although cooking in an iron pan can increase the iron content in food, this iron is too insignificant and the absorption rate is still low, which does not have much practical effect on improving iron deficiency anemia.

Truth: Regular non-stick pots can be used with confidence,

Rumor: The coating of the non-stick pan is poisonous and cannot be used.

The advantage of non-stick pan is convenient cleaning, which is due to a layer of coating on the inner surface of the pan.

This coating can play an isolation role. The commonly used material is polytetrafluoroethylene (PTFE), which is now known as Teflon. This coating makes people feel uneasy about the use of non-stick pans and always feel unsafe.

You can safely use non-stick pots for daily cooking.

The Teflon coating of the non-stick pan will not change in the temperature range from normal temperature to 260 ℃. However, the temperature of daily cooking methods is usually only about 200 ℃. Even if the frying method is used, the oil temperature will not exceed 250 ℃, so in normal cooking, there is no need to worry about the decomposition and release of harmful substances from the coating.

There are also concerns about perfluorooctanoic acid (PFOA), a processing aid in the production of teflon. However, there is not enough evidence to prove that perfluorooctanoic acid has adverse effects on human health. Both the US Environmental Protection Agency (EPA) and the American Cancer Society (ACS) believe that consumers’ exposure to teflon and similar fluoropolymer products need not worry about themselves.

In general, as long as the cooking temperature is properly controlled, there is no need to worry about the teflon coating of the non-stick pan decomposing harmful substances, which can be used safely and will not endanger human health.

Two Points for Attention in Use of Frying Pot

1. Do not overheat the cooking utensils in any pan. For example, when cooking, do not burn the empty pan, which will accelerate the oxidation of materials and cause great damage to the pan.

2. When using cooking pots in daily life, no matter what material, try not to use sharp utensils to clean, such as cleaning balls, which will damage the surface of the pots and accelerate the damage of the pots. It is better to clean with sponge or cotton cloth.

Well, what kind of pot will you buy now?