The benefits of cast iron pots
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Cast iron pot has the advantage of heat transfer evenly, moderate heat, easy in cooking with acidic substances, so that the content of iron in food increased several times. Thus promoting blood new life, to achieve the purpose of blood, thus becoming the first choice for thousands of years of cooking utensils. The body is generally lack of iron are from the wok, because the cast iron pan can be in the cooking when the iron into the body, easy to absorb the body.
Professor Su Yixiang, vice chairman of the Chinese Nutrition Society, pointed out that the use of traditional Chinese wok is the safest kitchen utensils. The wok is made of pig iron and generally does not contain any other chemical substances. In the cooking, cooking process, the wok will not have dissolution, there will be no problem of shedding, even if there is iron solute out, the body is also beneficial to absorb. Iron pot to prevent iron deficiency anemia have a good supporting role. As the salt, to promote the role of iron at high temperatures, coupled with the pot and shovel, uniform friction, so that the surface of the inner layer of inorganic iron scraping into a very small diameter powder. These powders are absorbed by the body, under the action of gastric acid into inorganic iron salts, which become the body’s hematopoietic raw materials, play its role in adjuvant therapy, iron pot the most direct subsidies.
In addition, the United States, “Beautiful Diet” magazine columnist, nutritionist Jennings article also introduced the wok cooking on the human body of the other two major benefits:
1, with wok cooking can put less oil. Wok used a long time, the surface will naturally generate a layer of shiny, basically the effect of non-stick pan. Do not have to put too much oil when cooking, so as to avoid excessive intake of edible oil. Wash the wok, no need to use detergent, with hot water brush with a hard brush, completely dry.
2, the traditional iron can avoid sticky pan surface harmful chemical substances potential impact. Non-stick pan surface coating usually contains carbon tetrafluoride, this chemical may damage the liver, affecting growth and development, and may even cause cancer. Studies have also shown that this chemical substance may lead women to advance into menopause. With non-stick pan cooking, carbon tetrafluoride at high temperatures will become volatile gas, and with the cooking of the fumes by the body inhalation. In addition, the surface of the non-stick pan is scratched by the shovel, carbon tetrafluoride will fall into the food was directly eat into the stomach. Traditional wok no such chemical coating, naturally there is no such danger.
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