If there is black on the surface of the pan that can't be washed, it is a painted fake cast iron pan (trying to imitate the characteristics of carbonized oil in cast iron pan to make the pan look black). Whether it is harmful to health is not determined by color. Carbon is not only nontoxic, but also does not breed bacteria. Only when it's not dark is there a problem.
Extended data:
1, the advantages of wok cooking
Cooking in an iron pan can save fuel. When the iron pan is used for a long time, the surface will naturally produce a layer of luster, which is basically equivalent to the effect of non-stick pan. Don't put too much oil when cooking, and avoid eating too much cooking oil. Clean the wok without detergent, brush it with hot water and a hard brush and dry it completely.
The traditional iron pan can avoid the potential influence of harmful chemicals on the surface of non-stick pan. The surface coating of non-stick pan usually contains carbon tetrafluoride, which may harm the liver, affect the growth and development, and even cause cancer. Studies have also shown that this chemical may cause women to enter menopause early.
When cooking in a non-stick pan, carbon tetrafluoride will be converted into gas and volatilized at high temperature, and it will be inhaled by human body with cooking fume. In addition, if the surface of the non-stick pan is scraped with a shovel, carbon tetrafluoride will fall into the food and be directly eaten by people. The traditional wok has no such chemical coating, so there is no such danger.
Cooking in an iron pan can supplement iron. At high temperature, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in supplementing iron.
2. Selection method of frying pan
See if the surface of the pot is smooth. The pan surface should be as smooth as possible, but not as smooth as a mirror. Because of the casting process, the iron pot has irregular shallow lines, which is not a problem.
See if there are any flaws in the pan surface. There are two kinds of defects: small bumps and pits. The raised part of the small bump is generally iron, which has little effect on the quality of the pot. If the bulge is on the concave surface of the pot, it can be removed with a grinding wheel to avoid blocking the spatula. Small pits are complicated and harmful to the quality of the pot.
There are three main situations: trachoma, blowhole and shrinkage cavity. The "three eyes" easily occur in the center of the convex and concave sides of the pot, which is the throat for pouring molten iron. Pay attention to the inspection when buying, because some people fill the pit with graphite, which is not easy for ordinary people to notice, and can only be exposed by brushing with a small brush.
Look at the bottom of the pot. The place where the bottom of the pot touches the fire is commonly called the bottom of the pot. Choose a pot with a small bottom, which can transfer heat quickly and save time and fuel; Bad pot bottom, slow heat transfer, fire and time consuming.
Pots are thick and thin, and thinner ones are better. Some iron pots may be thick on one side and thin on the other, which is caused by the dislocation of models. This pot with uneven thickness is not good.
When buying, you can turn the bottom of the pot upside down, put your finger against the concave center of the pot and knock it with a hard object. The louder the pot rings, the greater the vibration, the better. This method can also be used to check whether there are cracks in the pot. Cracks are generally easy to appear at the edge of the pot, because otherwise it is the thinnest.
People's Network-Advantages of wok cooking and tips for choosing wok.