Make in iron pots:
It is good to make green leafy vegetables like spinach, cabbage, beans, capsicum, broccoli and fry chicken in iron pan or utensils. Making tofu in iron utensils also benefits iron along with protein.
What to avoid:
Making sour things and vegetables in iron utensils should be avoided. Things like tamarind, kokum, tomatoes. Acid reacts to sour things with iron. This can cause harm to the body.
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Food made in iron utensils started getting black:
Often we hear from people that it is cooked in an iron pan, so it has turned black. But it is not right to be so. This means that either you have not cleaned the utensils properly or after cooking, have left it in the pan for a long time. Do not leave food in these utensils. Clean the vessel immediately with warm water. If you want to store some of them, then apply oil in it first.
Do not keep moist iron utensils:
Never keep iron utensils in a humid place. This makes them black. By cooking food in such utensils, it can harm the body. Keep these utensils clean and dry. Put a little bit of mustard oil on the surface of the iron vessel or wrap it in some paper. (Disclaimer: The information and information given in this article is based on general information. Hindi does not confirm these. Contact the concerned specialist before implementing them.)