*Should iron pots be used for cooking?*
When we cook, we use steel, aluminum, iron and copper-brass utensils. In earlier times, when steel and aluminum and non-stick cookware were not widely available, only copper, brass and iron utensils were used for cooking. Now there is a new fad of using iron utensils. Iron kadhai, iron pan, pali are used in many houses as they are old and gold. Doctors also often recommend the use of iron pots to ensure that the body gets enough iron. These iron pots are indispensable for making bhaji, amti or even moong khichdi. As the food made in it turns black to some extent, the family members turn up their noses. But the taste of iron gives a different flavor to the dishes made in it. If there is a deficiency of iron in our body, the use of iron pots is useful to fill it up. Although all these are true, what should be kept in mind while using cast iron…
1. Iron kadhai can be used for frying or cooking vegetables, amti, curry.
2. Poorya, bhaji, other frying can also be done in an iron pan. Leafy vegetables are also cooked in an iron pan.
3. If the amount of iron in your body is low, add iron tablets to the food after cooking. Thus, the iron in the food gets absorbed and helps the body to get iron.
4. It is always better to use an iron pan than using other non-stick or stainless steel pans for poli or bread.
5. Amsula essence, tomato essence should be made in an iron pan. Not only does it have a different taste but iron is processed with these foods which is good for the body.
6. Curd or curd products should be avoided in an iron pan. The use of lemon should also be avoided in iron pans.
7. After cooking food, if it is kept in an iron pot, it starts to look black with some vines. So we wonder whether it is good to eat or not. But in iron pan we can keep food for 5 to 6 hours. Do not keep more hours than that.
8. Check that the iron pan is not rusted. For this, the iron kadai should be washed, dried, dried properly and only then used.
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