Iron kadai has been traditionally used in Indian kitchens. Even today many people consider it healthy. But do you know that there are many benefits of cooking vegetables in an iron pan? Also, cooking food in some utensils can also cause harm to health. Let us know in detail.
Benefits of cooking vegetables in iron pan
removes iron deficiency
Cooking in an iron pan dissolves a small amount of iron in the vegetable. It helps in fulfilling the iron deficiency in the body, especially for women and children.
food becomes more nutritious
Cooking on low flame in an iron pan increases both the taste and nutrition of the vegetable. This food also remains hot for a long time.
Increases immunity
Iron increases hemoglobin in the body, which reduces fatigue and improves immunity.
In which vessel can vegetables become poisonous?
aluminum utensils
Aluminum is light and cheap, but cooking food in it can cause aluminum particles to dissolve in the food. Its consumption for a long time can have adverse effects on the brain and bones.
non-stick utensils
If the non-stick coating gets damaged or gets too hot, harmful chemicals can be released from it. These increase toxins in the body and can damage the liver and kidneys.
Plastic or low-quality metal
Keeping hot food in plastic utensils or using low-quality metal is dangerous for health. Due to this, carcinogenic elements can get mixed in the food.
precautions
Always keep the iron pan clean and dry so that it does not rust.
Do not keep very sour foods (like tomato, tamarind) in an iron pan for a long time.
Avoid aluminum and poor non-stick utensils.
Cooking vegetables in iron pan not only enhances the taste but also removes iron deficiency. At the same time, it is important for your health to stay away from aluminum and bad non-stick utensils. Choosing the right utensils can protect the health of your family.
