Do you eat iron to iron? I mean it's not edible
Nutrition experts recommend the use of wok cooking on the human body has many advantages of health, Xiao Bian summed up for everyone, there are 3 main benefits.First, cooking oil can be less. Wok with a long time, the surface will naturally produce a layer of shiny, basically equivalent to the effect of non stick pot. Do not put too much oil when cooking, so as to avoid excessive intake of edible oil. In addition, the cleaning wok, no need to wash detergent, with hot water with a hard brush clean, completely dry.Two, to avoid the potential impact of non stick surface chemicals. Non stick pan surface coating usually contains four carbon fluoride, a study shows that when using non stick pot cooking, when the temperature of four carbon fluoride will become volatile gases, and with cooking fumes are inhaled by the human body. In addition, do not stick to the surface of the pot if the hard shovel scraping, four carbon fluoride will fall into the food, easy to be directly into the human body to eat into the stomach. The traditional wok without this chemical coating, there is no such danger.Three, can add iron element. Under high temperature, a small amount of iron in the iron pot will penetrate into the food, the objective of the role of iron supplementation. Moderate iron supplementation is beneficial to human health.
Can not, because the temperature is not high enough, in the wok cooking with iron pots or iron tableware in case of iron.
Wok with iron iron tableware is very healthy, have little effect, but should be estimated, no harm, or eat more iron rich foods such as meat and vegetables.
Tolerable。 As usual people use wok cooking, like iron can be.