People always cook food in iron utensils to overcome iron deficiency. Cooking food in iron utensils has many health benefits. An adult woman needs 18 milligrams of iron per day, while her hemoglobin levels can also be improved if the food is given to children regularly in an iron vessel for four months. Despite the innumerable benefits of food cooked in iron utensils, did you know that not using these utensils properly while cooking can lead to major health problems. Here are some things to keep in mind when using iron utensils when cooking.
Do not cook in iron utensils
Cook sour or acidic ingredients in an iron pan even by mistake. Such foods can react with iron. Which produces an unpleasant taste like metal in bhodan. For this reason, it is advisable to cook vegetables made from curry, rasam, sambar or tomato only in steel utensils. Green vegetables cooked in an iron pan turn black quickly. This is due to the iron and iron element in it.
Which is harmful to health. There are two reasons why vegetables turn black. The utensils may not have been cleaned well or the food you cooked may have been left in an iron utensil. Never do that. Food made in iron utensils should be immediately disposed of in another utensil especially in glass or steel utensils.
It is not good to make a mess in a lakh dish every day. Make meals in it only 2-3 days a week. Use a mild detergent to wash iron utensils. Wash these utensils and clean them immediately with a dry cloth. Be careful not to use a scrubber to wash it off. Before storing iron utensils, apply a thin layer of mustard oil on them so that they do not corrode. Always keep utensils in a dry place.