Surface blackening is the effect of rapeseed oil after boiling. After cooking rapeseed oil, the surface of the pot will not only have a beautiful black layer, but also can be used directly after buying it back.
In terms of material, iron pots are mainly divided into refined iron pots and cast iron pots. Cast iron pot is what we often call raw iron pot. Characteristics of raw iron pot: gray iron material, uniform heat transfer, heavy pot body and long service life, which is convenient for chefs to master the heat. Fine wok, that is, cooked wok, is characterized by thin body and direct heat transfer.
Extended data:
The use principle of iron pot:
1, stir-fry a dish, then stir-fry another dish. After each meal, the inner wall of the pot bottom must be cleaned and the pot bottom must be dried to prevent the pot from rusting and producing iron oxide harmful to human health.
2. Try not to use an iron pot to make soup.
3. Don't use iron pot to hold overnight vegetables, because iron pot will dissolve iron under acidic conditions and destroy vitamin C in vegetables.
4. Use less detergent when cleaning the pot. If the pot is slightly rusted, it can be cleaned with vinegar.
5. Pots with serious rust, black slag and black skin should not be used again.
6, iron pot should not be used to boil medicine, iron pot should not be used to cook mung beans.
Iron pots rust easily and are not suitable for storing food overnight. At the same time, try not to use an iron pot to boil soup, so as to avoid the oil layer on the surface of the iron pot being corroded and disappeared. When you brush the pot, you should also use detergent as little as possible, and try to clean the water in the pot in the future. If there is slight rust, clean it with vinegar.