Benefits of cast iron:
1, the advantages of the cast iron pot is uniform heat transfer, moderate heat, easy to combine with acid in cooking, so that the iron content in food increased several times. Thus to promote blood regeneration, to achieve the purpose of blood tonic, thus become one of the first cooking utensils for thousands of years. The iron that the human body generally lacks comes from the iron pan, because the cast iron pan can incorporate the iron element when cooking dishes, which is easy for the body to absorb.
2, the iron pot is made of pig iron, generally do not contain other chemicals. In the course of cooking, cooking, iron pot will not have dissolved matter, will not exist off the problem, even if there is iron solute out, the human body absorption is also beneficial. Iron pot to prevent iron deficiency anemia has a good auxiliary effect.
Because of salt, promote the action of iron under the condition of high temperature, coupled with the pot and shovel, even mutual friction, so that the inorganic iron on the surface of the inner surface of the pot dedusting into powder with a very small diameter. After these powder is absorbed by human body, change into inorganic iron salt below the action of gastric acid, become the hemopoietic raw material of human body thereby, play its auxiliary cure effect, iron pot subsidizes most direct.
3, with the iron pot can be less oil. Iron pot with a long time, the surface will naturally produce a layer of oil, basically equivalent to the effect of non-stick pan. You don't need to use too much oil to avoid eating too much. Clean the iron pot, no need to use detergent, with hot water with a hard brush to clean, completely dry.
4. The traditional iron pot can avoid the potential influence of harmful chemicals on the surface of the non-stick pot. Nonstick pan coatings often contain carbon tetrafluoride, a chemical that can damage the liver, affect growth and even cause cancer. Other studies have suggested the chemical may cause women to reach menopause earlier.
When frying vegetables in a non-stick pan, carbon tetrafluoride will become a gas to evaporate at high temperature and be inhaled by the human body along with cooking fumes. In addition, when the surface of a non-stick pan is scraped with a shovel, the carbon tetrafluoride falls into the food and is eaten directly into the stomach. Traditional iron pans do not have this chemical coating, and there is no such danger.
