铁炒锅应用常识(国外英语资料).docVIP

铁炒锅使用常识 Iron wok is the most commonly used cooking utensils in the home, and there are some problems needing attention in the purchase and use. The ordinary iron pot is easy to rust. If the body absorbs too much iron oxide, that is, rust, it can cause harm to the liver. Experts say iron pot is easy to rust and should not be filled with food for the night. At the same time, try not to use iron soup, so as not to protect its iron surface rust layer of cooking oil disappear. Brush the pot, you should also minimize the use of detergent, in case the protective layer is brushing. After brushing the pot, but also try to wipe the water in the pan, in case of rust. If there is a slight rust, vinegar can be used to clean. In the purchase of iron pot, you should first look at the pot surface is smooth and smooth, and then see if there are small holes and leakage. Generally, iron pans are rough when they are used. This is unavoidable and becomes smooth after a long time. The pan ears should be wrapped in wood or other heat insulation material, so that it can avoid scalding during the operation because of the high temperature of the iron pan ears. New wok before use to remove iron smell. Add salt to the pan, fry the salt into yellow, and then add water and oil in the pot before boiling. To remove the smell, you can put a little tea in the pot and boil it with water. If you want to remove iron flavor, then you can put some potato skin boil. In addition, it is inadvisable to boil red bayberry, hawthorn, crabapple and other acidic fruits in an iron pan. Because these acidic fruit contains acid, encounter after iron will cause chemical reactions, resulting in low iron compounds, after eating may cause poisoning. Boiled mung bean also avoid using iron, because a chemical reaction occurs with peel of tannin in iron, generating black tannin iron, mung bean soup and make into black, affect the taste and the bodys digestion and absorption. Iron pots are easy to rust and should not be se