Make different dishes in different pots
We use pots for cooking every day, and choosing a pot in some way is very important for our health.
Due to the different materials of the pot, different trace elements will be produced during cooking and cooking, which will affect our body.
Obviously, choosing the wrong cooking pot will attract scary cancer.
At present, there are many kinds of pots on the market, and the functions are getting more and more complete. How do you choose a good pot for our family to cook at this time?
銆€銆€Make different dishes, use different pots, non-stick pans, iron pans, stainless steel pots, pottery pots, porcelain pots, casseroles, nanotechnology pots, and the variety of pots on the market to make people dazzled.
In the recent “Teflon” was exposed “may contain carcinogens,” and “the United States has discovered the key chemical raw material for the production of Teflon and other non-stick products in the cord blood of newborns for decades – ammonium perfluorooctanoate (The news of PFOA)) has caused people to have doubts about the safety of the pots that are often used around us. Is the pot we use safe?
What pot is safe to use?
銆€銆€Experts said in an interview that people do not need to panic and nervous about the non-stick pan.
At present, the academic community is still in the process of carcinogenicity of ammonium perfluorooctanoate (PFOA), and the US Environmental Protection Agency’s declaration is also “probable.”
This “possible” refers to the probability problem, not to say that it will cause cancer.
However, experts believe that it can be used as little as possible.
銆€銆€Iron pot: the safest pot at present According to experts, the use of traditional Chinese iron pot is currently the safest kitchenware.
Qualified iron pans are made of pig iron and generally do not contain other chemicals and do not cause oxidation problems.
In the process of cooking and cooking, there is no dissolution in the wok, there is no substitute problem, and even the dissolution of iron substances is beneficial to the body.
銆€銆€It is reported that WHO experts also recommend the use of iron pots.
The main reason is that the iron pot has a good auxiliary effect on the lack of iron anemia in the carbide.
Due to the effect of salt and vinegar on iron at high temperature, and the friction of spatula, spoon, etc., the inorganic iron on the inner surface of the pot is desquamated into a powder having a small diameter.
After being absorbed by the human body, these powders are converted into inorganic iron salts by the action of gastric acid, thereby becoming a hematopoietic raw material of the human body and exerting its auxiliary therapeutic effect.
Many of the foods contain iron, but the iron is the most direct.
銆€銆€Reminder: Ordinary iron pan is easy to damage. If the body absorbs too much iron oxide, that is, rust, it will cause harm to the liver.
Experts said that the iron pan is easy to degrade and should not be high in food.
At the same time, try not to use the wok to cook the soup, so as to prevent the surface of the iron pot from protecting the non-corrosive oil layer from disappearing.
The brush should also be used as little as possible to prevent the protective layer from being brushed out.
After brushing the pot, try to wipe the water in the pot to prevent corrosion.
If there is a slight rust, use vinegar to clean.
銆€銆€Non-stick pan: should not be too hot to fry. The main cause of the cancer caused by Teflon is the main raw material of non-stick pan-ammonium perfluorooctanoate.
According to Dong Jinshi, an environmental chemistry expert, ammonium perfluorooctanoate is a manually produced fluoropolymeric acid. Due to its high stability, it is not easy to adhere to food and is a must-have material for non-stick coatings.It is actually a film with a thickness of zero.
About 2 mm, if the dry burning or oil temperature reaches 300 months or more, this film may be damaged.
銆€銆€It is understood that when the non-stick pan is used, if the temperature reaches 260 掳 C, the PFOA component in the non-stick pan will be decomposed.
However, in general, the temperature does not reach 260 掳 C when cooking, but if you cook fried food, the temperature of the pot may exceed 260 掳 C.
According to experts, the boiling point of water is 100 掳 C. If the dish is cooked in a non-stick pan, the temperature will not exceed 100 掳 C.
In addition, if you only use non-stick cooking, then the oil will be poured into the pot after the smoke, the water will be almost cooked, and the temperature will not be too high.
銆€銆€Reminder: Many tolerances need to be fried during cooking, such as fried chicken wings, fried ribs, etc., and the boiling point of the oil is 320 掳 C. When frying food, the oil is always hot, the temperature is very high, which easily leads to non-stickThe harmful components in the pot are broken down.
Therefore, when cooking and frying, you should try to avoid using the “Teflon” non-stick pan.
銆€銆€Experts also reminded that using non-stick cooking, do not use the iron shovel, this will accelerate the destruction of non-stick coating, it is likely to release substances that cause harm to the human body.
銆€銆€Ceramic pots, casseroles: Acidic food pots that are not suitable for use have been recognized as non-toxic tableware in the past, but there are still reports of poisoning.
According to experts, some of the beautiful outerwear (glaze) of porcelain tableware contain lead. If the temperature is not enough when the porcelain is burned or the glaze ingredients do not meet the standard, it may cause a large amount of lead in the pot.
銆€銆€When the food comes into contact with the pot, lead may spill over the surface of the glaze into the food.The national quality inspection department also found that some ceramic pot products lead and cadmium dissolution exceeded the standard.
Lead and cadmium dissolution refers to products that have long-term use of lead and cadmium dissolution when the product is in food, especially when it contains acidic foods. It will cause heavy metal poisoning and seriously affect the health of the body. The national mandatory standard for lead and cadmium dissolutionThere are strict limits on the amount of indicators that affect human health.
銆€銆€Reminder: Casserole enamel contains a small amount of lead, so the newly bought casserole, it is best to first soak with 4% vinegar water to boil, so that most of the harmful substances can be removed.
The inner wall of the casserole is colored and it is not suitable to store wine, vinegar and acidic drinks and food.
The enamel tableware is actually coated with a layer of enamel on the outer layer of the enamel product. It contains substances such as aluminum silicate. If it is damaged, it will be transferred to the food.
When purchasing enamel tableware, the surface is required to be smooth and flat, the enamel is even, and the color is bright.
銆€銆€Stainless steel pot: It is not suitable for the container made of Shengsheng salt stainless steel.
However, unqualified stainless steel pots pose a safety hazard.
Experts said that unqualified stainless steel pots may dissolve some of the compounds during use, and repeated repetitions of the body will also slowly accumulate in the body. When a certain limit is reached, it will endanger human health.
銆€銆€According to the relevant personages of the Provincial Quality Supervision Bureau, unqualified stainless steel pots generally fail to exceed the standard.
Chromium is an essential trace element in the human body and plays a special role in the body’s sugar metabolism and lipid metabolism.
Trivalent chromium is an element beneficial to the human body, and hexavalent chromium is listed as one of the chemicals harmful to the human body and is one of the internationally recognized carcinogenic metals.
銆€銆€Reminder: Stainless steel is not completely non-corrosive. If it is exposed to acid for a long time, alkali substances will also react chemically, so that trace elements in it will be dissolved.
Therefore, the stainless steel food container cannot continuously hold salt, soy sauce, vegetable soup, etc.; it is not used to torment Chinese medicine.
In addition, stainless steel utensil containers such as soda, bleaching powder, sodium hypochlorite, etc. are not used for strong alkaline or strong oxidizing chemicals, so as to avoid corrosion of the product.
銆€銆€Aluminum pan: It is not suitable to use a metal shovel to stir-fry the aluminum pan. The characteristics of the aluminum pan are excellent, the heat transfer effect is 16 times that of the stainless steel pot, and the pot body is lighter.
However, improper use of aluminum will dissolve a lot, and long-term consumption of aluminum will accelerate the body’s aging, which is not good for health.
According to Dr. Huang Wei, deputy director of the Nutrition Department of the First Affiliated Hospital of Jinan University, aluminum pans should not be used for high-temperature frying, high-temperature or metal shovel colliding with aluminum pans during cooking, and friction may release aluminum slag.
In addition, aluminum pans can not be replaced by strong acid and alkali, such as preserved foods, it is best to use glassware.
銆€銆€Reminder: Some experts said that try not to use aluminum tableware, because the accumulation of aluminum in the human body will cause mental decline, memory loss and dementia.
Aluminum cutlery can’t be used with iron cutlery, and chemical reactions can cause more aluminum ions to enter the food.