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Is it poisonous if the iron wok turns red if it is cooked dry for a long time?

Under normal circumstances, after the pot is dry-cooked, the bottom of the pot will definitely turn red, especially the iron pot.

The material commonly used in most iron pots is cast iron, with a melting point of 1145 to 1250°C. , the temperature of various types of household gas stoves is about 800 degrees, so the iron pot will be burned red but will not melt at all; if it is an aluminum pot, the melting point of aluminum is only 660 degrees, there will be Dry burning for a long time will risk being burned to produce alumina.

After the iron pot is dry-cooked, iron oxides will be produced. After brushing the pot, you will find that the water is black. At this time, if the water becomes wet, you will find that the bottom of the pot is rusty. At this time, just use fat or oil. Add oil directly to the pot and then heat it again. Perform the same operation a few more times to make the bottom of the pot full of oil, and the pot will return to its previous black and shiny state.

If the aluminum pot does not melt after dry-cooking, the bottom should be completely black. Be careful not to use steel wool to directly brush the pot. This will cause the aluminum oxide protective layer on the surface of the pot to fall off. You can use some acidic ones. Boil some fruits in water to remove them, such as oranges, lemons, etc.